"My dream meal! This Nashville Hot Chicken is nothing short of heavenly. The Chicken is so juicy on the inside while crispy and flaky on the outside. Don’t even get me started on that rub! My favorite way to eat it is with some crunchy pickles, honey, and hot sauce. Enjoy!"
Nashville Hot Chicken
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- Recipe Card
Prep time 30mins
Cook time 20mins
Serves or Makes: serves 6
Recipe Card
For the Chicken
ingredients
- 12 boneless skinless chicken tenders
- 2 pinches black pepper
- Salt, To Taste
- Vegetable oil, for frying
For the Flour Mixture
ingredients
- 4 cups all purpose flour
- 2 tablespoons paprika
- 4 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
For the Buttermilk Mixture
ingredients
- 2 1/2 cups buttermilk
- 4 eggs
- 3 tablespoons hot sauce
For the Red Dipping Oil
ingredients
- 2 teaspoons chipotle peppers
- 2 1/2 tablespoons brown sugar
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 1 tablespoon salt
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons black pepper
- 2 cups oil, reserved from frying oil used to cook the chicken
- 1 tablespoon hot sauce
- 2 teaspoons honey
For the Dry Rub
ingredients
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
Method
Step 1
Coat the chicken tenders with salt and black pepper. Mix well and refrigerate while preparing the other ingredients (the longer the better). Prepare the flour mixture by mixing all ingredients in a bowl. In another large bowl, whisk together all ingredients for the buttermilk mixture.
Step 2
Pat the chicken dry (do each one individually) and dip into the flour mixture. Coat evenly, making sure all the crevices are coated. Shake off excess flour, then dip into the buttermilk mixture. Remove any excess wet mixture, then evenly coat one last time in the flour mixture. Set aside on a piece of foil or baking sheet.
Step 3
Heat vegetable oil in a large frying pot. Use a thermometer to ensure that the oil reaches 325°F. Gently drop in the chicken tenders (you may have to do this in a couple batches depending on how big your pot is. Do NOT overcrowd the pot!) Turn over occasionally and fry until golden brown (about 16 minutes or until your instant read thermometer is inserted into the thickest part of the chicken and reads 165°F).
Step 4
To make the red dipping oil, combine all spices in a large bowl. Whisk in the oil, hot sauce, and honey. Dip the hot chicken in the spiced oil mixture, until even coated. Place on a wire rack so that excess oil drips off. Lightly sprinkle with dry rub mixture.
Step 5
Serve on top of slider buns or white bread with sliced pickles, honey, hot sauce, and fry sauce. Enjoy!