Nashville Hot Chicken

Nashville hot chicken is a spicy fried chicken dish that originated in Nashville, Tennessee. It is typically made by marinating chicken pieces in a blend of spices and seasonings, then coating the chicken in a mixture of flour and spices before deep-frying until crispy and golden brown.

What sets Nashville hot chicken apart from other fried chicken is the use of a fiery hot seasoning blend that is made from cayenne pepper, paprika, garlic powder, and other spices. The seasoning is mixed with melted butter or oil and then brushed or drizzled over the fried chicken, giving it a distinctive spicy flavor and a crispy, flavorful crust.

Nashville hot chicken is typically served with white bread and pickles to help balance the heat of the dish. Some restaurants also offer a range of heat levels, from mild to extra hot, allowing diners to choose their preferred level of spiciness.

Nashville hot chicken has become a popular dish across the United States in recent years, and many restaurants and fast food chains now offer their own versions of this fiery fried chicken. It is a beloved dish in southern cuisine, and is often enjoyed at outdoor picnics, barbecues, and other social gatherings.

SERVINGS: 4

PREPARATION TIME: 2 hours (including 1 hour marination time and 30 minutes cook time)

INGREDIENTS:

• 4 boneless, skinless chicken breasts or thighs
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Vegetable oil for frying

FOR THE SPICE RUB:

• 2 tablespoons cayenne pepper
• 2 teaspoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt

STEP-BY-STEP INSTRUCTIONS:

1. In a large bowl, mix together the buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to make the marinade.
2. Add the chicken pieces to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3. In a separate bowl, mix together the flour, baking powder, and baking soda to make the batter.
4. In a small bowl, mix together the ingredients for the spice rub.
5. Heat 2 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F.
6. Remove the chicken from the marinade and let excess marinade drip off. Dredge each piece in the batter, making sure it is fully coated.
7. Carefully place the chicken pieces in the hot oil and fry for 6-8 minutes, or until the chicken is golden brown and cooked through.
8. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
9. While the chicken is still hot, sprinkle the spice rub evenly over each piece.

SERVING SUGGESTIONS OR ADDITIONAL TIPS:

• Serve the hot chicken on a toasted brioche bun with pickles and coleslaw.
• For extra heat, add more cayenne pepper to the spice rub.
• For milder heat, reduce the amount of cayenne pepper in the spice rub.