budgetbytes5.0
Nashville Hot Chicken Recipe
This easy, super crispy Nashville Hot Chicken recipe is covered in a spicy, flavorful seasoning mix and served with pickles on thick Texas bread.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h 10m🔥 Cook: 10 min👤 Melissa Nolan📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Mix
2
Gather all ingredients. Mix the buttermilk, pickle juice, and hot sauce (I used Frank's hot sauce, but you can use any kind) in a Ziploc bag or large bowl. Add the chicken thighs and toss to coat. Refrigerate for ⏱️ 1 hour.
buttermilk (8 oz, $0.70*)1 cup
3
Whisk
4
Once the chicken has marinated for an hour, strain the buttermilk brine into a clean bowl. In a separate bowl, whisk together the flour, cornstarch, baking powder, and ½ tablespoon of salt.
buttermilk (8 oz, $0.70*)1 cupbaking powder ($0.04)1 tspsalt (divided, $0.12)1 Tbsp
5
Coat
6
Dredge each chicken thigh in the flour mixture, dip back into the buttermilk, then coat again in flour, pressing to adhere. Place the breaded chicken on a clean plate and repeat with the remaining pieces until ready to fry.
buttermilk (8 oz, $0.70*)1 cup
7
Cook
8
Fill a heavy-bottomed skillet with vegetable oil, about 1/3 of the way up. Heat oil to 350°F over medium-high heat. I use an instant-read thermometer to check the temperature of the oil. Once the oil is hot, carefully place two chicken thighs into the oil. Do not move the chicken for at least ⏱️ 3 minutes, or you may knock off the coating.
vegetable oil (16 oz, $1.28***)2 cups
9
Fry until one side is golden brown, about ⏱️ 4-5 minutes. Using tongs, gently flip the chicken and continue cooking until an instant-read thermometer reads 165° F, ⏱️ 4-5 minutes.
10
Finish
11
Once the chicken is done frying, remove it to a wire rack. Continue frying the last two chicken thighs and remove them from the skillet once they are done.
12
Mix
13
In another bowl, combine the cayenne, brown sugar, paprika, chili powder, garlic powder, pepper, and remaining salt.
cayenne ($0.84)2 Tbspbrown sugar ($0.01)1 tspchili powder ($0.19)1 Tbspgarlic powder ($0.06)1 Tbspsalt (divided, $0.12)1 Tbsp
14
Brush
15
Once the chicken is finished cooking, turn off the heat. Carefully whisk ½ cup of the hot reserved oil into the spice blend, then brush it over both sides of the chicken. Serve over white bread and top with pickle chips.
pickle chips (sliced pickles, $0.19)8
Nutrition Facts
calories
833 kcal
fat Content
62 g
serving Size
1 serving
fiber Content
3 g
sodium Content
2786 mg
protein Content
28 g
carbohydrate Content
42 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...