Description
Chef John’s Nashville Hot Chicken is a fiery, ultra-crispy fried chicken dish featuring a cayenne pepper-infused glaze made with melted butter and lard. This iconic Southern recipe involves marinating chicken pieces in a spicy buttermilk mixture, double-dredging in seasoned flour, and frying to perfection. Serve with white bread and pickles for an authentic Nashville experience perfect for spice lovers.
Ingredients
Chicken
- 1 whole chicken, cut into 8 pieces
Marinade
- 1 cup buttermilk
- ¼ cup pickle brine
- 2 tablespoons Louisiana-style hot sauce
- 1 large egg
Flour Coating
- 2 cups all-purpose flour
- 2 teaspoons fine table salt
Sauce
- ¼ cup butter
- ¼ cup lard
- 2 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Frying
- 1 cup vegetable oil (or as needed for frying)
Instructions
- Gather Ingredients: Collect all ingredients and place chicken pieces in a large bowl for preparation.
- Prepare Marinade: In a bowl, whisk together buttermilk, pickle brine, Louisiana-style hot sauce, and egg until combined.
- Marinate Chicken: Pour the marinade over the chicken pieces and stir to coat them thoroughly. Cover and refrigerate for 2 to 4 hours to infuse flavor and tenderize.
- Mix Flour Coating: Combine all-purpose flour and fine table salt in a shallow dish for dredging.
- First Flour Dredge: Remove chicken from marinade and blot excess marinade with paper towels. Reserve marinade for later. Toss chicken pieces in the flour mixture until fully coated.
- Second Marinade Dip: Return the floured chicken pieces back into the reserved marinade, coating all sides, then remove and let excess drip off.
- Second Flour Dredge: Toss chicken again in the flour mixture thoroughly, then place pieces on a rack. Let them rest at room temperature for about 15 minutes to allow coating to dry slightly.
- Make the Sauce: In a large pot over medium-high heat, combine butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Stir until fats melt and mixture is smooth, then remove from heat and keep warm.
- Heat Oil for Frying: Fill a cast-iron skillet about one-third full with vegetable oil and heat to 350°F (175°C) over medium-high heat.
- Fry Chicken: Carefully place chicken pieces skin-side down into the hot oil. Maintain oil temperature around 325°F (165°C) by adjusting heat as needed. Fry chicken for 8 to 10 minutes per side until an instant-read thermometer inserted near the bones registers 165°F (74°C).
- Drain and Glaze: Remove fried chicken and place on a rack to drain excess oil. While still hot, brush both sides of each piece generously with the prepared cayenne butter sauce.
- Serve: Serve the Nashville Hot Chicken on slices of white bread with pickles on the side for a classic Nashville presentation and enjoy!
Notes
- For extra flavor and juiciness, toss chicken pieces with 1 tablespoon kosher salt and refrigerate overnight before marinating.
- Maintain steady oil temperature between 325°F to 350°F for best frying results and crispy crust.
- Use a cast-iron skillet if possible to ensure even heat distribution during frying.
- This chicken is spicy due to cayenne pepper; adjust the amount to your heat tolerance.
- Serve with white bread and pickles as tradition dictates, as the bread helps balance heat and soak up sauce.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
