1. Recipes

How to Make Chef John's Nashville Hot Chicken - A Step-by-Step Guide

When it comes to iconic Southern cuisine, few dishes can rival the bold and spicy flavor of Nashville Hot Chicken. This fiery and delicious dish has its roots in Nashville, Tennessee, and is a beloved staple of the local food scene. Chef John's take on this classic recipe is a must-try for anyone who loves a good kick of heat in their food.

Nashville Hot Chicken is known for its crispy, crunchy exterior and its fiery, cayenne pepper-infused heat. The chicken is traditionally marinated...

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Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 1 cup buttermilk
  • ¼ cup pickle brine
  • 2 tablespoons Louisiana-style hot sauce
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons fine table salt
  • ¼ cup butter
  • ¼ cup lard
  • 2 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup vegetable oil for frying, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Additional Time: 2 hrs 24 mins
  • Total Time: 3 hrs
  • Servings: 4

  • Arrange chicken pieces in a large bowl.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.
  • Enjoy!

    • Nutrition

    1115 cal.

    • Total Fat: 66g
    • Saturated Fat: 23g
    • Cholesterol: 258mg
    • Sodium: 3755mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 54g
    • Vitamin C: 8mg
    • Calcium: 141mg
    • Iron: 6mg
    • Potassium: 624mg

    Categories

    Fried chicken recipes
    Spicy recipes
    Southern recipes
    Comfort food recipes
    Classic recipes