Nashville Hot Fried Chicken is a legend in the world of Southern cooking—crispy, fiery, and utterly addictive. The chicken is brined, double-dredged, and fried until shatteringly crisp, then slathered in a cayenne-spiced oil that brings the heat. Served on white bread with pickles to cool it down, it’s a spicy, crunchy, and unforgettable meal.
Instructions
Brine the Chicken
In a bowl, combine buttermilk, hot sauce, and salt. Add chicken, cover, and refrigerate for at least 4 hours or overnight.
Dredge the Chicken
In a bowl, whisk flour, salt, pepper, garlic powder, and paprika. Remove chicken from brine, letting excess drip off. Dredge in flour, dip back in buttermilk, then dredge again in flour. Press to adhere.
Fry the Chicken
Heat 2 inches of oil to 325°F (165°C). Fry chicken in batches for 10 to 12 minutes until golden and cooked through. Drain on a wire rack.
Make the Spicy Oil
Carefully scoop ½ cup of hot frying oil into a heatproof bowl. Whisk in cayenne, brown sugar, paprika, and garlic powder.
Slather the Chicken
Brush the spicy oil generously over each piece of fried chicken.
Serve
Place chicken on white bread with pickle slices. Serve with coleslaw if desired.
This Nashville Hot Fried Chicken is crispy, spicy, and absolutely unforgettable.
