Nashville Style Hot Fried Chicken Recipes

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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

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

THREE PIECE NASHVILLE HOT FRIED CHICKEN



Three Piece Nashville Hot Fried Chicken image

Provided by Food Network

Categories     main-dish

Time P2DT2h50m

Yield 4 servings plus 20 biscuits

Number Of Ingredients 33

4 cups chicken stock
2 tablespoons dark brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground Carolina reaper chile, optional, as these are extremely spicy-hot
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons salt
3 fresh or dried Scotch bonnet chiles, stems removed
2 ancho chiles, stems removed
2 guajillo chiles, stems removed
2 whole Trinidad scorpion chiles, stems removed, optional, as these are extremely spicy-hot
1 tablespoon Dijon mustard
1 cup melted chicken or bacon fat
1 cup salt
1 whole chicken, cut into 10 pieces (breasts halved)
Buttermilk, for covering chicken
6 cups all-purpose flour
2 cups masa harina (corn flour)
1 cup cornstarch
2 tablespoons celery salt
2 tablespoons ground coriander
2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon salt
1 tablespoon black pepper
Canola oil, for frying
2 sticks (1/2 pound) butter, frozen
2 1/2 cups all-purpose flour, plus additional for dusting
2 1/2 tablespoons baking powder
2 teaspoons salt, plus additional for sprinkling
2 teaspoons sugar
1/2 teaspoon baking soda
2 ounces vegetable shortening or lard
2 1/2 cups buttermilk

Steps:

  • For the Nashville hot sauce: Combine chicken stock, brown sugar, cayenne, Carolina reaper powder, if using, chili powder, paprika, salt, Scotch bonnets, anchos, guajillos and scorpion chiles, if using, in a saucepan. Boil and reduce by half, then let cool. Puree in blender, then add mustard and combine. Slowly add melted fat.
  • For the brine: Mix 1 gallon water with 1 cup salt in a large container. Submerge the chicken pieces in the brine and let sit overnight, refrigerated.
  • Drain the chicken and cover in buttermilk, then let sit overnight.
  • For the fried chicken: Combine the flour, masa, cornstarch, celery salt, coriander, seafood seasoning, salt and pepper in a big bowl. Toss in chicken parts and coat well, then let rest, refrigerated, for 30 minutes.
  • Bring oil to 300 degrees F in a deep-fryer.
  • Fry chicken in batches until it reaches internal temperture of 160 degrees F, about 20 minutes. Toss in bowl with Nashville Hot Sauce.
  • For the biscuits: Meanwhile, grate butter with a cheese grater, then freeze again.
  • Mix together flour, baking powder, salt, sugar, baking soda and shortening in a bowl, then freeze, 3 hours.
  • Mix frozen butter, dry mixture and buttermilk together in a large bowl until dough comes together, then lay out on a floured surface and roll out to about 2 inches thick. Fold into thirds, then repeat the rolling and folding 3 more times. Cut into 20 biscuits and place on a baking sheet lined with parchment paper. Freeze for 3 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Take biscuits out of freezer and sprinkle with salt. Bake for about 15 minutes.

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.

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

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.

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

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From littlesunnykitchen.com


NASHVILLE HOT CHICKEN | CLASSIC SOUTHERN FRIED CHICKEN...WITH A SPICY …
2021-10-07 Using a large bowl, whisk together eggs, buttermilk and hot sauce. In a separate large bowl, whisk together flour and remaining ½ Tbsp of kosher salt. Using a Dutch oven or …
From spicedblog.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. …
From montanahappy.com


NASHVILLE STYLE HOT CHICKEN - THECOOKFUL
Instructions. Butterfly the chicken breasts by slicing them in half lengthwise. Add them to a bowl or a large plastic bag. Add the buttermilk and 1 teaspoon of cayenne to the chicken. Make …
From thecookful.com


OVEN-FRIED NASHVILLE-STYLE HOT CHICKEN RECIPE - LOS ANGELES TIMES
2020-03-03 2. Whisk the mayonnaise, hot pepper sauce, mustard, ¼ teaspoon garlic powder and ½ teaspoon salt in a large bowl. Add the chicken and turn to evenly coat. Let stand while …
From latimes.com


HOW TO MAKE NASHVILLE-STYLE HOT CHICKEN - DIYJOY.COM
Directions: Step 1. In a medium-sized bowl, add in the buttermilk and hot sauce, then whisk them together until uniform and set aside. Prepare a paper bag or Ziploc bag, then add the flour, …
From diyjoy.com


NASHVILLE STYLE HOT FRIED CHICKEN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Nashville Style Hot Fried Chicken are provided here for you to discover and enjoy ... Easy Chicken Wok Recipes Easy To Make Biscuit Recipe …
From recipeshappy.com


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