Name: Nashville-Style Hot Chicken
Yield: 8 servings
Ingredients: 2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved); 1 tablespoon freshly ground black pepper; 2 tablespoons plus 4 teaspoons kosher salt; 4 large eggs; 2 cups buttermilk or whole milk; 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete); 4 cups all-purpose flour; Vegetable oil (for frying; about 10 cups); 6 tablespoons cayenne pepper; 2 tablespoons dark brown sugar; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon paprika; White bread and sliced pickles (for serving); A deep-fry thermometer

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Nashville-Style Hot ChickenJeremy Liebman

No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.

Recipe notes

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