Filson Food: Nashville Hot Chicken

There’s a heat wave slowly spreading across the country, and that heat wave is Nashville Hot Chicken. There is most likely a joint in your town that is serving up hot chicken and if not, you can make this killer rendition.

Although a version of hot chicken has been around for generations in Tennessee, what is currently regarded as Nashville Hot Chicken has been around since the 1930’s. Spiced with cayenne pepper, the dish is traditionally made up of chicken breast, wings and legs that have been battered, fried till golden and crispy and painted with a paste of oil and spices. This one brings the fire.

There is only one way to serve Nashville Hot Chicken. Sitting on top of sliced untested white bread, covered in pickle chips and washed down with an ice-cold beer.

This recipe serves 6-8 people.

Ingredients:

2 Whole Chickens, cut into 10 pieces
1 Loaf White Bread
1 Jar Pickle chips
12 Ice Cold Beers

Spice Mix:

4 Tbsp Cayenne – adjust amount based on your heat tolerance
2 Tbsp Brown Sugar
1 Tsp Chipotle Chili Powder
2 Tsp Garlic Powder
1 Tsp Paprika
1 Tbsp Salt
1 Cup Canola Oil – use the frying oil.

Batter:

2 Cups All-Purpose Flour
1 Cup Rice Flour
2 Cups Buttermilk
1 Cup Water
3/4 Cup Franks Hot Sauce or another vinegar forward, thin hot sauce

Breading:

3 Cups All-Purpose Flour
1 Cup Breading
½ Cup Rice Flour

Steps:

  1. Butcher the whole chickens into 10 pieces, with the breasts halved and deboned.
  2. Combine the spice mix ingredients and whisk.
  3. Combine the breading ingredients in a large bowl.
  4. Mix the batter dry ingredients in a bowl and slowly whisk in the wet ingredients until smooth.
  5. Heat the oil in a large pot until it reaches 340°F.
  6. Working 3 pieces at a time, coat the chicken in batter and transfer into the breading mixture.
  7. Cover the chicken with breading and gently flip the chicken to fully coat in the breading.
  8. Shake off the excess breading and carefully lower the chicken into the oil.
  9. Fry the chicken until golden brown while keeping the oil temperature at 340°F, approximately 5-6 minutes.
  10. Check the internal temperature of the chicken paying special attention to the bone in thighs, that should read 160°F. Continue to cook until the internal temperature is reached.
  11. Transfer the chicken to a wire cooling rack and immediately paint the chicken on both sides with the spice mix.
  12. Repeat with the remaining chicken.
  13. Serve chicken over a few slices of white bread, top with pickles and enjoy with an ice-cold beer.
fried chicken on sheet pan