Restaurant Vs Homemade Nashville-Style Hot Chicken
by Rie McClenny • featured in 6 Hot & Spicy Recipes
Inspired by kcrw.com
Ingredients
for 4 servings
Spice Mix
-
2 tablespoons cayenne pepper -
2 tablespoons paprika -
1 tablespoon garlic powder -
1 tablespoon mustard powder -
1 tablespoon black pepper -
1 tablespoon onion powder
Chicken
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
-
1 tablespoon salt
Spicy Oil
-
2 teaspoons light brown sugar -
½ cup canola oil (120 mL)
Batter
-
2 cups buttermilk (480 mL) -
2 tablespoons louisiana hot sauce -
2 cups flour (250 g) - oil, for frying
- white bread, to serve
- dill pickle, to serve
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Preparation
- In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
- In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
- In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
- In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
- Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
- Heat oil to 325°F (170°C) in a deep pot.
- Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
- Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
- Place on a slice of white bread and top with dill pickle.
- Enjoy!
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Tips
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briannnna
I personally didn’t like it. Maybe because they were big pieces of chicken, idk. Next time I’ll do it with wing dings. The taste was ok. I’d suggest using less of the season mix in the sauce because it makes it gritty and takes away from the sweetness, which this chicken really needs.
5 months ago Helpful (10) -
Rebecca Bishop
Use less cayenne because it is super spicy
3 months ago Helpful (1) -
Brooke Woodard
It was just okay. Worth making to try once, but not good enough to go through all the steps to make again.
3 months ago Helpful (1) -
Nikki Spalaris
1st, LOVE THE APP! I live in Nashville and there is no way anybody would make this around here, unless they are using a family recipe. Also, it might be a good idea the next time if your recipe is from a certain city, it may be a good idea to use a restaurant from that city Having Nashville hot chicken from LA doesn’t seem right. Skyline chili from FL? Nah.
2 months ago Helpful (0)
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