Nashville Hot Chicken (Easy Recipe)

I’ve included some videos I found relevant and helpful. 😍

Are you ready to spice up your dinner? Nashville hot chicken is a fiery treat that will make your taste buds dance. This easy recipe lets you make the crispy, spicy dish at home in just over an hour. You’ll end up with juicy chicken coated in a crispy, cayenne-spiked crust that packs serious heat.

The secret is in the double-dredging process and spicy sauce. You’ll marinate the chicken in a tangy buttermilk mixture, then coat it in seasoned flour twice for extra crunch. After frying, brush the chicken with a sauce made from melted butter, lard, and spices. The result is chicken that’s crispy on the outside, tender on the inside, and bursting with bold flavors.

Exact Ingredients List

Here’s everything you need to make Nashville hot chicken:

For the chicken:

  • 1 whole chicken, cut into 8 pieces

Marinade:

  • 1 cup buttermilk
  • 1/4 cup pickle brine
  • 2 tablespoons Louisiana-style hot sauce
  • 1 large egg

Flour mixture:

  • 2 cups all-purpose flour
  • 2 teaspoons fine table salt

Spicy sauce:

  • 1/4 cup butter
  • 1/4 cup lard
  • 2 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For frying:

  • Vegetable oil (enough to fill 1/3 of a cast iron skillet)

Make sure you have all these ingredients ready before you start cooking. The marinade helps make the chicken juicy, while the spicy sauce gives it that signature Nashville heat.

Instructions

Mix the marinade ingredients in a big bowl. Add chicken pieces and coat them well. Cover and chill for 2-4 hours.

When ready to cook, mix flour and salt in a shallow dish. Take chicken from marinade and pat dry. Dip in flour, then marinade, then flour again. Let it rest on a rack for 15 minutes.

While waiting, make the sauce. Melt butter and lard in a pot. Add spices and stir until smooth. Keep warm on low heat.

Fill a cast iron skillet 1/3 full with oil. Heat to 350°F (175°C).

Carefully put chicken in hot oil, skin down. Fry in batches to keep oil hot. Cook each side for 8-10 minutes until crispy and golden.

Check if it’s done with a thermometer. The inside should be 160°F (70°C).

Let chicken drain on a rack for 5 minutes. Brush both sides with spicy sauce.

Your Nashville hot chicken is ready! Serve it up and enjoy the fiery feast.

Possible Substitutes List

Can’t find all the ingredients for Nashville hot chicken? Don’t worry! Here are some easy swaps you can try:

Buttermilk: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Pickle brine: Use vinegar or lemon juice instead.

Louisiana-style hot sauce: Try Tabasco, Sriracha, or any other hot sauce you like.

Lard: Replace it with vegetable oil or more butter.

Cayenne pepper: Use chili powder or red pepper flakes for a different kind of heat.

For the chicken:

  • Boneless, skinless chicken breasts or thighs
  • Turkey breast cutlets
  • Firm tofu slices for a vegetarian option

Remember, these swaps might change the flavor a bit, but they’ll still give you a tasty meal. Feel free to adjust the spices to match your taste buds. Happy cooking!

How To Make It Diabetes-Friendly

To make Nashville Hot Chicken more diabetes-friendly, try these changes:

Use skinless chicken breast instead of whole chicken pieces. This cuts down on fat and calories.

Replace buttermilk with low-fat Greek yogurt in the marinade. It keeps the chicken moist while reducing carbs.

Swap all-purpose flour for almond flour. This lowers the carb count significantly.

Instead of frying, bake the chicken:

  1. Preheat oven to 425°F (220°C)
  2. Place coated chicken on a baking sheet
  3. Bake for 20-25 minutes, flipping halfway through

For the sauce, use a sugar substitute like stevia instead of brown sugar. Cut the butter and lard in half to reduce fat.

Try air frying:

  1. Preheat air fryer to 375°F (190°C)
  2. Cook chicken for 12-15 minutes, flipping halfway

These changes make a tasty, spicy chicken that’s better for blood sugar control. Remember to watch your portion size too!

Tips, Tricks & Storing

For the crispiest chicken, use a thermometer to keep the oil at 350°F (175°C). Don’t overcrowd the pan – fry in batches if needed. This helps maintain the right temperature.

Pat the chicken dry before coating. This helps the flour stick better, giving you a crunchier crust.

Want extra heat? Add more cayenne to the sauce. For milder flavor, reduce the amount.

You can prep the chicken a day ahead. Marinate it overnight in the fridge for deeper flavor.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the skin crispy.

For easy cleanup, line your baking sheet with foil before placing the wire rack on top.

Serve your hot chicken with classic sides like pickles and white bread. They help balance out the heat!

Remember, safety first! Use long tongs to handle the chicken and be careful of hot oil splatter.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *