Nashville Hot Chicken

Name: Nashville Hot Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 2 lbs chicken breasts (boneless, skinless), pounded to even thickness; 1 cup buttermilk; 1 cup all-purpose flour; 4 tbsp paprika; 2 tbsp cayenne pepper; 2 tsp chili powder; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups vegetable oil (for frying); 4 tbsp butter, melted; 4 tbsp hot sauce; 8 slices white bread or biscuits, toasted and buttered; 1/2 cup dill pickle slices

Crispy fried chicken breasts coated in a fiery spiced paste and served on buttered toast. Bold, spicy, and trending.

45 minMediumServes 4520 cal/serving

Southern AmericanLunchStovetopStandard

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Ingredients

2 lbs chicken breasts (boneless, skinless), pounded to even thickness
1 cup buttermilk
1 cup all-purpose flour
4 tbsp paprika
2 tbsp cayenne pepper
2 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 cups vegetable oil (for frying)
4 tbsp butter, melted
4 tbsp hot sauce
8 slices white bread or biscuits, toasted and buttered
1/2 cup dill pickle slices

Instructions

1

Place 2 lbs pounded to even thickness chicken breasts (boneless, skinless) in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for at least 2 hours or overnight.
2

Mix 1 cup all-purpose flour, 4 tbsp paprika, 2 tbsp cayenne pepper, 2 tsp chili powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish.
3

Heat 4 cups vegetable oil (for frying) to 350°F in a deep pot or Dutch oven.
4

Remove chicken from buttermilk, allowing excess to drip off.
5

Coat chicken in flour mixture and carefully place in hot oil.
6

Fry for 12-15 minutes, turning halfway through, until internal temperature reaches 165°F.
7

While chicken cooks, mix 4 tbsp melted butter and 4 tbsp hot sauce in a small bowl.
8

Once cooked, brush the hot chicken generously with the butter and hot sauce mixture.
9

Serve on toasted, buttered 8 slices toasted and buttered white bread or biscuits topped with 1/2 cup dill pickle slices.

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Questions

What temperature do I cook Nashville Hot Chicken at?

For Nashville Hot Chicken, the oven is set to 350 F (about 175 C) in step 3. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for buttermilk in Nashville Hot Chicken?

The entry for Nashville Hot Chicken calls for 1 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I use chicken thighs instead of chicken breasts in Nashville Hot Chicken?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Nashville Hot Chicken uses 2 lbs chicken breasts (boneless, skinless), pounded to even thickness.

Can I make Nashville Hot Chicken less spicy?

Yes. The heat in Nashville Hot Chicken comes from 2 tbsp cayenne pepper, 2 tsp chili powder and 4 tbsp hot sauce. For a milder plate, halve the cayenne; nothing else in the method changes.

Can I make Nashville Hot Chicken gluten-free?

Yes. The gluten in Nashville Hot Chicken is 1 cup all-purpose flour, 8 slices white bread or biscuits, toasted and buttered. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Nashville Hot Chicken?

One serving (the recipe makes 4) is about 520 calories, with 38 g protein, 32 g carbohydrate and 28 g fat, plus 1 g fiber and 1280 mg sodium.

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