Description
Experience the bold flavors of Nashville with this crispy, spicy fried chicken. Coated in a double layer of seasoned flour, fried to perfect crispiness, and brushed with a fiery hot mixture, this dish delivers a satisfyingly crunchy exterior and juicy interior—ideal for comfort food lovers craving a bit of southern heat.
Ingredients
Units
Scale
For the Fried Chicken
- 2 cups buttermilk
- 1/3 cup hot sauce
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces chicken (drumsticks and/or breasts)
- Vegetable oil for frying (preferably canola or peanut oil)
For the Nashville Hot Mixture
- 1/3 cup cayenne pepper
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Serving
- White bread
- Sliced pickles
Instructions
- Prepare the wet mixture: In a medium bowl, whisk together buttermilk and hot sauce until well combined. Set aside.
- Mix dry coating: In a paper bag or large bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic powder, and onion powder. Shake or stir to mix evenly.
- Bread the chicken: Dip each piece of chicken into the seasoned flour, then into the buttermilk mixture, and back into seasoned flour for a double coat. Place the coated pieces on a baking sheet and let rest for 15-20 minutes to set the crust.
- Heat the oil: Add 2-2½ inches of oil to a cast iron skillet or heavy-bottomed pan. Heat over medium-high heat until the oil reaches 350°F. You can test readiness by adding a small sprinkle of flour—if it sizzles immediately, the oil is hot enough.
- Fry the chicken: Working in batches, fry four pieces at a time, cooking each side until golden. Cover with a lid briefly to steam and ensure doneness, then uncover and cook until crispy and deep golden. Drain on paper towels or a rack, and place on a baking sheet in a 275°F oven to stay warm while frying remaining pieces.
- Make the hot oil mixture: In a bowl, whisk together 1 cup of fry oil, cayenne, brown sugar, chili powder, garlic powder, and smoked paprika until smooth.
- Brushing the chicken: Once all chicken is fried and still warm, brush or spoon the hot mixture generously over each piece, coating thoroughly.
- Serve: Place the hot chicken on slices of white bread with sliced pickles, and serve immediately.
Notes
- Double dredge the chicken for extra crispy crust. Resting the breaded chicken helps the coating stick well.
- Use neutral high smoke point oils like canola or peanut oil for frying.
- Do not fry cold chicken straight from the fridge; let it sit at room temperature for 30 minutes for even cooking.
- Use a thermometer to maintain the oil temperature at 350°F for optimal crispiness.
- Reheat leftovers in a 400°F oven or air fryer to keep the chicken crispy.
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 197 kcal
- Sugar: 5 g
- Sodium: 2364 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 6 mg
