Nashville hot chicken is a local specialty in Nashville,Tennessee (USA). If you ever plan to visit Nashville, you can find prepared Hot Chicken while out and about at Hattie B’s Hot Chicken – Prince’s Hot Chicken Shack among other restaurants.
Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.
Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.
Here’s a easy Hot Chicken recipe, so you can give it a try.
2 lbs. chicken breast, cut into tenders
1 tablespoon freshly-ground black pepper
2 tablespoon kosher salt
1 cup buttermilk
Buttermilk Breading Mixture:
1 cup buttermilk or whole milk
2 Tbsp. hot sauce
2 cups all-purpose flour
4 teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon spanish paprika
½ teaspoon celery salt
½ teaspoon dried sage
½ teaspoon garlic powder
½ teaspoon ground allspice
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon onion flakes
Nashville Hot Chicken Sauce:
3 tablesppon cayenne pepper
1 tablespoon dark brown sugar
1 teaspoon paprika
½ teaspoon garlic salt
½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking
Sprinkle the tenders with salt and pepper.
Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.
Cover and chill for two or more hours (or overnight).
Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.
Whisk all of the ingredients for the seasoned flour together in another large bowl.
Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.
Heat the oil over medium-high until the thermometer registers 325°F.
Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.
Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.
Place 3 to 4 tenders in the hot oil, one at a time.
Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.
Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.
Place finished tenders on a tray lined with paper towels.
On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.
Arrange the finished tenders on a serving platter and drizzle with the spicy oil.
Serve with dill pickle chips and white bread.
Recipe adapted from: Wonder How To – Food Hacks
Header Image Credit: Hattie B’s Hot Chicken
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