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Nashville Hot Chicken Recipe
Whip up a batch of Nashville hot chicken in the comforts of your own home tonight. No trip to Nashville required for this hot chicken recipe!
Prep Time
30 mins
Cook Time
30 mins
Chill Time
1 d 2 hrs
Total Time
1 d 3 hrs
Servings: 6
Calories: 664 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Chicken
- 1 (3-4 pound) whole chicken patted dry and quartered
- 1 tablespoon kosher salt
For the Marinade
- 1 cup buttermilk
- 2 tablespoons dill pickle brine from a jar of pickles
- 2 tablespoons hot sauce
- 1 large egg beaten
For the Coating/Cooking
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- vegetable oil for frying
- ¼ cup hot frying oil
- 4 tablespoons unsalted butter
- 2-3 tablespoons ground cayenne pepper
- 1 tablespoon brown sugar
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- White bread and dill pickle slices for serving
Instructions
- In a bowl, toss the chicken pieces with kosher salt. Cover and refrigerate overnight, up to 24 hours.
- Make the marinade. In a plastic zip-top bag, combine the buttermilk, pickle brine, hot sauce, and egg together. Add the chicken pieces, seal the bag, and massage the chicken to ensure each piece is thoroughly coated. Refrigerate for 2-4 hours.
- In a large, shallow dish, mix the flour and salt together. Once the chicken has marinated, take it out of the refrigerator. Remove the chicken from the marinade and blot each piece with paper towels. Place the marinaded chicken pieces onto a cooling rack and transfer the remaining marinade to another shallow bowl.
- Dredge each piece of chicken through the flour until thoroughly coated. Dip into the reserved marinade, making sure to coat all sides. Let any excess marinade drop off the chicken and dredge through the flour again. Place coated chicken pieces on a cooling rack to sit for 15-20 minutes.
- While the chicken sits, fill a large cast iron skillet about one third of the way with vegetable oil. Heat the oil to 350°F over medium-high heat. Carefully place the chicken pieces skin-side down into the hot oil. Fry until crisp and the internal temperature reads 165°F, about 15-17 minutes for breast quarters and 18-20 minutes for leg quarters. Remove the chicken pieces from the oil and place them onto a clean cooling rack set over paper towels.
- Carefully transfer ¼ cup of the hot frying oil to a heat proof mixing bowl. Add the butter, cayenne, brown sugar, paprika, garlic powder, salt, and pepper. Whisk until melted and combined. Brush the mixture over the hot fried chicken and serve immediately over white bread with pickle slices.
Cup of Yum
Notes
- Storage: Nashville hot chicken is best enjoyed immediately, but it will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Instead of using a whole chicken, follow the same preparations and cooking method with chicken breasts.
Nutrition Information
Calories
664kcal
(33%)
Carbohydrates
37g
(12%)
Protein
34g
(68%)
Fat
42g
(65%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
161mg
(54%)
Sodium
2549mg
(106%)
Potassium
437mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1326IU
(27%)
Vitamin C
7mg
(8%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 664
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 2549mg | 106% |
| Potassium | 437mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 7mg | 8% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.