Main Dishesbonappetit4.2
Hattie B's Nashville Hot Chicken
This recipe for hot chicken from Nashville icon Hattie B's produces spicy, crunchy fried chicken, perfect for any party.
👥 8 Servings👤 Hattie B's, Nashville📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Toss 2 (3½–4-lb.) chickens, each cut into 10 pieces with 1 Tbsp. freshly ground black pepper with 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt in a large bowl. Cover and chill at least ⏱️ 3 hours (and up to 24).
chickens, each cut into 10 pieces (breasts halved)2 (3½–4-lb.). freshly ground black pepper1 Tbsp
2
Whisk 4 large eggs, 2 cups buttermilk or whole milk, and 2 Tbsp. vinegar-based hot sauce in a large bowl. Whisk 4 cups all-purpose flour and remaining 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt in a second large bowl.
large eggs4buttermilk or whole milk2 cups. vinegar-based hot sauce (such as Tabasco or Texas Pete)2 Tbspall-purpose flour4 cups
3
Fit a Dutch oven with thermometer; pour in vegetable 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 lined with a wire rack.
Vegetable oil (for frying; about 10 cups)
4
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until crust is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers an internal temperature of 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.
5
Whisk 6 Tbsp. cayenne pepper, 2 Tbsp. dark brown sugar, 1 tsp. chili powder, 1 tsp. garlic powder, and 1 tsp. paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with white bread and sliced pickles. Do Ahead: Chicken can be seasoned 1 day ahead. Keep chilled. Editor’s note: This recipe for hot chicken was first printed in our June 2014 issue. Head this way for more of our spiciest recipes →
. cayenne pepper6 Tbsp. dark brown sugar2 Tbsp. chili powder1 tsp. garlic powder1 tsp. paprika1 tspWhite bread and sliced pickles (for serving)
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