Nashville-Style Hot Chicken

Nashville-Style Hot Chicken

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Recipe by Hattie B’s Course: DinnerCuisine: AmericanDifficulty: Medium


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A Spicy Chicken Recipe that brings you home to Nashville. A recipe large enough to feed 8 people and make your dinner party a hit.


  • 2 Pound Pound Chickens, each cut into 10 pieces

  • 1 Tbsp Freshly Ground Black Pepper

  • 2 Tbsp Kosher Salt

  • 4 Large Eggs

  • 2 Cups Buttermilk

  • 2 Tbsp Vinegar based hot sauce

  • 4 Cups All-purpose Flour

  • 10 Cups Vegetable Oil

  • 6 Tbsp Cayenne Pepper

  • 2 Tbsp Dark Brown Sugar

  • 1 Tsp Chili Powder

  • 1 Tsp Garlic Powder

  • 1 Tsp Paprika

  • White Bread and Sliced Pickles


  • Toss 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.

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