Nashville Hot Sauce Recipes

NASHVILLE HOT SAUCE

Nashville Hot Sauce image

Easy to make Nashville Hot sauce recipe is what you know and love about Nashville Hot chicken! Make this peppery sauce and drizzle it on everything from french fries to your favorite chicken nuggets!

Provided by Kellie

Time 15m

Number Of Ingredients 7

Ingredients

1/2 cup butter
2 tablespoons cayenne pepper
1 1/2 tablespoons light brown sugar
1 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

Melt the butter in a large saucepan and whisk in the cayenne, brown sugar, paprika, garlic powder, salt and pepper.
Cook and stir for 1 minute until all the ingredients are combined.
Pour over your favorite fried chicken recipe or use to coat grilled shrimp, steamed veggies or more.
Store leftover hot sauce in the refrigerator in an airtight container.
To use leftovers, reheat in the microwave until liquid. (Chilled Hot Sauce will solidify.)

Nutrition Facts : Calories 93 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 198 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

NASHVILLE HOT SAUCE RECIPE

Nashville Hot Sauce Recipe image

You might not be able to get enough of this Nashville hot sauce. It features a mix of cayenne, paprika, and light brown sugar.

Provided by Louise

Categories Dip, Sauce & Condiment

Time 15m

Yield 10

Number Of Ingredients 7

Ingredients

½ cup butter
2 tbsp cayenne pepper
1½ tbsp light brown sugar
1½ tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt
½ tsp freshly ground pepper

Steps:

Melt the butter in a large saucepan and whisk in the cayenne, brown sugar, paprika, garlic powder, salt and pepper.
Cook and stir for 1 minute until all the ingredients are combined.
Pour over your favorite fried chicken recipe or use to coat grilled shrimp, steamed veggies or more.
Store leftover hot sauce in the refrigerator in an airtight container.
To use leftovers, reheat in the microwave until liquid. (Chilled Hot Sauce will solidify.)

Nutrition Facts : Calories 93.00kcal, Carbohydrate 3.00g, Fat 9.00g, Fiber 1.00g, Protein 1.00g, SaturatedFat 2.00g, ServingSize 10.00 people, Sodium 224.00mg, Sugar 2.00g, UnsaturatedFat 4.00g

NASHVILLE BBQ SAUCE

Nashville BBQ Sauce image

This Nashville BBQ sauce is vinegar-forward with smoky undertones. Use it on your favorite grilled or smoked meats. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 30m

Yield 1.5 cups.

Number Of Ingredients 11

Ingredients

1-1/2 cups ketchup
1/2 cup packed brown sugar
1/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke, optional
2 tablespoons molasses
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon pepper

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and darkened in color, 20-25 minutes.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Chef John's Nashville Hot Chicken image

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17

Ingredients

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

Steps:

Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

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