Name: Chef John's Nashville Hot Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Whole chicken, cut into 8 pieces - 1; Buttermilk - 1 cup; Pickle brine - ¼ cup; Louisiana-style hot sauce - 2 tablespoons; Large egg - 1; All-purpose flour - 2 cups; Fine table salt - 2 teaspoons; Butter - ¼ cup; Lard - ¼ cup; Cayenne pepper - 2 tablespoons; Packed light brown sugar - 1 tablespoon; Paprika - 1 teaspoon; Garlic powder - ½ teaspoon; Kosher salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Vegetable oil for frying, or as needed - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Nashville Hot Chicken

1. Whole chicken, cut into 8 pieces - 1

2. Buttermilk - 1 cup

3. Pickle brine - ¼ cup

4. Louisiana-style hot sauce - 2 tablespoons

5. Large egg - 1

6. All-purpose flour - 2 cups

7. Fine table salt - 2 teaspoons

8. Butter - ¼ cup

9. Lard - ¼ cup

10. Cayenne pepper - 2 tablespoons

11. Packed light brown sugar - 1 tablespoon

12. Paprika - 1 teaspoon

13. Garlic powder - ½ teaspoon

14. Kosher salt - ½ teaspoon

15. Freshly ground black pepper - ½ teaspoon

16. Vegetable oil for frying, or as needed - 1 cup

How to cook deliciously - Chef John's Nashville Hot Chicken

1. Stage

Arrange chicken pieces in a large bowl.

2. Stage

Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours. Dotdash Meredith Food Studios

3. Stage

Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit. Dotdash Meredith Food Studios

4. Stage

Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm. Dotdash Meredith Food Studios

5. Stage

Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.

6. Stage

Transfer chicken to a rack to drain. Brush with the sauce on both sides. Dotdash Meredith Food Studios

7. Stage

Enjoy! DOTDASH MEREDITH FOOD STUDIOS