Nashville hot fried chicken boasts just the right level of heat which it takes from a bath of buttermilk and habanero sauce. It’s the style served at Prince’s Hot Chicken down South. Here’s how to make it at home.
Nashville Hot Fried Chicken
- Quick Glance
- 40 M
- 55 M
- Serves 4
Special Equipment: Deep-fry or candy or instant-read thermometer
Whisk together the buttermilk and hot sauce in a large bowl or a baking dish. Add the chicken and turn to coat. Cover and refrigerate for 24 hours, turning the pieces occasionally.
Preheat the oven to 350°F (180°C). Place a wire rack in a roasting pan or on a rimmed baking sheet.
Pour enough oil in a large, deep skillet to reach a depth of 1 inch. Heat the oil to 325°F (163°C).
Combine the flour, salt, pepper, and onion powder in a shallow bowl.
Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off, and discard the mixture. Dredge the chicken in the flour mixture, shaking off any excess.
Fry the drumsticks in batches, turning occasionally, until lightly browned, 6 to 8 minutes. Transfer the fried chicken to the wire rack. Bake the chicken until cooked through, 12 to 15 minutes (or, if your drumsticks are particularly large, a few minutes longer). Don’t forget to pass the napkins—lots of napkins. Originally published April 29, 2014.
Recipe Testers' Reviews
I am in love with this Nashville hot fried chicken recipe. It came out of the oven nice and crispy. I tested this recipe with Frank's Original Hot Sauce, and it wasn't hot enough for me, so I doused it with more hot sauce. I will be keeping this in my repertoire of recipes.
This Nashville hot fried chicken recipe is a GREAT chicken dish. I stuck to the recipe exactly and the results were stellar. I used a sauce called El Yucateco. If you like HOT, you will LOVE this!