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Nashville Hot Chicken Recipe

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4.2 from 5 reviews

This Nashville Hot Chicken recipe is a perfect balance of spicy, crispy, and tender flavors. Marinated in a tangy buttermilk and hot sauce mixture, the chicken thighs are double-coated in a seasoned flour mix and fried to golden perfection. Finished with a fiery cayenne spice oil brushed on top, this Southern classic is served on thick Texas bread and topped with crisp pickle chips for an authentic taste experience.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • 1 cup buttermilk (8 oz, $0.70)
  • ¼ cup pickle juice (2 oz, $0.14)
  • ¼ cup hot sauce (any kind, 2 oz, $0.60)
  • 4 boneless, skinless chicken thighs (1.5 lb, 680 g, $3.52)

Coating

  • 1 cup all-purpose flour (120 g, $0.13)
  • ¼ cup cornstarch (30 g, $0.14)
  • 1 tsp baking powder ($0.04)
  • ½ Tbsp salt (divided, $0.12)

Frying

  • 2 cups vegetable oil (16 oz, $1.28)

Spice Blend

  • 2 Tbsp cayenne ($0.84)
  • 1 tsp brown sugar ($0.01)
  • ½ Tbsp paprika ($0.30)
  • 1 Tbsp chili powder ($0.19)
  • 1 Tbsp garlic powder ($0.06)
  • ½ tsp freshly cracked black pepper ($0.08)
  • ½ Tbsp salt (remaining from the 1 Tbsp total)

Serving

  • 4 pieces Texas bread (thick sliced, $0.87)
  • 8 pickle chips (sliced pickles, $0.19)

Instructions

  1. Mix the Marinade: Gather all ingredients for the marinade. In a Ziploc bag or large bowl, combine the buttermilk, pickle juice, and hot sauce. Add the chicken thighs and toss to coat thoroughly. Refrigerate and let marinate for 1 hour to infuse flavor and tenderize the chicken.
  2. Whisk Dry Ingredients: After marination, strain the buttermilk brine into a clean bowl to use later. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and half a tablespoon of salt to create the crispy coating mixture.
  3. Coat the Chicken: Dredge each marinated chicken thigh in the flour mixture, ensuring every part is covered. Then dip the chicken back into the reserved buttermilk mixture, and coat again in the flour mixture pressing it well to make sure the crust sticks. Place coated chicken on a clean plate and repeat with remaining pieces.
  4. Heat Oil for Frying: Fill a heavy-bottomed skillet with vegetable oil up to about a third of its height. Heat the oil over medium-high heat until it reaches 350°F, using an instant-read thermometer for accuracy. Proper temperature is critical for an even, crispy fry.
  5. Fry the Chicken: Carefully place two chicken thighs into the hot oil without overcrowding. Do not move the chicken for at least 3 minutes to allow the coating to set. Fry the first side until golden brown, approximately 4-5 minutes, then gently flip and cook the other side until the internal temperature reaches 165°F, about another 4-5 minutes.
  6. Drain and Repeat: Remove cooked chicken to a wire rack to drain excess oil. Repeat the frying process with the remaining two thighs, ensuring all pieces reach the proper internal temperature and crispy golden finish.
  7. Prepare the Spice Mix: In another bowl, combine cayenne, brown sugar, paprika, chili powder, garlic powder, freshly cracked black pepper, and the remaining half tablespoon of salt. This spice blend will provide the signature Nashville hot flavor.
  8. Make Hot Oil and Brush: With the frying heat turned off, carefully whisk half a cup of the hot oil from the skillet into the spice blend, creating a fiery and flavorful paste. Brush this spicy oil generously over both sides of each fried chicken thigh.
  9. Serve: Place each spicy chicken thigh on a piece of thick Texas bread. Top with sliced pickle chips for a classic accompaniment. Serve immediately for best taste and texture.

Notes

  • Maintain the oil temperature at 350°F to ensure that the chicken cooks thoroughly while achieving a crispy crust.
  • Use an instant-read thermometer to make sure chicken reaches an internal temperature of 165°F for safe consumption.
  • Marinating the chicken in the buttermilk and hot sauce mixture tenderizes the meat and adds flavor.
  • Double coating the chicken with flour and buttermilk helps to create a crunchy, thick crust.
  • Rest chicken on a wire rack after frying to drain excess oil and retain crispness.
  • Adjust cayenne and spice amounts in the finish oil according to your heat preference.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour (includes 1-hour marination; active frying time about 15 minutes)
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://monicarecipes.com/nashville-hot-chicken-recipe/