spicy fried chicken

The Best Nashville Hot Chicken - Our recipe for spicy, crunchy Nashville-style fried chicken is truly mind-blowing with a few special tweaks.

Mind-Blowing Nashville Hot Chicken Recipe

chicken

dill pickle juice

sugar

buttermilk

hot sauce (Frank’s RedHot or Louisiana)

all-purpose flour

cornstarch

creole seasoning

peanut oil (or vegetable oil)

fry oil

cayenne pepper

smoked paprika

brown sugar

chili powder

garlic powder

salt

White bread

Dill pickles

Brine the Chicken: Warm the pickle juice on the stovetop or in the microwave. Then stir in the sugar until dissolved. Pour the pickle juice brine into a large zip bag. Add the chicken pieces. Zip the bag closed. Refrigerate for at least 1 hour, but longer is better. (If you can brine the chicken for 8 hours or overnight, that’s best!)

Once the chicken has brined, set out two shallow dishes. Pour the buttermilk and hot sauce in one shallow dish. Mix well. In the second dish, combine the flour, cornstarch, and creole seasoning. Mix well.

Drain the brine off the chicken. Set out a metal rack. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Place the breaded chicken pieces on the rack. (It’s good for the chicken breading to rest before frying, so don’t heat the oil until all the chicken has been well coated.)

Set a large saucepot on the stovetop and clip a cooking thermometer to the side of the pot. Pour enough fry oil into the pot to fill it about two-thirds full. Turn the heat on medium to medium-high.

Preheat the oven to 250 degrees F. Set another rack on a baking sheet for the cooked fried chicken.

Once the oil temperature reaches 350 degrees F, carefully place four pieces of chicken in the fry oil. Use tongs to move the chicken so it doesn’t stick to the bottom of the pot. Fry for 7-8 minutes, until golden brown. (The largest pieces should be 165 degrees F inside.)

Use the tongs to carefully pull the chicken pieces from the hot oil and place them on the clean rack. Place the fried chicken in the oven to keep warm and crisp.

Repeat with the remaining chicken pieces. Place the second batch of fried chicken in the oven. Turn off the heat.

For the Spicy Oil: Use a ladle to scoop ¾ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt. Stir to mix.

When ready to serve the chicken, remove the rack from the oven and brush the spicy oil over all sides of the fried chicken pieces. It’s traditional to serve the chicken over 2 slices of white bread, topped with pickles.

https://content.jwplatform.com/videos/Bm9JcCyZ.mp4

Nashville Hot Chicken - This recipe for spicy, crunchy Nashville-style fried chicken is truly mind-blowing! A few unique tweaks make our dish perfectly spiced, with slightly sweet and smoky flavors you'll love.

Nashville Hot Chicken

Keto/ Low Carb/ Gluten-Free Air Fried Spicy "Fried" Chicken legs

chicken legs

tblsp avocado oil (https://amzn.to/3qzH5wR)

onion powder (https://amzn.to/2XR75qW)

garlic powder (https://amzn.to/2N59Dj6)

tsp paprika (https://amzn.to/3isR5F9)

tsp cayenne pepper (use less

thyme

dry mustard (https://amzn.to/3sIxdCO)

tsp pepper (https://amzn.to/39V0uSf)

tsp Himalayan salt (https://amzn.to/3iiG7lC)

flavorless protein powder (https://amzn.to/3oUVtiv)

lupin flour (https://amzn.to/3qxQIft)

eggs

Whisk all the spice mix ingredients in a small bowl.

Sprinkle some of the spice mix on the chicken legs and set aside. You can even marinate the chicken overnight but it is not necessary.

Whisk the eggs with about 1/4 teaspoon of the spice mix.

Mix the protein powder and lupin flour in a bowl. Add the rest of the spice mix and mix well. Use less spice mix if you prefer mild.

Coat the chicken in the flour, then egg and the the flour mix once again.

Arrange on a baking tray with a rack and rest 5 minutes.

After 5 minutes, brush the chicken with the avocado oil.

Transfer the chicken in to the basket of an air fryer and cook at 370° F for 30 minutes, turning once mid way.  

Or bake the chicken at 350° for 45-50 minutes. 

You can also deep fry the chicken but that will make the calories go up.

Serve with sugar free ketchup and a nice green salad.

Finger licking good homemade Korean spicy fried chicken recipe that is made with simple cupboard friendly ingredients. Perfect appetizer that all family member can enjoy!

Korean Spicy Chicken

250 g Boneless chicken thigh/breast (About 9 oz)

Potato /Corn flour

Garlic

sesame seeds

tsp Sesame Oil

tsp Light Soy Sauce

tsp Ginger & Garlic paste

¼ tsp Baking soda

tbsp Gochujang ((Korean Chilli Paste))

tbsp Ketchup

Honey

Lemon

Water

Toasted Sesame seeds

Korean Chilli Flakes/Powder (Optional)

Spring Onions

Cut chicken into medium bite size pieces. Add all the ingredients from the chicken marinate list, mix well and marinate for 15 minutes.

Add one egg  into the marinated chicken and mix well. Coat the chicken pieces with Corn/potato flour and toss the excess flour out before frying.

Heat the oil into high heat about 350° F.  Add the coated chicken pieces and deep fry for 2-3 mins till chicken turn into cispy golden brown.  Remove from oil and set aside.

Heat the pan, drizzle a tablespoon of oil and add the chopped garlic. Stir for few seconds with medium heat till the nice smell come out.

Pour all the ingredients from the sauce mix in it. Mix well and let it simmer for few seconds.

Lower the heat, add the fried chicken pieces, mix well to combine the sauce and chicken pieces together for few seconds.

Sprinkle the toasted sesame seeds in the final step.

Transfer to serving plate. Garnish with toasted sesame seeds, korean chilli flakes and spring onions slices.

Delicious Korean Fried Chicken is ready! Serve immediately.

Hot, crisp, and super delicious, Nashville hot chicken is the king of fried chicken. It's so succulent and fiery, you'll want to lick the plate clean.

Nashville Hot Chicken (Easy Recipe)

chicken,

pickle brine

Louisiana-style hot sauce

fine table salt

butter

lard

paprika

black pepper

Vegetable oil

Whisk the buttermilk, pickle brine, hot sauce, and egg in a large mixing bowl. Add the chicken, and toss to coat.

Cover the chicken with plastic wrap and refrigerate for 2 to 4 hours.

Just before frying, mix the flour and salt in a shallow flat dish. Set aside.

Remove the chicken pieces from the marinade and blot gently with paper towels. Don’t discard the marinade.

Toss the chicken pieces in the flour mixture until evenly coated.

Return the chicken to the marinade and thoroughly coat all sides. Let the excess drip back into the bowl.

Coat the chicken in the flour mixture again, then place them on a rack to dry slightly - about 15 minutes.

While the chicken dries, make the sauce. Add the butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper to a large pot over medium-high heat. Stir until melted and smooth, then remove from the heat or leave on low, stirring occasionally.

Pour the vegetable oil into a cast iron skillet until 1/3 of the way full. Heat the oil to 350 degrees Fahrenheit (175°C).

Gently place the chicken pieces into the hot oil, skin side down. Fry in batches to maintain an oil temperature of at least 325 degrees Fahrenheit (160°).

Fry the chicken pieces until the internal temperature reads 160 degrees Fahrenheit (70°) - about 8 to 10 minutes per side. Check the internal temperature using an instant-read thermometer.

Move the crispy chicken to a rack to drain. After about 5 minutes, brush both sides of the chicken with sauce before serving. Enjoy!

This buttermilk-brined recipe delivers crispy, juicy, and irresistibly tasty chicken. Perfect for family dinners or special occasions!

Popeyes Fried Chicken Copycat

For the Buttermilk Brine:

hot sauce

onion powder

For the Chicken:

chicken (mix of drumsticks, thighs, and breasts)

Vegetable oil,

Prepare the Buttermilk Brine:

In a large bowl, mix together the buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder.

Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Coat the Chicken:

In a large bowl, combine the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Remove the chicken from the buttermilk brine, allowing the excess to drip off.

Dredge each piece of chicken in the flour mixture, pressing firmly to ensure an even coating. Place the coated chicken on a wire rack and let it sit for 15 minutes to set the crust.

Fry the Chicken:

Heat about 2-3 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).

Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for about 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

Serve:

Allow the chicken to cool slightly before serving.

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Top Tags

Mind-Blowing Nashville Hot Chicken ...

Keto/ Low Carb/ Gluten-Free Air Fri...

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Top 5 spicy fried chicken recipes from across the web

The most viewed spicy fried chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mind-Blowing Nashville Hot Chicken ...

Keto/ Low Carb/ Gluten-Free Air Fri...

Korean Spicy Chicken

Nashville Hot Chicken (Easy Recipe)

Popeyes Fried Chicken Copycat

The most viewed spicy fried chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine