The primary characteristic of Nashville-style fried chicken is heat. And we don’t mean serving it straight out of the fryer (though, of course, it’s best eaten hot). We’re talking about heat in the snot-dripping, tears-in-my-eyes spicy kind. This Tennessee-famous dish is prepared just like your typical fried chicken; except at the end, it’s smothered in a cayenne pepper-spiced paste or sauce.
We’re bringing up the heat (literally) in our version of hot chicken and adding an Asian kick to it. Instead of cayenne pepper, our paste combines red pepper flakes, paprika, gochugaru, and sambal. Is it too spicy? Well, we’ll let you find out. But if you’re worried, taste and adjust your sauce as you go.
This recipe is really just the paste. So you’ll have to be prepared with already-fried chicken. You can use the base of any of our fried chicken recipes on the site (like this or this or this). Make sure that you apply your paste while it’s still hot to keep your chicken crispy!