This amazing Nashville Hot Chicken recipe results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive. Adapted from Hattie B's recipe in Fried & True.
In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)
Step 2: Dredge-Dip-Dredge
In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.
Drag the chicken through the flour mixture, coating evenly.Dip the floured chicken in the milk mixture.Drag once again in the flour mixture.Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.
Step 3: Fry
Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F.The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy. If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying.
Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.Cooking times are for fully submerged chicken. Times will be longer if you have to turn the chicken in the oil.
Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer, and it works just fine.)
When done, remove chicken from oil and allow to drain on wire rack.
Step 4: Spicy Coating (Wet Application)
Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices.
Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.
Step 5: Serve
Serve hot or cold. If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.
Notes
The spice level in this recipe is gauged as MEDIUM HOT. Adjust spices according to your own tastes. According to the recipe from which this one is adapted, the spice level for this recipe is gauged as MEDIUM HOT; however, in my experience, it is slightly hotter than medium. (I'd rate it about a 6 or 6.5 on a 1-10 heat scale.) For one test batch, I used two tablespoons of cayenne instead of three, and the results were (for my tastes) perfect - not painfully spicy, but with solid heat and a decided kick. (About a 4.5.)IMPORTANT: The oil needs to maintain an optimal temperature of 325° while the chicken is frying. However, the oil temp will drop at least 25° when you add the chicken, so initially you need to heat the oil up to about 350°.It’s important to maintain the correct temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.Deep frying can be dangerous! Carefully prepare the area before you begin deep frying.