This is a great recipe that is delicious and easy to make! You can use your favorite kind of hot sauce, depends on the level of spice you prefer. You could also add more hot sauce to the chili oil if you want it really extra spicy. Pickles and Hot Chicken is how it’s served in Nashville so don’t forget to have a loaf of fresh bread and a big jar of pickles to eat with your Hot Chicken.
Enjoy!
Nashville Hot Chicken
Ingredients
- 3 lbs. boneless, skinless, chicken tenders
- 1/2 cup hot sauce
- 3 tablespoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons creole seasoning
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 2 eggs, beaten
- 2 cups flour
- cooking oil
- sliced pickles
- white bread
For the Hot Chili Oil:
- 1 1/2 cups fried chicken grease
- remaining seasoning blend
Instructions
- Rinse chicken and pat dry, cut into 2 inch chunks and place in a large bowl.
- Mix seasoning blend.
- Add 2 tablespoons of seasoning blend to chicken, add eggs and hot sauce, mix well and set chicken aside.
- Chicken can be marinated in the refrigerator for about 3 hours or overnight if desired.
- Add 2 tablespoons of seasoning blend to flour, mix well, set aside.
- Add cooking oil to a large deep pot over medium heat. Heat oil to 350 degrees.
- Coat chicken in flour mixture in batches.
- Add chicken to hot oil, don\'t overcrowd the pot, cook chicken in about 3 batches.
- Fry chicken for 7-8 minutes, remove from pan, drain on paper napkins and repeat.
To Prepare the Hot Chili Oil:
-
Add 1 1/2 cups of fried chicken grease to a separate large pot.
-
Heat oil, stir remaining seasonings into oil, immediately dump chicken into oil in batches, mix well, transfer chicken to a cookie sheet and repeat with remaining chicken.
-
Serve chicken with bread and pickles.
Get your full written recipe and the step-by-step photographs over on the Creole Contessa site.
Thanks to Lisa for the article inspiration and featured image.
If you enjoyed this article please share and Like our Facebook page.
Thanks!