Nashville-Style Hot Chicken

Nashville-Style Hot Chicken

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup milk
  • 3 tablespoons vinegar based hot sauce, divided
  • 1 tablespoon white vinegar
  • 1 tablespoon garlic powder
  • 3 tablespoons cayenne pepper, divided
  • 2 tablespoons paprika, divided 
  • 2 teaspoons coarse black pepper, divided
  • 1 1/2 pounds thinly cut chicken breasts
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 large eggs, beaten
  • 1/4 cup butter, melted
  • 1 tablespoon packed dark brown sugar
  • 2 teaspoons onion powder
  • Sliced white bread
  • Dill pickle chips

Directions

  1. In a large mixing bowl, beat milk, 2 tablespoons vinegar based hot sauce, white vinegar, garlic powder, 1 tablespoon cayenne pepper, 1 tablespoon paprika and 1 teaspoon coarse black pepper until well blended. Add chicken pieces and toss until chicken is coated. Cover and refrigerate 4 hours or overnight.
  2. Heat deep fryer to 350°F. Drain chicken pieces.
  3. In a large resealable plastic bag, combine flour, kosher salt, 2 teaspoons paprika, remaining 2 tablespoons cayenne pepper and 1 teaspoon coarse black pepper.
  4. In a shallow bowl, mix beaten eggs with remaining 1 tablespoon hot sauce and 1 teaspoon paprika. Place several pieces of chicken at a time in bag of seasoned flour. Seal bag and shake to coat chicken pieces. Repeat until all chicken pieces are coated. Dip the coated chicken in egg mixture and repeat with flour. 
  5. Place coated chicken in a single layer in deep fryer basket and carefully lower basket into the preheated oil.
  6. Fry chicken until meat thermometer has reached 165°F. and coating is crisp, about 2 minutes.
  7. Meanwhile, in a small bowl, stir butter, brown sugar and onion powder. Brush butter mixture over each piece of fried chicken.
  8. Serve on white bread and dill pickle chips.

Serves: 6

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