Nashville Hot Chicken

Name: Nashville Hot Chicken
Prep time: 25 min
Cook time: 30 min
Yield: 10 serving
Ingredients: 4 cups water; ½ cup sugar; ¼ cup kosher salt; 2 teaspoons black peppercorns; 1 teaspoon coriander seeds; 1 bunch fresh sage; 2 whole fryer chickens, cut into pieces; 3 cups all purpose flour; 1 tablespoon baking soda; 1 tablespoon garlic powder; 1 ½ teaspoons salt; 2 cups buttermilk; oil for frying; 5 tablespoons cayenne pepper; 3 tablespoons smoked paprika; 2 tablespoons light brown sugar; 1 tablespoon garlic powder; 1 stick (½ cup) melted butter or fryer oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Brine Time
6 hrs
Servings
10
Calories
646 kcal

Nashville Hot Chicken

Joelle Cantu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

brine

4 cups water
½ cup sugar
¼ cup kosher salt
2 teaspoons black peppercorns
1 teaspoon coriander seeds
1 bunch fresh sage

chicken

2 whole fryer chickens, cut into pieces
3 cups all purpose flour
1 tablespoon baking soda
1 tablespoon garlic powder
1 ½ teaspoons salt
2 cups buttermilk
oil for frying

hot chicken sauce

5 tablespoons cayenne pepper can go as high as 7 and as low as 4
3 tablespoons smoked paprika
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 stick (½ cup) melted butter or fryer oil

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Instructions

For brine: Pour water, sugar and salt into a saucepan and bring to a boil. Once the sugar and salt dissolve, remove from heat and stir in the peppercorns, coriander seeds and sage. Place chicken in a large container. Add 3 cups ice to the hot brine and once the temperature comes down, pour over the chicken. Cover and refrigerate for at least 6 hours and up to 24 hours.
Remove chicken pieces from the brine and pat dry.
For chicken: In a shallow baking dish combine flour, baking soda, garlic powder, and salt and whisk together. Pour buttermilk into another shallow baking dish.
Dredge each piece of chicken into the flour mixture, shaking off any excess.
Next, dip each piece into the buttermilk followed by the flour mixture for a second coating. Place each dredged piece onto a parchment lined baking sheet.
Pour 3 inches fryer oil into a large cast iron skillet and preheat to 350˚F.
Once the oil is hot, place a few pieces of chicken into the oil, with about 1 inch of room between, making sure not to overcrowd the pan.
Fry each piece of chicken for about 10 to 12 minutes on each side or until golden brown and the chicken has an internal temp of 160˚F.
Remove chicken from the oil and transfer to a baking sheet lined with a cooling rack. Repeat until all of the chicken has been fried.
For sauce: Combine all ingredients together and whisk together until a thick and even paste forms.
Brush a thin coating of the paste onto each piece of fried chicken. Serve.

Notes

*Makes 2 whole chickens

Nutrition Information

Show Details

Calories 646kcal (32%) Carbohydrates 48g (16%) Protein 35g (70%) Fat 35g (54%) Saturated Fat 14g (70%) Cholesterol 144mg (48%) Sodium 3754mg (156%) Potassium 526mg (15%) Fiber 3g (12%) Sugar 15g (30%) Vitamin A 2649IU (53%) Vitamin C 4mg (4%) Calcium 108mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 646 kcal

% Daily Value*

Calories	646kcal	32%
Carbohydrates	48g	16%
Protein	35g	70%
Fat	35g	54%
Saturated Fat	14g	70%
Cholesterol	144mg	48%
Sodium	3754mg	156%
Potassium	526mg	11%
Fiber	3g	12%
Sugar	15g	30%
Vitamin A	2649IU	53%
Vitamin C	4mg	4%
Calcium	108mg	11%
Iron	4mg	22%