Name: Nashville-Style Hot Chicken
Yield: 8 servings
Ingredients: 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); A deep-fry thermometer

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Nashville-Style Hot ChickenJeremy Liebman

No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.

Recipe information

Yield
8 servings

Ingredients

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

Preparation

Step 1
Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Step 2
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.

TagsAmerican Southern Whole Chicken Chicken Poultry Main Dinner Nut Free Deep Fry Bon Appétit

Recipe notes

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