Nashville Hot Chicken

This copycat KFC recipe takes finger-licking good chicken to the next level, perfect for serving with mac and cheese or mashed potatoes! The ultra crispy fried chicken is smothered in a hot and buttery sauce.

Nashville is known as the music capital of the world. But that’s not all!. Nashville is being taken by storm with country music. If you go there, you’ll be hard-pressed to find a restaurant that doesn’t have its own version of this spicy dish.

Origin: Andre Prince Jeffries, the proprietor of Prince’s Hot Chicken Shack, is widely recognized as the creator of this culinary delight.

There is a reason why this chicken is sweeping across the country like wildfire; it has a unique flavor that seems to keep teasing us with Limited Edition releases. If you want to taste a version of it and decided to make a DIY version, you’ll be transported to the middle of Tennessee with just one bite.

Prepare your taste buds, this recipe is bursting with flavor! Serve with white bread and pickles for a classic Southern meal.

Keep this recipe as this sauce is equally fantastic on shrimp, crab, and deep-fried pickles!

A fun variation: We also enjoy transforming it into a sandwich to utilize any remaining food (If you have any!).

You may be wondering what on earth is this, and why is it so unique?

Your typical buffalo chicken, distinguished from the rich sauce, is covered in only hot sauce. On top, there is a spicy breading made with this dish, which is complemented by a buttery hot sauce.

If you want to do it like they do in Nashville, the chicken is often served on top of two pieces of white bread with pickles to balance out the heat. The bread also allows you to soak up all the saucy, tasty goodness. Additionally, if you like, it can be dunked into a container of hot sauce.

The Reasons I Adore This Recipe

Juicy Tender Chicken: The naturally acidic buttermilk marinade breaks down the muscle fibers, resulting in tender and succulent chicken every time.

Crispy: The dual flour coating creates an extra crispy texture.

Flavors Galore: We add seasoning to each component (marinade, buttermilk, and flour) to guarantee taste in every mouthful.

Notes on Ingredients and Tips for Shopping

Chicken! Chicken of bucket customized own your for piece favorite your use. Section meat grocery’s your in pieces chicken mixed for Look.

Spicy Sauce: I utilized Frank’s Red Hot, but feel free to utilize your preferred one.

If you don’t have your own buttermilk, you can make it by using 1 cup of milk with 1 tablespoon of vinegar. This will result in exceptionally tender chicken.

Additionally, lard, peanut oil, and canola oil can be used. It is always recommended to use a neutral oil with a high smoke point, such as vegetable oil, for frying.

How to Prepare Nashville Spicy Chicken

Prepare the spice blend: Mix together all of the spices.

Make the Marinade: Combine buttermilk, bay leaves, and some of the spice mixture. Coat chicken and soak for at least 3 hours.

Set up a breading station by laying out shallow dishes to separate your wet mixture and flour mixture. Shake off any excess flour to make sure it is not transferred when you dip it in the buttermilk mixture.

Breaded Chicken: Coat the chicken in flour, dip it in buttermilk, and then coat it in flour again.

Cook: Cook for 7 minutes on each side.

Make the Zesty Sauce: Combine all the ingredients except for the butter. Blend in the butter just prior to serving, and then drizzle it onto the chicken.

Strategies for Achieving Success

Use room temperature chicken: Allow raw chicken to sit out for 20-30 minutes. This leads to even cooking, and super crispy skin.

Additionally, when frying chicken, it is important to allow the chicken to rest after it has been breaded. While the oil is heating, let the chicken rest and then bread it as desired.

To achieve a crispy texture, it is important to avoid overcrowding your pot. It is recommended to limit the number of chicken pieces to a maximum of 3-4 at a time.

Transfer the poultry into the cooking vessel in a direction contrary to your position: Invariably introduce the chicken into the pot in a manner that prevents any potential splattering of oil.

Always ensure that chicken is cooked until it reaches a temperature of 165 degrees F in the thickest section. Utilize a deep-fry thermometer to guarantee that your oil maintains the appropriate temperature.

Fingers your breading from stop will this. Dipping wet for hand one, and dipping dry for hand one. Dry Hand Wet Hand:

Stay warm: Preheat your oven to 200 degrees F. Keep the initial portions of chicken heated while you fry the remaining ones.

Clearly, if your mouth is sensitive to heat, you can have a glass of milk to cool it down, so you can go back for seconds with the chicken.

Leftovers