Nashville-Style Sweet and Spicy Chicken

*Originally published June 23, 2014

I first discovered this fantastically hot chicken in Nashville last year. The folks there take credit for slathering a crispy fried bird (usually marinated in something spicy) with as much cayenne pepper as you can stand. I'd read about the emergence of the iconic southern specialty and chose Hattie B's to introduce myself to the flaming madness. I was not disappointed. They'll go as easy or as hard on you as you can handle with spice levels starting at Southern (no heat) up to Shut the Cluck Up! which I believe comes with a burn disclaimer notice.

I think I went with the middle-of-the-road medium and before long I had tears of joy streaming down my face. I don't often enjoy fried chicken (who am I kidding - have you read my blog?). When I came upon this recipe in last month's Bon Apétit which bases its ingredient list off of Hattie B's, I knew it was time to bring home a bird and fry it up in the pan.

I’d assumed the chicken was marinated with some heat, but in this recipe, it's simply recommended you salt and pepper the chicken and let it hang out in the fridge for several hours, though I left mine overnight. The salt starts that magical transformation of making a chicken super juicy on the inside. When you're ready to fry, it's the heat added to the coating that gives the bird its first initial introduction to hot town, but what takes it to another level is the spicy-sweet heat you apply when the chicken comes out of the fryer.

The original recipe serves 8 and since I'm a singleton and had four skin-on, bone-in thighs, I halved the recipe for the blog. Honestly, there was plenty of dredging mixture left, so I'd say this will work for up to 8 pieces of chicken, say four thighs and two breasts.

I like this chicken served in the traditional Nashville way - on the bone with some soft white bread and sliced dill pickle. Pop a crisp bottle of beer and you're in business, though a tall glass of cold milk on the side to keep the flames at bay don't hurt none either.

Nashville-Style
Sweet & Spicy Chicken

Adapted from Bon Apétit

Serves 4

Ingredients

1 3-4lb chicken cut up into pieces

-or- four skin-on, bone-in chicken thighs and two breasts

1/2 T. freshly cracked black pepper

1 T. plus 2 t. kosher salt

2 large eggs

1 cup buttermilk or whole milk

Several dashes of hot sauce (your favorite)

2 cups all-purpose flour

Vegetable oil (for frying; about 5 cups)

3 T. cayenne pepper (yowsah!)

1 T. dark brown sugar

1/2 t. chili powder

1/2 t. garlic powder

1/2 t. paprika

White bread and sliced pickles (for serving)

Toss the chicken with the black pepper and 1 Tbsp. salt in a large bowl. Cover and chill at least 3 hours. I left mine in the fridge overnight and was blessed with super juicy chicken.

Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 2 tsp. salt in another large bowl.

Fit a Dutch oven with a deep-fry thermometer and pour in oil to measure 2”. Alternatively, if you've got a nice deep fryer, set it to 325° and fry away! If using the Dutch oven, heat the oil over medium-high heat until thermometer registers 325°. Pat the chicken dry. Working with 1 piece at a time, dredge it in the flour mixture, shaking off the excess, then dip into the buttermilk mixture, letting the excess drip back into bowl. Dredge once more in the flour mixture and place on a baking sheet.

Working in batches and making sure the oil returns to 325° between batches, fry the chicken, turning occasionally, until the skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let the oil cool slightly.

Now here is where it gets insane: whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1/2 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.