2tablespoonsdill pickle brinefrom a jar of pickles
2tablespoonshot sauce
1largeeggbeaten
For the Coating/Cooking
2cupsall-purpose flour
2teaspoonskosher salt
Vegetable oilfor frying
¼cuphot frying oil
4tablespoonsunsalted butter
2-3tablespoonsground cayenne pepper
1tablespoonbrown sugar
½teaspoonground paprika
½teaspoongarlic powder
½teaspoonkosher salt
½teaspoonground black pepper
White bread and dill pickle slicesfor serving
Instructions
In a bowl, toss the chicken pieces with kosher salt. Cover and refrigerate overnight, up to 24 hours.
1 (3-4 pound) whole chicken, 1 tablespoon kosher salt
Make the marinade. In a plastic zip-top bag, combine the buttermilk, pickle brine, hot sauce, and egg together. Add the chicken pieces, seal the bag, and massage the chicken to ensure each piece is thoroughly coated. Refrigerate for 2-4 hours.
1 cup buttermilk, 2 tablespoons dill pickle brine, 2 tablespoons hot sauce, 1 large egg
In a large, shallow dish, mix the flour and salt together. Once the chicken has marinated, take it out of the refrigerator. Remove the chicken from the marinade and blot each piece with paper towels. Place the marinaded chicken pieces onto a cooling rack and transfer the remaining marinade to another shallow bowl.
2 cups all-purpose flour, 2 teaspoons kosher salt
Dredge each piece of chicken through the flour until thoroughly coated. Dip into the reserved marinade, making sure to coat all sides. Let any excess marinade drop off the chicken and dredge through the flour again. Place coated chicken pieces on a cooling rack to sit for 15-20 minutes.
While the chicken sits, fill a large cast iron skillet about one third of the way with vegetable oil. Heat the oil to 350°F over medium-high heat. Carefully place the chicken pieces skin-side down into the hot oil. Fry until crisp and the internal temperature reads 165°F, about 15-17 minutes for breast quarters and 18-20 minutes for leg quarters. Remove the chicken pieces from the oil and place them onto a clean cooling rack set over paper towels.
Vegetable oil
Carefully transfer ¼ cup of the hot frying oil to a heat proof mixing bowl. Add the butter, cayenne, brown sugar, paprika, garlic powder, salt, and pepper. Whisk until melted and combined. Brush the mixture over the hot fried chicken and serve immediately over white bread with pickle slices.
¼ cup hot frying oil, 4 tablespoons unsalted butter, 2-3 tablespoons ground cayenne pepper, 1 tablespoon brown sugar, ½ teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, White bread and dill pickle slices
Notes
Instead of using a whole chicken, follow the same preparations and cooking method with chicken breasts.
Storage: Nashville hot chicken is best enjoyed immediately, but it will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.