Nashville Hot Chicken Plate
Crispy fried chicken coated in a fiery spiced oil, served on bread with pickled vegetables. Hot oil basting creates a crunchy, peppery crust; chicken stays juicy inside.
Ingredients
Method
Pat chicken dry and place in a large shallow dish or resealable container.
Pour buttermilk over chicken, cover, and refrigerate for at least 2 hours or up to 24 hours.
Mix all-purpose flour, cayenne, paprika, garlic powder, onion powder, salt, and black pepper in a large shallow bowl.
Remove chicken from buttermilk, allow excess to drip off, and dredge each piece thoroughly in the seasoned flour. Place on a clean plate.
Heat 4 cups vegetable oil in a heavy-bottomed skillet or Dutch oven to 325°F.
Carefully place chicken pieces in hot oil, skin side down. Do not crowd the pan; fry in batches if needed.
Fry for 12–15 minutes until golden and crispy, turning halfway through. Internal temperature should reach 165°F. Transfer to paper towels to drain.
In a small saucepan, melt butter over medium-low heat. Stir in hot sauce until combined (do not boil).
Brush or lightly coat the hot oil mixture over the warm fried chicken, ensuring even coverage on all sides.
Place one slice of white bread on each plate. Top with fried chicken, dill pickle slices, and a handful of shredded lettuce if using.
Serve immediately while chicken is warm and crispy.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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