Nashville Hot Chicken
Nashville Hot Chicken
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Rating: 0
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    Servings Prep Time
    4 Servings 20 Minutes
    Cook Time Passive Time
    8 Minutes 4 Hours
    Servings Prep Time
    4 Servings 20 Minutes
    Cook Time Passive Time
    8 Minutes 4 Hours
    Nashville Hot Chicken
    Nashville Hot Chicken
    Votes: 0
    Rating: 0
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      4 Servings 20 Minutes
      Cook Time Passive Time
      8 Minutes 4 Hours
      Servings Prep Time
      4 Servings 20 Minutes
      Cook Time Passive Time
      8 Minutes 4 Hours
      Ingredients
      Chicken Tenders
      • 2 lbs. Chicken Tenders
      • 2 tsp. salt
      • 2 tsp. Pepper
      • 1/2 tsp. Cayenne Pepper
      • 1 tsp. Paprika
      • 1 tsp. Garlic Powder
      • 1 Cup Buttermilk
      • 2 Whole Eggs
      • 1 tbsp. Tabasco Sauce
      • 1 1/2 cups flour
      • Vegetable Oil For Frying
      Nashville Hot Sauce
      • 2 tsp Cayenne Pepper
      • 2 tsp. Paprika
      • 1 tsp. Light Brown Sugar
      • 1 tsp Chili Powder
      • 1/2 tsp. Garlic Powder
      • 1/2 cup Hot Fry Oil
      Garnishments
      • Pickles
      • White Bread
      Servings: Servings
      Units:
      Instructions
      Chicken Tenders
      1. In a mixing bowl, combine salt, pepper, cayenne pepper, paprika, and garlic powder. Stir well. Toss chicken in the spices to coat. Wrap chicken in plastic wrap. Chill for 4 hours to overnight.
      2. In another mixing bowl, whisk together the eggs, buttermilk, and Tabasco. In a separate bowl, add the flour.
      3. Dredge each piece of chicken through the flour, then through the buttermilk mixture, then back through the flour. Set for 15 minutes to let mixture dry a bit.
      4. Fill a cast iron skillet about 1/3 of the way with oil. Heat until it reaches 350°F.
      5. Fry the chicken for 8 minutes, or until the internal temperature has reached 165°F.
      6. Once chicken is finished frying, carefully transfer to a wire rack.
      Nashville Hot Sauce
      1. Combine the cayenne pepper, light brown sugar, chili powder and garlic powder in a bowl. Carefully ladle in the hot fry oil. Stir well to combine.
      2. Brush the sauce onto the fried chicken, making sure to coat all of the sides.
      3. Place finished chicken on a piece of white bread. Serve with sliced pickles on top of chicken.
      Recipe Notes


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