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Nashville Hot Fried Chicken Thighs
Andre Lewis

Nashville Hot Fried Chicken Thighs

The heat belongs in both the marinade and the finishing oil, not in a mountain of dry cayenne dumped on top. Boneless thighs stay juicy under the aggressive crust and cook evenly in a home fryer. Brush the spice oil on while the chicken is hot so it stains every ridge brick red.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 2 cups cultured buttermilk
  • 2 tbsp hot sauce
  • 2 tsp kosher salt divided
  • 2 cups all-purpose flour
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 5 cups canola oil
  • 3 tbsp cayenne pepper
  • 2 tbsp packed dark brown sugar
  • 1 tsp chili powder
  • 1/2 tsp ground black pepper

Method
 

  1. Marinate the thighs with the buttermilk, hot sauce and 1 teaspoon salt in the refrigerator for 4 to 12 hours.
  2. Whisk the flour, paprika, garlic powder and remaining salt in a shallow pan.
  3. Coat each thigh in the flour, dip it back into the marinade and coat it in flour a second time for a rough crust.
  4. Rest the coated thighs on a rack for 15 minutes while heating the oil to 325°F in a Dutch oven.
  5. Fry in two batches for 6 to 8 minutes per side, keeping the oil between 315°F and 330°F, until the chicken reaches 165°F.
  6. Carefully whisk 1/2 cup hot frying oil with the cayenne, brown sugar, chili powder and black pepper in a heatproof bowl.
  7. Brush the hot spice oil over both sides of each drained thigh and rest for 5 minutes before serving.