To make the best Nashville-style fried chicken at home, follow these steps:
Ingredients:
1 whole chicken, cut into 8 pieces
1 quart buttermilk
2 cups all-purpose flour
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon black pepper
Vegetable oil, for frying
Instructions:
Soak the chicken in buttermilk: Place the chicken pieces in a large bowl and cover them with buttermilk. Cover the bowl and refrigerate it for at least 2 hours, or overnight.
Mix the dry ingredients: In a large bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat the oil: In a large cast iron skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
Dredge the chicken: Remove the chicken from the buttermilk and let any excess buttermilk drip off. Dredge the chicken in the flour mixture, making sure it is fully coated.
Fry the chicken: Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the skillet. Fry the chicken for about 10-12 minutes per side, or until it is golden brown and crispy.
Drain the chicken: Use tongs to remove the fried chicken from the skillet and place it on a wire rack set over a baking sheet. This will allow any excess oil to drain off.
Serve hot: Serve the Nashville-style fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Notes:
Nashville-style fried chicken is known for its heat, so feel free to adjust the amount of cayenne pepper based on your personal preference.
If you don't have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for a few minutes until it curdles, then use it as a substitute for buttermilk.
Leftover fried chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain its crispy texture.
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