Nashville-Style Hot Chicken

By jenlin

Ingredients

• 3 1/2 –4-lb. chickens, each cut into 10 pieces (breasts halved)
• freshly ground black pepper
• plus 4 tsp. kosher salt
• large eggs
• buttermilk or whole milk
• vinegar-based hot sauce (such as Tabasco or Texas Pete)
• all-purpose flour
• Vegetable oil (for frying; about 10 cups)
• cayenne pepper
• dark brown sugar
• chili powder
• garlic powder
• paprika
• White bread and sliced pickles (for serving)
• A deep-fry thermometer

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat 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° 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° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.