Nashville Hot Chicken Recipe
This Nashville Hot Chicken delivers 45g protein and 1,744 calories per serving — a calorie-dense option for gaining phases. Four servings cook on the stovetop in minimal time, making it ideal for post-workout refueling when you need to drive calories and protein simultaneously.
Ingredients
- •Buttermilk, Cultured, Low-Fat(240g)
- •¼ Cup Pickle Juice (From The Pickle Chips, 2 Oz, $0.14)
- •Hot Sauce, Frank'S RedHot(60g)
- •Chicken Thigh, Boneless Skinless(680g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Flour, All-Purpose, White(240g)
- •Cornstarch(60g)
- •Baking powder(5g)
- •Vegetable oil(480g)
- •Cayenne Pepper, Ground(30g)
- •Brown sugar(5g)
- •Paprika, Ground(8g)
- •Chili powder(15g)
- •Garlic powder(15g)
- •½ tsp freshly cracked black pepper ($0.08)
- •1 Tbsp Salt (Divided, $0.12)
- •Bread, Crusty, White(100g)
- •Pickles, Dill, Canned
Instructions
- 1Gather all ingredients. Mix the buttermilk, pickle juice, and hot sauce (I used Frank's hot sauce, but you can use any kind) in a Ziploc bag or large bowl. Add the chicken thighs and toss to coat. Refrigerate for 1 hour.
- 2Once the chicken has marinated for an hour, strain the buttermilk brine into a clean bowl. In a separate bowl, whisk together the flour, cornstarch, baking powder, and ½ tablespoon of salt.
- 3Dredge each chicken thigh in the flour mixture, dip back into the buttermilk, then coat again in flour, pressing to adhere. Place the breaded chicken on a clean plate and repeat with the remaining pieces until ready to fry.
- 4Fill a heavy-bottomed skillet with vegetable oil, about 1/3 of the way up. Heat oil to 350°F over medium-high heat. I use an instant-read thermometer to check the temperature of the oil. Once the oil is hot, carefully place two chicken thighs into the oil. Do not move the chicken for at least 3 minutes, or you may knock off the coating.
- 5Fry until one side is golden brown, about 4-5 minutes. Using tongs, gently flip the chicken and continue cooking until an instant-read thermometer reads 165° F, 4-5 minutes.
- 6Once the chicken is done frying, remove it to a wire rack. Continue frying the last two chicken thighs and remove them from the skillet once they are done.
- 7In another bowl, combine the cayenne, brown sugar, paprika, chili powder, garlic powder, pepper, and remaining salt.
- 8Once the chicken is finished cooking, turn off the heat. Carefully whisk ½ cup of the hot reserved oil into the spice blend, then brush it over both sides of the chicken. Serve over white bread and top with pickle chips.
Nutrition — Per Serving
1744
calories
45g
protein
138g
fat
- Carbohydrates
- 88g
- Saturated fat
- 22.5g
- Sodium
- 954 mg
- Dietary fiber
- 6.7g
4 servings per batch · ~485g each
Macro data sourced from USDA FoodData Central
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How much protein does Nashville Hot Chicken Recipe have per serving?
Each serving delivers 45g of protein and 1744 calories with 138g fat and 88g carbs. This is an extremely calorie-dense preparation, so portion control is critical for staying in a deficit.
How long does Nashville Hot Chicken Recipe take to prep and how many servings does it make?
Quick prep time on the stovetop produces 4 servings, so plan for this as a dinner meal for two people or split across multiple days. One serving represents a significant caloric commitment at 1744 calories.
Is Nashville Hot Chicken Recipe good for muscle gain?
At 45g protein per serving, this recipe provides solid protein, but the 1744 calories and 138g fat per serving make it better suited as an occasional indulgence than a staple for daily muscle-gain meal prep. If you use it during a bulk phase, count it as your primary calorie source for that meal.
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