thepioneerwoman
Nashville Hot Chicken
This Nashville hot chicken recipe takes buttermilk-brined chicken thighs and legs, fries them up, and coats them in mouthwateringly spicy, buttery oil.
👥 4 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 45 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●microwave
- ●baking sheet
- ●dutch oven
- ●oven
- ●pot
- ●stove
📝 Preparation Steps
1
In a medium microwave-safe bowl, combine the pickle juice, 3 tablespoons of brown sugar, and 2 tablespoons of salt. Microwave until the sugar and salt dissolve, 60 to ⏱️ 90 seconds, stirring every ⏱️ 30 seconds. Whisk in the buttermilk, hot sauce, and egg.
large egg1
2
Place the chicken in a large zip-top bag and add the pickle juice mixture. Close the bag and turn the chicken to coat. Refrigerate the chicken for ⏱️ 2 hours or up to ⏱️ 12 hours, turning the bag occasionally to distribute the marinade.
3
In a medium heat-proof bowl, combine the cayenne pepper, paprika, garlic powder, red pepper, 1 teaspoon of salt, and the remaining 1 tablespoon of light brown sugar. Set aside.
4
Remove the chicken from the refrigerator ⏱️ 30 minutes before frying. Remove the chicken from the marinade and place it on a large plate. Pour the marinade into a large bowl or a pie plate.
5
In a shallow dish or a pie plate, whisk together the flour, cornstarch, black pepper, and the remaining 1 ½ teaspoons of salt. Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, patting to coat. Shake off the excess flour, and dip the chicken in the reserved marinade, coating evenly. Dredge the chicken once more in the flour mixture, shaking off the excess flour. Transfer the chicken to a large plate or baking sheet. Repeat with the remaining chicken.
6
To a very large Dutch oven, add oil to a depth of 2 inches. Heat over medium-high heat until the oil reaches 325°F.
7
Preheat the oven to 200°F.
8
When the oil reaches the correct temperature, fry the chicken, in batches, being careful not to overcrowd the pot. Adjust the heat of the stove as needed so that the oil temperature stays consistent at 325°F. Cook until the chicken is golden brown on both sides, 10 to ⏱️ 13 minutes total, and the internal temperature reads 165°F on an instant read thermometer. Transfer the cooked chicken to a wire rack set over a rimmed baking sheet, and sprinkle with salt. Keep warm in the oven until all of the chicken is cooked.
9
Carefully spoon ½ cup of the hot fry oil into the reserved cayenne pepper mixture, whisking until well combined. Whisk in the melted butter.
10
To serve, brush the spicy oil all over the chicken. Serve with additional spicy oil, white bread, and sliced pickles.
Nutrition Facts
calories
1517 Calories
fat Content
93 g
fiber Content
5 g
sugar Content
19 g
sodium Content
1302 mg
protein Content
55 g
trans Fat Content
1 g
cholesterol Content
307 mg
carbohydrate Content
109 g
saturated Fat Content
24 g
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