A Winning Hot Chicken Recipe

This recipe for our city's staple comes from the Music City Hot Chicken Festival's 2008 champion, Justin Jones.
By | January 11, 2016

Preparation

1. Heat one inch of vegetable oil in large heavy skillet.  

2. Dredge chicken breasts in self-rising flour. Add to hot oil and fry 10-15 minutes, or until chicken is done. 

2. Combine lard and next four ingredients in order to create a paste. Apply the paste evenly and liberally to both sides of the hot fried chicken using either a basting brush or glove-protected hands. 

3. Serve on white bread topped with pickles. 

Related Stories & Recipes

Nicks' Knacks

This father son team cultivates a gathering spot as hot as its chicken Ten thirty a.m. on a Thursday morning and the line at Hattie B’s Hot Chicken on Charlotte Pike has already gone free range, th...

Hattie B’s Pimento Macaroni and Cheese

This popular macaroni and cheese starts with a classic white sauce and plenty of extra sharp cheddar cheese. At the restaurant they use pimentos from a jar, but with the abundance of red peppers this ...

Nashville's Must-Try Dish: Hot Chicken

Any local can tell you about the droves of people migrating to Music City. There’s no doubt that Nashville is hot right now. We can give credit to its vibrant music scene and modern take on southern h...

Ingredients

  • vegetable oil for frying
  • 4 chicken breast halves
  • 1/2 cup self-rising flour
  • 1 tablespoon plus 2 tablespoons lard
  • 3 tablespoons cayenne pepper
  • 3 pinches sugar
  • 3/8 teaspoons salt
  • 1/4 teaspoons garlic powder
  • 4 slices white bread and pickles for serving
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60