Nashville-Style Hot Chicken Written by ryannimilwich on March 24, 2020 in Chicken Jump to RecipePrint Recipe Print Nashville-Style Hot Chicken0 from 0 votesRecipe by Hattie B’sCourse: DinnerCuisine: AmericanDifficulty: MediumServings8servingsPrep time10minutesCooking time20minutesTotal time30minutesA Spicy Chicken Recipe that brings you home to Nashville. A recipe large enough to feed 8 people and make your dinner party a hit.Ingredients2 Pound Pound Chickens, each cut into 10 pieces1 Tbsp Freshly Ground Black Pepper2 Tbsp Kosher Salt4 Large Eggs2 Cups Buttermilk2 Tbsp Vinegar based hot sauce4 Cups All-purpose Flour10 Cups Vegetable Oil6 Tbsp Cayenne Pepper2 Tbsp Dark Brown Sugar1 Tsp Chili Powder1 Tsp Garlic Powder1 Tsp Paprika White Bread and Sliced PicklesDirectionsToss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl. Fit a Dutch oven with thermometer; pour in 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. Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 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. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.