Nashville Hot Chicken

 


Nashville Hot Chicken

Ingredients

1 ½ pounds skin-on chicken legs

2 pounds skin-on bone-in chicken thighs

2 large eggs

½ cup heavy whipping cream

2 Tablespoons Frank's hot sauce

1 ½ teaspoons black pepper

1 Tablespoon garlic salt

1 Tablespoon garlic powder

1 ½ Tablespoons cayenne pepper

½ Tablespoon brown sugar

2 teaspoons salt

1 Tablespoon smoked paprika

vegetable oil enough to come 1-inch up the side of your pan

Before You Begin

 

This recipe definitely has a good kick, but depending on your heat tolerance you can certainly adjust the amount of cayenne pepper to suit your taste. Adding another 1/2 – 1 tablespoon of cayenne will up the spice level even further. You can also add a bit more hot sauce to the mix for a spicier sauce, just don’t go overboard or your sauce will be too runny.

We used Frank’s hot sauce, but any vinegar-based hot sauce will work well. Texas Pete’s, Louisianna Brand Hot Sauce, and Tabasco are other great options. 

Chicken legs and chicken thighs work great, but if you’d like to give this recipe a go with chicken breasts, be our guest! Do note that the cook time will vary if you use a larger cut of chicken. Cook until the internal temperature reads 165F on an instant-read thermometer.

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. To reheat, remove the chicken from the refrigerator and allow it to sit at room temperature for around 30 minutes. Place the chicken on a baking sheet lined with a wire rack. Preheat oven to 400F and reheat for around 15 minutes or until warmed through. This should keep the chicken crisp and crunchy while allowing the air to circulate all around it. You can also reheat it in the air fryer.

Instructions

In a medium bowl, whisk together eggs, cream, hot sauce, black pepper, and garlic salt.

Using two plates, place one cup of flour on each plate.

For your coating station, you will need flour, egg mixture, and flour.

Rinse and pat dry chicken pieces. Dredge chicken in flour, dip in egg mixture to coat, then dredge in flour again. Place on a wire rack. Repeat this process for all chicken pieces.

Add enough oil to a large heavy bottomed skillet to come about 1-inch up the side of the pan. Heat over medium-high until shimmering.

Add chicken pieces, without crowding, to the pan. Cook about 4-5 minutes per side. The coating will get golden brown. The internal temperature should be 165 F.

Remove cooked chicken to a wire rack.

To create the sauce, in a medium bowl combine, brown sugar, salt, garlic powder, cayenne, and paprika.

Remove about 1/4 cup of the oil from the pan and whisk it into the sauce mixture.

Brush sauce generously onto both sides of the cooked chicken pieces.

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