KFC NASHVILLE HOT CHICKEN
This humble dish from Tennessee has become the hottest trend in fried food. With KFC’s introduction of the dish as a limited-time offer earlier this year, hot chicken has clearly gone mainstream.
Although Nashville hot chicken has been trending for awhile, a Google Trends search shows that it really took off when Louisville, Ky.-based chicken giant KFC introduced it as a limited-time offer at its 4,270 locations nationwide from Jan. 18 through April 3, 2016.
This recipe is inspired by Prince’s Hot Chicken Shack in Nashville, which is credited for inventing the dish some 80 years ago.
Nashville hot chicken is traditionally made by coating fried chicken in a cayenne-heavy, oil-based paste and serving it with white bread and pickles.
2 (3 1/2-4 lb.) chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
white bread and sliced pickles (for serving)
Toss the chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat the chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush the fried chicken with the spicy oil. Serve with bread and pickles.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
Notes: No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.
This humble dish from Tennessee has become the hottest trend in fried food. With KFC’s introduction of the dish as a limited-time offer earlier this year, hot chicken has clearly gone mainstream.
Although Nashville hot chicken has been trending for awhile, a Google Trends search shows that it really took off when Louisville, Ky.-based chicken giant KFC introduced it as a limited-time offer at its 4,270 locations nationwide from Jan. 18 through April 3, 2016.
This recipe is inspired by Prince’s Hot Chicken Shack in Nashville, which is credited for inventing the dish some 80 years ago.
Nashville hot chicken is traditionally made by coating fried chicken in a cayenne-heavy, oil-based paste and serving it with white bread and pickles.
2 (3 1/2-4 lb.) chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
white bread and sliced pickles (for serving)
Toss the chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat the chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush the fried chicken with the spicy oil. Serve with bread and pickles.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
Notes: No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.
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