The Ultimate Guide to Mastering Chef John’s Nashville Hot Chicken
Master the legend of Music City with Chef John’s Nashville Hot Chicken. This recipe features a double-dredged crust and a signature cayenne-infused glaze for the ultimate spicy crunch.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Total Time: 3 hours
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Deep Frying
- Cuisine: Southern American
Ingredients
1 whole chicken, cut into 8 pieces
1 cup buttermilk
1/4 cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
1/4 cup butter
1/4 cup lard
2 tablespoons cayenne pepper
1 tablespoon light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 quart vegetable oil for frying
Instructions
1. Whisk buttermilk, brine, hot sauce, and egg; marinate chicken for 2 to 4 hours.
2. Dredge chicken in flour, dip back in marinade, and dredge again.
3. Rest the chicken on a wire rack for 15 minutes to set the crust.
4. Melt butter and lard with cayenne and spices to create the spicy glaze.
5. Fry chicken at three hundred fifty Fahrenheit until internal temperature is one hundred sixty Fahrenheit.
6. Brush the hot chicken with the warm spicy glaze and serve on white bread with pickles.
Notes
Dry brine the chicken overnight with salt for maximum juiciness.
Maintain oil temperature at three hundred twenty five Fahrenheit during frying.
Use a wire rack to drain chicken so the bottom stays crispy.
Serve with white bread to soak up the spicy oil.
Nutrition
- Serving Size: 2 pieces
- Calories: 1115
- Sugar: 7g
- Sodium: 3755mg
- Fat: 66g
- Saturated Fat: 23g
- Unsaturated Fat: 40g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 54g
- Cholesterol: 258mg
Find it online: https://www.flavourrecipe.com/chef-johns-nashville-hot-chicken/