Nashville Hot Chicken
A spicy, vinegar-forward fried chicken dish with a crispy crust, tender meat, and bold cayenne heat. Served on white bread with pickles for a classic Southern twist.
Ingredients
- Whole chicken (cut into halves or 1 kg tenders)
- Buttermilk
- Ground salt (30g total)
- Ground black pepper (12g total)
- Garlic powder (6g total)
- Cayenne pepper (20g total)
- All-purpose flour
- Vegetable oil (for frying)
- Beef tallow or halal alternative (spicy oil mix)
- Unseasoned rice vinegar or white vinegar
- Lemon juice
- Granulated garlic (optional)
- Hot sauce (optional, for extra heat)
- White bread
- Pickles
Instructions
- Prepare a buttermilk brine with salt, black pepper, garlic powder, and cayenne pepper
- Submerge chicken pieces for 12-24 hours in refrigerator
- Remove chicken, pat dry, and dredge in flour seasoned with remaining salt, pepper, and cayenne pepper
- Heat vegetable oil to 325°F in a heavy-bottomed pot
- Fry chicken in batches for 6-8 minutes until golden but undercooked inside
- Remove and let rest on wire racks for 15-20 minutes
- Reheat oil to 375°F and fry second time for 2-3 minutes until fully crispy
- Drain on wire rack, then brush with cayenne-spiked oil (mixture of melted beef tallow, 2 tbsp rice vinegar, 1 tbsp flour, and 1 tsp salt)
- Serve on white bread with pickles and lemon wedges
Notes
Adjust cayenne quantity for desired spice level
Can substitute buttermilk with a plant-based alternative for dairy-free
Use a cast iron skillet for even heat distribution
Chill chicken in ice water for 1h before frying for extra crisp
Extra cayenne oil can be stored in a sealed jar for 1 week
Can substitute buttermilk with a plant-based alternative for dairy-free
Use a cast iron skillet for even heat distribution
Chill chicken in ice water for 1h before frying for extra crisp
Extra cayenne oil can be stored in a sealed jar for 1 week
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 30gProtein: 35gFat: 28gSaturated Fat: 12gCholesterol: 120mgSodium: 420mgFiber: 1gSugar: 5g
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