"KFC" Nashville Hot Chicken Recipe
Crispy, fiery, and irresistible, this Nashville Hot Chicken brings the heat! Our version of this iconic dish delivers authentic flavors with a crispy coating and a spicy kick that'll transport your taste buds straight to Tennessee.
Equipment
- Dutch oven or cast iron skillet
- Tongs
Ingredients
- 1 whole 5-7 pound chicken cut into 10 pieces
- 1 cup lard
- 1 cup oil
Buttermilk brine
- 2 cups buttermilk
- 2 tablespoons kosher salt
- a few dashes of your favorite hot sauce. We like Frank's.
- 2 teaspoons black pepper
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon hot sauce
- 1 tablespoon salt
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoons kosher salt
- 2 tablespoons of the egg and buttermilk mixture
Nashville hot sauce
- ½ cup of the oil you used to fry the chicken in
- 4 tablespoons butter
- 2-3 tablespoons cayenne pepper depending on how hot you want it
- 1-2 tablespoon brown sugar depending on how sweet you want it
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Instructions
- Place the chicken in a zip-top bag.
- Stir 2 tablespoons of kosher salt, hot sauce, and 2 teaspoons of black pepper into 2 cups of buttermilk, and then pour the buttermilk mixture over the chicken.
- Seal the bag and smush it around ensuring that it's fully coated. Place the bag into a large bowl (in case your bag springs a leak) and place it in the refrigerator for at least 4 hours, but ideally overnight.
- Preheat the oven to 325℉ once you are ready to fry.
Prepare the dredging station
- In a shallow dish, combine 1 cup buttermilk with 2 eggs and 1 tablespoon of hot sauce. Beat together with a fork until no streaks remain.
- In a separate shallow dish combine the 2 cups of flour, 2 teaspoons of salt, and 2 tablespoons of the egg mixture. This will create little chunks of breading which will help to give the chicken an extra crispy coating.
- First, coat chicken pieces in the flour mixture, then into the egg mixture, then back into the flour mixture. After double-dipping it, place it on a wire rack and repeat with the remaining chicken.
- Let it sit at room temperature for about 30 minutes allowing the flour coating to become a paste-like consistency before frying.
- In a Dutch oven or large skillet with high sides, combine the lard and oil. Heat to 350℉. Use tongs to carefully lay the chicken pieces in the hot oil.
- Fry three to four pieces at a time on each side. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown. Check the internal temperature with a meat thermometer. Once it has reached 165°F it is done.
- Remove the chicken from the oil and place it on paper towels or a wire rack to drain. Transfer the drained chicken to a 200℉ oven to keep it warm while you continue to cook the remaining chicken.
Make the Nashville Hot Sauce
- Measure out a cup of the frying oil you used to fry the chicken. Whisk together with the cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, and smoked paprika.
- Brush the spicy oil over all of the pieces of fried chicken. Serve the hot chicken on top of white bread with pickles.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.