Nashville’s Hottest Hot Chicken at Home

You guessed it, I’m back in the studio to recreate Nashville’s hot chicken. This dish has the kind of spice you can’t stop devouring and now you have the recipe so you can make it whenever you like thanks to our friends in Nashville. I hope you enjoy the last of our Origins series for 2023 ✌️
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Nashville Hot Chicken
Serves: 4-6
Prep time: 20min (plus 24 hours marinade)
Cook time: 40min
Ingredients
- 1 whole chicken, cut into 2 halves (or 1kg tenders, or both)
- around 30g (1.05 oz) salt in total
- ground black pepper, around 12g (0.42 oz) total
- garlic powder, around 6g (0.21 oz) total
- cayenne pepper, around 20g (0.70 oz) total (more if you want it spicier)
- brown sugar, around 12g (0.42 oz) in total
- 600ml (20 fl oz) buttermilk
- 40ml (1.4 fl oz) hot sauce (vinegar-based like Tabasco)
- 2 eggs
- 200g (7 oz) lard (or beef tallow or rendered bacon fat)
- 180g (6.3 oz) flour
- 3L (101 fl oz) peanut oil for frying
- Sliced white bread, pickles, and fries to serve
Spice Lists:
Buttermilk marinade - 2 tsp salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper
Flour - 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper
Spicy oil - 8 tsp cayenne pepper, 3 tsp brown sugar, 3 tsp ground black pepper, 3 tsp smoked paprika
Method
1. Start by marinating the chicken. In a large bowl, mix together the buttermilk, hot sauce, 200ml water, eggs, and the buttermilk marinade spice list. Then add your chicken and refrigerate for 12-24 hours.
2. For the coating, mix together the flour and the flour spice list. Remove the marinated chicken from the buttermilk, coat well in the seasoned flour, and leave for 20 minutes to hydrate and get as much flour stuck to the chicken as possible.
3. To cook the chicken halves, preheat your oil to 140°C (284°F). Cook in small batches to avoid overcrowding. Cook each half for 16 minutes, then remove and place onto a wire rack to cool for 20-30 minutes.
4. For the spicy oil, heat the lard in a small pot to 160°C (320°F). Place the spicy oil spice list in a heatproof bowl. Carefully pour the hot lard over the spices, stir well, and keep nearby for when your chicken comes out of the fryer.
5. Increase the oil temperature to 165°C (329°F) and continue to cook your chicken halves for 6-7 minutes or until golden brown. Remove from the oil, place onto a wire rack, and immediately brush liberally with the spicy oil.
6. If cooking tenders, cook them at 165°C (329°F) for 6-7 minutes, then follow the same procedure as with the chicken halves.
7. Serve the spicy fried chicken on sliced white bread with pickles on top and fries on the side.
8. Enjoy!
#howto #hotchicken #foryou #recipe #youtuber #food

[@aazrs]

Something I really like about Andy is how he always gives alternatives to the ingredients e.g. beef tallow if you don't eat lard/pork. First noticed this on an older video for fish and chips, substituting beer with soda (?), which is great for someone who doesn't consume alcohol. It's not something I really see in other channels. Very considerate, and I'm sure I'm not the only one who appreciates it. Love your videos!

[@maximilianbogner657]

The alcohol evaporates when frying

[@faheemshah505]

​@maximilianbogner657 Yeah but for former alcoholics even having that one beer near them is a big danger

[@KomandantMirko]

@@maximilianbogner657 that's a myth big tv chefs keep perpetuating. the volume of it will be lowered. but you need like hours of cooking to actually remove all alcohol from something. if you cook something for 15 minutes, you've eliminated around half of it. studies have been done on this, but people still parrot what gordon ramsey or whichever other celebrity says it. it's one of those culinary myths that's been around for like a hundred years and nobody really tested it until recently.

[@Sniperboy5551]

@faheemshah505 I don’t think “former” alcoholics are the biggest concern, I think the real concern is Muslims, Mormons or other religions that can’t consume alcohol.

[@buu9174]

​@@Sniperboy5551 the same information would have been conveyed if you stopped your comment 3 words in

[@sirducksworth3345]

Hey man I love ur videos , could u please make a Peruvian ceviche? My grandmother is Peruvian and loves your videos and she would love to see u make Peruvian dishes. ❤🇵🇪

[@adammoore7447]

Agreed. I live in Peru and it would be cool to see him make a "real" ceviche..no fruit, orange juice, tomatoes, etc. Just fish/shellfish(mariscos), lime juice, red onion, cilantro, aji(chili pepper), and a bit of salt. Simple, but the best...

[@phylliswurm9473]

Also Lomo saltado.

[@frankd4984]

There are two Shorts on this channel with Ceviche. Just have a look.

[@adammoore7447]

I just did. What he made was not (traditional) ceviche@@frankd4984

[@harrylloyd6955]

​@@adammoore7447isnt lime juice a fruit?

[@tishw4576]

Thank you for going to the USA and having fun with the food. America is truly a melting pot of tastes and textures. Nashville is so amazing.

[@soulfires17]

I love how humble/normal Andy is. You're an amazing cook and your videos are great. Ty!

[@infinitiENJOYER]

I know it's small but as a Muslim it was nice to hear when you said you cant just opt out of the pork lard for beef tallow. Small gesture but cool to see! You're a great cook Andy so keep it coming.

[@maydayay]

One of the best chefs. Keeps it authentic.

[@spencerharper18]

I can't believe I missed you coming to Nashville! I'm a native born and raised here and absolutely love your content. Your culinary skills level is insane and a joy to witness. Hope you win Creator of the Year 🤘🏻

[@Juggadoosh]

He went to my fav bbq spot in austin with Joshua a few weeks ago and it’s like 10 minutes from my house. I was soooo pissed when I saw the upload lol

[@pattiboychannel311]

Looks amazing, cheers Andy

[@danfred579]

First time I'm watching your videos. I love that you mention the different temperatures in Fahrenheit and Celsius too. Makes it so easier than to convert it

[@TheFridgeRadier]

We were glad to have you in my state Andy!! Love the longer content as well

[@leilaeissa3348]

Andy can do anything!

[@kenardy]

Can't wait to try this! Just watched your Nashville chicken video and went to your main channel page and was hoping this video would be here!!! Loving this series mate.

[@RobertaG556]

This looks so delicious! You can basically finish with any yummy sauce - as hot or as mild --- for kids! Great video!

[@richardmorgan767]

Looks unreal! I’m definitely going to give this a go, and also loved your Nashville video and have saved the places to go to next year when I’m there! Cheers

[@michaelhansard-fu7rw]

Andy, you are the man!!!!!

[@dngr_412]

hey man I used to beg you for slices of cheese at the pass, I'm really glad to see you on youtube you were a gem to work with

[@OMG2SEXY]

Looks so delish!

[@2Wheels_NYC]

Nice, Andy! Great take on a Tennessee classic!

[@padders1068]

Andy, Chef and Legend! I'm sure all those lovely people you met in Nashville would approve of this recipe. Peace and ❤ to you and the team

[@MH-bv3hc]

What a guy! Who can not love Andy! All the best from Oregon

[@WellWisher1234]

Beautiful! I love how you cook and explore dishes from different cultures. you could maybe try making lamb mandi (Arab/yemeni food) in one of the upcoming videos. Look forward to learning how to make that! Had it twice but no idea how to make it

[@andy_cooks]

Noted!

[@CarlosRodriguez-dd4sb]

Spot on! Makes me miss TN and it’s delicious food. You should also do their breakfast biscuits

[@AM-ni3sz]

Great job 😊

[@rorywiley76]

Chef thanks for the valuable info Nashville hot chicken is so good. I appreciate it mate

[@benclayton3762]

Damn that looks good!!!! Top work Andy!!

[@walastikdingruth]

Excellent marinade enhances the flavor and cook to perfection, this is a flavorful hot chicken recipe!

[@benjim_]

This looks fkn mint! Recipe for the weekend for sure!!! Thanks mate :)

[@biancaanabella]

Andyyy!! I mean uncle andy i love thissss ❤❤❤

[@andrewpinheiro7202]

Well done man looks great! Can’t wait to try this one.

[@ZanaRahman]

Just donated! I’d love to have a cookbook from you but even if I don’t just having been here from your early days to now and seeing all your success makes me so so happy and you helping great causes is another reason I admire you so much!

[@kongxiawei]

Last night, Ben said butter on chicken skin can loosen the layer stick to flesh when deep frying

[@usaidikram1]

Love that Chef Andy has Joshua Weissman Books in the background shelf

[@WegottaLovett]

Did a road trip from LA to Notth Carolina during spring break during covid. Ate the hot chicken at Hattie Bs. So good! Thx Andy. From the Kiwi who now lives in LA.

[@adamwarren5654]

YES, the soaked bread is one of my favorite parts of eating Nashville hot chicken.

[@reidquiggins]

That color is 🔥

[@miniaxe4026]

Hey Andy. This looks amazing!!! Is this in your cookbook as well??

[@artustbbq1195]

Nice to see someone who's actually taken the time to visit Nashville then come and do it properly. See so many people making 'Nashville chicken' nowadays that's actually nothing like the real stuff. So bravo dude. Well played.

[@adamwarren5654]

Agreed. Would have been awesome to run into Andy while he was here.

[@Canman99]

Seeing people from Nashville comment like this is a good sign that maybe I should follow this recipe!

[@johnwilliams7236]

Great job Andy. You’re an awesome chef and down to earth person. Keep the content coming please!

[@andy_cooks]

Thank you! Will do!

[@clairewright8153]

Thanks for this video, love that you did this and that chicken looks amazing going to have to make this one.

[@andy_cooks]

You are so welcome!

[@mattymatt67]

Looks yummy.

[@laza1212]

Thank you for using equipment we already have (this is your 1st vid I've seen).

[@Indianvinod]

Nice chef 👌

[@ChaseFreedomMusician]

I love to use clarified butter instead of lard because of the flavor

[@kazwilson425]

Ooh, thanks for that. Might try it.

[@ebonyladyy]

Exactly!

[@joanwalford1959]

Delicious and mouthwatering

[@ToolWrangler]

Love that you called out the oysters! My favorite bite!

[@DavidScheidler-cr4il]

my favorite was Ms. Andre, she was such a great host and restrateur and a national treasure

[@somethingscookingmama]

Love that you mentioned thai birds eye chilli. It would make a super spicy aromatic spicy fried chicken indeed! I love it!

[@jarrusjenkins]

HI Andy, I'm glad you're an advocate of Movember. I did it this year in honour of my best friend who sadly took his own life in July this year. Thanks for raising so much money for a good cause. And lads, don't be afraid of talking to someone about your issues. If my friend had done so we could have saved him from himself :( Take care Brett

[@krispykruzer]

I was really impressed with your rendition of the Nashville chicken, it was clean, well made and looked delicious The amount of oil used in the whole thing is definitely worrying, I definitely don’t need any more fat, will probably keep it as a once in a decade type of dish 😊

[@sandrablackburn4583]

Beautiful food

[@shannarattan8963]

Yummy 😋

[@jzzanetis]

Born and raised Nashvillian here. Well done sir. You make us proud. 🎉

[@equilibria74]

Lovin' all the "foods of the world's" and how you show, how each culture injects their flavour into their foods.

[@122222770]

Nashville is a great place. The south has a lot to offer. Hope you make it to the Georgia. Take care!

[@jarvis72]

Hey @andy_cooks. Love your work! When are your dough cutters going to be available for purchase?

[@ray7419]

Great job Chef Andy!! I live in Nashville, and yes, Hattie B’s and Prince’s are the original and best places to go for Hot Chicken. Mo’ hotta, Mo’ betta. 🌶️👍

[@Liquidmetal181]

I use a mixture of buttermilk and pickle juice for my marinade, works wonders!

[@joshmoore1470]

Andy is literally the goat!!!!!

[@tqesylverne9757]

try adding pickly juice to the marinade. Hatty B's does it that way in Nashvillle, i tried it and it was earth shattering.

[@jarvis72]

Hey @andy_cooks. Love your work! When are your dough cutters going to be available for purchase? Also do you have a recommendation for a temp gauge? Thanks mate.

[@byorce]

I grew up down the street from prince's. This is one of my favorite meals. delicious!

[@Streetfoodaround.]

Andy Cook my favourite ❤

[@wilb6657]

Nashville Hot chicken is super special, and Andy;s version looks really good! I personally just had some for dinner tonight....

[@Farhaan_Enigmatic]

Yum 😋

[@chrisalbritton5026]

Hey Andy. You’re videos are great. Could you make loin of venison?

[@scottle6]

Whenever we make wings or Nashville hot chicken, make sure you have some mozzarella sticks to bread and fry as well and then give them a dip in the sauce too….game changing and works amazingly with any wing sauce

[@kmskmwsmfd]

That was brilliant

[@andy_cooks]

Thanks

[@fatihsengul1980]

I just made and ate it. Frikkin awesome, man was it tasty. 🤜🤛👍

[@xzseng4524]

Hi Andy, just out of curiosity do you have your cooker hood switched on while frying or cooking? Because that's one heck of a silent hood for the amount of frying involved. Unless it is on but your mic is doing the job 😅

[@david8264]

Here I am, from Nashville, watching someone from NZ make hot chicken. Haha, i’m glad you enjoyed it!! Love your content

[@andy_cooks]

Awesome! Thank you!

[@wiandivreeswijk5497]

Hey Andy, when does your cookbook become available in Europe? I live in the Netherlands and would love to buy your book!

[@fatality153]

This maybe, is the best food video on the internet, ever.

[@hiroyopoetker]

awesome

[@skull7878]

Dude, that looks so good! When will you take a crack at cepelinai?

[@davidstreich2330]

Hi Andy, could you make a video about chicken korma? I love your recipes!

[@larendyer]

Awesome! What chopping board is that?

[@maxcase2171]

Hey Andy, what's the reason for the difference in temp between this and your korean fried chicken recipe (think you do 175 and 190 in that)? Just interested! Just ordered your cookbook too, stoked!

[@hotvillechicken2355]

Interesting recipe.

[@arg8763]

I'm a Hattie B guy, but Prince's is good too. It is such a simple dish that there is no reason to think that anyone anywhere can't make a good one. As blasphemous as it it, I honestly think KFC did a really good job with their Nashville Hot sauce, and on the extra crispy it actually was pretty good. Most Nashville people will lose their shit if you even mention KFC in the same sentence as Nashville Hot Chicken, but getting folks like that riled up is part of the fun.

[@erikamanguda2501]

I been watching your short videos and just now i realised i did not subscribe yet like omg i even watch your vlog when you went to my home country Philippines❤godbless you keep going i love watching your videos hihihi next time can i request for Arabic food it's one of my favorite it's called maqluba

[@paulmason6860]

I love spicy heat but not a huge fan of cayenne pepper. I used kashmiri chilli powder instead and It came out delicious, thanks Andy!

[@Kaijiro____93]

Next thing I want Andy to try and make Portuguese or Hong Kong Egg Tarts with Pastry from scratch!!!

[@jakubkoodziejczyk8442]

Looking really nice! Can you make some polish cuisine? Maybe polish dumplings called "pierogi" 😀

[@spliffin5300]

Any reason you don’t separate the thigh and leg from one another? Just curious. Looks amazing!

[@NashvilleSenorita]

We love our hot chicken!

[@vr6152]

love Nashville chicken!!!

[@fatality153]

Best chef on the internet too

[@UTube-gs1yf]

FM that looks good. I wanna go to Nashville just to eat their chicken after watching you do it in the last outing

[@jamesajohnson82]

I donated!... hum, i think i made it in time. love you all.

[@edstringer1138]

Florida here , not all are hot but they do add good Flavor .. Alot of people lightly baste and pan fry fish in puree Dry areas grow hotter peppers ,,, North Florida they get sweet because it is so wet ,,, Try smoking them with a smoker into salt Also Datil also a good pepper to puree when doing fried chicken

[@paulychannel7914]

Thanks Andy..... If I ever get time to do it..... LOL !

[@andy_cooks]

Please do!

[@joshuanorrish3354]

Yuuuuuuuummmmmmm!!!!!!!

[@thorstendombrowski4018]

I made some Nashville hot chickensandwiches and they were really hot great recipe greetings from northwest germany 😀😀😀

[@conorlydon6531]

Okay, I'm in.... defo making this.

[@tildessmoo]

"Right level of spice" *cough cough*😂 Yep, that's the right level of spice, all right! Given the time of year, I'm pondering for my next Thanksgiving making Nashville hot turkey. Granted, only two of us would eat it, but I still think it'd be amazing.

[@HunterVlog350cc]

❤❤❤

[@dgrblue4162]

As Thanksgiving in the US as just passed, leftovers are aplenty, it is time for the Hot Brown.

[@Sifaka1104]

Can't go wrong with fried chicken! Please make avgolemono or kourabiedes 😊

[@rodrigoleal5713]

Oh, I *can* eat this stuff every day. I probably shouldn’t, but I most surely can.

[@ProfessorFito]

🔥