Nashville Hot Chicken Recipe

I am so excited to share this Nashville Hot Chicken Recipe with everyone. Our friends over at FaveSouthernRecipes reached out and said they thought our readers would enjoy this recipe. I told them that you all love chicken recipes and southern recipes so this was the perfect match made in heaven!

Have you tried Nashville Hot Chicken before? What did you think? When we drove through Nashville a few weeks ago I was amazing at how many signs there were for Nashville Fried Hot Chicken. It was everywhere.

This is the perfect recipe for summer evenings at home with the family! Pair it with a great dessert and you are ready to go! I read that the best way to serve Nashville Hot Chicken is on top of a piece of white bread with pickle chips on top.

There is even a Hot Chicken Festival in Nashville! Talk about celebrating the love for Nashville Hot Chicken! 

Check out these 16 chicken recipes that are perfect for dinners! 

Nashville Hot Chicken Recipe 

from FaveSouthernRecipes.com Test Kitchen

Ingredients:

• 1 whole chicken (about 3 lbs.), washed, patted dry, and cut into quarters
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon sriracha
• 1 tablespoon BBQ sauce
• 2 cups all-purpose flour
• sea salt
• vegetable oil, for frying
• 1/2 cup corn oil
• 3 tablespoons cayenne pepper
• 1 tablespoon packed light brown sugar
• sea salt and freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder

Instructions

1. In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt. Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
2. Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 minutes for breast quarters and 18 minutes for leg quarters. Remove the chicken and let it drain on the rack.
3. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika, and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately.

Notes

When you are frying foods, such as Nashville Hot Chicken, you will get the best results when you use the correct type of oil. To learn more about cooking oil, check out FaveSouthernRecipes’ guide, The Best Oils for Cooking: Essential Cooking Oil Guide.

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Nashville Hot Chicken Recipe

 

Print

Prep time

15 mins

Cook time

18 mins

Total time

33 mins

 

Author: Tammilee

Recipe type: Entree

Cuisine: American

Serves: 4

Ingredients

• 1 whole chicken (about 3 lbs.), washed, patted dry, and cut into quarters
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon sriracha
• 1 tablespoon BBQ sauce
• 2 cups all-purpose flour
• sea salt
• vegetable oil, for frying
• ½ cup corn oil
• 3 tablespoons cayenne pepper
• 1 tablespoon packed light brown sugar
• sea salt and freshly ground black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder

Instructions

1. In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt. Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
2. Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 minutes for breast quarters and 18 minutes for leg quarters. Remove the chicken and let it drain on the rack.
3. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, ¾ teaspoon sea salt, 1 teaspoon black pepper, the paprika, and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately.

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