It’s spicy, hot, and just a little bit sweet.
And yes, it should be served withpickle chipson a white bun or bread.
The beauty of Nashville hot chicken is in its simplicity.
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Theres no need for a brioche or sourdough bun or to add tomatoes or (gasp!)
This is not the time to gild the lily!
The focus here is the chicken itself.
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What Is Nashville Hot Chicken?
Nowadays you could find Nashville hot chicken throughout the city of Nashville and all around the country.
Ive gone ahead and made my hot chicken sandwich with boneless chicken thighs and chicken breasts.
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This makes eating it easier as a sandwich and reduces the cooking time.
If youre using chicken breasts, I highly recommend cutting them into three pieces.
This allows the chicken to cook faster and more evenly.
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Do keep in mind that this is Nashville HOT chicken.
Other classic accompanying dishes could be a side ofcoleslaw,potato salad,cornbread, ormac and cheese.
Set aside the thinner side that tapers.
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Take the thicker pieces, and cut those in half lengthwise, creating two thinner pieces.
Repeat with the remaining pieces of chicken, creating 9 pieces total.
One for the dry ingredients and one for the wet ingredients.
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In the second shallow dish, whisk together the buttermilk, hot sauce, eggs, and salt.
Place a piece of parchment paper or wax paper on a large baking sheet.
Arrange them on your counter dry, wet, baking sheet.
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Dip the chicken in the wet buttermilk mixture, making sure to coat both sides.
Letting the excess drain off.
Dip the chicken back into the flour mixture again, coating both sides.
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Move to the prepared baking sheet and repeat with the rest of the chicken.
Let the chicken rest while you heat the oil in the next step.
This will help the coating adhere to the chicken.
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Heat the oil on high until it reaches 350F.
If it goes golden brown in about 45 seconds, youre at the right temperature.
Fry the chicken for about 6 to 8 minutes, adjusting the heat lower or higher to maintain 350F.
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Be sure to flip the chicken halfway through the cooking time to ensure even cooking.
Repeat with the rest of the chicken, frying in batches.
When all the chicken is finished, let the oil cool down for 5 to 10 minutes.
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You will need some of it to make the spicy paste.
Place the butter in medium sized microwave-safe glass bowl.
Carefully ladle and measure out 1/2 cup of the hot oil and pour it over the butter.
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Stir to help the butter melt.
I used 4 tablespoons of cayenne and 1 tablespoon of brown sugar.
you might adjust the thickness by adding more oil if you need.
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Place one piece of chicken on the bottom of a burger bun.
Brush the chicken with the spicy paste, making sure to coat the entire piece of chicken.
Garnish with some pickles and then top with the bun.
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