Hot Chicken: From Music City To YOUR Kitchen

The history of Nashville Hot Chicken supposedly begins with a jilted lover. Looking for some revenge, she served her wandering man some too-spicy chicken. It turns out, he loved it and that’s how Prince’s Hot Chicken Shack started. Now, usually, I don’t recommend infidelity to inspire any cooking. But this time, it worked out, so I won’t complain. Prince’s put hot chicken on the map and inspired a whole genre of casual dining.   

I fell in love with this classic hot chicken while traveling—and eating—throughout the South. Nothing beats the combo of spicy chicken, a cold beer, and some country music. I was inspired to bring the experience to Baton Rouge and hosted a few Hot Chicken Pop-Ups at Tin Roof Brewing Company. Out of these events, Jay D’s Hot Chicken Rub was born. In fact, so many people loved it that the rub became the not-so-secret ingredient on Gov’t Taco’s most popular taco— Clucks & Balances. 

Bringing The Heat To Your Own Kitchen 

We’ll save you the drive to Nashville—you can have some hot chicken right in your own kitchen! I blended this rub as a classic Nashville Hot blend. Lots of heat with a little bit of sweet, this rub will keep you coming back for more. 

Feelin’ Hot, Hot, Hot

The heat—as well as the EXTRA SPICY warning on the label—comes from the cayenne. As the primary heat source for more Cajun dishes, it’s an ingredient with which no Louisianian is unfamiliar. Technically, cayenne peppers are considered “medium-hot” (but that just might be based off Cajun standards). Their Scoville Heat Unit ranges from 30,000 - 50,000. To put that into perspective, jalapeño peppers rate from 2,500 - 8,000 and a habanero is 100,000 - 350,000. So, even though it’s a relative “medium,” it’s still way hotter than jalapeños! 

Embrace The Sweet With The Heat 

I balance the cayenne’s heat with some light brown sugar for sweetness. The molasses in the brown sugar also brings some extra depth and richness. Additionally, while it cooks, it caramelizes to add some lip-smacking texture. Rounding out the rest of the rub is black pepper, kosher salt, smoked paprika, and garlic powder. So, the overall flavor isn’t just heat-for-heat’s-sake. After all, if it was all heat and no flavor, it wouldn’t be Cajun! You’re biting into a delicious, well-rounded flavor that’ll still make you sweat. Hurts so good, am I right?   

How to Hot Chicken

Now that you have the authentic hot chicken seasoning, it’s time to fry some authentic hot chicken! Traditionally, after the chicken is breaded and fried, the chef tosses it with the rub mixed with some sort of fat. The easiest thing to do is to reserve a bit of your cooking oil from the deep fryer to blend with the seasoning. Additionally, you could use butter, lard, or coconut oil. However, keep in mind that those ingredients will add some of their own flavor. Finally, to REALLY up the ante, sprinkle on more seasoning after coating.

Speaking of sprinkling, this rub doesn’t stop at chicken. You can also dust it on cracklins, chicken wings, popcorn, french fries, roasted okra, or scrambled eggs. I’ve even heard it’s great on tofu! However you enjoy it, just make sure you’ve got something nearby to help cool you off.