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Test Kitchen Approved

Nashville Hot Fried Chicken

5.0 star rating 2 Reviews

Adapted from Cooks Country

Yields

6 to 8 servings

Prep Time

10 Minutes

Cooking Time

45 Minutes

Adapted from Cooks Country

No need to travel down to Nashville for Hot Fried Chicken. Try this recipe for your new favorite meal!

Serving Suggestions

Serve with white bread and dill pickles for a classic combo.

Ingredients

For brine:

2 quarts water

1/2 cup granulated sugar



1 (3 to 4 lbs.) fryer chicken, cut into parts

For fried chicken:

2 1/4 quarts plus 1/4 cup vegetable oil

1/4 cup honey


2 cups all-purpose flour

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Aleppo Pepper Hot Sauce

    Our exclusive Aleppo Pepper Hot Sauce has medium-low heat and is filled with fresh, earthy flavor. We love this sauce for the warm, fruity notes...

    View full details
  • Nashville Hot Fried Chicken Spices

    This dish has its own lore, one veiled in revenge. They say revenge is a dish best served cold but in this case, the opposite is definitely true. T...

    View full details

Directions

In a large bowl, whisk together water, sugar, Mayan Sea Salt, and hot sauce until sugar and salt dissolve. Add chicken, cover, and refrigerate for up to 1 hour. Heat 6 Tbsp. oil in a small saute pan over medium-high heat. When oil begins to shimmer, stir in honey and 2 Tbsp. Nashville Hot Fried Chicken Spices and cook for 30 to 60 seconds to bloom spices. Remove pan from heat and set aside. Thoroughly combine flour and remaining 2 Tbsp. Nashville Hot Fried Chicken Spices in a separate bowl. Remove chicken from brine. Dredge chicken pieces in flour mixture and place on a wire rack. Do not discard flour mixture. Preheat oven to 200 degrees. In a large Dutch oven on the stovetop, heat remaining oil to 325 degrees. Dredge each piece of chicken through flour mixture one more time, turning to coat. Carefully place half of the chicken pieces into oil and fry until deep golden brown, about 20 to 25 min. Place cooked chicken pieces on a clean wire rack set inside a rimmed baking sheet and place in preheated oven to keep warm. Repeat with remaining chicken. Meanwhile, stir and reheat bloomed spices over low heat. Brush cooked chicken on all sides with the spiced oil just before serving.