Description
This Mind-Blowing Nashville Hot Chicken recipe features crispy, spicy fried chicken pieces soaked in dill pickle brine and coated with a flavorful, fiery cayenne pepper oil. Perfectly seasoned with creole spices and fried to golden perfection, this Southern classic is served on white bread with dill pickles for the authentic experience.
Ingredients
Chicken and Brine
- 3-4 pounds bone-in chicken pieces (about 8 pieces)
- 1 ¼ cup dill pickle juice
- 3 tablespoons sugar
Breading
- 1 ½ cups buttermilk
- ¼ cup hot sauce (Frank’s RedHot or Louisiana)
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 3 tablespoons creole seasoning
Frying
- 2 quarts peanut oil (or vegetable oil) for frying
Spicy Oil
- ¾ cup reserved fry oil
- ¼ cup ground cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
To Serve
- White bread slices
- Dill pickles
Instructions
- Brine the Chicken: Warm the dill pickle juice until slightly warm and stir in the sugar until fully dissolved. Pour the brine into a large zip-top bag and add the bone-in chicken pieces. Seal the bag tightly and refrigerate for at least 1 hour, preferably 8 hours or overnight for best flavor and tenderness.
- Prepare Breading Stations: In one shallow dish, combine buttermilk and hot sauce and mix well. In a second shallow dish, mix together all-purpose flour, cornstarch, and creole seasoning thoroughly.
- Bread the Chicken: Remove chicken from brine and drain excess liquid. Using a metal rack to hold the pieces, dip each chicken piece first into the flour mixture, then into the buttermilk mixture, and back into the flour mixture for a double coating. Place coated chicken pieces on the rack and let them rest to help the breading adhere well before frying.
- Heat the Oil: Fill a large, heavy-bottomed saucepot about two-thirds full with peanut or vegetable oil. Attach a cooking thermometer to the pot. Heat the oil over medium to medium-high heat until it reaches 350°F. Meanwhile, preheat the oven to 250°F and place a wire rack on a baking sheet to keep fried chicken warm and crisp.
- Fry the Chicken: Working in batches of four pieces, carefully place the coated chicken in the hot oil. Use tongs to prevent sticking and fry for 7-8 minutes or until golden brown and the internal temperature reaches 165°F. Remove chicken with tongs and place on the oven rack to keep warm and crisp. Repeat with remaining chicken pieces.
- Make the Spicy Oil: Using a ladle, carefully transfer ¾ cup of the hot frying oil into a heatproof bowl. Stir in ground cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt until combined to create the signature Nashville hot chicken oil.
- Finish and Serve: Remove the fried chicken from the oven and generously brush each piece on all sides with the spicy oil mixture. Serve the hot chicken pieces over slices of white bread and top with dill pickles to complete the authentic Nashville experience.
Notes
- For extra crispy chicken, make sure to double dredge the pieces and allow them to rest on the rack before frying.
- Adjust the amount of cayenne pepper in the spicy oil to control the heat level.
- Using a cooking thermometer is essential to maintain safe frying temperature and avoid greasy chicken.
- Pickle juice brining tenderizes the chicken and adds subtle tangy flavor, but can be skipped if desired.
- Peanut oil is preferred for frying because of its high smoke point and neutral flavor, but vegetable oil is a good alternative.
- Keep fried chicken warm in the oven on a wire rack to maintain crispiness and avoid sogginess.
- Serve immediately after brushing with spicy oil for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
