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Nashville Hot Chicken has exploded in popularity, moving from a regional favorite to a dish craved nationwide. This recipe provides a comprehensive guide to creating this fiery culinary experience at home. From the crispy, perfectly fried chicken to the intensely flavorful, cayenne-infused oil, every detail is crucial for achieving that authentic Nashville Hot Chicken taste.

Nashville Hot Chicken | Basics with Babish

Let’s embark on a journey to recreate this iconic dish. Get ready to turn up the heat and experience the satisfying crunch and intense flavor that defines Nashville Hot Chicken. This isn’t just fried chicken; it’s an experience.

Ingredients:

• For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into roughly equal sizes

• 2 cups buttermilk

• 2 tablespoons hot sauce (such as Frank’s RedHot)

• 2 cups all-purpose flour

• 1/4 cup cornstarch

• 2 tablespoons paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Vegetable oil, for frying

• For the Hot Oil:

• 1 cup reserved frying oil (from frying the chicken)

• 1/4 cup cayenne pepper (adjust to your preferred spice level)

• 2 tablespoons paprika

• 1 tablespoon brown sugar

• 1 tablespoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• For Serving:

• White bread slices

• Pickle chips

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs, buttermilk, and hot sauce. Ensure the chicken is fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the chicken and infusing it with flavor.
2. Prepare the Dredge: In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. The cornstarch helps create a crispier coating.
3. Dredge the Chicken: Remove the chicken from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each piece of chicken thoroughly in the flour mixture, ensuring it is completely coated. Press the flour mixture into the chicken to create a good seal.
4. Fry the Chicken: Heat approximately 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully place the dredged chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches for about 6-8 minutes per side, or until the chicken is cooked through and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
5. Rest the Chicken: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. This helps maintain the chicken’s crispiness.
6. Prepare the Hot Oil: Carefully remove 1 cup of the used frying oil from the pot. Strain it through a fine-mesh sieve to remove any debris. In a heat-safe bowl, combine the strained oil with the cayenne pepper, paprika, brown sugar, garlic powder, chili powder, salt, and black pepper. Whisk thoroughly until well combined. The brown sugar adds a touch of sweetness to balance the heat.
7. Coat the Chicken: While the chicken is still hot, generously brush or dip each piece in the hot oil mixture. The heat helps the spices adhere to the chicken.
8. Serve: Serve the Nashville Hot Chicken immediately on slices of white bread with pickle chips. The white bread acts as a sponge for the spicy oil, and the pickles provide a refreshing contrast to the heat.

Enjoy your homemade Nashville Hot Chicken! Adjust the amount of cayenne pepper in the hot oil to customize the spice level to your preference. Remember to be cautious when handling hot oil.

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