Nashville Hot Chicken – Yes Cayenne

watch_later Thursday, July 14, 2016
It’s not often I reduce the amount of cayenne in a recipe, but that’s the case with this striking, and intensely spiced Nashville hot chicken. If you’ve never had it, we’re talking about an ultra-crispy fried chicken, doused with a cayenne-infused glaze, and by “glaze” I mean melted butter and lard.

It sounds crazy, but it's basically like being able to put lots of hot sauce on fried chicken, without it getting soggy. For the record, I’ve never been to Nashville, so I can’t tell you how authentic this is, but it works for me, and is fairly easy to pull off.

By the way, do yourself a favor, and toss the chicken with a tablespoon of kosher salt the night before you fry, and you’ll get a nicely seasoned, moister bird.

You can cut up a whole chicken, or just buy a package of leg sections, which work great in this recipe. If you want to see how to cut up a chicken, check out this old buttermilk fried chicken video. I cut the breasts in half in that one, but the technique is the same. I really hope you give this amazing fried chicken recipe a try soon. Enjoy!


Ingredients for Nashville Hot Chicken:

1 whole chicken, cut into 8 pieces, tossed with 1 tablespoon kosher salt, and refrigerated overnight.
For the marinade:
1 cup buttermilk
1/4 cup pickle brine
2 tablespoon Louisiana-style hot sauce
1 large egg

For the flour:
2 cups AP flour
2 teaspoons fine table salt or 4 teaspoon kosher salt

For the sauce:
1/4 cup lard
1/4 cup butter
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

- Heat oil to 350 F. and maintain temp of 325 F. during frying. Cook to at least 160 internal temp.



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