Introduction: How to Cook Nashville Fired Chicken

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There’s nothing quite like beautifully cook fried chicken, Nashville style fried chicken adds a whole lot of heat. This is not for the faint hearted.

I’m cooking this recipe on the BBQ because it looks cool for this, so this can be cooked in the kitchen on the stove top.

Step 1: Start Thing We Need to Make the Spice Mix.

In a bowl add:

  • ½ cup of cayenne pepper.
  • 6 Table spoons of garlic powder
  • 2 table spoons of black pepper.
  • 2 table spoons of salt
  • 6 table spoons of sweet paprika
  • 6 table spoons of onion powder
  • 2 table spoons of brown sugar.

Mix together.

This spice mix will be split into thirds.

Step 2: Next You’ll Need a Whole Chicken That Has Been Cut Into 8 Pieces.

Then pour in enough buttermilk to cover the chicken.

Add one-third of the spice mix.

Thoroughly mix the chicken with the butter milk, we want the chicken to be fully coated in the spices.

Step 3: Cover With Cling Wrap.

Let the chicken marinade in the fridge for 2 to 4 hours or even overnight.

This will give the chicken time to infuse with the spices and buttermilk.

Step 4: About 20 Minutes Before You Want to Cook the Chicken, Light a Chimney of Charcoal.

Like I said earlier, you can cook this on the stove top instead.

Take a pot or a deep sided pan and fill it up half way with oil, I’m using canola oil.

Heat the oil to about 350f or 175c.

Removed the chicken from the buttermilk.

Step 5: Next We Need to Make the Breading.

I’m using all purpose gluten free flour but any all purpose flour will do.

Season the flour with one-third of the spice mix.

Mix the seasoning through the flour.

Step 6: Now That the Chicken Has Had Time to Marinade, It’s Time to Coat It With Flour.

A good trick is to use one hand for the wet chicken and the other hand for the flour.

This will help reduce how sticky the process will be.

Dip the chicken into the buttermilk before Fully coating the chicken with the seasoned flour.

Repeat and Place the chicken a cooling rack.

Repeat until all of the chicken is coated.

A great tip is to let the chicken sit for 5 to 10 after it’s been breaded before frying.

This will help the breading to stick to the chicken.

Step 7: Next We Need to Make the Paste That We Will Cover the Chicken With at the End.

Place a small pot over medium heat.

Add 2 table spoons of lard, for some reason I did add it all at once.

Add the last third of the spice mix.

To add a little extra flavor add a few table spoons of pickle juice.

Mix together

Add a small water if need be.

Bring it to the edge of boiling before taking off the heat and setting to one side.

Step 8: Now It’s Time to Fry the Chicken.

Carefully lower the chicken into the oil.

It’s important to cook the chicken in batches, otherwise, the oil will reduce in temp and leave you with soggy chicken.

Fry the chicken for 15 to 20 minutes or until fully cooked through.

Turn the chicken every 5 to 10, this will help the chicken to evenly cook on both sides.

When cooking with oil over charcoal or a camp fire it can be a risk, so it’s important to have some safety measures in place.

This fried chicken is looks amazing, beautifully golden brown.

Step 9: Once the Chicken Is Cooked Through, Remove It From the Oil and Let It Drain on a Cooling Rack Line With Paper Towel.

Brush the chicken with the paste.

Make sure to rest the chicken for 5 to 10 after its finished cooking, otherwise, you’ll end up burning your mouth. Which means you won’t be able to enjoy all your hard work.

There you have it! Nashville Fried Chicken!