Nashville Hot Chicken - How to Make Crispy Nashville-Style Fried Chicken

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Food Wishes : To the people asking... there is no possible way to make this by baking it. Don't even attempt.

10,000 Rambos : One of these days, I'll make one of your recipes, instead of eating Wendy's while watching you cook.

Adrian A : Every sentence starts off at a high pitch and ends at a low pitch. Interesting verbal technique.

will i am oh yah : What is with the unnatural inflection in your voice?

Bronson Taala : Do you speak like that on purpose?

gildrop : i would so use waffles instead of bread

OldManCooking : Chef John... Your Nashville Hot Chicken looks Out of this world... Yum Thanks :)

Brutally Honest Bear : Dammit.... Midnight again when he posts these. Another night of going to bed drooling.

MetaGrave : "The food gods hate a coward." ...My cooking failures have all been explained... >.<;;

SpaghettiVEVO : Is a food boner a thing because i just popped one watching this.

whh2000 : Two best things in cooking, fats and spices

Robert's Art Studio : Replace that white bread with a hunk of corn bread and it is on.

Jeff Ward : gonna dream of red crispy chicken now, g'night

OuterStratus : I've got the chicken marinating right now, and this WILL be on my plate for dinner. Edit: So I made this for dinner using chicken tenders, and I did have to change a few things. Since my tenders were cut thin, I had to crank the heat to high so the coating browned properly. I also doubled, maybe tripled, the spice mix so the oil would be more flavorful rather than just hot and red. And by the end of the third batch I was tired of the Flour-Dip-Flour process, so I mixed the marinade into the flour and made a batter. The battered chicken was even better than the Flour-Dip-Flour chicken.

Meredith Whitfield : Couple of Tennesseans here! Not a bad job, Chef, though the brush IS kinda hilarious.

frosted1030 : Notes: 1. The marinade needs no egg at all. Add 2 eggs and whisk well after removing the chicken from the marinade, for a binder. 2. The flour/salt mixture makes a very firm breading. For a more craggy more delicate crust (the crags hold sauce better) use cornstarch instead of four and add 2 Tablespoons of white sugar to the mixture (trust me, the sugar crisps up the flour and makes it more savory). 3. Don't pan fry, if you can help it. A deep fryer is an inexpensive investment and well worth it. 4. Double fry. Heat your oil to 300 degrees, and deep fry for 3 minutes, remove the basket and heat the oil to 350, then add the chicken back for another 5 minutes. This will make the crust lighter and crisper.

ravager48 : 7:19 Once chicken, twice fried.

Past Life Pro : Teh food gods hate a coward. hahahhaa

n cnsnnts : Sweet pickles are blasphemy

Angelina Matthews : Am I the only one who swears by Texas Pete? Not really a fan of Louisianna hot sauce. 🙊

MsMonaGee : some things are just meant to be fried and covered in fat .. this is one of them... I am pregnant and drooling lmao

Keith Howell : I want this chicken in the coffin with me when I die.

KMONEY8989 : Chef John please notice me

PockASqueeno : I've lived in Nashville for 25 years, and this ain't hot chicken. This is mild chicken. Still looks good, just nowhere near hot enough. Real Nashville hot chicken burns your brains so hard that you have to eat the entire bread slice after your first bite, then resort to milk for the rest of the experience.

Michelle Denise : U make everything so perfect, a true chef with skill. I feel honored to learn ur techniques and browse recipes when I have ppl over for dinner. Ur my go-to

circuscase : Is this dish heart healthy?

jiniya azad : "first we make it wet, then we make it dry..." LOLLLL

asdfrozen : To anyone who has an issue with lard: Hot wings are dunked in a sauce made from hot sauce and butter, and butter has more saturated fat per gram than lard. So think of this as a different type of hot wing sauce.

YuutoHiroshige : My 400th time i cooked from learning your recipes, omg time sure does fly. Delicious as always ^_^

AnagramForCraig : I'm not Crystal clear on which hot sauce you used...

Kimberly R : Now my stomach is making the same sound as the fork scraping the chicken 😔 must wait till tomorrow!

meadslosh : LET'S GET RELARDED IN HERE, LET'S GET RELARDED IN HERE

Zengarang Piano : mmmm so much cayenne goodness 🌶🌶🌶🍗🍗🍗🍞

Mia : How do I get over my phobia of handling raw chicken?

BigMeat Sunday : Looks Great ! ! ! I just shot a video on this very same thing as well, but my recipe is a bit more geared for the BBQ guy/gal... should be up tomorrow...Great minds think alike, right. Cheers Chef John !

KiesKo Enterprises : John, I hope you know that it's midnight, and I'm here dreaming about homemade spicy chicken while eating white bread dipped in pizza sauce.

Anjelica Parana : But you still touched the flour with your left hand before putting it in the marinade for the first leg. Lol

Vt3c1 : Chef John: please do a chicken fried steak video!

karen henry : I know that's Crystal hot sauce and you're right, it's the best!

Scott Worthington : That will make your tongue so happy it will beat your brains out. Looks incredible, Chef.

Lee Bennett : That has got to be the tastiest Fried Chicken that i will never eat.

Nabiel Hussain : instead of lard can I use more butter?

catherine zadecka : people asking why the white bread must have been deprived of the sweetest sensation that is eating highly flavourful food with a soft pillowy almost flavorless cloud of bread... I rarely even eat bread anymore and if I do it's definitely some whole grain hippie stuff that takes a strong jaw to chew and even I know the pleasure of the wonder bread.

Daniel Meng : Did anyone else watch this earlier on ZAGAT :P

Midnights & Mornings : Chef John for president 2016

bigdaddybry : Crystal hot sauce?

Rinaldi Suhardiono : why the bread? I can eat a the chicken by it self alone.

Maite Echevarria : I wish I could meet you ☺ I love your videos and your jokes😁😁😁

Syed Husseyn Jhon : The ooooooooold

DDT701 : Chef, blink twice if the alternative Louisiana hot sauce is Crystal.