Nashville Hot Chicken
Crisp fried chicken lacquered in a fiery, buttery cayenne glaze that hits salty, smoky, and tongue-tingling hot notes; serve with pickles and soft bread to temper the heat. The method combines a buttermilk brine, a seasoned flour fry, and a quick spiced oil-butter sauce for authentic texture and flavor.
3 lb chicken legs and thighs, bone-in, skin-on, halved into pieces
2 cup buttermilk
4 tbsp hot sauce
2 tbsp kosher salt
1 tbsp granulated sugar
2 cup all-purpose flour
½ cup cornstarch
1 tbsp baking powder
2 tbsp paprika, sweet or smoked
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper, freshly ground
3 tbsp cayenne pepper
4 cup vegetable oil, for frying
4 tbsp unsalted butter
1 tbsp brown sugar, packed
2 tbsp hot oil from frying, freshly strained
8 slice dill pickles
8 slice white bread
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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