Nashville Hot Chicken
Get ready to spice up your taste buds with this sizzling Nashville Hot Chicken recipe, featuring crispy, tender chicken drenched in a fiery blend of smoky spices and mouthwatering heat.
4 Servings
Prep Time:
10 Minutes
Marinate Time:
2 Hours
Cook Time:
10 Minutes
Total Time:
2 Hours 20 Minutes
Ingredients
Buttermilk Soak
3 cups buttermilk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 teaspoons Caravan Spices Nashville Hot Seasoning
4 pounds chicken parts, including medium chicken wings, thighs, and drumsticks
Flour Dredge
2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 Caravan Spices
Vegetable oil, for frying
Additional Caravan Spices Nashville Hot Seasoning for finishing
Steps
Make the buttermilk soak: In a large bowl, combine the buttermilk with salt, black pepper, and Caravan Spices Nashville Hot Seasoning.
Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper, and Nashville Hot Seasoning; shake to combine.
Set a rack on a baking sheet. Working one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
In a deep skillet, heat 1 inch of the oil to 350°F. Set another rack over a baking sheet lined with paper towels. Fry the chicken in batches, maintaining the oil temperature at 315°F; turn once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°F, 15 to 18 minutes.
Transfer the chicken to the rack and let stand for 5 minutes. Sprinkle and toss in Caravan Spices Nashville Hot Seasoning to coat before serving.