Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 240 ml (1 cup) buttermilk
  • 1 large egg
  • 1 tablespoon hot sauce (Frank's RedHot or similar)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 360 g (3 cups) all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground mustard
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 960 ml (4 cups) vegetable oil
  • 60 ml (1/4 cup) reserved frying oil
  • 3 tablespoons cayenne pepper
  • 2 tablespoons paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • White bread slices (optional)
  • Pickle chips (optional)

Instructions:

  1. Whisk together buttermilk, egg, hot sauce, and spices in a large bowl. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or ideally overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, and all the dredge spices.
  3. Remove a piece of chicken from the marinade, allowing excess buttermilk to drip off. Dredge thoroughly in the flour mixture, pressing to ensure the chicken is fully coated. Dip it back into the marinade briefly, then dredge again in the flour mixture. Place on a baking sheet lined with parchment paper.
  4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 325°F (160°C). Use a deep-fry thermometer to monitor the temperature.
  5. Carefully place 2-3 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is cooked through (internal temperature of 165°F/74°C) and golden brown.
  6. Remove the fried chicken from the oil and place on a wire rack to drain excess oil.
  7. Carefully remove all but about 1/4 cup of the frying oil from the pot (reserving it carefully). Return the pot to low heat. Whisk in the cayenne pepper, paprika, brown sugar, garlic powder, and salt into the reserved oil. Heat gently for 1-2 minutes, until fragrant. Do not overheat or burn the spices!
  8. Brush or drizzle the hot oil mixture generously over the fried chicken.
  9. Serve the Nashville Hot Chicken on slices of white bread with pickle chips.