Nashville Hot Chicken
A Tennessee street food icon, bone-in fried chicken thigh dredged in spiced buttermilk batter and finished with a fiery cayenne-lard paste, served on white bread with pickles.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk buttermilk and eggs together in a bowl. Add chicken thighs and marinate 15 minutes minimum. Combine flour, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp smoked paprika, and salt in a shallow dish. Set aside.
Fry 1
Heat vegetable oil to 175°C in a deep heavy-based pan. Lift chicken from buttermilk, let excess drip off, and dredge firmly in seasoned flour on all sides until fully coated.
Fry 2
Carefully lower both chicken thighs into hot oil and fry 13–14 minutes, turning once at the 6–7 minute mark, until deep golden and internal temperature reaches 75°C. Lift onto a wire rack.
Finish
While chicken fries, melt lard in a small saucepan over low heat. Stir in cayenne, brown sugar, 1 tsp smoked paprika, and 1 tsp garlic powder until a loose paste forms. Immediately brush generously all over the hot fried chicken.
Plate
Place spiced chicken on white bread slices and top with dill pickle slices. Serve immediately while the coating remains crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.