Entree: United States – Deep South – Nashville Hot Chicken (Crisply fried, spicy-sweet cayenne oil–glazed southern fried chicken served traditionally on white bread with pickles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 4 hrs

Total 4 hrs 45 min

Ingredients

- 4 bone-in chicken pieces (mix of breasts, thighs, or drumsticks), approx. 8 oz (225 g) each
- 2 cups (480 ml) buttermilk
- 2 tsp (10 g) Kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) hot sauce (optional) for marinade
- 2 cups (250 g) all-purpose flour
- 2 tsp (10 g) paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) baking powder
- Vegetable oil for deep frying, enough for 3–4 cups (700–950 ml) in a Dutch oven or deep skillet
- 3 tbsp (45 g) unsalted butter
- 1/2 cup (120 ml) neutral oil (vegetable or peanut)
- 2 tbsp (16 g) cayenne pepper (for glaze; adjust to heat preference)
- 2 tbsp (30 g) brown sugar, packed
- 1 tsp (5 g) smoked paprika (optional, for color and depth)
- 1/2 tsp (2.5 g) garlic powder (for glaze)
- 8 slices white sandwich bread
- Dill pickle slices for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine buttermilk, 1 tsp (5 ml) salt, black pepper, and hot sauce if using. Add the chicken, cover, and refrigerate 4–24 hours to brine and tenderize.
2. About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a shallow dish, whisk flour, paprika, garlic powder, onion powder, cayenne, baking powder, and remaining 1 tsp (5 ml) salt.
3. Heat oil in a deep pot or Dutch oven to 325°F (163°C). Dredge each piece of chicken in the flour mixture, shaking off excess, then return to the buttermilk briefly (optional for extra adhesion) and dredge again in the flour for a double crust.
4. Fry chicken in batches, maintaining oil temperature between 300–325°F (149–163°C), until golden and cooked through, about 12–16 minutes depending on piece size; internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a sheet pan.
5. While chicken fries, make the hot oil glaze: in a small saucepan, melt butter with 1/2 cup (120 ml) neutral oil over low heat. Whisk in cayenne, brown sugar, smoked paprika, and garlic powder until sugar dissolves and mixture is fragrant; keep warm but do not boil.
6. When chicken is freshly fried and still hot, brush a generous coating of the cayenne glaze over each piece, let it soak for a minute, then brush again for a glossy, spicy finish.
7. Serve each glazed piece on a slice of white sandwich bread topped with dill pickle slices. Enjoy immediately.

1. In a large bowl combine buttermilk, 1 tsp salt, black pepper, and hot sauce if using. Add the chicken, cover, and refrigerate 4–24 hours to brine and tenderize.
2. About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a shallow dish, whisk flour, paprika, garlic powder, onion powder, cayenne, baking powder, and remaining 1 tsp salt.
3. Heat oil in a deep pot or Dutch oven to 325°F (163°C). Dredge each piece of chicken in the flour mixture, shaking off excess, then return to the buttermilk briefly (optional for extra adhesion) and dredge again in the flour for a double crust.
4. Fry chicken in batches, maintaining oil temperature between 300–325°F (149–163°C), until golden and cooked through, about 12–16 minutes depending on piece size; internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a sheet pan.
5. While chicken fries, make the hot oil glaze: in a small saucepan, melt butter with 1/2 cup (120 ml) neutral oil over low heat. Whisk in cayenne, brown sugar, smoked paprika, and garlic powder until sugar dissolves and mixture is fragrant; keep warm but do not boil.
6. When chicken is freshly fried and still hot, brush a generous coating of the cayenne glaze over each piece, let it soak for a minute, then brush again for a glossy, spicy finish.
7. Serve each glazed piece on a slice of white sandwich bread topped with dill pickle slices. Enjoy immediately.