South Chicago Packing 100% Pure Nashville-Style Fried Chicken

How to Make South Chicago Packing 100% Pure Nashville-Style Fried Chicken

1. 1

   Step 1: Marinate the chicken

   Pat the chicken dry and place in a large bowl or zip-top bag. Combine buttermilk, hot sauce, and kosher salt, pour over the chicken, cover, and refrigerate for at least 4 hours or overnight for best tenderness and flavor infusion.

   For this step

   • 6 piecesbone-in chicken pieces (thighs & drumsticks)
   • 2 cupsbuttermilk
   • 3 tbsphot sauce
   • 1 tbspkosher salt
   
2. 2

   Step 2: Prep the dredge and spice mix

   In a shallow bowl or tray, whisk together the flour and the Nashville spice mix (about 2 parts paprika to 1 part cayenne plus smoked paprika, garlic powder and a touch of brown sugar). Set a wire rack and baking sheet nearby for dredged pieces to rest while the tallow heats.

   For this step

   • 2 1/2 cupsall-purpose flour
   • 3 tbspNashville spice mix (paprika, cayenne, smoked paprika, garlic powder, brown sugar)
   
3. 3

   Step 3: Heat the South Chicago Packing tallow

   In a heavy Dutch oven or deep skillet, add South Chicago Packing 100% Pure and warm over medium-high heat. Use a thermometer and bring the fat to 325–350°F (160–175°C) for frying — steady medium-high heat gives a crisp crust without burning the spices.

   For this step

   • 3 cupsSouth Chicago Packing 100% Pure
   
4. 4

   Step 4: Dredge and fry the chicken

   Remove chicken from the marinade, letting excess drip off, then evenly coat each piece in the seasoned flour, shaking off excess. Fry in batches, skin-side down first, about 6–8 minutes per side (12–16 minutes total) until deep golden and internal temperature reaches 165°F (74°C); avoid overcrowding and adjust heat to maintain 325–350°F.
   
5. 5

   Step 5: Make the Nashville hot finishing oil

   Reserve about 2 tablespoons of hot tallow from the pot and gently warm it with an extra teaspoon of the Nashville spice mix, a splash of hot sauce, and a pinch of brown sugar to balance heat. Spoon or brush this bright, spicy oil over the fried chicken while still hot to create the classic Nashville lacquered finish.
   
6. 6

   Step 6: Rest and serve

   Transfer chicken to a wire rack and let rest 5 minutes so juices redistribute and the crust firms. Serve immediately with pickles and white bread or your preferred sides; the spice mellows slightly as it cools, so brush extra hot oil at the table if you like it fiery.

1. Pat the chicken dry and place in a large bowl or zip-top bag. Combine buttermilk, hot sauce, and kosher salt, pour over the chicken, cover, and refrigerate for at least 4 hours or overnight for best tenderness and flavor infusion.
2. In a shallow bowl or tray, whisk together the flour and the Nashville spice mix (about 2 parts paprika to 1 part cayenne plus smoked paprika, garlic powder and a touch of brown sugar). Set a wire rack and baking sheet nearby for dredged pieces to rest while the tallow heats.
3. In a heavy Dutch oven or deep skillet, add South Chicago Packing 100% Pure and warm over medium-high heat. Use a thermometer and bring the fat to 325–350°F (160–175°C) for frying — steady medium-high heat gives a crisp crust without burning the spices.
4. Remove chicken from the marinade, letting excess drip off, then evenly coat each piece in the seasoned flour, shaking off excess. Fry in batches, skin-side down first, about 6–8 minutes per side (12–16 minutes total) until deep golden and internal temperature reaches 165°F (74°C); avoid overcrowding and adjust heat to maintain 325–350°F.
5. Reserve about 2 tablespoons of hot tallow from the pot and gently warm it with an extra teaspoon of the Nashville spice mix, a splash of hot sauce, and a pinch of brown sugar to balance heat. Spoon or brush this bright, spicy oil over the fried chicken while still hot to create the classic Nashville lacquered finish.
6. Transfer chicken to a wire rack and let rest 5 minutes so juices redistribute and the crust firms. Serve immediately with pickles and white bread or your preferred sides; the spice mellows slightly as it cools, so brush extra hot oil at the table if you like it fiery.