Nashville hot fried chicken

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Nashville hot fried chicken

Did you hear about the Nashville hot chicken? That’s nothing compared to what I cooked up this time.

I made two versions of this famous dish. One ordinary with just cayenne pepper and a crazy hot one with dried Carolina reaper. Just to challenge myself and Morrison.


  • 500 grams of chicken thighs
  • 2 litres of refined vegetable oil
  • soft buns
  • mayonnaise
  • pickles

For the brine

  • 1/2 litre of buttermilk
  • 1 tbsp of sea salt
  • 2 tsp of onion powder
  • 2 tsp of paprika powder

For the breading station

  • 1 kilogram of all-purpose flour
  • 1 tbsp of cayenne pepper
  • 1 tbsp of coarse black pepper
  • 1 tbsp of salt
  • 1 tbsp of onion powder
  • 6 eggs

For the crazy hot chicken rub

  • 1 part salt
  • 1/2 part of ground black pepper
  • 1/8 part of garlic powder
  • 1/2 part onion powder
  • 1/2 part of cayenne pepper
  • 1 part Carolina reaper powder

How to

  1. Mix everything for the brine in a large bowl. Put in the chicken thighs and let this sit, for at least 4 hours, in the fridge.
  2. Heat the oil in a large pan and make the breading station.
  3. Fill a bowl with the flour, cayenne pepper, black pepper, salt and the onion powder. Mix it all up.
  4. Fill the other bowl with six eggs and whisk it till they are al lose.
  5. Take the chicken out of the brine and into the bowl with flour mixture. Make sure the flour sticks to all the sides of the chicken.
  6. Next put it in the eggwash and back in the flour. Then it’s time to put it in the hot oil.
  7. Fry the chicken until the outside is golden brown. Let it drip out on a piece of paper towel or a cooling rack.
  8. When you want your chicken crazy hot, now is the time to sprinkle on some of the crazy hot chicken rub.
  9. Toast a bun, put on some mayonnaise and pickles and the fried chicken. Take a bite and see if you got what it takes to be on Hot Ones.

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BBQ gear used

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