Nashville Hot Chicken

Nashville Hot Chicken with Nashville Hot Seasoning

Crispy, juicy Nashville Hot Chicken is a beloved dish known for its bold, spicy flavor that tantalizes the taste buds. Served alongside this mouthwatering chicken is a side of cool, creamy coleslaw, which provides a refreshing contrast to the spiciness of the chicken. This easy-to-follow recipe not only captures the essence of Nashville Hot Chicken but also delivers the perfect balance of heat and crunch, making it an ideal choice for weeknight dinners or summer cookouts.

Ingredients:

• 6 boneless chicken breasts

• 1/2 cups buttermilk (plus a splash for slaw)

• 5 tablespoons Nashville Hot Seasoning (divided)

• 1 cup flour

• 1 cup cornstarch

• 1 bottle avocado oil (enough for 1/2-2 inches of frying)

• 2 tablespoons brown sugar

• 3 cups sliced caboage

• Sliced red onion (to taste)

• 1/4 cup apple cider vinegar

• 1/4 cup mayonnaise

Instructions:

Marinate the Chicken

• Lightly pound the chicken breasts for even thickness.

• In a large bowl, combine is 1/2 cup of buttermilk and 2 tablespoons Nashville Hot Seasoning.

• Add chicken to the marinade and refrigerate for 2 to 12 hours.

Dredge the Chicken

• In a shallow bowl, mix together 1 cup flour, 1 cup cornstarch, and 2 tablespoons Nashville Hot seasoning.

• Remove marinated chicken from the fridge.

• Dredge each piece in the flour mixture until fully coated. Set aside.

Fry the Chicken

• In a Dutch oven, heat avocado oil to 350•F (you'll want 1/2 to 2 inches of oil).

• Fry 2 pieces of chicken at a time for about 4 minutes per side, or until golden brown.

• Transfer fried chicken to a wire rack set over a baking sheet and let rest for 10 minutes.

Make the Hot Coating

• In a bowl, mix 1 tablespoon Nashville Hot Seasoning and 2 tablespoons brown sugar.

• Carefully add 1 cup of the hot frying oil to the seasoning mixture and stir.

• Brush the hot oil mixture over the fried chicken.

Make the Slaw

• In a large bow, combine 3 cups sliced cabbage, sliced red onion, 1/4 cup apple cider vinegar, 1/4 cup mayo, a splash of buttermilk, add a pinch of Nashville Hot Seasoning to taste.

• Toss well to coat. Chill until ready to serve.

Suggested Sides/Wine & Drink Parings:

1. Classic Creamy Coleslaw: The cool, crunchy cabbage and creamy dressing balance the heat of the Nashville hot chicken.

2. Buttery Cornbread: Sweet and tender cornbread provides a rich, mellow bite that complements the spicy, crispy chicken.

3. Crispy Seasoned Fries: Golden fries seasoned with a touch of Nashville hot seasoning make for a perfect, indulgent side.

4. Pickle Chips: Tangy, crunchy pickles cut through the richness and spice, adding a refreshing contrast.

5. Crisp Pilsner or Light Lager: The clean, refreshing finish helps cut through the heat and richness of the chicken while cleansing your palate between bites.

6. Sweet Riesling or Moscato: The natural sweetness balances the spice and adds a fruity contrast that complements the savory coating.

7. Classic Whiskey Sour: The tangy citrus and smooth whiskey add depth while the acidity helps tame the heat, making for a bold but balanced pairing.

Tips:

• Marinate for Maximum Flavor: Let the chicken sit in the buttermilk and Nashville Hot Seasoning mixture for at least 2 hours, overnight if possible. This tenderizes the meat and infuses it with deep, bold flavor.

• Keep Oil Temperature Consistent: Aim for 350°F and check with a thermometer. Too hot and the crust will burn before the inside cooks; too low and the coating will turn greasy.

• Rest on a Wire Rack, Not Paper Towels: After frying, let chicken rest on a rack over a baking sheet. This keeps the crust crisp instead of steaming and going soggy.

• Brush the Hot Oil Coating While Chicken Is Fresh Out of the Fryer: Applying the spicy oil right after frying helps it soak into the crust for maximum flavor without softening the crunch.