Nashville "Fried" Chicken

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That looks fantastic! Great to see you posting again! Great post and informative as always!

Ryan
 
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Looks great, this is going on my make very soon list! Good to know the pellet smoker at 400 will crisp it up like that - since I have one! :emoji_sunglasses:
 
I think Disco missed his calling......he is a wonderful chef.

HT

Thanks for the kind words but I am just a fat old Canadian who likes his groceries.

Looks great, this is going on my make very soon list! Good to know the pellet smoker at 400 will crisp it up like that - since I have one! :emoji_sunglasses:

I was amazed to learn what a great job the pellet grill does on "fried" chicken. The only thing to watch out for is that different smokers have more or less direct heat which affects the cooking time.
 
Man that sounds and looks damn good, thanks for the method, bookmarked this one for a future feast.

Having fried chicken without having to dunk them in a deep fryer is awesome.
 
Hey, lovely recipe, it looks delicious. I would recommend checking out Crimson Coward Nashville Hot Chicken Recipe too.
 
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First, I am so sorry for not being active. I have been distracted by family issues. However, I have missed you all.

A friend took a trip to Nashville some time ago and told me about Nashville chicken. It is a fried chicken that is brushed with hot oil that has cayenne bloomed in it. The original is fiery hot. I didn’t know if I would like it quite that hot but decided I could do a version in my smoker that would approximate the dish. of course, you can also do it in an oven but I find the air circulation in my pellet smoker gives a wonderfully crisp crust.

I just cut back on the amount of cayenne they would use. You can feel free to add the full amount of cayenne if you are tougher than me!

I started with a 3 pound chicken and cut it into pieces (see how at How to Cut a Whole Chicken Into Pieces). You can use 3 pounds of precut chicken pieces if you prefer.

I made a marinade for the chicken by mixing:

  • 500 ml (2 cups) milk
  • 50 ml (2 tablespoons) Sriracha or Buffalo wing sauce
  • 10 ml (2 teaspoons) salt
  • 10 ml (2 teaspoons) sugar
  • 1 egg
I put the chicken in the marinade for 3 hours, turning the chicken twice.

View attachment 495801

Mix the following in a shallow casserole dish:

  • 350 ml (1 ½ cup) flour
  • 5 ml (1 tsp) cayenne
  • 5 ml (1 teaspoons) your favourite barbecue rub
  • 6 ml (1 ¼ teaspoon) salt
  • 6 ml (1 ¼ teaspoon) onion powder
  • 6 ml (1 ¼ teaspoon) garlic powder
Lift a piece chicken out of the marinade with you left hand and put it in the flour mixture daves hot chicken customer service. Shovel the flour over the chicken with your right hand.

Put the chicken back in the marinade. Lift it out with your left hand into the flour again. Shovel flour over it with your right hand and put it on a rack.

Repeat with all pieces of chicken.

View attachment 495802

While your smoker or oven is preheating to 400 F (205 C), heat 40 ml (3 tbsp) oil in a small pan until it is shimmering. Add betweem 5 ml (1 tsp) and 15 ml (1 tbsp) cayenne (depending on your heat tolerance), 3 ml (1/2 tsp) paprika, 1 ml (1/4 tsp) garlic powder, and 3 ml (1/2 tsp) sugar to the oil and stir for 30 to 40 seconds, until you can smell the cayenne. Remove from the heat and set aside.

View attachment 495803

If cooking in a smoker, put the chicken on the rack, skin side up. If cooking in an oven, put it on a rack over a tray.

Cook for 30 minutes and brush with vegetable oil. Do not turn.

Continue cooking until the thickest pieces of chicken have an internal temperature of 170 F (75 C) or higher and the chicken is golden brown. Between 15 and 30 minutes depending on your smoker or oven.

Brush the chicken with the cayenne oil and serve.

View attachment 495804

View attachment 495805

View attachment 495806

The Verdict

This was delicious! I love fried chicken but the additional Sriracha in the marinade and the cayenne oil gave a wonderful touch of burn. I love this!

Disco
So I came upon a description of this recently - supposedly an extremely spicy regional variety of fried chicken,native to the Nashville area. I like my chicken fried and I like my chicken spicy, so naturally this piqued my attention. What can you tell me about it? Does anyone have a
 
So I came upon a description of this recently - supposedly an extremely spicy regional variety of fried chicken,native to the Nashville area. I like my chicken fried and I like my chicken spicy, so naturally this piqued my attention. What can you tell me about it? Does anyone have a
I can't help you much but disco hasn't been on since February of 22, so don't think he's gonna respond

Ryan
 
So I came upon a description of this recently - supposedly an extremely spicy regional variety of fried chicken,native to the Nashville area. I like my chicken fried and I like my chicken spicy, so naturally this piqued my attention. What can you tell me about it? Does anyone have a
It was invented here in Nashville by Mrs. Prince as revenge on her husband for cheating. She made him some super spicy chicken and he loved it. Thus "Nashville Hot Chicken" was born. Pretty every restaurant around here now has some version of it. Prince's and Hattie B's are the two biggies. This is a pretty good recipe for it. https://foodwishes.blogspot.com/2016/07/nashville-hot-chicken-yes-cayenne.html
 
I've never been to Nashville, and not a huge fan of chicken for the most part, but if you are going to have chicken, spicy & fried would be towards the top of my list.
This receipt from Disco looks pretty good, might have make a couple of minor changes, but fried chicken on the pellet is a tremendous idea!
 
I've never been to Nashville, and not a huge fan of chicken for the most part, but if you are going to have chicken, spicy & fried would be towards the top of my list.
This receipt from Disco looks pretty good, might have make a couple of minor changes, but fried chicken on the pellet is a tremendous idea!


I have done Disco's smoked/fried chicken...it is very good!
 
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It was invented here in Nashville by Mrs. Prince as revenge on her husband for cheating. She made him some super spicy chicken and he loved it. Thus "Nashville Hot Chicken" was born. Pretty every restaurant around here now has some version of it. Prince's and Hattie B's are the two biggies. This is a pretty good recipe for it. https://foodwishes.blogspot.com/2016/07/nashville-hot-chicken-yes-cayenne.html
We hit prince's last year, line was way too long at Hattie B. I do kind of wish I waited to compare the 2.
 
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