Sizzling Southern Flavors: A Twist on Classic Nashville Hot Chicken
Get ready to ignite your taste buds with this mouth-numbing, finger-licking take on traditional Nashville hot chicken. By incorporating a few clever tweaks, we’ve retained the signature spice while ensuring juicy, fall-off-the-bone meat.
The Secret to Crispy Skin and Tender Meat
To achieve that perfect balance, start by blotting the chicken thighs with paper towels to remove excess moisture. A light seasoning of kosher salt on both sides sets the stage for a flavorful experience. Next, heat sunflower oil in a large cast-iron or ovenproof skillet over medium heat. Once hot, add the chicken thighs skin-side down and pan-fry until golden and crispy, about 8-10 minutes. You’ll know it’s time to flip when the skin releases easily from the skillet.
Oven-Roasted Perfection
Flip the thighs and transfer the skillet to a preheated oven at 425°F (220°C). Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). This step ensures the meat stays juicy while the skin crisps up further.
Spicy Paste Adds the Magic
In a small bowl, whisk together olive oil, cayenne pepper, dark brown sugar, smoked sweet paprika, chili powder, and a pinch of salt. While the chicken is still piping hot, brush the spicy paste all over, making sure to coat every inch.
Serve and Savor
Serve your Nashville hot chicken straight from the skillet, accompanied by crusty white bread and sweet bread-and-butter pickles to help cool down the heat. For a sweet finish, try pairing it with a refreshing Buttermilk-Lemon Chess Pie.
Recipe Details
Yield: 4 servings
Difficulty: Easy
Total Time: 50 minutes
Active Time: 20 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt
- 2 tablespoons sunflower oil
- 1/2 cup olive oil
- 2 tablespoons cayenne pepper
- 1 tablespoon dark brown sugar
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon chili powder
Leave a Reply