zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Nashville hot chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Nashville hot chicken

    Fried chicken is ubiquitous across the southern states but Nashville is particularly proud of its fiery variety – brushed with a glowing, ember-red peppery sauce. 

    • Preparation time: 25 minutes, plus overnight dry-brining
    • Cooking time: 40 minutes
    • Total time: 1 hour 5 minutes, plus overnight dry-brining

    Serves: 6

    Ingredients

     

    1.5kg chicken
    1 tbsp sea salt
    ½ tbsp ground black pepper
    150g plain flour
    2 eggs
    284ml tub buttermilk (or whole milk)
    1 tbsp Tabasco pepper sauce
    about 1.5 litres vegetable oil, for deep-frying
    pickled cucumber, to serve

    SPICY OIL
    1½ tbsp cayenne pepper
    1 tsp dark brown soft sugar
    ¼ tsp garlic granules
    ¼ tsp ground paprika
    ¼ tsp salt
    ¼ tsp ground black pepper
    5 tbsp olive oil 

    Method

    1 Joint the chicken into 8 pieces and toss with the salt and pepper in a bowl. Cover and chill, allowing to dry-brine overnight.

    2 When you’re ready to cook, preheat a deep-fat fryer to 160˚C (or use a deep saucepan filled 1/3 full with oil). Put the flour in a shallow bowl and season. Beat the eggs, buttermilk and Tabasco in another shallow bowl. One at a time, dust the chicken pieces with flour, dip in the buttermilk, shaking off the excess, then dust with another coating of flour. Deep-fry, in batches, for 10-12 minutes. Meanwhile, mix all the ingredients for the spicy oil in a separate bowl.

    3 Drain the fried chicken on a wire rack set over kitchen paper and brush with the spicy oil. Allow to cool a little before serving with pickled cucumber, slaw, sliced bread and baked beans, if liked.

    Your recipe note

    Edit your recipe note

    Click here to watch this recipe being made.

     

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

     

    Comments

    Average user rating

    3 stars

    Glossary