Nashville Hot Fried Chicken
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.
Equipment
- Deep-fry or candy or instant-read thermometer
Ingredients
- 1/2 cup buttermilk, (either low-fat or full-fat)
- 1 (5-ounce) bottle habanero hot sauce, (such as Tabasco)
- 3 pounds bone-in, skin-on chicken drumsticks
- Mild vegetable oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons table salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon onion powder
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 818kcal | Carbohydrates: 49g | Protein: 47g | Fat: 47g | Saturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 211mg | Sodium: 1452mg | Fiber: 2g | Sugar: 1g