Nashville Hot Chicken
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0.0
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
3 hrs
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Total Time
3 hrs 55 mins
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Servings
4
-
Calories
586 kcal
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Course
Main Course
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Cuisine
American
Nashville Hot Chicken
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Classic fried chicken coated in a delicious spicy sauce.
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Ingredients
- 3 cups (709ml) buttermilk
- 4 tablespoons hot sauce Frank’s Red Hot or Louisiana sauce
- 5 cloves garlic finely minced
- 4 chicken thighs boneless, skinless and with the fat pieces trimmed off
- vegetable oil for frying
- 1 ½ cups (192g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon salt
For the sauce:
- ½ cup (113g) butter cut into pieces
- 3 tablespoons ground cayenne pepper
- 3 tablespoons light brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
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Instructions
- Combine buttermilk, hot sauce and garlic in a large bowl. Add the chicken and turn to coat well. Cover and refrigerate for 3 hours to 6 hours.
- Fill a deep-frying skillet or pot with about 3 inches of oil. Heat over medium heat until the oil reaches 350 degrees F / 180 degrees C.
- While the oil is heating up, whisk the flour, cornstarch, garlic powder, onion powder, cayenne powder and salt in a pie plate or large shallow bowl.
- One at a time, drain the excess marinade off the pieces of chicken, dredge them in flour mixture, back into the marinade, and then in the flour for a second time. Place the coated chicken on a cooling rack over a baking sheet to rest.
- Repeat the process with the remaining chicken pieces, then let them all sit for 10-15 minutes to allow the coating to set.
- Cook the chicken thighs for 7-9 minutes or until they turn a light golden color. Flip halfway through cooking. It's okay to fry several pieces of the chicken at a time, but do not overcrowd the pan.
- When done, place the chicken pieces on a wire rack over a baking sheet to drain.
- While the chicken is cooking, prepare the sauce by adding all the sauce ingredients to a medium saucepan over medium heat. Stir to combine and continue stirring until the butter is fully melted, then remove the pan from the heat before it starts to bubble.
- Brush the sauce onto the hot chicken pieces and serve immediately with fries, sliced white bread and pickles.
Notes
- Marinate the chicken for at least 3 hours but no more than 6 hours or the chicken can become mushy.
- After dredging the chicken, allow it to rest for 15 minutes before frying. This will help the coating to stick well during frying.
- Use a cast iron skillet or enameled Dutch oven for frying.
- Pour at least 3 inches of oil into your frying vessel.
- Bring the oil to 350 degrees F / 180 degrees C before adding the chicken.
- Don’t crowd the pan. Cook the chicken in batches, a few pieces at a time.
- Allow time for the oil to come back up to temperature between batches.
- Always cook chicken to 165 degrees F / 74 degrees C when checked with a digital meat thermometer.
- Place the cooked chicken on a wire rack for several minutes to drain off the excess grease.
- Use a pastry brush to brush the sauce onto the fried chicken pieces.
- Storage - the sauce will keep for about a week inside the fridge, and the cooked chicken without the sauce on it can be stored in the fridge for 3 days.
- Marinate the chicken for at least 3 hours but no more than 6 hours or the chicken can become mushy.
- After dredging the chicken, allow it to rest for 15 minutes before frying. This will help the coating to stick well during frying.
- Use a cast iron skillet or enameled Dutch oven for frying.
- Pour at least 3 inches of oil into your frying vessel.
- Bring the oil to 350 degrees F / 180 degrees C before adding the chicken.
- Don’t crowd the pan. Cook the chicken in batches, a few pieces at a time.
- Allow time for the oil to come back up to temperature between batches.
- Always cook chicken to 165 degrees F / 74 degrees C when checked with a digital meat thermometer.
- Place the cooked chicken on a wire rack for several minutes to drain off the excess grease.
- Use a pastry brush to brush the sauce onto the fried chicken pieces.
- Storage - the sauce will keep for about a week inside the fridge, and the cooked chicken without the sauce on it can be stored in the fridge for 3 days.
Nutrition Information
Show Details
Calories
586kcal
(29%)
Carbohydrates
54g
(18%)
Protein
28g
(56%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
1219mg
(51%)
Potassium
493mg
(14%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
2600IU
(52%)
Vitamin C
14mg
(16%)
Calcium
50mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 1219mg | 51% |
| Potassium | 493mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 14mg | 16% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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