Warning: this fried chicken isn’t for the weak of heart.

Warning: this fried chicken isn’t for the weak of heart. For all you spice fans that think you could ace the Hot Ones challenge, this Nashville hot chicken should be next on your take-down list. While this recipe does pack in the heat, the crispy skin, juicy chicken, and subtle hint of sweetness makes it perfectly doable as an extra-special weeknight dinner. Read on for all of our tips on how to ace it, and make it your own:

How to make the spicy oil:
All you need are 6 ingredients to create the star of the show: cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and kosher salt. Whisk them all together, then add in your reserved hot frying oil and whisk to combine before brushing over your chicken. Adjust the ingredients as needed! Cut down on the spice, OR cut down on the brown sugar if you’d prefer less sweetness.

Top tips for making the best Nashville hot chicken:
— Adjust the heat. Keep in mind—this is HOT. If you’re worried about spice, cut down on the amount of cayenne in your hot oil. Start at 1 tablespoon, and increase to your liking.
— Fry crispy chicken. One of the keys to crispy fried chicken is making sure your oil is at the correct temperature. The perfect temperature for frying chicken is 350º. The easiest way to monitor this temp is with a candy thermometer. Trust us—it’s important to check this. If your oil is too hot, the crispy, crunchy crust will form on your chicken before the inside is cooked. If it’s too cold, your chicken will cook before your skin is perfectly crispy.
— Choose your favorite hot sauce. When it comes to hot sauce, the world is your oyster. Use your favorite brand depending on your ideal amount of spice and flavor profile!

Serving ideas.
You can serve this chicken all by itself with fried okra, homemade French fries, or potato rolls (with some homemade pickles, of course). Alternatively, serve on top of waffles for an extra-spicy variation on the classic chicken and waffles.

Ingredients

FOR THE CHICKEN

3to 4 lb. bone-in skin-on chicken breasts, wings, and thighs
Kosher salt
Freshly ground black pepper
2 c.whole milk or buttermilk
3large eggs
1 tbsp.hot sauce
2 c.all-purpose flour
2 tsp.paprika
1 tsp.cayenne pepper
4 c.vegetable oil, for frying

FOR SPICY OIL

4 tbsp.cayenne pepper
2 tbsp.brown sugar
1 tbsp.paprika
1 tsp.garlic powder
1 tsp.chili powder
1 tsp.kosher salt

Directions

1. Step 1In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight.
2. Step 2Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded.
3. Step 3In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding.
4. Step 4Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.