Crispy, juicy Nashville hot chicken with a fiery spicy oil coating. Adjustable heat level with a subtle hint of sweetness. Perfect for weeknight dinners or game day crowds.
In a large bowl, generously season chicken with salt and pepper. Transfer to a baking sheet and refrigerate at least 3 hours and up to overnight.
Drying out the chicken skin in the refrigerator is key to achieving the crispiest fried chicken possible.
Set a wire rack in a large baking sheet. In a shallow bowl, whisk eggs, milk, and hot sauce. In another shallow bowl, whisk flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on prepared rack. Repeat until all chicken is breaded.
Try keeping one hand for only the dry dredge and one hand for only the wet dredge to keep things cleaner.
In a large pot, heat oil until a candy thermometer registers 325°. Working in batches, fry chicken, turning occasionally and adjusting heat to maintain oil temperature at 290° to 300°, until golden brown, about 15 minutes total. Transfer chicken to a wire rack set in a baking sheet.
If the oil is too hot, the crust will form before the inside cooks. If too cold, the chicken cooks before the skin is crispy.
Let oil cool in pot for about 10 minutes.
In a large heatproof bowl, whisk brown sugar, cayenne, paprika, garlic powder, chili powder, and salt.
Using a heatproof ladle, carefully scoop out about 1/2 cup hot oil and pour into bowl with spices (it might sizzle). Carefully whisk hot oil to combine with spices, then brush over chicken before serving.
The residual heat from the oil will help bloom the spices, making them even more flavorful.