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.
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-
- 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)
- 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.
This is MY version of Nashville Hot Chicken, not a knock off of the original.