Nashville-Style Hot Chicken Written by ryannimilwich on March 24, 2020 in Chicken Jump to RecipePrint Recipe Print Nashville-Style Hot Chicken 0 from 0 votes Recipe by Hattie B’s Course: DinnerCuisine: AmericanDifficulty: Medium Servings8servingsPrep time10minutesCooking time20minutesTotal time30minutes 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. Ingredients 2 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 Pickles Directions 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.