If you’re a fan of fried and spicy foods, then this Nashville Hot Chicken is a must-try recipe! Crispy fried chicken cooked right on the side burner of your gas grill, smothered in a FIERY cayenne paste! Don’t worry, you can adjust the heat to just how crazy or tame your taste-buds may be. Either way, the flavor is fantastic!
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
1 hour
Calories
955
Bring the heat with our Nashville Hot Chicken recipe! Crispy fried chicken cooked on your grill, smothered in a cayenne paste you can adjust to your desired spicy level. Get ready for an unforgettable taste experience of crunchy, fiery goodness!
Ingredients
- 1 whole chicken, quartered
- 1 quart cultured buttermilk
-
1/2 cup Killer Hogs Hot Sauce
-
1 tbsp Killer Hogs The AP Rub
- 3 cups flour
-
1/4 cup R Butts R Smokin' Cherry Habanero Rub
-
2 tbsp plus 1 tsp kosher salt, divided
- 3/4 cup cayenne powder
- 1/2 cup lard
- 3 tbsp brown sugar
- 1 tsp garlic powder
-
1/2 tsp Grinders Death Nectar
- vegetable oil for frying (about 1 gallon)
- dill pickles and white bread, for serving
Directions
Combine the buttermilk, Killer Hogs Hot Sauce and Killer Hogs The AP Rub in an 8 quart Briner Bucket. Place the chicken in the buttermilk, transfer to the refrigerator and let sit 12-24 hours.
Fill a Lodge 12" Cast Iron Skillet about 1/3 full with vegetable oil. Place on the infrared side burner of your Napoleon Prestige grill, and begin to preheat the oil. You’ll want the oil around 350° F. You can check the temperature with an instant read thermometer. Also, prepare the main cooking chamber for indirect grilling (only use half of the burners) medium heat.
Combine the flour, 2 tbsp salt and R Butts R Smokin' Cherry Habanero Rub in a half sized foil pan, or other vessel properly sized for breading. Remove the chicken from the buttermilk and dredge in the flour mixture.
- Fry the chicken until golden brown, or the internal temperature reaches 160° F. You will likely need to transfer the chicken from the oil to the main cooking chamber of the grill and finish the cooking process with indirect grilling.
- While the chicken cooks, melt the lard and add to it the cayenne powder, brown sugar, garlic powder and Grinders Death Nectar. Immediately after removing the chicken from the cooker, brush the cayenne paste on all surfaces of the chicken. Serve on white bread with pickles.
Nutrition
Nutrition
- Serving Size
- 7.15 oz
- per serving
- Calories
- 955
- Carbs
- 24 grams
- Protein
- 81 grams
- Fat
- 92 grams
- Sodium
- 2447 milligrams
