The Best Nashville Hot Chicken Recipe: This Spicy Fried Chicken Recipe Is a Gastronomical Experience by 30Seconds Food

Poultry Dinner
5 months ago
The Best Nashville Hot Chicken Recipe: This Spicy Fried Chicken Recipe Is a Gastronomical Experience

Nashville fried chicken may have originated in Nashville, Tenn., but you can now find this hot fried chicken all over the U.S. Serve this Nashville hot chicken recipe with bread and butter pickles and cole slaw to get the true experience.

Cuisine: American
Prep Time: 4 hours to marinate
Cook Time: 20 minutes per pan of chicken
Total Time: 4 hours and 20 minutes

Ingredients

Flour Mixture

Marinade

Glaze

Here's how to make it: 

  1. Combine the buttermilk and hot sauce in a large bowl. Add the chicken and marinate in the refrigerator for at least 4 hours.
  2. When ready to fry, combine all the flour ingredients in a large brown paper bag. 
  3. Remove the chicken from the marinade and put into the flour. Shake the bag to coat the chicken. Remove the chicken to a plate.
  4. Fill a large nonstick pan or cast iron skillet about one-third with the vegetable oil. Heat to 350 degrees F. 
  5. Cook the chicken in the hot oil until well browned on both sides and cooked through (165 degrees F), about 15 to 17 minutes. Remove the chicken to paper towels to drain. Repeat with any remaining chicken.
  6. Carefully remove 1 cup of the oil from the skillet for the sauce.
  7. Combine all the sauce ingredients. Slowly and carefully add the reserved cooking oil until a thick sauce forms.
  8. Using a pastry brush, coat the chicken pieces with the sauce. Serve with bread and butter pickles. 

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Jeff Bellamy
3 lb chicken vs 8 cups flour and 4 cups buttermilk?????
Why is there more coating than chicken?
Donna John
Hi, Jeff Bellamy . For the ratios of the seasonings, you need more flour, plus you can a good coating of flour on the chicken. You could always cut the flour mixture in half if you feel it's too much. Same with the ratios on the buttermilk marinade - and you want the chicken to be completely covered while is marinates so the buttermilk can do its job. Thanks for the question!
Elisa A. Schmitz 30Seconds
Ooooh, this looks absolutely delish! #yum
Jeff Bellamy
I only mention it because you have more coating than chicken. It just seemed odd.

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