Nashville Hot Chicken
Tags: Chicken Dinner Marinade Overnight Prep Southern
Yield: 12
Ingredients
Steps
  1. In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight.
  2. Remove the chicken from the bowl and whisk together the buttermilk and hot sauce. Return the chicken and submerge in the buttermilk mixture. Transfer to the refrigerator and marinate for 4 hours.
  3. In a large bowl or zip-top bag, whisk or shake together all of the seasoned flour ingredients until well combined. If using a bowl, pour the flour mixture into a heavy duty brown paper bag and reserve for frying.
  4. Line a large rimmed baking sheet with a metal rack. When ready to fry, remove the chicken from the buttermilk mixture, allowing any excess to drain off. Place the chicken in the bag with the flour. Clasp the bag at the top and vigorously shake to completely coat chicken with flour. Remove chicken from the bag, tap off excess flour, and transfer to the baking sheet. Let rest at room temperature for 15 minutes.
  5. . In a small saucepan over medium heat, add 1/2 cup vegetable oil and heat until heated through.
  6. In a Dutch oven, heat 4 cups vegetable oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding.
  7. In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, and chili powder. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.
Notes