Nashville Hot Chicken: The Celebrity Dish That’s Worth the Hype

Although Nashville hot chicken was an accidental discovery years ago, its taste remains simple out of this world. It’s super zesty heat combined with the flavour of the seasoning makes it a culinary experience you will never forget. I first had it years ago in Nashville and have replicated it dozens of times since. Actually, it’s not that difficult to make and uses only a few simple ingredients.

The main ingredients in the dish are the hot sauce and cayenne pepper which most people will have right in their pantry. The rest of the ingredients are basically a pantry staple. I use chicken thighs in the recipe as they are so full of flavour and juicy, but you can use the cut of your choice.

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Description

I've always loved hot and spicy chicken, but Nashville hot chicken certainly takes the trophy. As mentioned above, it's the pepper and hot sauce that are the stars of this dish. I always make it up for game night and it's an instant hit. As somebody said: "It's hotter than hot and better than the best."
Ingredient

8 medium chicken thighs with skin on
For the Marinate
1 cup butter milk
2 tablespoons hot sauce (1 Use Frank's buffalo.)
1 large egg
2 tablespoons sweet pickle sauce
For the Flour Dredge
1 1/2 cup all purpose flour
2 teaspoons salt
Four the Sauce
2 tablespoons cayenne pepper (You can adjust for heat.)
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 cup oil for frying (Adjust according to how runny you want the sauce.)

Instructions

Season the chicken with salt on both sides. I often leave it sit over night after doing this. It's not totally necessary though.

Add the buttermilk, egg, hot sauce, and pickle juice to a measuring cup. Mix until well combined.

Pour the marinate over the chicken and allow it to site for two hours. Marinating overnight is the best, however.

Add the flour and salt to a large mixing bowl. Whisk until well combined.

Remove a piece of chicken from the marinate and dredge it in the flour. Then dredge it in the marinate again and back into the flour. Dredge it once more in the marinate and set aside on a wire rack. This is called double dredging. Repeat the process for the remaining chicken.

Heat your oil to 350 degrees F or 180 C. Fry the chicken, in batches, until golden brown or about 7 minutes on each side. The internal temperature should be about 160 F. Set aside on a wire rack.

Add the cayenne pepper, garlic powder, paprika, salt, and pepper to a small mixing bowl. Add in the oil and mix until well combined.

Brush the sauce generously over the chicken, serve with bread and pickles. Enjoy your Nashville hot chicken.