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Nashville Hot Chicken

Recipe Source by the Perdue Farms Culinary Team

Nashville Hot Chicken

Recipe Source by the Perdue Farms Culinary Team
A recipe that dates back generations, hot chicken is a Tennessee classic! Most often served as a sandwich with a pickle topping, this dish is not for the faint of heart!

Recipe Quick Facts

Prep
30
Minutes .
Marinate
2
Hours .
Cook
30
Minutes .
Makes
6
Servings .
The link to Nashville Hot Chicken has been copied

Ingredients

Ingredients

  • 1 Perdue Harvestland Organic Whole Chicken, cut into 10 pieces (2 wings, 2 drums, 2 thighs and 2 breasts cut in half)
  • 1 cup hot sauce (Franks or other)
  • 4 cloves of garlic, minced
  • 2 teaspoons onion powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 2 teaspoons fine ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon cayenne pepper
  • 3 whole eggs
  • 1/2 cup water
  • Oil for frying
  • 1/2 cup cayenne pepper
  • 2 tablespoons light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fine ground black pepper

Made with Our

Approx. 4-lb. plump, tender and juicy organic whole chicken

Your Price

Limited Time Only Save 62%
Regular Price $34.99 Sale Price $12.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Make marinade by combining hot sauce, minced garlic and onion powder. Place chicken in a bowl and cover with marinade. Refrigerate for 2 to 4 hours.

Step 2

Recipe step image

Step 2

In a bowl, mix flour, baking powder and seasonings. In a separate bowl, whip eggs and water together until well mixed. Remove chicken from the marinade and pat dry. Dredge chicken pieces in flour mixture, shaking off the excess. Submerge chicken into egg mixture, allowing excess to drain off. Dredge chicken back into seasoned flour, making sure all sides are covered. Rest for 5 to 10 minutes.

Step 3

Step 3

Pour enough oil in a medium to large pot to fill it halfway. Using a digital thermometer to check temperature, heat oil over medium heat to 350 F. Reduce heat to low when oil reaches appropriate temperature.

Step 4

Step 4

Place chicken in pot, starting with drums and thighs, following with breasts and finally wings. Cook until the internal temperature, when measured with a digital meat thermometer, reaches 185 F. Remove chicken from pot and place on a paper towel-lined plate or platter to drain.

Step 5

Step 5

Allow oil in pot to cool slightly. Remove all but 1 cup oil from pot. Add last seven ingredients to pot and mix well. Brush mixture liberally on fried chicken pieces. Sandwich chicken between slices of white bread, top chicken with pickles and serve.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS