Don’t let the initial sweetness fool you.
This is some fiery fowl.
What Is Nashville Hot Chicken?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Nashville hot chicken is fried chicken that is glazed in a cayenne-infused butter sauce.
In other words, it’s hot at every level.
Not realizing she’d gussied up the chicken with extra pepper and hot sauce, Prince dug in.
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But instead of falling out of his seat, he fell in lovewith the chicken.
The restaurant is still going strong almost 100 years later, and it remainsthehot chicken spot when in town.
What other places serve Nashville hot chicken?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Just like the best acts down on Broadway, nothing good from Nashville stays in Nashville.
Down the road from Prince’s, legendary Nashville restaurant Loveless Cafe has their own version customers love.
How Spicy Is Nashville Hot Chicken?
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Well, it’s not called hot for no reason.
But the thing about Nashville hot chicken is not that it’s the hottest thing out there.
Instead, it’s a bit sweet, spicy, and buzzy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But let’s be honest: The tastebud fooling is real!
Butter and brown sugar temper the spicy sauce just enough to make it balanced and addictive.
Still, this chicken is spicy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Here’s what you’ll need:
What’s in the Secret Sauce?
There’s a secret part of Nashville hot chicken.
It’s loaded with flavorand the oil is easily absorbed into the chicken breading.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Butter is also sometimes used.
We use both in this recipe.
Traditionallyhot chicken is served witha few slices of white bread and pickle chips.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
“The sweetness of the bread and the very savory chicken makes for a great pairing and well-rounded dish.
The pickles then add a nice change of texture and taste while also helping to cleanse your pallet.
Can You Adjust the Heat on Nashville Hot Chicken?
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You could scale back the heat in this recipe if you wanted.
Test Kitchen Tips for Frying Chicken at Home
Frying chicken is a labor of love.
Its messy, and it can be difficult to maintain a steady oil temperature.
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(Donotfry in nonstick pans!)
However, Dutch oven can contain the splatter a bit better with its high sides.
(Grandma always had her chicken-frying apron for a reason.)
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Also, never drop chicken into the oil with your hands.
Instead, use tongs or a wide, slotted spoon to gently lower the chicken into the hot oil.
This way, you reduce the risk of splashing yourself with the oil.
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Keep them in an airtight container in the fridge up to 3 days.
Ingredients
Fried Chicken:
1cupwhole buttermilk
1/4cuppickle brine(from 1 [16-oz.]
)whole chicken, cut into 8 pieces
2cups(about 8 1/2 oz.
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Cover and refrigerate at least 4 hours or up to 24 hours.
Reserve marinade in bowl.
Dredge the chicken:
Dredge 1 chicken piece in flour mixture, and gently shake off excess.
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Dip chicken into reserved marinade.
Next, dip chicken back into flour mixture, dredging to evenly coat.
Place on a baking sheet fitted with a wire rack.
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Repeat process with remaining chicken pieces.
Let dredged chicken stand 10 minutes.
Fry the chicken:
Preheat oven to 200F.
Repeat frying process about 2 times with remaining uncooked chicken pieces.
(Fried Chicken internal temperature will continue to rise to 165F in oven.)
Serve immediately over white bread and, if desired, with pickles.
Frequently Asked Questions
Nashville hot chicken is not standard fried chicken.
It’s complex and intense, but it is delicious.
Both of these sides will help cut the heat from the hot chicken.
Prince’s Hot Chicken Shack was the first restaurant to make this dish in the 1930s.
Today, many restaurants in Tennessee and elsewhere serve Nashville hot, but Prince’s is the original.
If you stand in line, it’s possible for you to still get some today.
