This fiery Nashville hot chicken recipe will spice things up with extra crispy, golden brown fried chicken drenched in spicy sauce, homemade perfection!
1cuppickle juiceor use the brine from pickled peppers, or both
1/2cuppickle slices
½cuppickled peppers
½cupwaterenough to cover the chicken
3tablespoonssalt
2-3fresh spicy pepperssliced (optional, for extra heat – I used a couple habanero peppers)
FOR THE CHICKEN
4poundsbone-in chickenuse chicken breasts, wings, thighs, whatever combination you like
Salt and black pepper to taste
3cupsbuttermilk
3large eggsbeaten
2tablespoonshot sauce
2cupsflourall-purpose
1tablespoonsmoked paprika
1tablespooncayenne
4cupsvegetable oilor use peanut or canola, for frying
FOR THE HOT & SPICY OIL
4tablespoonscayenne
2tablespoonsbrown sugar
1tablespoonghost pepper flakes or powderoptional, for an extra hot and spicy version!
1tablespoonsmoked paprika
1tablespoongarlic powder
1teaspooncumin
Salt and pepper to taste
FOR SERVING: Pickled sliceswhite bread
Instructions
Add the chicken to a large bowl and add the pickling juices, pickles and pickled peppers, salt and fresh spicy peppers. Add enough water to cover, about ½ cup. Cover and refrigerate to brine for at least 4 hours. Overnight is best for the most flavor penetration.
When you’re ready to cook, remove the chicken and pat it dry. Season it with salt and pepper.
In one large bowl, whisk together the buttermilk, eggs and hot sauce.
In another large bowl, stir together the flour, paprika and cayenne.
Heat the oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.
Dredge the chicken pieces in the seasoned flour, then into the buttermilk mixture, then into the flour one more time.
Fry the chicken in the oil 8-9 minutes, or until they turn golden brown. An instant read thermometer inserted should measure 165 degrees F internally. Remove and drain on a paper towel lined plate, or on a wire rack.
FOR THE HOT & SPICY OIL
Add the cayenne, brown sugar, ghost pepper flakes, paprika, garlic, cumin and salt and pepper to a heatproof bowl.
Carefully scoop out ¾ cup of the hot frying oil. Whisk it into the seasonings until well combined.
Brush the hot oil over the chicken and serve with pickle slices and white bread. And extra hot sauce!
Notes
Heat Factor: Medium to Hot, depending on how much you spice up the Nashville Hot Chicken oil.