Nashville Hot Fried Chicken
Nashville Hot Fried Chicken is a Southern main course. This recipe serves 4 and costs $1.42 per serving. One serving contains 620 calories, 48g of protein, and 24g of fat. A mixture of vegetable oil, low fat buttermilk, skin-on chicken drumsticks, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 55 minutes. Plenty of people made this recipe, and 504 would say it hit the spot. It is brought to you by Leites Culinaria. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is spectacular. Try Nashville Hot Chicken Sliders, Nashville Hot Chicken Bites, and Nashville-Style Hot Chicken for similar recipes.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 15 minutes
Ingredients:
3/4 teaspoon freshly ground black pepper
2 cups all-purpose flour
A 5-ounce bottle habanero hot sauce (see LC Note above)
1/2 cup buttermilk (low-fat or non-fat is fine)
3/4 teaspoon onion powder
3 pounds bone-in, skin-on chicken drumsticks
2 teaspoons table salt
Vegetable oil, for frying
Equipment:
baking pan
whisk
bowl
oven
baking sheet
roasting pan
wire rack
frying pan
Cooking instruction summary:
1. 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.2. Preheat the oven to 350°F (177°C). Place a wire rack in a roasting pan or on a rimmed baking sheet.3. Pour the oil in a large, deep skillet until it reaches a depth of 1 inch. Heat the oil to 325°F (163°C).4. Combine the flour, salt, pepper, and onion powder in a shallow bowl.5. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off and discarding the mixture. Dredge the chicken in the flour mixture, shaking off any excess.6. Fry the drumsticks in the oil 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 you dare forget to pass the napkins—lots of napkins.
Step by step:
1. Whisk together the buttermilk and hot sauce in a large bowl or a baking dish.
2. Add the chicken and turn to coat. Cover and refrigerate for 24 hours, turning the pieces occasionally.
3. Preheat the oven to 350°F (177°C).
4. Place a wire rack in a roasting pan or on a rimmed baking sheet.
5. Pour the oil in a large, deep skillet until it reaches a depth of 1 inch.
6. Heat the oil to 325°F (163°C).
7. Combine the flour, salt, pepper, and onion powder in a shallow bowl.
8. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off and discarding the mixture. Dredge the chicken in the flour mixture, shaking off any excess.
9. Fry the drumsticks in the oil in batches, turning occasionally, until lightly browned, 6 to 8 minutes.
10. Transfer the fried chicken to the wire rack.
11. Bake the chicken until cooked through, 12 to 15 minutes (or, if your drumsticks are particularly large, a few minutes longer). Don’t you dare forget to pass the napkins—lots of napkins.
Nutrition Information:
covered percent of daily need
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