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Classic Nashville Hot Chicken - Spicy, Crispy, and Comforting

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds bone-in chicken pieces (thighs, drumsticks, or a mix)
  • Brine: 2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon black pepper
  • Dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika
  • Frying oil: 6–8 cups neutral oil (peanut, canola, or vegetable), enough for deep frying
  • Spicy oil glaze: 1/2 cup hot frying oil, 2–4 tablespoons cayenne pepper (adjust to taste), 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
  • To serve: Sliced white bread and dill pickle chips

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. This helps the brine cling and the crust crisp.
  2. Make the brine: In a large bowl, whisk the buttermilk, egg, hot sauce, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours, preferably 4–8 hours.
  3. Mix the dredge: In a shallow dish, combine the flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika.
  4. Set up for frying: Pour oil into a heavy pot or Dutch oven to a depth of about 2 inches. Heat to 325–340°F (163–171°C). Set a wire rack over a sheet pan for draining.
  5. Dredge the chicken: Remove chicken from the brine, letting excess drip off. Press each piece firmly into the flour mixture, shake off extra, then dip back into the brine and dredge once more for a thicker crust.
  6. Rest the coated chicken: Place dredged pieces on a rack for 10 minutes. This helps the crust adhere and fry evenly.
  7. Fry in batches: Fry 2–4 pieces at a time, depending on pot size, without crowding. Maintain oil at 325–340°F. Cook dark meat 12–15 minutes, white meat 10–12 minutes, turning occasionally, until golden brown and internal temp hits 165°F (74°C).
  8. Drain: Transfer cooked chicken to the clean wire rack. Sprinkle lightly with salt while hot.
  9. Make the spicy oil: Carefully ladle 1/2 cup of the hot frying oil into a heatproof bowl. Whisk in cayenne, brown sugar, smoked paprika, garlic powder, chili powder, salt, and pepper. Adjust cayenne for desired heat: 2 tablespoons for medium, 3 for hot, 4 for extra hot.
  10. Brush and serve: Generously brush the spicy oil over each piece until well coated. Serve immediately on slices of white bread with dill pickles.