Nashville Hot Chicken

There’s good and then there’s great. Nothing beats Nashville hot chicken when it comes to great fried chicken. The best, light, crunchy coating that you can imagine. Tender, moist chicken. And of course, heat. Plenty of heat. I could make and eat Nashville hot chicken any day of the week.

Because I prefer chicken wings over say, split chicken breasts, I used wings for this dish. They were crazy good. No need for blue cheese or ranch dipping sauce, either. Just pick them up and get to eating.
Nashville Hot ChickenI don’t recommend being too shy with the spicy coating that you brush on the chicken just before serving. It’s hot, trust me, but I didn’t find it to be so hot that I couldn’t stand it. But don’t get me wrong, your eyes will water. At the minimum.

You’ll find that the coating is so good you’ll want to use it for other things, like chicken nuggets or fingers.

Nashville Hot Chicken

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 6 servings
Author Mike

Ingredients

For the dry brine

  • 3 pounds chicken cut into pieces I used chicken wings, separated into flats and drumettes
  • 1 tablespoon Kosher salt
  • 1 1/2 teaspoons freshly ground black pepper

For the dip

  • 1 cup milk I used buttermilk
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce

For the dredge

  • 2 cups all-purpose flour
  • 2 teaspoons Kosher salt

For frying

  • Vegetable oil

For the spicy coating

  • 1/2 cup hot frying oil
  • 1-3 tablespoons cayenne pepper I used 2 and found the flavor to be perfect, and not too terribly hot
  • 1 tablespoon light brown sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

For serving

  • Dill pickle slices
  • White bread slices

Instructions

For the dry brine

  • Season chicken and place into a baggie or resealable container.
  • Seal and refrigerate overnight or up to 24 hours.

For the dip

  • Whisk together the milk, eggs and hot sauce in a pie pan or shallow bowl.

For the dredge

  • Whisk together the flour and salt in a pie pan or shallow bowl.

For frying

  • Heat a few inches of oil (enough to cover the chicken) in a deep fryer or Dutch oven to 325 F.
  • Working in batches, dredge the chicken in the flour. Shake off excess.
  • Dip chicken into the milk mixture. Shake off the excess.
  • Return the chicken to the flour and dredge again. Shake off excess.
  • Transfer chicken to the hot oil and fry until done (165 F internal temperature), flipping occasionally, 10-15 minutes.
  • Place on a rack to cool and drain. (I kept my chicken in a hot warming drawer while I finished cooking the rest of the chicken.)

For the spicy coating

  • When you're done frying the chicken, ladle 1/2 cup of the hot oil into a small sauce pan and whisk in the spicy coating ingredients.
  • Brush mixture over the chicken. The more you brush on, the hotter it'll be.

For serving

  • Serve garnished with Dill pickle and white bread slices, if desired.

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