Nashville Hot Chicken

If you’re a fan of fried and spicy foods, then this Nashville Hot Chicken is a must try recipe! Crispy fried chicken cooked right on the side burner of your gas grill, smothered in a FIERY cayenne paste! Don’t worry, you can adjust the heat to just how crazy or tame your taste-buds may be. Either way, the flavor is fantastic!

Nashville Hot Chicken Recipe


Ingredients

Instructions

Combine the buttermilk, Killer Hogs Hot Sauce and Killer Hogs The AP Rub in an 8 quart Briner Bucket. Place the chicken in the buttermilk, transfer to the refrigerator and let sit 12-24 hours.

Fill a Lodge 12″ Cast Iron Skillet about 1/3 full with vegetable oil. Place on the infrared side burner of your Napoleon Prestige grill, and begin to preheat the oil. You’ll want the oil around 350ºF. You can check the temperature with an instant read thermometer. Also, prepare the main cooking chamber for indirect grilling (only use half of the burners) medium heat.

Combine the flour, 2 tbsp salt and Oakridge BBQ Habanero Death Dust in a half sized foil pan, or other vessel properly sized for breading. Remove the chicken from the buttermilk and dredge in the flour mixture.

You might also enjoy: Smoke Fried Buffalo Wings

Fry the chicken until golden brown, or the internal temperature reaches 160ºF. You will likely need to transfer the chicken from the oil to the main cooking chamber of the grill and finish the cooking process with indirect grilling.

While the chicken cooks, melt the lard and add to it the cayenne powder, brown sugar, garlic powder and Grinders Death Nectar. Immediately after removing the chicken from the cooker, brush the cayenne paste on all surfaces of the chicken. Serve on white bread with pickles.

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8 Comments

  1. Tony Petiprin
    October 2, 2018

    One of the best videos ever Chef Tom! Hope your not still in pain!

    Reply
  2. Greasy Steve
    October 3, 2018

    How the heck did you not ask me to come down and taste test this? Where BBQ legends get lit up! LMAO

    Reply
  3. Sean
    October 5, 2018

    nice man. tearing it up.

    Reply
  4. mojo
    October 7, 2018

    This was terrific — thank you.

    Reply
  5. Chad
    October 7, 2018

    Too funny, Chef Tom! Have an idea for a recipe – would like to see you do a smoked paella.

    Reply
    1. Frank Demske
      October 9, 2018

      “LOVED IT” That was great, one of my favorites

      Reply
  6. Scott Wilson
    December 9, 2018

    Got around to making this tonight. Really liked it a lot. The heat is definitely no joke, and we didn’t even have the Death Nectar to go in the glaze! The heat doesn’t overpower the flavor, though. Really great recipe that we will definitely be making again. Thanks for sharing!

    Reply
    1. Scott Wilson
      December 9, 2018

      P.S. would like to see a good chicken fried steak recipe sometime :).

      Reply

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