Nashville Hot Chicken
A flavor-packed dish featuring crispy, juicy chicken marinated in buttermilk and coated with a spicy, smoky sauce, perfect for dinner or gatherings.
Ingredients
For the marinade and chicken
- 4 pieces Chicken Breasts Juicy and tender base of the dish.
- 2 cups Buttermilk Adds creaminess; can substitute with regular milk and vinegar.
- 1 tablespoon Salt Essential for flavor balance.
- 1 teaspoon Pepper Essential for flavor balance.
For the coating
- 1 cup All-Purpose Flour Creates a crispy coating; use gluten-free for a gluten-free version.
- 1 tablespoon Cayenne Pepper Adjust for desired heat level.
- 1 tablespoon Paprika Smokiness and color; smoked paprika for extra flavor.
- 1 teaspoon Garlic Powder Boosts flavor; fresh garlic can be a substitute.
- 1 teaspoon Onion Powder Boosts flavor; fresh onion can be a substitute.
- 1 cup Vegetable Oil For frying; ensures a crispy texture.
For serving
- to taste Hot Sauce Drizzle over fried chicken.
- 4 slices Bread Soft white sandwich bread complements the spice.
- to taste Pickles Add crunch and coolness.
Instructions
Preparation
- Combine buttermilk with salt and pepper in a bowl.
- Submerge chicken in the buttermilk, cover, and refrigerate for at least 1 hour.
- Mix flour, cayenne, paprika, garlic, and onion powders in a separate plate.
Cooking
- In a large skillet, heat vegetable oil over medium-high heat.
- Remove chicken from buttermilk, letting excess drip off, and dredge in the flour mixture.
- Fry the chicken in hot oil until golden brown and cooked through, about 8-10 minutes per side.
Serving
- Drizzle hot sauce over the fried chicken.
- Serve on bread with pickles on the side.
Notes
For best results, marinate the chicken overnight. Keep leftovers in an airtight container for up to 3 days.