Spicy Nashville Hot Chicken and Biscuits Recipe | Easy Homemade Delight
Get ready to spice up your taste buds with the ultimate Nashville Hot Chicken and Biscuits recipe! This dish is a tantalizing mix of fiery heat and southern comfort, bringing together crispy fried chicken and flaky biscuits for a meal that’s simply unforgettable. Whether you’re looking to impress at a weekend brunch or just craving some soul-satisfying comfort food, this recipe has got you covered.
The Best Nashville Hot Chicken and Biscuits
This Nashville Hot Chicken and Biscuits recipe doesn’t just aim for authenticity; it delivers a burst of flavor that stands out on its own. Imagine biting into a piece of chicken that’s been marinated in tangy dill pickle juice and creamy whole milk, then fried to golden perfection. And as if that weren’t enough, each piece is coated with a spicy glaze that makes your taste buds sing! The biscuits, with their fluffy, buttery layers, are the perfect vessel for this spicy delight.
Notes on Ingredients
- Chicken Breast Tenderloins: These provide a tender, juicy base for the hot chicken. Make sure they’re fresh for the best texture.
- Dill Pickle Juice: This adds a unique tanginess and tenderizes the chicken, infusing it with flavor.
- Cayenne Pepper: The star of the show, cayenne pepper gives this dish its signature heat. Adjust the amount based on your spice tolerance.
- Brown Sugar: Balances the spice with a hint of sweetness.
- Biscuit Dough: Opt for a quality brand to ensure your biscuits are flaky and delicious. Refrigerated dough offers convenience without sacrificing taste.
- Vegetable Oil for Frying: A neutral oil is best for frying to keep the flavors focused on the chicken.
How to Make Nashville Hot Chicken and Biscuits
Step 1: Marinate the Chicken
Start by placing the chicken tenderloins in a large, lidded bowl. Add ¾ cup whole milk and ¼ cup dill pickle juice. Cover and let it marinate in the refrigerator for at least 4 hours. This step is crucial for infusing the chicken with flavor and keeping it juicy.
Step 2: Bake the Biscuits
Preheat your oven to 350°F (175°C). Arrange the biscuit dough on an ungreased baking sheet, keeping them about 1 inch apart. Bake for about 13 minutes, or until they’re golden brown. Set aside and keep warm.
Step 3: Prepare the Chicken Coating
Place 3 cups of all-purpose flour in a large resealable plastic bag. In a shallow dish, beat 3 eggs. Take each piece of marinated chicken, coat it in flour, dip it in eggs, and then coat again in flour. Allow the coated chicken to rest for 10 minutes to set the coating.
Step 4: Make the Hot Sauce
In a small saucepan over low heat, combine ⅓ cup vegetable oil, 2 tablespoons butter, 1 tablespoon cayenne pepper, 1 tablespoon brown sugar, 1 teaspoon paprika, and 1 teaspoon garlic powder. Cook and stir until the sugar dissolves and the sauce is heated through. Remove from heat and set aside.
Step 5: Fry the Chicken
Heat 4 cups of vegetable oil in a large cast iron skillet until it reaches 350°F (175°C). Fry the chicken in batches for 4 minutes per side, or until golden brown. Transfer to a plate lined with paper towels and season with salt and pepper.
Step 6: Assemble the Dish
Place the fried chicken in a large bowl, drizzle the spicy sauce over it, and toss to coat evenly. Serve the chicken inside the warm biscuits, topped with dill pickle slices for that classic Nashville touch.
How to Serve Nashville Hot Chicken and Biscuits
Serve your Nashville Hot Chicken and Biscuits warm, right after assembling them. These make a delightful main course for brunch, lunch, or dinner. Pair with classic southern sides like coleslaw or mashed potatoes for a complete meal. A cold, refreshing drink like iced tea or lemonade can help balance the heat and make the flavors pop.
How to Store Nashville Hot Chicken and Biscuits
If you have leftovers (which is rare because they’re that good!), store the chicken and biscuits separately to prevent the biscuits from becoming soggy. The chicken can be refrigerated in an airtight container for up to 3 days. When ready to enjoy, reheat the chicken in the oven to maintain its crispiness. Biscuits can be kept in an airtight container at room temperature for up to 2 days and can be warmed in the oven before serving.
FAQs About Nashville Hot Chicken and Biscuits
Can I make this recipe less spicy?
Yes, absolutely! Reduce the amount of cayenne pepper in the sauce to suit your heat preference. You can also serve with extra pickle slices to add more tang and balance the spice.
Can I use a different type of chicken?
Chicken breast tenderloins are recommended for their tenderness, but you can use thighs or drumsticks if you prefer. Adjust cooking times accordingly.
Is there a gluten-free option for this recipe?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free biscuit dough if needed.
What sides pair well with this dish?
Classic southern sides like coleslaw, potato salad, or green beans complement the flavors beautifully. A side of honey butter can also be served with the biscuits for added sweetness.
The Best Nashville Hot Chicken and Biscuits
Ingredients
- 2 pounds chicken breast tenderloins
- ¾ cup whole milk
- ¼ cup dill pickle juice
- 1 16.3 ounce package 8-count refrigerated biscuit dough
- 3 cups all-purpose flour
- 3 eggs
- ⅓ cup vegetable oil
- 2 tablespoons butter
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 cups vegetable oil for frying
- salt and ground black pepper to taste
- ½ cup dill pickle slices
Instructions
- Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
- Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
- Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
- Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
- Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.
Notes
Enjoy making and savoring this delicious Nashville Hot Chicken and Biscuits recipe! Whether you’re a spice lover or a southern food enthusiast, this dish promises a delightful experience that’s as bold and flavorful as it gets.
