Here’s How To Make The Ultimate Nashville-Style ‘Hot Chicken’
This is soooo clucking good.
Hot chicken is a revered Nashville tradition, but that doesn’t mean other cities aren’t serving up spicy birds worth sampling. Take Bird & Bone in Miami, for instance. Chef Richard Hales’ signature dish is the beloved Tennessee favorite, and he shared his recipe with Maxim readers so they can actually make it at home. Bonus: This particular hot chicken recipe won’t even burn your face off, unless you want it to, of course.
“My hot chicken is about flavor and less about challenging with hot chili,” Hales explains. “Balance is key with hot fried chicken, making it juicy but crispy, seasoned but not salty, spicy but not nuclear. Always brine, leave in the flour as long as possible and never fry ice cold chicken. Follow these tips and you be happy you did. You’re welcome.”
Here, Hales reveals his favorite Hot Chicken recipe that you can actually make it home. Good luck!
Ingredients:
1 whole chicken
1 1/4 cup kosher salt
1 gallon water
Brine:
(Add salt to water in bucket large enough to accommodate chicken and salty solution. Stir to dissolve salt completely and then add chicken. Brine for 24 hours. After 24 hours remove chicken and allow to dry uncovered.)
Hot spice:
3 TB cayenne
1 TB smoked paprika
2 TB mustard powder
1 TB kosher salt
1 tsp garlic powder
1 TB black pepper
Pinch sugar
(NOTE: for hotter chicken replace cayenne with the following)
Habanero = hotter than medium
Ghost pepper = tongue scorcher
Carolina Reaper = firestarter
Mix all ingredients together well to create spice blend and set aside.
Egg wash:
1 qt buttermilk
3 egg yolks
Separate 3 egg yolks and add to buttermilk, mix well and set aside
Flour dredge:
1 qt AP flour
1 TB Salt
1 TB black pepper
1 tsp hot spice blend
Mix all ingredients well and set aside
Hot oil:
Mix vegetable oil in hot spice 2 to 1 ratio oil to spice
Directions:
Quarter chicken and soak in egg wash for a few minutes. Remove pieces and dredge in flour. Leave pieces in flour well coated for 2 hours.
Remove pieces ensuring well coated drop in 350 degree oil for 12-15 minutes or until internal temp reaches over 165. Best to use a cast iron skillet and flip pieces half way through cooking.
Once cooked dunk fried chicken in hot oil to evenly coat. Remove from hot oil and plate on pieces of thick white bread to catch the oil and juices.
To cool it down: Top with a drizzle of honey and if you like your favorite mustard.
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