Nashville Hot Chicken

• 3 pounds chicken thighs
• 1 cup buttermilk
• 2 teaspoons hot sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 cups flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon cayenne pepper
• Vegetable oil for frying
• 1/2 cup unsalted butter
• 2 tablespoons brown sugar

Steps

1. 1 In a bowl, mix buttermilk, hot sauce, salt, and pepper; marinate chicken for at least 20 minutes.
2. 2 Combine flour, paprika, and garlic powder in another bowl.
3. 3 Heat oil in a large skillet to 350°F.
4. 4 Dredge each piece of chicken in the flour mixture, shaking off excess.
5. 5 Fry chicken until golden brown and cooked through, about 12-15 minutes per batch.
6. 6 Drain on paper towels.
7. 7 In a small saucepan, melt butter and stir in cayenne pepper and brown sugar.
8. 8 Toss hot chicken in the spicy butter mixture.
9. 9 Serve immediately for best flavor and texture.

Nutrition

Tips

• For extra crispy chicken, let the dredged pieces rest in the fridge for 30 minutes before frying.
• Adjust cayenne pepper to your desired level of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Serving Suggestions

• Pair with creamy coleslaw and buttery biscuits for a true Southern experience.
• Serve with pickles for a tangy contrast.

FAQ