It’s hot as all hell.
And, apparently, it’s from Nashville.
This popular chicken apparently originated with a cheating man. Yes, you read that correctly, a cheating man. Just google it, because you need to read the story to get the full effect.
The original Nashville hot chicken combines two components – lard and cayenne pepper. Most of them are also marinated in buttermilk. It’s a “must try” if you’re a Southerner, or so I’ve heard.
Well, if that’s the case, this Southern girl needs to try it. I mean, damn, I’m 40 years old and just now learning about it??? I just really have no time to waste.
Typically, a paste is made and applied using gloves. I just literally have no time for that. I may screw myself by not having any shits to give, but nevertheless, I can’t help it. I throw caution to the wind, like I usually do, and ditch the gloves. I happen to go unscathed this time; I mean, I could have scalded the shit out of my eyeballs. Or skin. Or whatever else I touched.
Pure luck, I’m sure.
If you want to decrease the heat in this recipe, take the cayenne down a teaspoon or two. But why would you want to??
Add some fresh white bread and dill pickles to round it all out. The day after I made this, I dunked mine in Ranch dressing because I love dipping my food, and as much as I love all things hot, I wanted a different experience.
Don’t hate.
It’s hot, but so worth it. It’s unlike any fried chicken you’ve ever had.
Check out another fantastic spicy chicken recipe and more right here.
Here’s your printable-
Ingredients
- 3 lbs. boneless chicken thighs
- 4 cups buttermilk, divided in half
- 4 tbsp. cayenne pepper
- 2 tbsp. hot sauce
- 3 eggs
- 4 cups all purpose flour
- 2 tbsp salt
- 2 tbsp pepper
- 1 tbsp paprika
- 2 tbsp. chili powder
- 1 tsp garlic powder
- Sunflower oil (for frying)
- White bread or biscuits and pickles, (for serving)
Instructions
- Combine 2 cups buttermilk, cayenne and hot sauce; add chicken and let soak for about 2-3 hours.
- In a large bowl, whisk together remaining buttermilk and eggs.
- In another large bowl, combine flour through garlic powder.
- Remove chicken from marinade and dredge in flour mixture, dip in egg mixture, followed by another dredge in flour mixture.
- Heat oil to 325.
- Fry chicken in small batches, flipping occasionally, until golden brown and thermometer reads at least 160 degrees.
- Serve with bread and pickles.
Notes
This is MY version of Nashville Hot Chicken, not a knock off of the original.
This Post Has 2 Comments
I don’t know exactly how I stumbled across your blog, but you are the funniest damn thing I have read in a very long time and your recipes all sound amazing, so that’s definitely a plus!
Haha, Thank you! I only write from the heart. So glad you found me.