About this Dish
Nashville's incendiary fried chicken — coated in a paste of cayenne, brown sugar and spices after frying, served on white bread with pickles. The heat level ranges from mild to extra hot (reaper) — the latter causing genuine physiological distress. Created at Prince's Hot Chicken Shack in the 1930s as an act of revenge by a jilted lover. Now a global phenomenon.
IngredientsServes 2
🍗Bone-in, skin-on chicken thighs and drumsticks, 1.5kg
🥛Buttermilk, 480ml
🌶️Cayenne pepper, 4 tablespoons (adjust down to 1 tbsp for mild)
🍚All-purpose flour, 300g
🟫Dark brown sugar, 2 tablespoons
🧄Garlic powder, 1 tablespoon
🫙Smoked paprika, 2 teaspoons
🧂Salt and black pepper, 2 teaspoons each
🛢️Lard or neutral frying oil, enough to fill pan 3 inches deep
🥒Dill pickle slices and white sandwich bread, to serve
Method
1
Submerge the chicken pieces in buttermilk seasoned with 1 teaspoon of salt, cover, and refrigerate for at least 4 hours or overnight — this tenderises the meat and helps the coating stick.2
Mix the flour with garlic powder, paprika, remaining salt, and black pepper in a wide shallow bowl. Lift each piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing firmly so it clings all over.3
Heat your lard or oil in a large cast-iron skillet or heavy pot to 175°C (350°F) — use a thermometer if you have one. Fry the chicken in batches without crowding, turning once, for about 15–18 minutes total until deep golden brown and cooked through (internal temp 75°C/165°F). Drain on a wire rack over a baking sheet.4
While the last batch fries, carefully ladle about 4 tablespoons of the hot frying oil into a heatproof bowl — this is the secret to the authentic paste. Whisk in the cayenne, brown sugar, a pinch of salt, and a pinch of garlic powder until it forms a glossy, rust-coloured slick.5
Using a pastry brush, paint the hot cayenne paste generously all over each piece of freshly fried chicken — do this immediately while the chicken is still piping hot so the paste soaks into the crust. The more coats, the hotter it gets, so taste and judge your bravery accordingly.6
Lay a couple of slices of plain white bread on a plate (they act as a sponge for the dripping oil — this is non-negotiable tradition), place the hot chicken on top, and pile on plenty of dill pickle slices. Serve immediately and have cold drinks standing by.User Reviews
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