ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nashville-Style Hot Chicken

Chill time 24 hrs
Other time 55 mins
Yield Makes 6 to 8 servings

Ingredients

  • 1/2 cup buttermilk
  • 1 (5-oz.) bottle habanero hot sauce
  • 3 pounds chicken drumsticks
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon onion powder
  • Vegetable oil

How to Make It

  1. Whisk together buttermilk and hot sauce in a large bowl. Add chicken. Cover and chill 24 hours.

  2. Combine flour and next 3 ingredients. Remove chicken from buttermilk mixture, discarding mixture. Dredge chicken in flour mixture, shaking off excess.

  3. Preheat oven to 350°. Pour oil to depth of 1 inch into a large, deep skillet; heat to 325°. Fry drumsticks, in batches, 6 to 8 minutes or until lightly browned, turning occasionally. Transfer to a wire rack in a jelly-roll pan. Bake 15 minutes or until done.

  4. Note: We tested with Tabasco Habanero Sauce.