Chef John's Nashville Hot Chicken
Ingredients
- 1 whole chicken
cut into 8 pieces
- 1 cup buttermilk
- ¼ cup pickle brine
- 2 tablespoons Louisiana-style hot sauce
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons fine table salt
- ¼ cup butter
- ¼ cup lard
- 2 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup vegetable oil for frying
or as needed
Directions
- 1
Arrange chicken pieces in a large bowl.
- 2
Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- 3
Mix flour and salt together in a shallow flat 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. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- 4
Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- 5
Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- 6
Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Chef John's Nashville Hot Chicken
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About this Recipe
Ready for a culinary adventure that brings the heat and crunch? Chef John's Nashville Hot Chicken recipe delivers a mouthwateringly ultra-crispy, fiery fried chicken experience right to your kitchen, all without needing a plane ticket to Tennessee.
Why This Recipe Works
This recipe stands out by transforming classic fried chicken into something truly special. The secret lies in a cayenne-infused glaze, made with a luscious blend of melted butter and lard, which coats every piece with intense flavor and a signature kick. It's a bold departure from ordinary fried chicken, promising a memorable meal.
What to Expect
Prepare your palate for an explosion of textures and flavors. You'll bite into incredibly crispy skin that gives way to tender, juicy chicken, all enveloped in a potent, savory, and undeniably spicy glaze. The cayenne heat is prominent, balanced by rich undertones from the butter and lard. While Chef John notes he hasn't been to Nashville, this recipe is designed to satisfy that deep craving for authentic-tasting hot chicken, offering a genuinely exciting and flavorful dish.
Customization & Variations
While the core elements make this dish unique, you can adjust the heat to your preference by subtly modifying the amount of cayenne pepper in the glaze. For an even richer, more intense flavor, don't hesitate to brush extra of that signature sauce onto your chicken pieces. Although traditionally served on white bread with pickles, feel free to experiment with your favorite type of soft bread or a variety of pickles to complement the bold flavors.
Serving & Context
This fiery fried chicken is a showstopper, perfect for casual gatherings, game day, or any occasion where you want to impress with flavor. Serve it simply on white bread, accompanied by plenty of tangy pickles to cut through the richness and heat.