Nashville Hot Chicken
A recipe for extremely spicy fried chicken, served with sliced bread and pickles, recreates the classic Nashville hot chicken experience at home.
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Instructions
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Preheat the oven to 200 F; place a cooling rack in a rimmed baking pan.
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Pat chicken pieces dry, rub with 1 tbsp kosher salt and 1 tsp black pepper, then refrigerate for 4-24 hours.
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Heat 2 inches of oil to 350 F in a deep skillet.
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Prepare two shallow bowls: one with milk, eggs, and hot sauce; the other with flour.
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Dredge each chicken piece: first in flour, then in the milk mixture, then in flour again, ensuring full coating.
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Fry chicken in small batches for 12-17 minutes, or until internal temperature reaches 165 F.
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Transfer fried chicken to the prepared pan in the oven, and set aside the cooking oil to cool slightly.
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In a heatproof bowl, combine cayenne pepper, brown sugar, paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and garlic powder. Stir in 1/2 cup of the slightly cooled hot cooking oil.
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Brush the hot sauce over the chicken pieces, stirring the sauce often.
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Serve with white bread and pickles.