4.7 from 9 votes
Nashville Hot Chicken
Dangerously delicious Nashville Hot Chicken isn't for the faint of heart, but if you love spicy food it'll definitely be love at first bite!
Prep Time
40 mins
Cook Time
40 mins
Additional Time
9 hrs
Total Time
10 hrs
Servings: 6
Calories: 543 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chicken
- 6 boneless skinless chicken breasts (6-8oz each)
- 2 tablespoons salt
- 1 tablespoon pepper
- 4 cups vegetable oil for frying
Marinade
- 1 ½ cups buttermilk
- 3 large eggs
- 3 tablespoons hot sauce
Flour Dredge
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 tesapoon cayenne pepper plus more to taste
Sauce
- ¼ cup butter
- 2 tablespoons chili powder
- 3 tablespoons light brown sugar packed
- 2 teaspoons cayenne pepper plus more to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- white bread for servings
- Pickles for serving
Instructions
- To a large bowl add the chicken, salt, and pepper. Mix to coat the chicken. Cover and chill for at least 6 hours to overnight.
- Make the marinade by whisking together the buttermilk, eggs, and hot sauce in a mixing bowl. Pour the marinade over the chicken and mix until thoroughly coated. Chill for another 3 hours.
- Blot the chicken with paper towels to remove any excess marinade and set chicken aside on a plate. Place a wire rack over a baking sheet and set aside.
- In a shallow dish (like a pie plate) mix the flour, salt, and cayenne. Coat all sides of the chicken in the flour mixture. Then set it on the wire rack to drip dry for about 20 minutes.
- In the meantime, make the sauce by melting together the butter, chili powder, brown sugar, garlic powder, and paprika in a medium saucepan over medium heat. Cook until the sugar dissolves and then remove from the heat.
- Place a deep-sided pan or large pot over medium-high heat and pour in 4 cups of vegetable oil. Test the oil's heat by throwing in a pinch of flour. If it sizzles immediately the oil is hot enough for the chicken (roughly 350 degrees F). Place the chicken in the hot oil and cook until about 8-10 minutes per side.
- Transfer chicken to a wire rack over a baking sheet lined with paper towels to allow any excess oil to drip off and the chicken to cool slightly.
- Warm the sauce back up and brush generously onto the chicken. Serve warm with white bread and pickles.
Cup of Yum
Nutrition Information
Serving
1breast
Calories
543kcal
(27%)
Carbohydrates
18g
(6%)
Protein
28g
(56%)
Fat
40g
(62%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
17g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
141mg
(47%)
Sodium
3076mg
(128%)
Potassium
578mg
(17%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1601IU
(32%)
Vitamin C
4mg
(4%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 543
% Daily Value*
| Serving | 1breast | |
| Calories | 543kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 28g | 56% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 3076mg | 128% |
| Potassium | 578mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1601IU | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.