Nashville Hot Chicken

A year ago, I went on a girl’s trip to Nashville. I was pregnant at the time, so we had to find something other to do than drink a bunch of wine together. Like so many girl’s trips, we always manage to eat some amazing meals. I love spicy chicken, so I had to try Nashville hot chicken. We tried it at several different restaurants and eaten in all different ways. Some were the classic hot chicken on a slice of white bread, some were on biscuits, others on sandwiches. My favorite was on a salad, so I recreated it.

I’m a firm believer that you have to have something creamy to cool any spicy chicken dish down a bit. Whether that’s a ranch of bleu cheese dressing, you need something to bring that chicken dish to the next level. I choose to make homemade coleslaw. I’ve included that recipe in this post as well.

The difference between Nashville hot chicken and other spicy chicken dishes is the sauce. The hot sauce is an oil base, made from the fryer oil after you fry the chicken. This recipe might seem complicated, but it really isn’t. Once you’ve made your own fried chicken, you will never want to buy it again. Do yourself a favor and give it a try.

Nashville Hot Chicken

Nashville hot chicken, but make it a salad!
Prep Time 4 hours
Cook Time 10 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • Liquid to brine; I like to use dill pickle juice or butter milk. Enough to cover the raw chicken in a covered container for about 3-4 hours in the fridge. Only use additional salt and pepper if using butter milk
  • 4 Chicken thighs (or two large chicken breasts cut in half
  • 2 cups AP Flour
  • 2 Eggs
  • 1 tbsp Salt
  • 1 tbsp Black Pepper
  • 1 quart Frying oil I use vegetable oil

Hot Chicken Oil

  • 1/4 cup Fryer oil, after the chicken is fried
  • 2 tbsp Butter I use salted
  • 2 tbsp Cayenne pepper
  • 2 tbsp Coconut sugar you could also use brown sugar
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt

Instructions
 

  • Place chicken thighs in a shallow dish with brine. I prefer to use pickle juice (yes, I save pickle juice). This makes the chicken nice and salty and moist. Cover and place in the refrigerator for about 3-4 hours. If you use butter milk instead of pickle juice, mix salt and pepper into your milk before you marinate the chicken.
    Heat oil in pan over medium heat. Make sure there is enough oil to cover the chicken about half way. While the oil heats, dredge your chicken.
    Scramble eggs in a bowl with a fork, set aside. Pour flour out on a plate. Dredge your chicken first in flour, then in the egg, then in the flour again and place in the pan to fry. Repeat with all pieces of chicken.
    Fry them until they look golden on one side, then flip them in the pan until the other side is golden.
    Once the chicken is cooked, put all of your spices and butter in a bowl, and add the hot oil. Stir until mixed. Then place each of the pieces of chicken in the bowl and toss in the sauce.
    Serve with your favorite salad, or on a bun to make in a sandwich. Our must-haves with our hot chicken are iceberg lettuce, dill pickles and something creamy like coleslaw, ranch or bleu cheese dressing.
Keyword chicken salad, Nashville hot chicken, salad, spicy, spicy chicken

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