Nashville Spicy Fried Chicken
  • Cooking Time: 10 to 12 mins
  • Servings: 4-8
  • Preparation Time: 25 mins
  • Cure:
  • 4 chicken thigh and leg quarters Or 1 whole chicken cut into 8 pieces
  • Salt generously
  • Dredge:
  • 3 cups (450g) flour
  • 3 teaspoons (10g) kosher salt
  • Buttermilk Dip:
  • 2 large eggs
  • 2 cups (475ml) buttermilk
  • 2 tbsp. (30ml) hot sauce
  • 2 tbsp. (30ml) pickle juice
  • Spice Bath:
  • 2 cups hot oil
  • 4 tbsp. (25g) cayenne
  • 1 tbsp. (11g) garlic powder
  • 1 tbsp. (8g) smoked paprika
  • 2 teaspoons (6g) kosher salt
  • 2 tbsp. (25g) dark brown sugar
  1. Cure chicken overnight by seasoning with salt and drying out in the refrigerator overnight. Use a rack and sheet tray setup.
  2. Make the dredge with flour and salt. Make the buttermilk mix with eggs, buttermilk, hot sauce, pickle juice. Make spice mix and place off to the side.
  3. Double dredge each piece of chicken. First in the flour dredge and then in the buttermilk and back in the flour mix. Repeat this process twice for each piece of chicken.
  4. Bring oil to 350º and begin frying chicken until golden brown and internal temperature reaches 160º.
  5. Use the fryer oil to make the spice bath. When the chicken is done frying it will be dipped in the spice bath and place on a cooling rack and sheet tray until ready to serve.
very good