Nashville Hot Chicken
Crispy fried chicken coated in smoked paprika and garlic spice, served with traditional Nashville heat. Serves 4.
TOTAL TIME
8 hr 27 min
ACTIVE TIME
30 min
QUANTITY
~2 l
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/14
Tools0/12
Ingredients0/14 gathered · 4 servings
480ml
2piece
2tsp
8piece
300g
4tbsp
2tbsp
as needed
1tbsp
1tsp
1,000ml
1tbsp8piece
16piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 480ml | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 8piece | — | — | |
| 5 | | 300g | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | as needed | — | — | |
| 9 | | 1tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1,000ml | — | — | |
| 12 | | 1tbsp | — | — | |
| 13 | 8piece | — | — | ||
| 14 | | 16piece | — | — |
Tools14 items
Serveware1 item
Procedure30 steps
1 of 30
Pour the buttermilk into the large bowl.
Buttermilk · 480 ml
⏱ 8s
ResultButtermilk2 of 30
Crack the eggs into the buttermilk, discarding the shells.
Egg · 2 piece⏱ 10s
ResultButtermilk and egg3 of 30
Add the salt to the bowl.
Salt · 1 tsp⏱ 5s
ResultButtermilk and egg and salt4 of 30
Whisk the buttermilk, eggs and salt together until fully combined.
⏱ 20s
ResultSeasoned buttermilk marinade5 of 30
Add the chicken pieces to the buttermilk marinade and turn them to coat completely.
Chicken pieces · 8 piece⏱ 15s
ResultSeasoned buttermilk marinade and chicken pieces6 of 30
Cover the bowl tightly with cling film.
⏱ 10s
7 of 30
Place the covered bowl in the refrigerator.
⏱ 10s
ResultSeasoned buttermilk marinade and chicken pieces8 of 30
Leave the chicken to marinate in the buttermilk for at least 8 hours, or overnight.
⏱ 8 hr
ResultMarinated chicken9 of 30
Remove the bowl from the refrigerator and let the chicken come closer to room temperature while you prepare the coating.
⏱ 10s
ResultMarinated chickenused in step 2010 of 30
Measure the flour into a second large bowl.
Plain flour · 300 g⏱ 8s
ResultPlain flour11 of 30
Add the cayenne pepper to the flour.
Cayenne pepper · 1 tbsp⏱ 5s
ResultPlain flour and cayenne pepper12 of 30
Add the smoked paprika to the flour.
Smoked paprika · 1 tbsp⏱ 5s
ResultPlain flour and cayenne pepper and smoked paprika13 of 30
Add the garlic powder to the flour.
Garlic powder · 1 tbsp⏱ 5s
ResultPlain flour mixture14 of 30
Add the onion powder to the flour.
Onion powder · 1 tbsp⏱ 5s
ResultPlain flour mixture15 of 30
Add the salt to the flour.
Salt · 1 tsp⏱ 5s
ResultPlain flour mixture16 of 30
Add the black pepper to the flour.
Ground black pepper · 1 tsp⏱ 5s
ResultPlain flour mixture17 of 30
Whisk all the dry ingredients together until evenly combined.
⏱ 20s
ResultSeasoned coating flourused in step 2018 of 30
Spoon the lard into the large deep heavy-bottomed pan. It should come no more than halfway up the sides.
Lard · 1,000 ml⏱ 10s
ResultLard19 of 30
Heat the lard over a medium-high flame until it reaches 175 °C on a thermometer.
⏱ 8 min
ResultHot frying lard20 of 30
Lift each piece of marinated chicken from the buttermilk, letting the excess drip off, then press it firmly into the seasoned flour, turning and patting so every surface is thickly coated.
⏱ 2 min
ResultCoated chicken pieces21 of 30
Fry the coated chicken in 2 batches of 4 pieces: lower them carefully into the hot lard and fry, turning once with tongs, until deep golden-brown all over and cooked through — the thickest part, away from the bone, should read 75 °C.
⏱ 15 min
ResultFried chicken pieces22 of 30
Lift the fried chicken out of the lard with tongs and set it on the wire rack to drain.
⏱ 20s
ResultFried chicken piecesused in step 2723 of 30
Measure the cayenne pepper into the small bowl.
Cayenne pepper · 3 tbsp
⏱ 5s
ResultCayenne pepper24 of 30
Add the smoked paprika to the small bowl.
Smoked paprika · 1 tbsp⏱ 5s
ResultCayenne pepper and smoked paprika25 of 30
Add the brown sugar to the small bowl.
Light brown sugar · 1 tbsp⏱ 5s
ResultCayenne pepper and smoked paprika and light brown sugar26 of 30
Add a pinch of garlic powder to the small bowl.
Garlic powder · 0.25 tsp⏱ 5s
ResultCayenne pepper and smoked paprika mixture27 of 30
Spoon 4 tablespoons of the hot frying lard from the pan into the spice bowl.
⏱ 15s
ResultHot frying lard and cayenne pepper mixture28 of 30
Stir the spices and hot lard together vigorously until you have a smooth, fiery red paste.
⏱ 20s
ResultNashville hot paste29 of 30
Brush the hot paste generously all over every piece of fried chicken, coating the crust thoroughly.
⏱ 1 min
ResultGlazed nashville hot chickenused in step 3230 of 30
Lay the slices of white bread into the large serving platter to form a base.
Sliced white bread · 8 piece
⏱ 10s
ResultSliced white breadTotal Time8 hr 27 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 480 ml | | Pour the buttermilk into the large bowl.⏱ 8sResultButtermilk |
| 2 | 2 piece | | Crack the eggs into the buttermilk, discarding the shells.⏱ 10sResultButtermilk and egg |
| 3 | 1 tsp | | Add the salt to the bowl.⏱ 5sResultButtermilk and egg and salt |
| 4 | — | | Whisk the buttermilk, eggs and salt together until fully combined.⏱ 20sResultSeasoned buttermilk marinade |
| 5 | 8 piece | | Add the chicken pieces to the buttermilk marinade and turn them to coat completely.⏱ 15sResultSeasoned buttermilk marinade and chicken pieces |
| 6 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 7 | — | | Place the covered bowl in the refrigerator.⏱ 10sResultSeasoned buttermilk marinade and chicken pieces |
| 8 | — | | Leave the chicken to marinate in the buttermilk for at least 8 hours, or overnight.⏱ 8 hrResultMarinated chicken |
| 9 | — | | Remove the bowl from the refrigerator and let the chicken come closer to room temperature while you prepare the coating.⏱ 10sResultMarinated chickenused in step 20 |
| 10 | 300 g | | Measure the flour into a second large bowl.⏱ 8sResultPlain flour |
| 11 | 1 tbsp | | Add the cayenne pepper to the flour.⏱ 5sResultPlain flour and cayenne pepper |
| 12 | 1 tbsp | | Add the smoked paprika to the flour.⏱ 5sResultPlain flour and cayenne pepper and smoked paprika |
| 13 | 1 tbsp | | Add the garlic powder to the flour.⏱ 5sResultPlain flour mixture |
| 14 | 1 tbsp | | Add the onion powder to the flour.⏱ 5sResultPlain flour mixture |
| 15 | 1 tsp | | Add the salt to the flour.⏱ 5sResultPlain flour mixture |
| 16 | 1 tsp | | Add the black pepper to the flour.⏱ 5sResultPlain flour mixture |
| 17 | — | | Whisk all the dry ingredients together until evenly combined.⏱ 20sResultSeasoned coating flourused in step 20 |
| 18 | 1,000 ml | Spoon the lard into the large deep heavy-bottomed pan. It should come no more than halfway up the sides.⏱ 10sResultLard | |
| 19 | — | | Heat the lard over a medium-high flame until it reaches 175 °C on a thermometer.⏱ 8 minResultHot frying lard |
| 20 | Marinated chickenstep 9 | | Lift each piece of marinated chicken from the buttermilk, letting the excess drip off, then press it firmly into the seasoned flour, turning and patting so every surface is thickly coated.⏱ 2 minResultCoated chicken pieces |
| Seasoned coating flourstep 17 | |||
| 21 | Coated chicken piecesstep 20 | | Fry the coated chicken in 2 batches of 4 pieces: lower them carefully into the hot lard and fry, turning once with tongs, until deep golden-brown all over and cooked through — the thickest part, away from the bone, should read 75 °C.⏱ 15 minResultFried chicken pieces |
| 22 | Fried chicken piecesstep 21 | | Lift the fried chicken out of the lard with tongs and set it on the wire rack to drain.⏱ 20sResultFried chicken piecesused in step 27 |
| 23 | 3 tbsp | | Measure the cayenne pepper into the small bowl.⏱ 5sResultCayenne pepper |
| 24 | 1 tbsp | | Add the smoked paprika to the small bowl.⏱ 5sResultCayenne pepper and smoked paprika |
| 25 | 1 tbsp | | Add the brown sugar to the small bowl.⏱ 5sResultCayenne pepper and smoked paprika and light brown sugar |
| 26 | 0.25 tsp | | Add a pinch of garlic powder to the small bowl.⏱ 5sResultCayenne pepper and smoked paprika mixture |
| 27 | Hot frying lardstep 22 | | Spoon 4 tablespoons of the hot frying lard from the pan into the spice bowl.⏱ 15sResultHot frying lard and cayenne pepper mixture |
| 28 | — | | Stir the spices and hot lard together vigorously until you have a smooth, fiery red paste.⏱ 20sResultNashville hot paste |
| 29 | Nashville hot pastestep 28 | | Brush the hot paste generously all over every piece of fried chicken, coating the crust thoroughly.⏱ 1 minResultGlazed nashville hot chickenused in step 32 |
| 30 | 8 piece | Lay the slices of white bread into the large serving platter to form a base.⏱ 10sResultSliced white bread | |
| Total Time | 8 hr 27 min | ||
Serving
- Press the bread slices into an even single layer across the base of the platter.
- Set the glazed chicken pieces on top of the bread, skin-side up.
- Scatter the dill pickle slices over and around the chicken and serve immediately.
Nutritionper serving
Estimated · pre-cooking · 89% ingredients covered
| Nutrient | Per serving |
|---|---|
| 804kcal | |
| 22g | |
| 33g | |
| 12g | |
| 105g | |
| 13g | |
| 8g | |
| 1,661mg |
Ingredients0/14
Tools0/12
Recipe
Nashville Hot Chicken
Crispy fried chicken coated in smoked paprika and garlic spice, served with traditional Nashville heat. Serves 4.
What you’ll doYou will marinate chicken pieces in buttermilk and eggs for at least eight hours, then coat them in a spiced flour mix and deep-fry them in lard at 175°C until golden and cooked through. While they drain, you will make a fiery paste from cayenne, paprika, brown sugar and hot lard, brush it generously over the hot chicken, and serve on a bed of white bread scattered with dill pickle.
Serves4
Total8 hr 27 min
LevelMedium
Ingredients
- Buttermilk480 ml
- Egg2 piece
- Salt2 tsp
- Chicken pieces8 piece
- Plain flour300 g
- Cayenne pepper4 tbsp
- Smoked paprika2 tbsp
- Garlic powderas needed
- Onion powder1 tbsp
- Ground black pepper1 tsp
- Lard1,000 ml
- Light brown sugar1 tbsp
- Sliced white bread8 piece
- Dill pickle16 piece
Tools
SpoonTongsLarge serving platterSmall bowlWire rackMarinated chicken bowl (large bowl)Chicken pieces bowl (large bowl)Cling filmLarge deep heavy bottomed panWhiskRefrigeratorBrushCooking thermometerThermometer
Method
1
Pour the buttermilk into the large bowl.
8sMarinated chicken bowl (large bowl)Buttermilk · 480 ml
2
Crack the eggs into the buttermilk, discarding the shells.
10sMarinated chicken bowl (large bowl)Egg · 2 piece
3
Add the salt to the bowl.
5sMarinated chicken bowl (large bowl)Salt · 1 tsp
4
Whisk the buttermilk, eggs and salt together until fully combined.
20sMarinated chicken bowl (large bowl), Whisk
5
Add the chicken pieces to the buttermilk marinade and turn them to coat completely.
15sMarinated chicken bowl (large bowl)Chicken pieces · 8 piece
6
Cover the bowl tightly with cling film.
10sMarinated chicken bowl (large bowl), Cling film
7
Place the covered bowl in the refrigerator.
10sMarinated chicken bowl (large bowl), Refrigerator
8
Leave the chicken to marinate in the buttermilk for at least 8 hours, or overnight.
8 hrMarinated chicken bowl (large bowl)
9
Remove the bowl from the refrigerator and let the chicken come closer to room temperature while you prepare the coating.
Result · Marinated chicken · used in step 20
10sMarinated chicken bowl (large bowl), Refrigerator
10
Measure the flour into a second large bowl.
8sChicken pieces bowl (large bowl)Plain flour · 300 g
11
Add the cayenne pepper to the flour.
5sChicken pieces bowl (large bowl)Cayenne pepper · 1 tbsp
12
Add the smoked paprika to the flour.
5sChicken pieces bowl (large bowl)Smoked paprika · 1 tbsp
13
Add the garlic powder to the flour.
5sChicken pieces bowl (large bowl)Garlic powder · 1 tbsp
14
Add the onion powder to the flour.
5sChicken pieces bowl (large bowl)Onion powder · 1 tbsp
15
Add the salt to the flour.
5sChicken pieces bowl (large bowl)Salt · 1 tsp
16
Add the black pepper to the flour.
5sChicken pieces bowl (large bowl)Ground black pepper · 1 tsp
17
Whisk all the dry ingredients together until evenly combined.
Result · Seasoned coating flour · used in step 20
20sChicken pieces bowl (large bowl), Whisk
18
Spoon the lard into the large deep heavy-bottomed pan. It should come no more than halfway up the sides.
10sLarge deep heavy bottomed panLard · 1,000 ml
19
Heat the lard over a medium-high flame until it reaches 175 °C on a thermometer.
175°C8 minLarge deep heavy bottomed pan, Thermometer
20
Lift each piece of marinated chicken from the buttermilk, letting the excess drip off, then press it firmly into the seasoned flour, turning and patting so every surface is thickly coated.
2 minChicken pieces bowl (large bowl)Marinated chicken · step 9Seasoned coating flour · step 17
21
Fry the coated chicken in 2 batches of 4 pieces: lower them carefully into the hot lard and fry, turning once with tongs, until deep golden-brown all over and cooked through — the thickest part, away from the bone, should read 75 °C.
175°C15 minLarge deep heavy bottomed pan, Tongs, ThermometerCoated chicken pieces · step 20
22
Lift the fried chicken out of the lard with tongs and set it on the wire rack to drain.
Result · Fried chicken pieces · used in step 27
20sWire rack, TongsFried chicken pieces · step 21
23
Measure the cayenne pepper into the small bowl.
5sSmall bowlCayenne pepper · 3 tbsp
24
Add the smoked paprika to the small bowl.
5sSmall bowlSmoked paprika · 1 tbsp
25
Add the brown sugar to the small bowl.
5sSmall bowlLight brown sugar · 1 tbsp
26
Add a pinch of garlic powder to the small bowl.
5sSmall bowlGarlic powder · 0.25 tsp
27
Spoon 4 tablespoons of the hot frying lard from the pan into the spice bowl.
15sSmall bowl, SpoonHot frying lard · step 22
28
Stir the spices and hot lard together vigorously until you have a smooth, fiery red paste.
20sSmall bowl, Spoon
29
Brush the hot paste generously all over every piece of fried chicken, coating the crust thoroughly.
Result · Glazed nashville hot chicken · used in step 32
1 minWire rack, BrushNashville hot paste · step 28
30
Lay the slices of white bread into the large serving platter to form a base.
10sLarge serving platterSliced white bread · 8 piece
31
Press the bread slices into an even single layer across the base of the platter.
15sLarge serving platter
32
Set the glazed chicken pieces on top of the bread, skin-side up.
20sLarge serving platter, TongsGlazed nashville hot chicken · step 29
33
Scatter the dill pickle slices over and around the chicken and serve immediately.
Result · Nashville Hot Chicken
15sLarge serving platterDill pickle · 16 piece
Printed 11 October 2026