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Nashville Hot Chicken
Nashville Hot Chicken
This iconic dish is made with Nashville Hot Seasoning and the hot sauce is drizzled over fried chicken (then served over white bread with pickle chips). Considered a staple for late-night diners, Nashville Hot Chicken is also perfect for an appetizer, game days, or an impressive (and HOT entree).
Nashville Hot Chicken has exploded across the country. This recipe features Nashville Hot Seasoning. While most blends are over-the-top spicy, ours starts fiery but is tempered with honey, smokey paprika, and a mustardy tang that tingles your lips in a way that leaves you wanting one more bite. It has a heat that more and more are craving in our everyday meal planning.
This iconic Nashville Hot Chicken is made with "Nashville Hot" sauce drizzled over fried chicken (and served over white bread with pickle chips). Although the components of this dish largely remain the same, preparation varies greatly; recipes and cooking methods are often closely guarded secrets. Reflecting the popularity of the dish, Nashville Hot is considered a staple for late-night diners in the United States and beyond. This recipe is perfect for an appetizer, game days, or an impressive (and HOT entree).
According to folklore, this signature spicy dish originated in the 1930s in Nashville when a scorned lover attempted to punish her mate for his romatic misdeeds by cooking his favorite meal - fried chicken - with an incredible amount of spicy pepper. Her plan backfired when he enjoyed the dish so much that he created his own recipe and opened a restaurant. What started out as revenge has grown into an international food sensation!
Marinade
1 cup buttermilk
¼ cup bread & butter-style pickle brine
2 Tbsp Nashville Hot Seasoning
1 large egg
2 lbs chicken pieces such as tenderloins or boneless thighs
Seasoned Flour
2 cups all-purpose flour
2 tsp A Salt for All Seasons Seasoned Salt
vegetable oil, for frying
Sauce
¼ cup lard
¼ cup unsalted butter
2 Tbsp Nashville Hot Seasoning
To serve
white bread slices
bread & butter-style pickles
creamy cole slaw
Prepare marinade. Whisk buttermilk, pickle brine, seasoning, and egg together in a large mixing bowl. Add chicken pieces; ensure each piece is thoroughly coated. Cover with plastic wrap and refrigerate 2 to 4 hours.
Bread chicken. Mix flour and seasoned salt in a shallow dish. Remove chicken from marinade and 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. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Sit out at room temperature for about 15 minutes to allow coating to slightly dry out.
Prepare sauce. Place lard, butter, and seasoning in a small saucepot. Place over medium heat and stir until fats melt. Remove from heat; keep sauce warm.
Fry chicken. Fill cast iron skillet about one-third with vegetable oil. Heat to 350°F over medium-high heat. Carefully place chicken into hot oil. Maintain an oil temperature of 325°F, adjusting heat as need. Fry until instant read thermometer reads 160°F, about 8 to 13 minutes per side, depending on size. Transfer chicken to a rack to drain. Brush with sauce on both sides. Serve chicken pieces on white bread and brush with additional sauce. Serve with pickles and creamy cole slaw.
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