Entree: USA – Tennessee – Nashville Hot Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 9 hrs

Total 9 hrs 40 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 4 lb (1.8 kg) total
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 ml) hot sauce
- 2 large eggs
- 2 1/2 cups (300 g) all-purpose flour
- 2 tbsp (30 g) kosher salt, divided
- 2 tsp (10 g) black pepper
- 1 tbsp (15 g) paprika
- 1 tsp (5 g) garlic powder
- 4 cups (960 ml) peanut oil for frying
- 1/2 cup (115 g) unsalted butter
- 3 tbsp (45 ml) cayenne pepper (adjust to heat preference)
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) smoked paprika
- Sandwich bread and dill pickle slices for serving

Instructions

1. Whisk buttermilk, hot sauce, eggs, and 1 tbsp (15 g) salt; submerge chicken, cover, and refrigerate 6–12 hours.
2. Combine flour, remaining 1 tbsp (15 g) salt, black pepper, and paprika in a large dish.
3. Heat 4 cups (960 ml) peanut oil in a heavy skillet or deep fryer to 325°F (163°C).
4. Remove chicken from marinade and dredge in seasoned flour, pressing to coat. Fry in batches 12–16 minutes per side until crust is crisp and internal temperature reads 165°F (74°C). Drain on a rack.
5. Meanwhile, melt butter in a small saucepan over low heat; whisk in cayenne, brown sugar, smoked paprika, and a pinch of salt until smooth to make the spicy oil.
6. Brush or spoon the cayenne-butter mixture generously over hot fried chicken (more for wings/skin), allowing it to soak into the crust. Serve immediately with white bread and dill pickle slices.