Nashville Style Hot Chicken Recipes

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CHEF JOHN'S NASHVILLE HOT CHICKEN



Chef John's Nashville Hot Chicken image

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
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
1 cup vegetable oil for frying, or as needed

Steps:

  • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

MIND-BLOWING NASHVILLE HOT CHICKEN RECIPE



Mind-Blowing Nashville Hot Chicken Recipe image

The Best Nashville Hot Chicken - Our recipe for spicy, crunchy Nashville-style fried chicken is truly mind-blowing with a few special tweaks.

Provided by Sommer Collier

Categories     dinner     Main     Main Course

Time 1h34m

Number Of Ingredients 18

3-4 pounds bone-in chicken pieces (I used a fryer pack, 8 pieces total.)
1 ¼ cup dill pickle juice
3 tablespoon sugar
1 ½ cups buttermilk
¼ cup hot sauce (Frank's RedHot or Louisiana)
2 cups all-purpose flour
¼ cup cornstarch
3 tablespoons creole seasoning
2 quarts peanut oil (or vegetable oil)
¾ cup reserved fry oil
¼ cup ground cayenne pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
White bread
Dill pickles

Steps:

  • Brine the Chicken: Warm the pickle juice on the stovetop or in the microwave. Then stir in the sugar until dissolved. Pour the pickle juice brine into a large zip bag. Add the chicken pieces. Zip the bag closed. Refrigerate for at least 1 hour, but longer is better. (If you can brine the chicken for 8 hours or overnight, that's best!)
  • Once the chicken has brined, set out two shallow dishes. Pour the buttermilk and hot sauce in one shallow dish. Mix well. In the second dish, combine the flour, cornstarch, and creole seasoning. Mix well.
  • Drain the brine off the chicken. Set out a metal rack. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Place the breaded chicken pieces on the rack. (It's good for the chicken breading to rest before frying, so don't heat the oil until all the chicken has been well coated.)
  • Set a large saucepot on the stovetop and clip a cooking thermometer to the side of the pot. Pour enough fry oil into the pot to fill it about two-thirds full. Turn the heat on medium to medium-high.
  • Preheat the oven to 250 degrees F. Set another rack on a baking sheet for the cooked fried chicken.
  • Once the oil temperature reaches 350 degrees F, carefully place four pieces of chicken in the fry oil. Use tongs to move the chicken so it doesn't stick to the bottom of the pot. Fry for 7-8 minutes, until golden brown. (The largest pieces should be 165 degrees F inside.)
  • Use the tongs to carefully pull the chicken pieces from the hot oil and place them on the clean rack. Place the fried chicken in the oven to keep warm and crisp.
  • Repeat with the remaining chicken pieces. Place the second batch of fried chicken in the oven. Turn off the heat.
  • For the Spicy Oil: Use a ladle to scoop ¾ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt. Stir to mix.
  • When ready to serve the chicken, remove the rack from the oven and brush the spicy oil over all sides of the fried chicken pieces. It's traditional to serve the chicken over 2 slices of white bread, topped with pickles.

Nutrition Facts : ServingSize 1 pc, Calories 704 kcal, Carbohydrate 42 g, Protein 28 g, Fat 48 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 92 mg, Sodium 741 mg, Fiber 4 g, Sugar 9 g

NASHVILLE HOT CHICKEN



Nashville Hot Chicken image

This fried chicken sandwich is spicy, hot, and just a little bit sweet.

Provided by Irvin Lin

Categories     Dinner     Lunch     Sandwich

Time 44m

Number Of Ingredients 27

4 cups (560 grams) all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon black pepper
For the wet mixture
2 cups buttermilk
1/4 cup hot sauce, like Tabasco or Frank's
2 large eggs
1 tablespoon kosher salt
For the fried chicken
10 boneless, skinless large chicken thighs (or 3 chicken breasts, see note above)
Oil for frying, like peanut or rice bran oil
For the spicy paste
1/2 cup used frying oil
1/4 cup butter
2 to 6 tablespoons cayenne pepper, depending on your heat preference
1 to 2 tablespoons brown sugar, depending on your sweetness preference
1 teaspoon chili powder blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
To serve
10 burger buns
Dill pickle slices, or bread and butter if you prefer

Steps:

  • Let oil cool: When all the chicken is finished, let the oil cool down for 5 to 10 minutes. You will need some of it to make the spicy paste.

Nutrition Facts : Calories 712 kcal, Carbohydrate 40 g, Cholesterol 206 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 954 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g

NASHVILLE HOT CHICKEN



Nashville Hot Chicken image

Provided by Food Network

Time P1DT1h

Yield 3 to 4 servings

Number Of Ingredients 13

2 to 3 cups buttermilk
1 chicken cut into 8 pieces
Peanut oil, for frying
2 to 3 cups store-bought seasoned flour
3 cups canola oil
3 cups bacon fat, strained and melted
1 cup 40K cayenne powder
1 cup 90K cayenne powder
1/2 cup brown sugar
1 cup pickle juice
3 tablespoons paprika
3 tablespoons garlic powder
3 tablespoons chili powder

Steps:

  • For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
  • Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
  • Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
  • Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
  • For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
  • Remove from bowl and enjoy!

NASHVILLE-STYLE HOT CHICKEN SANDWICH



Nashville-Style Hot Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 sandwiches

Number Of Ingredients 17

5 tablespoons cayenne
2 tablespoons dark brown sugar
1 teaspoon chile powder
1 teaspoon granulated garlic
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
12 cups vegetable oil
1 cup buttermilk
1 tablespoon favorite hot sauce
2 large eggs
2 cups all-purpose flour
4 Hawaiian rolls
Butter, for spreading
Dill pickles, for topping
Iceberg lettuce, for topping
Mayonnaise, for spreading

Steps:

  • In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
  • In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
  • Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
  • Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
  • For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

NASHVILLE HOT CHICKEN BY SPIKE MENDELSOHN RECIPE BY TASTY



Nashville Hot Chicken By Spike Mendelsohn Recipe by Tasty image

Here's what you need: chicken breast, extra large eggs, whole milk, plain breadcrumbs, brioche buns, bread and butter pickles, canola oil, salt, cayenne pepper, brown sugar, chili powder, garlic powder, spanish paprika, sunflower oil

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

5 oz chicken breast, 4 breast
4 extra large eggs
4 oz whole milk
2 cups plain breadcrumbs
4 brioche buns
12 bread and butter pickles
canola oil, for frying
salt, to taste
4 tablespoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons spanish paprika
16 fl oz sunflower oil

Steps:

  • Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
  • In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
  • In a separate medium-sized mixing bowl, add the bread crumbs.
  • Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
  • Transfer to a parchment-lined baking sheet.
  • Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C).
  • Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
  • Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
  • Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
  • Transfer the fried chicken to the brioche buns.
  • Whisk together the spicy oil so none of the seasoning settles to the bottom.
  • Drizzle 2 tablespoons over each chicken breast.
  • Add 3 bread and butter pickles on top of the chicken and place the top bun.
  • Nutrition Calories: 1533 Fat: 122 grams Carbs: 84 grams Fiber: 6 grams Sugars: 18 grams Protein: 26 grams
  • Enjoy!

NASHVILLE-STYLE HOT CHICKEN



Nashville-Style Hot Chicken image

Categories     Dinner     Lunch     Buffet     Deep-Fry     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 16

2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
White bread and sliced pickles (for serving)
Special equipment:
A deep-fry thermometer

Steps:

  • Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
  • Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
  • Fit a Dutch oven with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
  • Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
  • Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
  • Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.

BAKED NASHVILLE HOT CHICKEN BREASTS



Baked Nashville Hot Chicken Breasts image

This is one of my recipes that I keep getting requests for. We also eat it without the sauce. I hope that you enjoy.

Provided by Drew Johnson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

1 quart water
¼ cup salt
¼ cup white sugar
¼ cup hot sauce
4 skinless, boneless chicken breast halves, cut into strips
1 cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
3 tablespoons vegetable oil
1 tablespoon cayenne pepper
½ teaspoon paprika
½ teaspoon salt
½ teaspoon white sugar
¼ teaspoon garlic powder
cooking spray

Steps:

  • Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray.
  • Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack.
  • Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 38.7 g, Cholesterol 67.2 mg, Fat 13.7 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 6856.8 mg, Sugar 13.6 g

RESTAURANT VS HOMEMADE NASHVILLE-STYLE HOT CHICKEN RECIPE BY TASTY



Restaurant Vs Homemade Nashville-Style Hot Chicken Recipe by Tasty image

Here's what you need: cayenne pepper, paprika, garlic powder, mustard powder, black pepper, onion powder, bone-in, skin-on chicken thighs, chicken drumsticks, salt, light brown sugar, canola oil, buttermilk, louisiana hot sauce, flour, oil, white bread, dill pickles

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon black pepper
1 tablespoon onion powder
4 bone-in, skin-on chicken thighs
4 chicken drumsticks
1 tablespoon salt
2 teaspoons light brown sugar
½ cup canola oil
2 cups buttermilk
2 tablespoons louisiana hot sauce
2 cups flour
oil, for frying
white bread, to serve
8 dill pickles, cut into chips, to serve

Steps:

  • In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
  • In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
  • In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
  • In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
  • Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
  • Heat oil to 325°F (170°C) in a deep pot.
  • Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
  • Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
  • Place on a slice of white bread and top with dill pickle.
  • Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 110 grams, Fat 49 grams, Fiber 6 grams, Protein 58 grams, Sugar 44 grams

AIR-FRYER NASHVILLE HOT CHICKEN



Air-Fryer Nashville Hot Chicken image

I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I'd try air-frying. I'm so glad I did-this Nashville hot chicken recipe is almost better than the original. -April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons dill pickle juice, divided
2 tablespoons hot pepper sauce, divided
1 teaspoon salt, divided
2 pounds chicken tenderloins
1 cup all-purpose flour
1/2 teaspoon pepper
1 large egg
1/2 cup buttermilk
Cooking spray
1/2 cup olive oil
2 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Dill pickle slices

Steps:

  • In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

Nutrition Facts : Calories 413 calories, Fat 21g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 170mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.

NASHVILLE-STYLE HOT FRIED CHICKEN



Nashville-Style Hot Fried Chicken image

This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is one of the hottest chiles in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can't find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn't hurt, either.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 17

1/2 cup coarse kosher salt
1/3 cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 1/2 pounds chicken, cut into 10 pieces
3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs

Steps:

  • Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
  • In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
  • Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
  • Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
  • Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 33 grams, Carbohydrate 79 grams, Fat 52 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 7 grams, TransFat 0 grams

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From thedefineddish.com


AUTHENTIC NASHVILLE HOT CHICKEN RECIPE - MASHED
2021-08-02 Take out the melted butter and add the cayenne pepper, brown sugar, salt, paprika, onion powder, and garlic powder. Use a whisk to combine everything well.
From mashed.com


NASHVILLE HOT CHICKEN SAUSAGE TACOS | AL FRESCO
In a medium bowl add cabbage and red onion. In a food processor add all ingredients for the sauce. Blend until smooth. Add water if the sauce is too thick. Add a couple of tbsp sauce into the cabbage and combine gently. In a medium pan sauté sliced Nashville hot Chicken Sausage both sides, juts to get warm. Warm your tortillas.
From alfrescochicken.com


NASHVILLE STYLE HOT - HOME MADE HOT CHICKEN | HOT CHICKEN …
Hot Chicken Glaze - twin Pack. Hot Chicken Glaze (Twin-Pack) Authentic “ Melt To Use ” Seasoned Glaze – Inspired by Professional Hot Chicken Chefs For Use On Fish, Pork and Veggies too – Two-Pack, 4oz plastic cups. $ 14.95.
From nashvillestylehot.com


NASHVILLE HOT CHICKEN RECIPE - CHILI PEPPER MADNESS
2022-04-20 How to Make Nashville Hot Chicken - the Recipe Method. First, add the chicken to a large bowl and add the pickling juices, pickles and pickled peppers, salt and fresh spicy peppers. Add enough water to cover, about ½ cup. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
From chilipeppermadness.com


NASHVILLE-STYLE HOT CHICKEN SANDWICH RECIPE - LITTLE SUNNY KITCHEN
2021-02-21 Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour. Heat 1-2 inches of oil in a dutch oven to 350˚F (160°C). Add chicken, 2 pieces at a time and fry for 3-4 minutes on one side, then for 3 more minutes on the other side.
From littlesunnykitchen.com


THE COMPLETE GUIDE TO MAKING NASHVILLE-STYLE HOT CHICKEN AT HOME
And good fried chicken depends on calibrating the temperature of the oil, which the chefs agree is 325°F. “The secret is the temperature,” she says, “it has to be perfect.”. Hall advises getting the chicken up to 350 or 375°F before you start cooking, since adding the meat will lower the temperature. Pick an oil with a high smoke ...
From firstwefeast.com


NASHVILLE HOT CHICKEN RECIPE
Add 1/4 cup of cold spread to the oil and mix until the margarine liquefies. In the event that the margarine isn’t softening, heat it up in the microwave or on the oven. Add the flavors to the fat and mix until a glue structures. ⦁ Place the chicken on the base bun, brush the chicken with the zest glue, and afterward top with pickles and ...
From break-things.com


NASHVILLE HOT CHICKEN - EASY CHICKEN RECIPES
2022-02-21 Be sure to see the recipe card below for full ingredients & instructions! Salt the chicken and refrigerate it for 24 hours. Make the marinade. Marinate the chicken for 2-4 hours. Flour and coat each piece of chicken. Fry the chicken. Make the spicy oil sauce. Brush the sauce onto the chicken.
From easychickenrecipes.com


NASHVILLE STYLE HOT CHICKEN - KITCHEN ALCHEMY
2020-05-26 Prepare Chicken. Butcher the chicken so you are left with 2 wings, 2 legs, 2 thighs, and 2 skinless breasts. Slice the breasts into 1 inch thick slices. Whisk buttermilk, worcestershire, cayenne, dry thyme, dry oregano, kosher salt, and black pepper together in a bowl and place the pieces of chicken in. Soak 12 to 24 hours for the best flavor.
From blog.modernistpantry.com


NASHVILLE HOT CHICKEN RECIPE EASY AND YUMMY! BEST RECIPE BOX
Instructions. Marinate the Chicken: In bowl, combine buttermilk, egg, hot sauce, salt and pepper. Beat to combine, then add the chicken. Cover and refrigerate for 30 minutes - 4 hours to marinate (longer is better but if you are short on time it is …
From bestrecipebox.com


PRINCE’S HOT CHICKEN RECIPE – GALAXY TRAINING
2022-03-12 In the last few years, the hot chicken trend has caught on like wildfire throughout the South, but Prince’s Hot Chicken is the original and remains the gold standard for hot chicken.” Prince’s Hot Chicken Shack South. 5814 Nolensville Pike. Nashville, TN 37211 (615) 810-9388. Mon – …
From galaxy-training.com


THE BEST NASHVILLE HOT CHICKEN SEASONING MIX | MONTANA HAPPY
2022-04-09 Directions for Making Nashville Hot Chicken Spice Mix. Mix the cayenne pepper, salt, dry mustard powder, sugar, ground black pepper, and granulated garlic in a shallow bowl. Store in a sealed container and keep in a cool, dry area. This mixture will last up to six months.
From montanahappy.com


NASHVILLE HOT CHICKEN RECIPE • THE WICKED NOODLE
2021-04-06 Set aside the chicken to make the sauce. Place all of the sauce ingredients into a saucepan. Cook on medium heat until it's melted and smooth. Turn off the heat or to very low. (Reheat just before using if necessary). Add the oil to a large skillet over medium-high heat. When it reaches 350F, add the chicken.
From thewickednoodle.com


NASHVILLE STYLE HOT FRIED CHICKEN - FROM A CHEF'S KITCHEN
2018-05-25 You'll need three bowls. In one bowl, combine 1 ½ cups flour, 2 tablespoons cayenne pepper and 2 teaspoons salt. In the second bowl, combine remaining 4 cups flour, 2 tablespoons cayenne pepper, 2 teaspoons salt, paprika and garlic powder. In the third bowl, whisk together buttermilk and hot sauce.
From fromachefskitchen.com


NASHVILLE HOT CHICKEN SAUCE RECIPE - SAUCEPROCLUB.COM
2021-11-21 Make the dredge and buttermilk brine. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp salt, and 2 tsp garlic powder. Dredge the chicken. Place a wire rack on a rimmed baking sheet, then begin coating chicken.
From sauceproclub.com


NASHVILLE HOT CHICKEN KFC RECIPE (COPYCAT) - RECIPES.NET
2021-11-03 In a large dutch oven heat 3 inches of oil to 375 degrees F. Cook 3 to 4 pieces at a time for 7 minutes per side, or until chicken reaches 165 degrees F. Drain on paper towels. Add butter to prepared sauce, whisk until smooth. Cool for 2 to 3 minutes before brushing on sauce.
From recipes.net


NASHVILLE STYLE HOT CHICKEN - THECOOKFUL
Marinate for 8 hours or overnight. When you’re ready to cook, remove the chicken from the fridge and let it come to room temperature for 20 minutes while you prepare the flour dredge and heat the oil. Add the oil to a large stock pot or skillet over medium heat and heat to 300°F.
From thecookful.com


THE BEST NASHVILLE HOT CHICKEN SANDWICH - WELL SEASONED STUDIO
2021-07-15 In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp salt, and 2 tsp garlic powder. Dredge the chicken. Place a wire rack on a …
From wellseasonedstudio.com


NASHVILLE-STYLE HOT CHICKEN - STUDIO 5
2022-03-14 Place raw chicken and all marinade items in bowl or ziplock bag, for at least 2 hours to 24 hours. Heat up 2 quarts of vegetable oil. Using a candy or meat thermometer until it reaches 375 degrees. Get egg wash and breading bowls ready. For egg wash combine egg, buttermilk, hot sauce and sweet n sour sauce, using a whisk to combine.
From studio5.ksl.com


NASHVILLE HOT CHICKEN STRIPS - HOMEMADE FAMILY-STYLE MEALS
2021-01-10 Fry chicken strips in batches for a total of 2-3 minutes per side, adjusting depending on the size of the pieces. Place on a paper towel lined pan to drain. Keep warm. To make chili oil: In a small saucepan, whisk together ⅓ cup hot oil from frying with melted butter, cayenne, brown sugar, paprika, salt and chili powder.
From melissassouthernstylekitchen.com


PRINCE’S NASHVILLE HOT CHICKEN INSPIRED RECIPE
2021-07-14 Working in batches, place 3 chicken pieces (or 5 tenders) at a time in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to keep heat at 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone).
From badbatchbaking.com


NASHVILLE-STYLE HOT CHICKEN RECIPE | MYRECIPES
Dredge chicken in flour mixture, shaking off excess. Preheat oven to 350°. Pour oil to depth of 1 inch into a large, deep skillet; heat to 325°. Fry drumsticks, in batches, 6 to 8 minutes or until lightly browned, turning occasionally. Transfer to a wire rack in a …
From myrecipes.com


NASHVILLE HOT CHICKEN TENDERS - THERE'S FOOD AT HOME
2021-06-18 Lightly season the flour with the garlic powder, cajun seasoning, paprika and cayenne pepper. Fill a large skillet with frying oil, about two inches deep. Heat on high until oil reaches 340 degrees. While the oil is heating, it's time to coat the chicken. Dip the chicken into the egg mixture, shake off the excess, dip into the flour and cover well.
From thereisfoodathome.com


NASHVILLE HOT CHICKEN RECIPE | EATINGWELL
Preheat oven to 375degrees F. Line a baking sheet with foil or parchment paper. Coat a wire rack with cooking spray and set it on the prepared baking sheet. Place crushed cornflakes in a large bowl. Shaking off any excess marinade, coat each piece of the chicken with cornflakes, pressing to help them stick.
From eatingwell.com


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