Nashville Hot Chicken

Hot chicken has become a classic in Music City, being served up at a multitude of restaurants in a multitude of styles and tastes. Here is an easy (baked) version to do at home. Adjust pepper according to your taste.
Photography By Hope Anderson | March 07, 2016

Ingredients

  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked or sweet paprika
  • ½ teaspoon cinnamon
  • 4 chicken quarters

Preparation

1. In a small bowl, combine all spices. Rub over chicken quarters. Let hens sit for 20 minutes at room temperature.

2. Place chicken in a large oven-proof skillet. Place in oven and bake 30 to 45 minutes or until juices run clear or chicken is 165ºF. Serve with pan juices.

Recipe adapted from The Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird by Timothy Charles Davis.

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Ingredients

  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked or sweet paprika
  • ½ teaspoon cinnamon
  • 4 chicken quarters
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