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Chef John's Nashville Hot Chicken

Chef John's Nashville Hot Chicken

Cost $15, save $25

Source: Recommended by CookPal

  • 16 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Chicken

    • 🍗 1 whole chicken, cut into 8 pieces

  • Marinade

    • 🥛 1 cup buttermilk
    • ¼ cup pickle brine
    • 2 tablespoons Louisiana-style hot sauce
    • 🥚 1 large egg

  • Breading

    • 🌾 2 cups all-purpose flour
    • 🧂 2 teaspoons fine table salt

  • Glaze

    • 🧈 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

  • For Frying

    • 1 cup vegetable oil

STEPS

1

Arrange chicken pieces in a large bowl.

2

Whisk buttermilk, pickle brine, hot sauce, and egg together. Pour marinade over chicken and stir to coat. Cover and marinate in the refrigerator for 2–4 hours.

3

Mix flour and salt together. Remove chicken from marinade, blot dry, and coat in flour. Dip back into the marinade, let excess drip off, and coat in flour again. Allow coated chicken to rest for 15 minutes.

4

Melt butter and lard in a pot. Stir in cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Keep sauce warm.

5

Heat vegetable oil in a cast iron skillet to 350°F (175°C). Fry chicken on medium-high heat until golden and cooked to 160°F (71°C), about 8–10 minutes per side.

6

Drain chicken on a rack and brush liberally with the warm sauce.

7

Serve with white bread and pickle slices, and enjoy!

NUTRIENTS

Per 1 serving

🔥

1115

Calories

  • 54
    Protein
  • 75
    Carbs
  • 66
    Fats

💡 Use a thermometer to monitor the oil temperature to maintain consistent frying results.Resting the coated chicken before frying allows the breading to adhere better and results in a crispier crust.Pair with pickles to balance the spicy flavors.