#BlendsBash: Nashville Hot Fried Chicken

Partnerships, Recipes

I’m so excited to bring you a new recipe this week inspired by a Song Blend from The Book Club Cookbook. If you missed my post last week, welcome to #BlendBash 2020! Bloggers, authors, and bookstragrammers (including myself)  will be creating special recipes inspired by The Book Club Cookbook’s Book, TV, and Song Blends. These are unique spice blends that take their names after all your favorite books, shows, and songs!

This week’s recipe is inspired by Cayenne Take My Eyes Off of You (cue the music!), a Nashville hot chicken spice with plenty of kick.


This recipe may seem just too good to be true, it’ll have you singing!


    • 1 lb chicken thighs
    • 2 cups buttermilk
    • 3 teaspoons minced garlic cloves
    • 1 tablespoon salt
    • 2 tablespoons hot sauce
    • 1 tablespoon Cayenne Take My Eyes Off of You Seasoning
    • 2 cups flour
    • 1 ½ tablespoons garlic powder
    • ½ tablespoon Cayenne Take My Eyes Off of You Seasoning
    • Pinch of salt and pepper
    • 3 eggs
    • 2 tablespoons milk
    • 1 tablespoon hot sauce
    • Enough vegetable or canola oil for about 1 in depth in a frying pan – about 2 ½ cups
    • 1 tablespoon Cayenne Take My Eyes Off of You Seasoning
    • ½ tablespoon brown sugar
    • ¼ teaspoon garlic powder
    • ¼ teaspoon paprika
    • ¼ cup hot frying oil
    • Pinch of salt and pepper


  1. Combine brine ingredients, including chicken, in a large plastic bag or tupperware. Allow to marinate in the fridge for at least 4 hours or overnight.
  2. Preheat oven to 325 degrees.
  3. Prepare egg mixture by whipping together eggs, milk, and hot sauce in a shallow bowl.
  4. Prepare breading by combining flour, garlic powder, and Cayenne Take My Eyes Off of You Seasoning in a shallow bowl. Add two tablespoons of egg mixture to the breading to help it clump together–that’s where you’re going to get all the crispy goodness from!
  5. Remove chicken from fridge. Take each piece of chicken and coat it in the breading, then the egg mixture, and then the flour once more. This double dipping technique will also help the chicken get extra crispy. Set aside until all pieces are done.
  6. Heat oil in a deep frying pan to 350 degrees.
  7. Fry each piece of chicken on both sides until golden brown, about 5 to 7 minutes. Careful not to overcrowd the pan. (DO NOT DISCARD OIL AFTER YOU’RE DONE! We’re going to use it in the spice mixture!)
  8. Once all pieces of chicken are fried, place on a wire rack over a sheet pan and cook in the oven an additional 5 to 10 minutes, until chicken is crispy.
  9. While chicken cooks in the oven, combine ingredients for spice mixture in a medium bowl.
  10. Remove chicken from the oven and immediately brush with the spice mixture. Allow to cool.
  11. Enjoy! I loved these with mini waffles and some homemade honey butter!

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