Description
Crispy, spicy Nashville Hot Chicken marinated in buttermilk, fried to perfection, and coated with a fiery cayenne paste. Served traditionally on white bread with dill pickles.
Ingredients
Scale
- 2–3 lbs chicken pieces (thighs, drumsticks, breasts, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2–4 tablespoons cayenne pepper (adjust for heat)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- Oil, for frying
- 1/2 cup frying oil (reserved from the fryer)
- 2–4 tablespoons cayenne pepper (to taste)
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
- Slices of white bread
- Dill pickle chips
Instructions
- Place chicken pieces in a bowl with buttermilk and 1 tablespoon salt. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a large bowl, combine flour, black pepper, cayenne, paprika, garlic powder, brown sugar, and chili powder.
- Remove chicken from marinade, letting excess drip off. Dredge thoroughly in the flour mixture. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 12–15 minutes. Drain on a wire rack.
- Carefully ladle 1/2 cup hot frying oil into a heatproof bowl. Whisk in cayenne, brown sugar, paprika, garlic powder, and salt to create a thick, spicy paste.
- Generously brush the hot paste over the fried chicken while it’s still hot. Serve immediately on slices of white bread, topped with pickle chips.
Notes
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with bread and pickles
- Calories: 720
- Sugar: 3g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg