5.0 from 45 votes
Nashville Hot Chicken
Nashville Hot Chicken is a daringly spicy fried chicken marinated with pickle brine, buttermilk, and coated in a sweet and fiery sauce.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings: 8 servings
Calories: 416 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- vegetable oil for frying
Marinade:
- 1 cup buttermilk
- 1/3 cup pickle brine
- 2 tablespoons Louisiana-style hot sauce or more if you want it really spicy
- 1 large egg
Sauce:
- 1/3 cup butter
- 1/4 cup lard or use butter instead
- 1 tablespoon ground cayenne pepper you can use 2 tablespoons if you prefer the sauce spicier
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
Marinate:
- Whisk the marinade ingredients in a large mixing bowl until fully combined.
- Add the chicken pieces, and toss to coat. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, or overnight.
Cup of Yum
Flour coating:
- Mix the flour, garlic powder, onion powder, and salt in a shallow flat dish. Set aside.
- Remove the chicken pieces from the marinade, blot with paper towels, and set them on a dish or cutting board. Don’t discard the marinade.
- Toss the chicken pieces in the flour mixture until evenly coated.
- Dip each chicken piece back into the marinade and coat all sides. Let the excess drip back into the bowl.
- Coat the chicken pieces in the flour mixture again, then arrange them on a wire rack to dry – about 15-20 minutes.
Sauce:
- In the meantime, add the sauce ingredients to a saucepan over medium-high heat. Stir until melted and fully combined.
Fry:
- Pour the vegetable oil into a deep cast iron skillet until about 1/3 full. Heat the oil to 350 degrees Fahrenheit (175°C).
- Gently place the chicken pieces into the hot oil, skin side down, do NOT overcrowd the pan, and fry the chicken in batches. Fry the chicken pieces until the internal temperature reads 160 degrees Fahrenheit (70°) – about 8 minutes per side.
- Transfer the fried chicken to a wire rack (placed in a baking sheet lined with paper towels) to drain.
- After about 5 minutes, brush the chicken with the prepared sauce on both sides.
- Serve immediately with your favorite dipping sauce!
Nutrition Information
Calories
416kcal
(21%)
Carbohydrates
26g
(9%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
95mg
(32%)
Sodium
715mg
(30%)
Potassium
346mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1057IU
(21%)
Vitamin C
5mg
(6%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 416
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 715mg | 30% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1057IU | 21% |
| Vitamin C | 5mg | 6% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.