Chicken recipes

Nashville Hot Chicken

WARNING! This Nashville Hot Chicken is warm. If you are concerned approximately spice, cut down on the quantity of cayenne in your warm oil. Start at 1 tablespoon, and boom on your liking.

Nashville Hot Chicken

Nashville Hot Chicken

 

INGREDIENTS

FOR THE CHICKEN
to 4 lb. bone-in skin-on chicken breasts, wings, and thighs

Kosher salt

Freshly ground black pepper

2 c. whole milk or buttermilk
large eggs
1 tbsp. hot sauce
2 c. all-purpose flour
2 tsp. paprika
1 tsp. cayenne pepper
4 c. vegetable oil, for frying
FOR SPICY OIL
4 tbsp. cayenne pepper
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. kosher salt

DIRECTIONS

  1. In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight.
  2. Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded.
  3. In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding.
  4. Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over the chicken before serving.

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