This recipe for Nashville Hot Chicken is incredibly easy to make. I’m not even going to say that it’s better than Hattie B’s or any other Nashville joint that’s been making it forever, but if you’re looking for a quick way to make it, here’s your recipe. It’s only a handful of ingredients and for the finish – you can kick it up to the heat level that floats your fried chicken boat with extra cayenne. It’s a fast recipe and you can increase or decrease the portions easily below. Make a batch for your next picnic and don’t forget the pickles and white bread to offset the chickens spicy deliciousness.
Nashville Hot Chicken
- Prep Time: 24 hours
- Cook Time: 25 minutes
- Total Time: 24 hours, 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 4 chicken legs with thigh
- 5 tablespoons Nashville Hot Chicken blend, divided
- 1 quart buttermilk
- 1 cup flour
- Oil for frying
- Pickles & white bread, for serving
Instructions
- Add the chicken legs, 3 tablespoons Nashville Hot Chicken blend and the quart of buttermilk to a zip top bag. Seal well and massage to combine the mixture. Refrigerate and allow to marinate for 6-24 hours.
- In a large dutch oven or frying pan, add a quart of vegetable or canola oil. Bring to 350º F over medium high heat.
- On a plate, add 1 cup flour and 1 tablespoon Nashville Hot Chicken blend and mix with a fork. Try to drain off the buttermilk as much as possible before dredging in the flour mixture. Set on a plate and repeat with each piece of chicken. Repeat the dredge one last time and add to the hot oil. Do not overcrowd and fry the chicken for 18-20 minutes. Remove to a wire rack and continue with the remaining chicken.
- In a medium bowl, add 1 cup frying oil and 1 tablespoon Nashville Hot Chicken blend (plus cayenne to taste if you like it with extra heat), stir to combine. Brush the fried chicken with the oil blend and serve immediately with pickles and white bread.
