Chef John's Nashville Hot Chicken

Recipe View 0 mins Arrange chicken pieces in a large bowl.

Recipe View 5 hrs In a mixing bowl, whisk together buttermilk, pickle brine, hot sauce, and egg. (5 minutes) Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover and refrigerate for 2 to 4 hours to allow the flavors to meld.

Recipe View 15 hrs In a shallow dish, combine flour and salt. Remove chicken from the marinade, reserving the marinade for later. Pat the chicken dry with paper towels. Dredge each piece in the flour mixture, ensuring a complete coating. (10 minutes) Dip the floured chicken back into the reserved marinade, then dredge it again in the flour mixture for a double coating. Place the coated chicken on a wire rack to rest for about 15 minutes, allowing the coating to dry slightly.

Recipe View 5 hrs In a large pot, combine butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. (5 minutes) Heat over medium-high heat, stirring until the fats are melted and the mixture is well combined. Remove from heat and keep warm.

Recipe View 5 hrs Fill a cast-iron skillet (or a deep pot) about 1/3 full with vegetable oil. (5 minutes) Heat the oil over medium-high heat until it reaches 350°F. Carefully place the chicken pieces into the hot oil, skin-side down, ensuring not to overcrowd the skillet. Maintain an oil temperature of 325°F, adjusting the heat as needed. Fry the chicken for 8 to 10 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 160°F.

Recipe View 2 hrs Transfer the fried chicken to a wire rack to drain excess oil. (2 minutes) While still hot, brush both sides of each piece generously with the prepared hot sauce.

Recipe View 0 mins Serve the Nashville Hot Chicken immediately on slices of white bread with dill pickle chips. Enjoy the fiery kick and incredible flavor!