Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each)
  • 1 cup (240ml) buttermilk
  • 1 large egg, beaten
  • 1 tablespoon (15ml) hot sauce (e.g., Frank's RedHot)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (30ml) cornstarch
  • 1 tablespoon (15ml) paprika
  • 1 tablespoon (15ml) garlic powder
  • 1 tablespoon (15ml) onion powder
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried oregano
  • 1 teaspoon (5ml) cayenne pepper
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (120ml) reserved frying oil (see instructions)
  • 3 tablespoons (45ml) cayenne pepper
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) paprika
  • 1 tablespoon (15ml) garlic powder
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 4 cups (950ml) vegetable oil, for frying (or enough to submerge chicken)
  • Optional: white bread slices for serving
  • Optional: dill pickle slices for serving
  • Optional: honey for drizzle if you want the heat to be less strong

Instructions:

  1. Combine buttermilk, egg, hot sauce, salt, and pepper in a bowl. Add chicken, ensuring it's fully submerged. Cover and refrigerate for at least 2 hours, or up to overnight.
  2. In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and pepper.
  3. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to ensure it adheres well. Place breaded chicken on a plate.
  4. Heat vegetable oil in a large skillet or Dutch oven to 325°F (160°C). Carefully add breaded chicken to the hot oil, being careful not to overcrowd the pan. Fry for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and place on a wire rack to drain excess oil.
  5. Carefully remove about 1/2 cup (120ml) of the hot frying oil from the skillet and transfer to a heatproof bowl. Whisk in cayenne pepper, brown sugar, paprika, garlic powder, salt, and pepper.
  6. While the chicken is still hot, brush or drizzle generously with the hot oil mixture.
  7. Serve immediately on slices of white bread with dill pickle slices. Enjoy your Nashville hot chicken recipe!