Best 2 30 Minute Nashville Hot Chicken Recipes

**Nashville Hot Chicken: A Culinary Symphony of Heat and Flavor**

Originating from the vibrant streets of Nashville, Tennessee, Nashville hot chicken has taken the culinary world by storm, captivating taste buds with its fiery yet harmonious blend of spices and tantalizing flavors. This iconic dish, often regarded as a symphony of heat and flavor, is a testament to the creativity and passion that define Southern cuisine. As you embark on this culinary journey, brace yourself for a taste adventure like no other, where each bite promises an explosion of piquant sensations balanced by a symphony of aromatic herbs and spices. This collection of recipes takes you on a journey through the diverse culinary landscape of Nashville hot chicken, offering a range of options to suit every palate and preference. From classic renditions to unique variations, these recipes will guide you in crafting this iconic dish in the comfort of your own kitchen. Get ready to ignite your taste buds and embark on a culinary expedition that will leave you craving more.

Let's cook with our recipes!

NASHVILLE HOT CHICKEN

Nashville Hot Chicken image

This fried chicken sandwich is spicy, hot, and just a little bit sweet.

Provided by Irvin Lin

Categories Dinner Lunch Sandwich

Time 44m

Number Of Ingredients 27

Ingredients

4 cups (560 grams) all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon black pepper
For the wet mixture
2 cups buttermilk
1/4 cup hot sauce, like Tabasco or Frank's
2 large eggs
1 tablespoon kosher salt
For the fried chicken
10 boneless, skinless large chicken thighs (or 3 chicken breasts, see note above)
Oil for frying, like peanut or rice bran oil
For the spicy paste
1/2 cup used frying oil
1/4 cup butter
2 to 6 tablespoons cayenne pepper, depending on your heat preference
1 to 2 tablespoons brown sugar, depending on your sweetness preference
1 teaspoon chili powder blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
To serve
10 burger buns
Dill pickle slices, or bread and butter if you prefer

Steps:

Let oil cool: When all the chicken is finished, let the oil cool down for 5 to 10 minutes. You will need some of it to make the spicy paste.

Nutrition Facts : Calories 712 kcal, Carbohydrate 40 g, Cholesterol 206 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 954 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g

NASHVILLE-STYLE HOT FRIED CHICKEN

Nashville-Style Hot Fried Chicken image

This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is one of the hottest chiles in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can't find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn't hurt, either.

Provided by Melissa Clark

Categories dinner, lunch, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 17

Ingredients

1/2 cup coarse kosher salt
1/3 cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 1/2 pounds chicken, cut into 10 pieces
3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs

Steps:

Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 33 grams, Carbohydrate 79 grams, Fat 52 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

To save time, use pre-cooked chicken breasts. This will reduce the cooking time significantly.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Make sure to coat the chicken evenly in the flour mixture. This will help the coating adhere to the chicken and prevent it from falling off.
Use a deep fryer or large pot with at least 3 inches of oil to fry the chicken. This will help ensure that the chicken cooks evenly.
Do not overcrowd the pot when frying the chicken. This will cause the chicken to cook unevenly and may cause the oil to splatter.
Once the chicken is fried, let it rest for a few minutes before tossing it in the hot sauce. This will help the sauce adhere to the chicken better.
Serve the chicken immediately with your favorite sides, such as mashed potatoes, coleslaw, or pickles.

Conclusion:

Nashville hot chicken is a delicious and flavorful dish that can be enjoyed by people of all ages. It is a perfect meal for a party or get-together, and it is sure to be a hit with everyone who tries it. With a little planning and preparation, you can make Nashville hot chicken at home that is just as good as what you would get at a restaurant. So next time you are looking for a new and exciting dish to try, give Nashville hot chicken a try. You won't be disappointed!