Nashville’s Hottest Hot Chicken at Home

You guessed it, I’m back in the studio to recreate Nashville’s hot chicken. This dish has the kind of spice you can’t stop devouring and now you have the recipe so you can make it whenever you like thanks to our friends in Nashville. I hope you enjoy the last of our Origins series for 2023 ✌️

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

Nashville Hot Chicken
Serves: 4-6
Prep time: 20min (plus 24 hours marinade)
Cook time: 40min

Ingredients
- 1 whole chicken, cut into 2 halves (or 1kg tenders, or both)
- around 30g (1.05 oz) salt in total
- ground black pepper, around 12g (0.42 oz) total
- garlic powder, around 6g (0.21 oz) total
- cayenne pepper, around 20g (0.70 oz) total (more if you want it spicier)
- brown sugar, around 12g (0.42 oz) in total
- 600ml (20 fl oz) buttermilk
- 40ml (1.4 fl oz) hot sauce (vinegar-based like Tabasco)
- 2 eggs
- 200g (7 oz) lard (or beef tallow or rendered bacon fat)
- 180g (6.3 oz) flour
- 3L (101 fl oz) peanut oil for frying
- Sliced white bread, pickles, and fries to serve

Spice Lists:
Buttermilk marinade - 2 tsp salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper
Flour - 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper
Spicy oil - 8 tsp cayenne pepper, 3 tsp brown sugar, 3 tsp ground black pepper, 3 tsp smoked paprika

Method
1. Start by marinating the chicken. In a large bowl, mix together the buttermilk, hot sauce, 200ml water, eggs, and the buttermilk marinade spice list. Then add your chicken and refrigerate for 12-24 hours.
2. For the coating, mix together the flour and the flour spice list. Remove the marinated chicken from the buttermilk, coat well in the seasoned flour, and leave for 20 minutes to hydrate and get as much flour stuck to the chicken as possible.
3. To cook the chicken halves, preheat your oil to 140°C (284°F). Cook in small batches to avoid overcrowding. Cook each half for 16 minutes, then remove and place onto a wire rack to cool for 20-30 minutes.
4. For the spicy oil, heat the lard in a small pot to 160°C (320°F). Place the spicy oil spice list in a heatproof bowl. Carefully pour the hot lard over the spices, stir well, and keep nearby for when your chicken comes out of the fryer.
5. Increase the oil temperature to 165°C (329°F) and continue to cook your chicken halves for 6-7 minutes or until golden brown. Remove from the oil, place onto a wire rack, and immediately brush liberally with the spicy oil.
6. If cooking tenders, cook them at 165°C (329°F) for 6-7 minutes, then follow the same procedure as with the chicken halves.
7. Serve the spicy fried chicken on sliced white bread with pickles on top and fries on the side.
8. Enjoy!

#howto #hotchicken #foryou #recipe #youtuber #food

[aazrs]

Something I really like about Andy is how he always gives alternatives to the ingredients e.g. beef tallow if you don't eat lard/pork. First noticed this on an older video for fish and chips, substituting beer with soda (?), which is great for someone who doesn't consume alcohol. It's not something I really see in other channels. Very considerate, and I'm sure I'm not the only one who appreciates it. Love your videos!

[sirducksworth]

Hey man I love ur videos, could u please make a Peruvian ceviche? My grandmother is Peruvian and loves your videos and she would love to see u make Peruvian dishes. ❤🇵🇪

[tishw]

Thank you for going to the USA and having fun with the food. America is truly a melting pot of tastes and textures. Nashville is so amazing.

[infinitiENJOYER]

I know it's small but as a Muslim it was nice to hear when you said you cant just opt out of the pork lard for beef tallow. Small gesture but cool to see! You're a great cook Andy so keep it coming.

[spencerharper]

I can't believe I missed you coming to Nashville! I'm a native born and raised here and absolutely love your content. Your culinary skills level is insane and a joy to witness. Hope you win Creator of the Year 🤘🏻

[soulfires]

I love how humble/normal Andy is. You're an amazing cook and your videos are great. Ty!

[dngr_]

hey man I used to beg you for slices of cheese at the pass, I'm really glad to see you on youtube you were a gem to work with

[jarrusjenkins]

HI Andy, I'm glad you're an advocate of Movember. I did it this year in honour of my best friend who sadly took his own life in July this year. Thanks for raising so much money for a good cause.
And lads, don't be afraid of talking to someone about your issues. If my friend had done so we could have saved him from himself :( Take care Brett

[artustbbq]

Nice to see someone who's actually taken the time to visit Nashville then come and do it properly. See so many people making 'Nashville chicken' nowadays that's actually nothing like the real stuff. So bravo dude. Well played.

[GatsbyDen]

First time I'm watching your videos. I love that you mention the different temperatures in Fahrenheit and Celsius too. Makes it so easier than to convert it

[maydayay]

One of the best chefs. Keeps it authentic.

[RobertaG]

This looks so delicious! You can basically finish with any yummy sauce - as hot or as mild --- for kids! Great video!

[Umy.]

Beautiful! I love how you cook and explore dishes from different cultures. you could maybe try making lamb mandi (Arab/yemeni food) in one of the upcoming videos. Look forward to learning how to make that! Had it twice but no idea how to make it

[DavidScheidler-cril]

my favorite was Ms. Andre, she was such a great host and restrateur and a national treasure

[ChaseFreedomMusician]

I love to use clarified butter instead of lard because of the flavor

[padders]

Andy, Chef and Legend! I'm sure all those lovely people you met in Nashville would approve of this recipe. Peace and ❤ to you and the team

[Micko]

9:08 "Give 'em anover dusting in that Fresh Oil!" ok... 👌

[CarlosRodriguez-ddsb]

Spot on! Makes me miss TN and it’s delicious food. You should also do their breakfast biscuits

[juffurey]

Hey please keep this series going, it's great! There's another Chinese chicken dish you would love, it's called mouth-watering chicken! (koushuiji)

[adamwarren]

YES, the soaked bread is one of my favorite parts of eating Nashville hot chicken.