Nashville Hot Fried Chicken


2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons chili powder

1 tablespoon mustard powder

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 quart (4 cups) buttermilk

2 uncooked bone-in, skin-on chicken thighs

2 uncooked bone-in, skin-on chicken breasts, each split in half

4 cups all-purpose flour

3/4 cup canola oil, divided

2 tablespoons dark brown sugar

3 tablespoons paprika

2 teaspoons cayenne pepper



1  Stir together garlic, onion, chili, and mustard powders with salt and pepper. Place half the mixture in a large resealable plastic bag or container. Add buttermilk to bag or container and combine with spice mixture. Set aside remaining spice mixture.

2  Add chicken to buttermilk mixture and marinate in refrigerator for 8 hours or overnight.

3  Strain chicken from marinade. Combine remaining spice rub with flour in a large mixing bowl. Working in batches, toss chicken pieces in spiced flour mixture until evenly coated. Gently tap chicken off to remove excess flour.

4 Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, and set time to 25 minutes. Select START/STOP to begin preheating.

5  While unit is preheating, rub each piece of chicken with oil, using a total of 1/4 cup oil for all pieces.

6  When the unit beeps to signify it has preheated, place chicken in the basket. Close hood and cook for 10 minutes.

7  Meanwhile, whisk together remaining 1/2 cup canola oil, brown sugar, paprika, and cayenne pepper in a bowl.

8  After 10 minutes, flip chicken. Close hood and continue cooking for 10 more minutes, then check chicken for doneness. Continue cooking up to an additional 5 minutes or until chicken’s internal temperature reaches 165°F.

9  When cooking is complete, gently toss chicken with spiced oil mixture and serve.


TIP For a complete meal, serve with biscuits with honey and coleslaw.

Posted in: Indoor Grills, Recipes

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