Nashville Hot Chicken

This chicken is spicy AF. And I mean that in the most delicious, most loving way possible. Tender and juicy on the inside meets crispy and spicy on the outside, and it results in something so addictive, you’ll sit there crying while you reach for another piece.

I’ve tinkered around with a few recipes, and my consistent favorite happens to be Bon Appetit’s recipe with a few modifications:

Ingredients:

2-3 lbs boneless chicken thighs

1 tbsp freshly ground black pepper

2 tbsp plus 1 tbsp kosher salt

4 large eggs

2 cups buttermilk

2 tablespoons vinegar-based hot sauce (I like Texas Pete best)

4 cups all-purpose flour

Vegetable oil (for frying; about 10 cups)

1 tbsp habanero powder

3 tbsp cayenne pepper

1 tbsp brown sugar

1 tsp chili powder

1 tsp garlic powder

1 tsp paprika

White bread and sliced pickles (for serving)

Directions:

Toss chicken with black pepper and 2 tbsp salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 1 tbsp salt in another large bowl.

Fill a Dutch oven with vegetable oil 2-3” deep. Heat over medium-high heat until oil reaches 350 degrees (if you don’t have an oil thermometer, I wait until small bubbles start forming/bubbling around the handle of a wooden spoon).

Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in batches and returning oil to 350 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp, typically 12-15 minutes total. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

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