Nashville Hot Chicken
The legendary Nashville Hot Chicken - born from a story of revenge and now beloved worldwide. Crispy fried chicken is coated in a fiery paste of cayenne pepper, lard, and spices, then served on white bread with pickles. This is the authentic recipe from Music City that started a global phenomenon.
Equipment Needed
Instructions
Brine the chicken: Combine buttermilk, hot sauce, and salt. Add chicken pieces, cover, and refrigerate overnight (at least 8 hours). This step is crucial.
Make the seasoned flour: Combine flour, paprika, garlic powder, salt, and pepper in a large bowl or bag.
Heat the frying fat: Add lard or oil to a deep cast iron skillet to 2-3 inches depth. Heat to 350°F (175°C). Lard is traditional and gives the best flavor.
Dredge the chicken: Remove chicken from buttermilk. Dredge thoroughly in seasoned flour, pressing to coat. Rest 10 minutes.
Fry the chicken: Carefully add chicken to hot fat. Fry 15-18 minutes per side until deep golden brown and internal temp reaches 165°F. Work in batches.
Make the hot paste: While chicken fries, melt lard in a small saucepan. Remove from heat. Stir in cayenne, brown sugar, paprika, garlic powder, and salt until smooth.
Add frying oil to paste: Carefully ladle 1/4 cup of the hot frying oil into the paste and stir. This is traditional and intensifies the heat.
Drain the chicken: Transfer fried chicken to a wire rack for 2 minutes.
Apply the hot paste: While wearing gloves, brush or dunk each piece of hot chicken in the hot paste, coating completely. The chicken should turn deep red.
Serve Nashville style: Place chicken on white bread slices (to absorb the hot oil) with dill pickle slices on top. Serve immediately with lots of napkins and cold drinks.
💡 Pro Tips & Variations
- Use lard: Traditional Nashville hot chicken is fried in lard and the paste is made with lard. It's essential for authentic flavor.
- Heat levels: Nashville joints offer mild, medium, hot, and "shut the cluck up." Adjust cayenne accordingly - 1 tbsp for mild, up to 4+ for extreme.
- The bread matters: The white bread isn't just presentation - it soaks up the spicy oil and provides relief. Don't skip it.
- Pickles are essential: The acidic crunch of dill pickles cuts through the heat and fat.
- Wear gloves: Capsaicin from the cayenne can burn skin. Always wear gloves when making and applying the hot paste.
- The origin story: Legend says this dish was created by a woman to punish her cheating boyfriend. He loved it and opened Prince's Hot Chicken in 1945.