Grilled Nashville Hot Chicken

Grilled Nashville Hot Chicken

After a recent trip to Hattie B’s in Nashville, TN, I sought to reproduce their sweet and spicy flavors on the grill. Basically, I used our method of making (non) fried chicken on the grill, and after it was done, I “painted” it with the spicy oil.

The below recipe is adapted from our previous Nashville hot wings and Hattie B’s recipe available online. Be careful, it’s quite spicy. “Paint” with less oil to reduce the spice level.

Ingredients:

• Kosher salt: 1/2 teaspoon per lb of chicken (for dry brine) + 3/4 teaspoon for hot oil
• Panko bread crumbs
• All-purpose flour
• Whole Chicken – preferably with skin on – cut into 8-10 pieces (wings, legs, thighs, breasts)
• 2 eggs – whipped for egg wash
• 1 cup buttermilk
• Spray oil
• 1 tablespoon hot sauce
• 1/2 cup canola oil – warmed
• 3 tablespoons brown sugar
• 3 tablespoons cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon black pepper

Directions:

1.) Dry brine the chicken: sprinkle chicken with salt (1/2 teaspoon per lb of chicken ( and cover in fridge for at least 4 hours, as long as 48 hrs. The dry brine will allow the salt to penetrate deep into the chicken.

2.) After 4-48 hours, remove chicken from the fridge and pat dry

3.) Prepare the dip and dredge. For the dip, whisk together buttermilk, eggs, and hot sauce. For dredge, mix Panko and all-purpose flour in a 2:1 ratio.

4.) Dredge chicken in the Panko/flour mixture, then dip in the milk mixture, then in the flour mixture again.

5.) Grill indirect at 400 degrees (medium-high heat) until internal temperature reaches 165 degrees Fahrenheit. This may take 40-60 minutes. Half-way through, I usually spray with oil which adds a little fat to make sure crunchy external surface develops nicely. Be careful when handling the chicken, the crust has a tendency to fall off easily.

6.) Prepare the Nashville hot oil: into the warmed oil, whisk cayenne pepper, brown sugar, 3/4 teaspoon Kosher salt, black pepper, paprika, and garlic powder.

7.) Baste or “Paint” the mixture over the cooked (non) fried chicken and serve immediately.