Nashville Hot Chicken

Fried Chicken a southern comfort food that everyone loves. Try this Nashville style for a unique spicy kick! Try out this recipe with our Simply Pure Peanut oil for the best crispy chicken!

Prep Time: 45 Minutes

Cook Time: 25 Minutes

Total Time: 1 Hour 10 Minutes

INGREDIENTS

4 cups (560g) all-purpose flour

1 tablespoon cayenne pepper

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon black pepper

For the wet mixture

2 cups buttermilk

1/4 cup hot sauce, like Tabasco or Frank’s

2 large eggs

1 tablespoon kosher salt

10 boneless, skinless large chicken thighs (or 3 chicken breasts, see note above)

1 quart Simply Pure Peanut Oil

1/2 cup used frying oil

1/4 cup butter

2 to 6 tablespoons cayenne pepper, depending on your heat preference

1 to 2 tablespoons brown sugar, depending on your sweetness preference

1 teaspoon chili powder blend

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 1/2 teaspoons kosher salt

1 teaspoon black pepper


DIRECTIONS

1. In a shallow dish, use a whisk to combine the flour, cayenne pepper, paprika, salt and pepper.

2. In a second shallow dish, whisk together the buttermilk, hot sauce, eggs, and salt. Place a piece of parchment paper or wax paper on a large baking sheet

3. Dredge a piece of chicken in the dry flour mixture, making sure to flip the chicken to coat both sides.

4. Dip the chicken in the wet buttermilk mixture, making sure to coat both sides. Letting the excess drain off. Dip the chicken back into the flour mixture again, coating both sides. Move to the prepared baking sheet and repeat with the rest of the chicken.

5. Heat the oil to 350°F, Pour enough oil into a large deep skillet or Dutch oven (at least 3-inches tall) so the oil depth is at least 2-inches deep.

6. Once the oil is hot enough, gently slide two or three pieces of the chicken into the pan using tongs. Use your tongs to place half the chicken in the oil, then release it so it slides the rest of the way in. If you drop the chicken in the skillet, it’s more likely to splatter the oil and potentially burn you.

7. Fry the chicken for about 6 to 8 minutes, adjusting the heat lower or higher to maintain 350°F. Be sure to flip the chicken halfway through the cooking time to ensure even cooking. The chicken will be done when it is golden brown, and the internal temperature of the chicken is 165°F (160°F for white meat).

8. Once done, move the fry pieces to a wire rack placed on a baking sheet or a plate lined with paper towels to drain. Repeat with the rest of the chicken, frying in batches.

9. Place the butter in medium sized microwave-safe glass bowl. Carefully ladle and measure out 1/2 cup of the hot oil and pour it over the butter. Stir to help the butter melt. If the butter hasn’t melted, cover the bowl and microwave the mixture in 10 second increments until the butter is melted.

10. Add the cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, paprika, salt, and pepper to the bowl, then stir to form a paste. The paste will be vary in texture, depending on how much cayenne and brown sugar you use, with more spice and sugar creating a thicker paste.

11. You want the paste to be similar to thin BBQ sauce, something you can easily brush on but is still thick enough to cling to the chicken. Use 4 tablespoons of cayenne and 1 tablespoon of brown sugar. You can adjust the thickness by adding more oil if you need.

12. Place one piece of chicken on the bottom of a burger bun. Brush the chicken with the spicy paste, making sure to coat the entire piece of chicken. Garnish with some pickles and then top with the bun. Serve immediately.