Nashville Hot Chicken Recipe

Chicken thighs: Bone-in, skin-on pieces that provide juicy and flavorful meat.

Buttermilk: Used for marinating the chicken, adding tenderness and tang.

Hot sauce: Adds an initial layer of heat to the marinade.

All-purpose flour: Forms the crispy coating on the chicken.

Paprika: Adds a mild, smoky flavor to the flour mixture.

Garlic powder: Enhances the savory taste in both the flour mixture and hot oil.

Salt: Essential for seasoning the chicken.

Black pepper: Adds a bit of sharpness to the seasoning.

Cayenne pepper: The main source of heat in the hot oil mixture.

Brown sugar: Balances the spiciness with a touch of sweetness.

Frying oil: Used for deep frying the chicken and making the hot oil mixture.

When preparing fried chicken, ensure that the oil is maintained at a consistent temperature of 350°F (175°C). This helps achieve a crispy exterior while ensuring the chicken is cooked through. Use a thermometer to monitor the oil temperature and avoid overcrowding the fryer, as this can cause the temperature to drop and result in greasy chicken.

• bone-in, skin-on chicken thighs - Substitute with bone-in, skin-on chicken drumsticks: Drumsticks offer a similar texture and flavor profile, making them a suitable alternative.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat and tanginess, making it a good replacement.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispy coating similar to flour when frying.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar flavor with an additional smoky note.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor, though slightly different in taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though slightly milder.

• cayenne pepper - Substitute with chili powder: Chili powder provides a similar heat level and can be used in the same quantity.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight caramel flavor, though it is liquid.

• reserved from frying frying oil - Substitute with vegetable oil: Fresh vegetable oil can be used if you don't have reserved frying oil, offering a neutral flavor.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken in an airtight container or wrap each piece tightly with plastic wrap. This helps maintain its crispiness and flavor.
• Store the chicken in the refrigerator for up to 3-4 days. Make sure to place it in the coldest part of the fridge to keep it fresh.
• For longer storage, freeze the chicken. Wrap each piece in aluminum foil or freezer paper, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the chicken tasting fresh.
• Label the container with the date to keep track of how long it has been stored. Frozen chicken can be kept for up to 2-3 months.
• To reheat refrigerated chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 15-20 minutes, or until heated through. This method helps retain its crispy texture.
• For frozen chicken, thaw it in the refrigerator overnight before reheating. This ensures even heating and prevents the chicken from drying out.
• If you're in a hurry, you can reheat the chicken in the microwave, but be aware that it may lose some of its crispiness. Use a microwave-safe plate and cover the chicken with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, checking frequently.
• For an extra crispy finish, you can also reheat the chicken in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for 5-7 minutes, or until heated through and crispy.
• Always ensure the chicken reaches an internal temperature of 165°F (74°C) when reheating to ensure it is safe to eat.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover chicken on a baking sheet lined with aluminum foil.
  3. Cover the chicken loosely with another piece of aluminum foil to prevent it from drying out.
  4. Bake for 20-25 minutes, or until the chicken is heated through and the skin is crispy.
  5. For extra crispiness, remove the top foil during the last 5 minutes of baking.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the chicken pieces in the air fryer basket, ensuring they are not overcrowded.
  3. Air fry for 10-12 minutes, flipping halfway through, until the chicken is hot and the skin is crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of oil.
  2. Place the chicken pieces in the skillet, skin side down.
  3. Cover the skillet with a lid to retain moisture.
  4. Cook for 5-7 minutes, then flip the chicken and cook for an additional 5-7 minutes, or until heated through.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to keep it moist.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If needed, continue microwaving in 30-second intervals until the chicken is heated through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the chicken on a baking tray.
  3. Heat for 15-20 minutes, or until the chicken is hot and the skin is crispy.
  4. For extra crispiness, use the broil setting for the last 2-3 minutes, keeping a close eye to prevent burning.

• Large bowl: used for mixing the buttermilk and hot sauce marinade for the chicken.

• Refrigerator: necessary for marinating the chicken for at least 2 hours.

• Another bowl: used for combining the flour, paprika, garlic powder, salt, and black pepper.

• Deep fryer: heats the oil to 350°f (175°c) for frying the chicken.

• Tongs: helps in handling the chicken pieces while dredging and frying.

• Paper towels: used for draining the fried chicken to remove excess oil.

• Whisk: used for mixing the cayenne pepper, brown sugar, garlic powder, paprika, and hot frying oil.

• Brush: used for applying the hot oil mixture over the fried chicken.

• Measuring cups: ensures accurate measurement of ingredients like buttermilk, flour, and hot sauce.

• Measuring spoons: ensures accurate measurement of spices and seasonings.

• Thermometer: checks the oil temperature to ensure it is at 350°f (175°c).

• Plate: holds the dredged chicken before frying.

• Knife: used for any necessary trimming of the chicken thighs.

Marinate overnight: Prepare the buttermilk mixture and chicken the night before to save time on the day of cooking.

Pre-measure spices: Measure and mix all spices ahead of time to streamline the cooking process.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry chicken in batches to maintain oil temperature and ensure even cooking.

Hot oil mixture: Prepare the hot oil mixture while the chicken is frying to save time.