Nashville Hot Chicken
This recipe focuses on the foundational dry dredge for Nashville Hot Chicken, a dish celebrated for its intensely spicy, crispy fried chicken. The blend of cayenne, paprika, salt, and pepper forms the core flavor profile, preparing the chicken for a deep-fried finish and subsequent basting in a fiery hot oil glaze.
Equipment
- 1 Large Mixing Bowl For combining dry ingredients and dredging.
- 1 Deep Fryer or Heavy-Bottomed Pot Essential for achieving consistent frying temperature.
- 1 Whisk To thoroughly combine the dry spice mix.
- 1 Tongs For safe handling of chicken during frying and saucing.
- 1 Wire Rack with Baking Sheet For draining excess oil and resting fried chicken.
Ingredients
Main
- 4 cups 560 g all-purpose flour
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
Instructions
- In a large bowl, combine all-purpose flour, cayenne pepper, paprika, kosher salt, and black pepper.
- Whisk the dry ingredients thoroughly to ensure an even distribution of spices.
- Prepare your chicken pieces by brining and then dipping them into a wet mixture (e.g., buttermilk) to help the dry dredge adhere.
- Dredge each chicken piece generously in the prepared dry flour mixture, pressing to coat completely, and shake off excess.
- Heat frying oil in a deep fryer or heavy-bottomed pot to 325-350°F (160-175°C).
- Carefully place dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot.
- Fry chicken for 8-12 minutes per side, or until internal temperature reaches 165°F (74°C) and the exterior is golden brown and crispy.
- Remove fried chicken from the oil and place it on a wire rack set over a baking sheet to drain.
- Prepare your hot oil glaze by combining some of the hot frying oil with additional spices like cayenne, paprika, and a touch of brown sugar.
- Liberally baste or brush the hot oil glaze over each piece of fried chicken before serving immediately.
Notes
Given the provided dry ingredients for Nashville Hot Chicken, it's crucial to ensure your chicken (not listed, but typically bone-in, skin-on pieces) is brined and then dipped in a buttermilk mixture before dredging to achieve that signature crispy coating. Maintain a consistent oil temperature of 325-350°F (160-175°C) for even cooking and a golden crust without burning. The 'hot oil' glaze, the hallmark of this dish, will need additional ingredients like more cayenne, paprika, brown sugar, and a portion of the hot frying oil. Baste the chicken liberally with this fiery oil immediately after frying for maximum flavor and heat penetration. Serve with white bread and pickles to balance the heat.