Nashville Hot Chicken Recipe

Name: Nashville Hot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pound chicken, whole Washed, dry and quartered; 1 pinch Kosher salt and fresh black pepper; 1 cup milk, whole; 1 tablespoon hot sauce; 2 cups all purpose flour; 8 cups oil for frying; 1/2 cup lard; 3 tablespoon cayenne pepper; 1 tablespoon brown sugar; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 2 eggs; 1 pickles for garnish

Servings: persons

2 1/2 pound chicken, whole Washed, dry and quartered
1 pinch Kosher salt and fresh black pepper
1 cup milk, whole
1 tablespoon hot sauce
2 cups all purpose flour
8 cups oil for frying
1/2 cup lard
3 tablespoon cayenne pepper
1 tablespoon brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 eggs
1 pickles for garnish

1
Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
2
Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
3
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.
4
Heat the vegetable oil in a deep-fryer to 325u00b0F. 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 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
5
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; garnish with pickles.

5066

kcal

Calories

499

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pound chicken, whole Washed, dry and quartered, 1 pinch Kosher salt and fresh black pepper, 1 cup milk, whole, 1 tablespoon hot sauce, and more.

Yes, Nashville Hot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nashville Hot Chicken

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