Nashville Sweet & Hot Chicken
Nashville Sweet & Hot Chicken
Ingredients
For the Brine
- 2 cups buttermilk
- 1 tablespoon kosher salt
- 1 tablespoon hot sauce
For the Chicken
- 2 pounds boneless, skinless chicken thighs, about 8 thighs
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 4 cups peanut oil, or other high smoke point oil, for frying
For the Sweet & Hot Sauce
- 1/2 cup peanut oil, from frying
- 1/4 cup brown sugar, packed
- 2 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon hot sauce
- 1 tablespoon honey
For Serving
- 4 slices white bread
- 1/2 cup pickle slices
Instructions
- 1
Prepare the brine: In a medium bowl, whisk together the buttermilk, 1 tablespoon kosher salt, and 1 tablespoon hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
While the chicken brines, prepare the dry dredge: In a large shallow dish or bowl, whisk together the all-purpose flour, cornstarch, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt.
⏱️ 10 min
- 3
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour in the peanut oil to a depth of about 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 4
Dredge the chicken: Remove the chicken thighs from the buttermilk brine, allowing any excess to drip off. Dredge each thigh thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min
- 5
Fry the chicken: Carefully place 2-3 chicken thighs into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Adjust heat as needed to maintain a consistent oil temperature of 325-350°F (160-175°C).
⏱️ 16 min•🌡️ 350
- 6
Drain the chicken: Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining chicken.
⏱️ 2 min
- 7
Prepare the sweet & hot sauce: Carefully remove 1/2 cup of the hot frying oil and place it in a heatproof bowl. Whisk in the brown sugar, 2 tablespoons cayenne pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 tablespoon hot sauce, and 1 tablespoon honey until well combined and smooth.
⏱️ 5 min
- 8
Coat the chicken: While the chicken is still warm, brush each piece generously with the sweet and hot sauce. Be sure to coat all sides.
⏱️ 2 min
- 9
Serve immediately: Serve the Nashville Sweet & Hot Chicken on slices of white bread with pickle slices on the side. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Nashville Sweet & Hot Chicken
For the Brine
- 2 cups buttermilk
- 1 tablespoon kosher salt
- 1 tablespoon hot sauce
For the Chicken
- 2 pounds boneless, skinless chicken thighs, about 8 thighs
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 4 cups peanut oil, or other high smoke point oil, for frying
For the Sweet & Hot Sauce
- 1/2 cup peanut oil, from frying
- 1/4 cup brown sugar, packed
- 2 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon hot sauce
- 1 tablespoon honey
For Serving
- 4 slices white bread
- 1/2 cup pickle slices
Instructions
- 1
Prepare the brine: In a medium bowl, whisk together the buttermilk, 1 tablespoon kosher salt, and 1 tablespoon hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
While the chicken brines, prepare the dry dredge: In a large shallow dish or bowl, whisk together the all-purpose flour, cornstarch, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt.
⏱️ 10 min - 3
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour in the peanut oil to a depth of about 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 4
Dredge the chicken: Remove the chicken thighs from the buttermilk brine, allowing any excess to drip off. Dredge each thigh thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour.
⏱️ 5 min - 5
Fry the chicken: Carefully place 2-3 chicken thighs into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Adjust heat as needed to maintain a consistent oil temperature of 325-350°F (160-175°C).
⏱️ 16 min•🌡️ 350 - 6
Drain the chicken: Remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining chicken.
⏱️ 2 min - 7
Prepare the sweet & hot sauce: Carefully remove 1/2 cup of the hot frying oil and place it in a heatproof bowl. Whisk in the brown sugar, 2 tablespoons cayenne pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 tablespoon hot sauce, and 1 tablespoon honey until well combined and smooth.
⏱️ 5 min - 8
Coat the chicken: While the chicken is still warm, brush each piece generously with the sweet and hot sauce. Be sure to coat all sides.
⏱️ 2 min - 9
Serve immediately: Serve the Nashville Sweet & Hot Chicken on slices of white bread with pickle slices on the side. Enjoy!