Recipe courtesy of Sisters and Brothers Bar

Nashville Chicken

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  • Total: 7 hr 30 min (includes marinating time)
  • Active: 1 min
  • Yield: 8 to 10 servings
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House Hot Sauce:

8 cups water

4 cups apple cider vinegar

4 cups dried chile de arbol, stemmed

1 cup cayenne pepper

1 cup whole garlic cloves

1/2 cup crushed red pepper flakes

Mild Lard:

8 pounds lard

7 cups cayenne pepper 

2/3 cup kosher salt 

1/2 cup ground black pepper 

1/4 cup garlic powder 

2 1/3 pounds brown sugar 

Chicken Brine:

4 cups whole milk

2 cups buttermilk 

4 ounces house hot sauce

6 pounds chicken pieces

Chicken Dredge:

4 cups all-purpose flour

2 tablespoons kosher salt 

1 1/2 tablespoons onion powder 

1 1/2 tablespoons dried thyme 

3/4 tablespoon garlic powder 

1/2 tablespoon ground black pepper 

1/2 tablespoon seasoned salt, such as Old Bay 

1 teaspoon cayenne pepper 

1 teaspoon paprika 

Vegetable oil, for frying


  1. For the house hot sauce: Put the water, vinegar, dried chiles, cayenne pepper, garlic and crushed red pepper in a large pot over high heat and bring to a simmer. Simmer until the chiles are re-hydrated and the garlic is slightly soft, about 30 minutes. Puree in a blender until smooth. Strain through a sieve and a let cool. Yield: 8 cups.
  2. For the mild lard: Render the lard in a large pot over low heat until liquid.
  3. Mix the cayenne pepper, salt, black pepper and garlic powder in a large bowl.
  4. Slowly whisk the brown sugar into the lard until smooth. Make sure to not let the temperature exceed 135 degrees F or the sugar will burn. Once the sugar is incorporated slowly whisk in the dry ingredients.
  5. For the chicken brine: Combine the milk, buttermilk and house hot sauce in a large bowl and whisk together. Add the chicken, slightly covering it. Refrigerate 4 to 6 hours.
  6. For the chicken dredge: Heat a deep fryer to 325 degrees F (or a large pot with oil). Combine the flour, kosher salt, onion powder, dried thyme, garlic powder, black pepper, seasoned salt, cayenne pepper and paprika together in a large bowl until completely incorporated. Coat your brined chicken in the dredge mix and fry, in batches, until the internal temperature reaches 125 degrees F. Generously brush your fried chicken with the mild lard to coat. Serve.
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