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Extreme Nashville Hot Chicken

Two recipes today! Continuing the spicy af trend, we have Extreme Nashville Hot Chicken. If you’ve been to a place that sells Nashville Hot Chicken like the originator Prince’s Hot Chicken Shack, you know that there are always varying degrees of heat to choose from.

I would put this recipe, made as is, at the top. Maybe second place if the place truly pushes the limits of Scoville units.

If you don’t think you can handle it, omit the Carolina Reaper powder. If your tolerance is only moderate you might want to reduce the amount of cayenne pepper and/or increase the sugar called for as well.

I specify cutting boneless skinless chicken breasts into tenders for this Extreme Nashville Hot Chicken recipe, but you can use whatever type of chicken you want, just adjust the cooking time as needed.

If you decide to use actual chicken tenderloins I recommend removing the tendons (here’s a video of me doing it). No one likes chewing on the rubber band it becomes after frying. I’m talking to you, Bojangles’.

Interested in spicy fried chicken without the signature Nashville hot chicken sauce? Check out my Spicy Buttermilk Fried Chicken recipe. It’s kind of involved, but I promise it’s worth it.

You can find a video of me preparing this on Instagram, as well as more photos.

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Extreme Nashville Hot Chicken Tenders


  • Prep Time: 150 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes

Description

sweet and spicy af chicken.


Scale

Ingredients

  • 1 pound boneless chicken breasts (sliced into tenders)
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon seasoned salt
  • 3 tablespoons unsalted butter
  • 2 cups buttermilk
  • 1/4 cup bread ‘n butter pickle juice
  • 1 1/2 tablesppons light brown sugar (packed)

Spice Mix

  • 1 tablespoon seasoned salt
  • 2 tablespoons cayenne pepper
  • 1/2 teaspoon Carolina Reaper powder
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper

Instructions

  1. Begin by making your spice mixture.
  2. Coat chicken evenly with one tablespoon of the spice mixture. Add more if you need it. Whisk buttermilk and pickle juice together and pour over the chicken. Toss to make sure it’s all coated evenly. Place in the fridge for about 2 hours.
  3. Combine flour, cornstarch, seasoned salt, and 2 tablespoons of the spice mix, in whatever container you’d like, as long as it’s roomy.
  4. Remove chicken from the fridge about 30 minutes before you’re ready to cook it. Toss the chicken in flour until thoroughly coated. For a thicker, crunchier coating you can double dredge it – just dip it back in the marinade, then the flour again.
  5. Heat your oil in a cast-iron skillet over medium-high heat until it’s about 350ºF. Fry chicken on both sides until golden brown, about 4 minutes per side. It depends on the size of the pieces tho, so use a meat thermometer if you’re not sure.
  6. Scoop out the recommended amount of frying oil and add to a heat-safe dish. Add the remaining spice mixture, the brown sugar, and the butter. Stir until melted and combined.
  7. Drain your chicken on a wire rack above a baking sheet. Brush with the sauce on both sides, or dip it into it.
  8. Dassit. It’s traditionally served on white bread with bread and butter pickles.

  • Category: Main Course
  • Cuisine: American
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