Mix water, hot sauce, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken, cover, and refrigerate for up to 1 hour.
Mix cayenne, paprika, 1/4 teaspoon salt, onion powder, garlic powder, and sugar in a small bowl. Cook in small skillet over low heat until fragrant, about 30 to 45 seconds. Add water and mix until well combined. Return to bowl.
Remove chicken from refrigerator and pour off brine. Combine flour and pepper in large bowl. Coat chicken with flour and set aside.
Heat oil in large Dutch oven or skillet to 350 degrees. Fry chicken for 20 to 25 minutes. Drain on wire rack. Immediately brush spice mixture on both sides of chicken.
Originally Submitted
9/14/2011
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