Why You’ll Love This Nashville Hot Chicken Recipe
If you’re a fan of bold flavors and crispy textures, you’re going to love this Nashville Hot Chicken recipe. The moment I take that first bite, I’m greeted with a spicy kick that dances on my taste buds.
The crunch of perfectly fried chicken combined with the heat of cayenne and paprika creates a flavor explosion I crave. Plus, it’s so versatile! I can enjoy it on its own, in a sandwich, or paired with some creamy coleslaw.
Each piece is a delicious adventure, and I can’t wait for you to experience this mouthwatering delight too!
Ingredients of Nashville Hot Chicken
When it comes to Nashville Hot Chicken, it’s all about that perfect blend of spices and crispy goodness. I mean, who wouldn’t want to sink their teeth into a crunchy piece of chicken that packs a spicy punch? This dish is a celebration of flavor, and getting the ingredients just right is key to creating that unforgettable experience.
So, let’s check out what you’ll need to whip up this mouthwatering delight.
Here’s your ingredient list:
- 4 – 5 lbs bone-in chicken pieces (drumsticks, wings, split breasts, or thighs)
- Vegetable oil (for frying)
- 2 cups buttermilk
- 2 bay leaves
- 1 1/2 tablespoons salt
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 2 teaspoons pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground cayenne pepper
- 2 eggs
- 1 cup buttermilk (for egg wash)
- 1/4 cup hot sauce (for egg wash)
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- Remaining dry rub seasonings
- 2 tablespoons hot sauce (for sauce)
- 2 tablespoons butter, melted (for sauce)
- 1 tablespoon ground cayenne pepper (for sauce)
- 2 tablespoons brown sugar (for sauce)
- 1 teaspoon dry rub seasonings (for sauce)
- 1/2 teaspoon smoked paprika (for sauce)
- 3/4 cup vegetable oil (for frying)
Now, when it comes to the ingredients, don’t be shy about experimenting a little! If you’re feeling adventurous, you can tweak the spices to match your heat tolerance.
Do you like it extra spicy? Go ahead and add more cayenne. Or maybe you prefer a milder flavor? You can dial back on the hot sauce.
And while I love buttermilk for its rich flavor, if you don’t have any on hand, you can make a quick substitute by mixing regular milk with a bit of vinegar or lemon juice. Just a little tip from someone who’s definitely forgotten to buy buttermilk before.
Trust me, it’s a game-changer. So gather your ingredients, and let’s get ready to plunge into the cooking process.
How to Make Nashville Hot Chicken
Alright, let’s plunge into the delicious world of Nashville Hot Chicken. First things first, we need to marinate our chicken. Grab your 4 to 5 lbs of bone-in chicken pieces—think drumsticks, wings, or even thighs if you’re feeling fancy.
In a large bowl, whisk together 1 1/2 tablespoons of salt, 1 tablespoon of paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of chili powder, 2 teaspoons of pepper, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of ground cayenne pepper. This spice rub is where the magic happens, so don’t skimp on the mixing!
Once well combined, take 1 1/2 tablespoons of this spice rub and toss it into another bowl with 2 cups of buttermilk and those 2 bay leaves. Now, coat your chicken pieces in this buttermilk mixture, cover it up, and let it hang out in the fridge for at least 3 hours, or even overnight if you can wait that long. Trust me, the longer the better.
When you’re ready to cook, it’s time to get a little messy. Start by preparing your buttermilk egg wash. Whisk together 2 eggs, 1 cup of buttermilk, and 1/4 cup of hot sauce in a medium bowl—this is what’s going to help our flour coating stick like glue.
Speaking of flour, mix 3 1/2 cups of all-purpose flour with 1 tablespoon of baking powder and the remaining spice rub seasonings in a large bowl. Now, take each piece of chicken, dredge it in that seasoned flour, shake off the excess (no one likes a floury mess), dip it into the egg wash, and then back into the flour for a second coating. This double-dipping technique is the secret to a super crispy crust.
Place your coated chicken on a baking rack while you heat up some oil.
Now for the frying! Heat up 3/4 cup of vegetable oil in a Dutch oven until it reaches a sizzling 375 degrees F. Carefully add in 3 to 4 pieces of chicken at a time, making sure not to overcrowd the pot. Cover and cook for about 7 minutes, flip them over, cover again, and let them fry for another 5 to 7 minutes until they’re golden brown and crispy, reaching an internal temperature of 160 degrees for white meat or 165 degrees for dark meat.
As you finish frying, place the chicken on paper towel-lined baking sheets to soak up any extra oil. Now, while that chicken is cooling, let’s whip up the Nashville Hot Sauce. In a medium bowl, mix together 2 tablespoons of hot sauce, 2 tablespoons of melted butter, 1 tablespoon of ground cayenne pepper, 2 tablespoons of brown sugar, 1 teaspoon of dry rub seasonings, and 1/2 teaspoon of smoked paprika.
Whisk it all together until it’s smooth and luscious. Brush that beautiful sauce over your fried chicken, and voilà! You’re ready to serve up some Nashville Hot Chicken that’ll have everyone coming back for seconds. Just remember, adjust the sauce to your spice preference; there’s no shame in dialing it down if you’re not a heat junkie. Enjoy!
Nashville Hot Chicken Substitutions & Variations
After you’ve mastered the classic Nashville Hot Chicken preparation, it’s fun to explore some substitutions and variations to make this dish your own.
For a lighter option, try using skinless chicken breasts or air-frying the pieces instead of deep-frying. If you want to skip the buttermilk, a mix of yogurt and water works well.
For a twist, add different spices like smoked paprika or chipotle powder to the rub. You can also experiment with the heat level by adjusting the cayenne or using a milder hot sauce.
These tweaks let your creativity shine while keeping that signature flavor!
Additional Tips & Notes
To guarantee your Nashville Hot Chicken turns out perfect, I recommend paying close attention to the frying temperature. Keeping the oil at 375°F is essential for achieving that crispy exterior while ensuring the chicken cooks through.
Don’t overcrowd the pot; fry in batches to maintain heat. Also, let the chicken rest for a few minutes after frying to lock in moisture.
If you want a milder flavor, adjust the cayenne pepper in the sauce. Finally, serve with pickles and white bread for the authentic experience.
Enjoy every bite of your spicy creation, and don’t forget to share!