Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Nashville Hot Chicken
Fiery fried chicken coated in a cayenne-lard paste, served on white bread with pickles. Brushing the hot cayenne paste onto the chicken the moment it comes out of the fryer is what lets the fat carry the spice straight into the crust while it's still absorbent and hot.
Ingredients
Instructions
Marinate chicken in buttermilk and salt overnight.
Mix flour, cayenne and garlic powder.
Dredge chicken in flour mixture.
Deep-fry at 165°C for 15–18 minutes until cooked through.
Make hot paste: heat lard, add cayenne, paprika and sugar.
Brush hot chicken with cayenne paste immediately.
Serve on white bread with pickles.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
