Nashville Hot Chicken Oil

Nashville Hot Chicken Oil

Rendered lard infused with cayenne and brown sugar brings fiery Nashville flavor to fried chicken.

Total 10 min Makes 16 oz Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This spicy oil is brushed onto hot fried chicken for that signature Nashville hot chicken crust, blending cayenne, paprika, and brown sugar into sizzling fat drawn straight from the fryer. It builds heat and a glossy, deep red color in just a few minutes of whisking. Use it on chicken, drizzle over biscuits, or toss with fries for a smoky, tongue-tingling kick.

Ingredients

  • 2 cups frying oil or lard, reserved hot from frying chicken
  • 3 tablespoons cayenne pepper
  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method

  1. In a medium heatproof bowl, whisk together the cayenne pepper, brown sugar, paprika, chili powder, garlic powder, kosher salt, and black pepper.

  2. Carefully ladle 2 cups of hot frying oil (reserved right after frying the chicken, around 300°F) directly into the bowl of spices.

  3. Whisk the hot oil and spice mixture together vigorously until fully combined and the sugar has dissolved, about 1 minute.

  4. Let the mixture sit for 3 to 5 minutes to let the spices bloom and the color deepen to a dark red-orange.

  5. Whisk again briefly, then brush or spoon the hot chicken oil generously over fried chicken immediately while both are still hot.

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★ 4.3 (1)

Nashville Hot Chicken Oil

This spicy oil is brushed onto hot fried chicken for that signature Nashville hot chicken crust, blending cayenne, paprika, and brown sugar into sizzling fat drawn straight from the fryer. It builds heat and a glossy, deep red color in just a few minutes of whisking. Use it on chicken, drizzle over biscuits, or toss with fries for a smoky, tongue-tingling kick.

10 min 16 oz 165 cal

Ingredients

  • 2 cups frying oil or lard, reserved hot from frying chicken
  • 3 tablespoons cayenne pepper
  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Method

  1. 1

    In a medium heatproof bowl, whisk together the cayenne pepper, brown sugar, paprika, chili powder, garlic powder, kosher salt, and black pepper.

  2. 2

    Carefully ladle 2 cups of hot frying oil (reserved right after frying the chicken, around 300°F) directly into the bowl of spices.

  3. 3

    Whisk the hot oil and spice mixture together vigorously until fully combined and the sugar has dissolved, about 1 minute.

  4. 4

    Let the mixture sit for 3 to 5 minutes to let the spices bloom and the color deepen to a dark red-orange.

  5. 5

    Whisk again briefly, then brush or spoon the hot chicken oil generously over fried chicken immediately while both are still hot.