Chef John's Nashville Hot Chicken
Description
This Nashville hot chicken recipe featuring ultra-crispy fiery fried chicken with a spicy glaze is one of the most amazing fried chicken dishes you will ever taste!
Ingredients
•
1 whole chicken, cut into 8 pieces
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1 cup buttermilk
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1/4 cup pickle brine
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2 tablespoons Louisiana-style hot sauce
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1 large egg
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2 cups all-purpose flour
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2 teaspoons fine table salt
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1/4 cup butter
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1/4 cup lard
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2 tablespoons cayenne pepper
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1 tablespoon packed light brown sugar
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 cup vegetable oil for frying, or as needed
Directions
1
Gather all ingredients. Place chicken pieces in a large bowl.
2
Whisk buttermilk, pickle brine, hot sauce, and egg together in a bowl; pour over chicken and stir to ensure each piece is thoroughly coated. Cover and marinate chicken in the refrigerator 2 to 4 hours.
3
Combine flour and fine salt in a shallow flat dish. Remove chicken from marinade; blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Toss chicken again in flour mixture; place on a rack. Set aside at room temperature to allow coating to dry out a bit, about 15 minutes.
4
Place butter and lard in a large pot; add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat; cook and stir until fats melt. Remove from heat; keep sauce warm.
5
Fill a cast-iron skillet about ⅓ of the way with vegetable oil. Heat oil to 350 degrees F (175 degrees C) over medium-high heat. Carefully place chicken into hot oil, skin-sides down. Maintain an oil temperature of 325 degrees F (165 degrees C), adjusting heat as needed. Fry until an instant read thermometer inserted into thickest parts, near but not touching bones, reads 165 degrees F (74 degrees C), 8 to 10 minutes per side.
6
Transfer chicken to a rack to drain. Brush both sides with sauce, stirring the sauce first if separation occurs—this is normal due to the melted fats.
7
Enjoy!