Billy D’s Fried Chicken With Nashville Hot Dip and White Barbecue Sauce

A spread of fried chicken from Billy D’s Fried Chicken. (Johnny Autry)

This is the recipe where the cult following began for my fried chicken. I grew up as “Billy,” and when I went to culinary school my friends asked me if I thought I was going to be Chef Boyardee, which later morphed into Chef Billy D (like my Instagram handle). I grew up eating fried chicken, and when I had the opportunity to open my own fried chicken restaurant, it was a no-brainer to call it Billy D’s Fried Chicken.

Everyone has their own unique take on fried chicken. Some brine, some don’t. Some use bread crumbs and others make a batter. Some like Nashville hot or Korean style. Honestly, I can’t think of a piece of fried chicken I don’t like!

Deep down, this is a simple recipe, but the attention to detail is what makes it unique and special. Use the best chicken you can find, and make sure it’s free-range and hormone-free. When you’re frying, make sure not to overcrowd the deep fryer (or pot). Work in batches to ensure that the chicken cooks evenly. Bone-in fried chicken can be cooked a few hours ahead and warmed through in the oven if you’re cooking for a crowd.

I’ve added my recipe for the Nashville Hot Dip. If you like it a little spicy (a 5 out of 10 on the hotness scale), dip the fried chicken into the hot oil as soon as it comes out of the deep fryer, place it on a sheet tray with a rack to strain out the oil, and then season it with salt. If you like it spicier, spoon more of the hot oil over the chicken, or try using spicier chiles in the spice blend.

Servies 4

For the Chicken Brine

• 4 cups water
• 1 cup apple cider vinegar
• 2/3 cup kosher salt
• 1/3 cup sugar
• 1 teaspoon coriander seed
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 teaspoon yellow mustard seeds
• 1 bunch thyme

For the Chicken

• One 4- to 5-pound whole chicken, fryer size, cut into 8 pieces
• Canola oil for frying
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 2 cups whole-fat buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 2 tablespoons nonfat dry milk
• 1/2 teaspoon garlic powder

For the Nashville Hot Dip

• 1/4 cup red pepper flakes
• 1 cup blended oil
• 1/2 teaspoon chile powder
• 1/4 teaspoon kosher salt
• Pinch cayenne pepper

For the Barbecue Sauce

• 1 cup mayonnaise
• 4 teaspoon sugar
• 2 teaspoons apple cider vinegar
• 2 teaspoons water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon Frank’s RedHot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne pepper

To make the chicken brine:

Place the water, vinegar, salt, sugar, coriander, bay leaf, peppercorns, mustard seeds, and thyme into a small saucepan, set over medium-high heat, and stir until the salt and sugar have dissolved. Set aside to cool to room temperature. Strain the brine through a fine mesh strainer and refrigerate until ready to use.

Place the chicken pieces into a 1-gallon zip-top bag, add the brine, and seal. Place the bag into a large bowl and refrigerate 30 minutes.

Remove the chicken from the brine, rinse under cold water, and pat dry. Place the chicken on a sheet tray lined with a cooling rack and refrigerate uncovered, for at least 2 hours and up to overnight, so the chicken dries completely.

To make the Nashville hot dip: 

Place the red pepper flakes in a small saucepan and cover with the oil. Set over medium-high heat and bring to 165 degrees F. Remove from the heat and set aside to cool slightly. Add the chile powder, salt, and cayenne pepper and stir to combine. Set aside until ready to use or store in an airtight container, at room temperature, for up to 2 weeks.

To make the barbecue sauce:

Place the mayonnaise, sugar, cider vinegar, water, Worcestershire sauce, lemon juice, hot sauce, garlic powder, onion powder, salt, and black pepper into a medium bowl and whisk to combine. Refrigerate in an airtight container until ready to use and up to 2 weeks.

To make the chicken:

Place 1 1/2 inches of oil into a large, heavy pot or Dutch oven, set over medium-high heat, and bring to 325 degrees F. (Or heat a deep fryer to 325 degrees F, per the fryer’s instructions.)

Place 1 tablespoon of the kosher salt, the black pepper, dried thyme, cayenne pepper, and paprika into a small bowl and stir to combine. Set aside.

Place the buttermilk and eggs into a large bowl and whisk to combine.

Place the flour, powdered milk, garlic powder, 2 tablespoons of the seasoning blend, and the remaining 1/2 teaspoon of kosher salt in a medium bowl and whisk to combine.

Season the chicken on all sides with the remaining seasoning blend. Place the chicken, one piece at a time, in the flour mixture and turn to evenly coat. Shake off excess and return to the rack inside the sheet tray.

Transfer all the chicken to the bowl with the buttermilk and egg mixture.

Spoon 1/4 cup of the buttermilk mixture into the flour mixture and using your fingertips, rub together until the texture is coarse like wet sand. One piece at a time, remove the chicken from the buttermilk, allowing excess buttermilk to drip off. Place the chicken into the wet flour mixture and turn to coat well, pressing the mixture into the chicken to adhere as much of the flour on each piece as possible. Return the chicken to the prepared sheet tray and repeat until all the chicken has been coated.

Prepare a clean sheet tray with a rack and set aside.

Working in batches, carefully place two or three pieces of chicken at a time into the hot oil and cook until the chicken reaches an internal temperature of 165 degrees F, 8 to 10 minutes.

Carefully remove the chicken from the fryer and place on the clean, prepared sheet tray and allow to drain. Repeat until all chicken is cooked.

If desired, dip the chicken in the Nashville hot dip as soon as it comes out of the oil and then place on prepared sheet tray. Serve warm with the barbecue sauce.

B and B Pickles

Makes about 2 quarts

• 1 1/2 pounds cucumbers, sliced into 3/16-inch-thick rounds
• 1 medium onion, julienned
• 1/4 cup kosher salt
• 3 quarts ice cubes
• 2 cups apple cider vinegar
• 2 cups water
• 1/2 cup granulated sugar
• 4 teaspoons yellow mustard seeds
• 1 teaspoon red pepper flakes
• 1 teaspoon ground turmeric

Place the cucumbers, onions, and kosher salt in a large bowl and toss to combine. Top the cucumbers with the ice cubes. Set aside at room temperature to allow to crisp, for 3 to 3 1/2 hours.

Drain the cucumbers and evenly divide between two 1-quart glass containers with lids.

Place the vinegar, water, sugar, mustard seeds, red pepper flakes, and turmeric in a medium saucepan, set over high heat, and bring to a boil. Stir to dissolve the sugar and salt.

Pour the pickling liquid over the cucumbers and onions. Set aside to cool to room temperature. Cover and refrigerate for up to 2 months.

Recipes excerpted with permission from “Thoughtful Cooking: Recipes Rooted in the New South“ by William Stark Dissen. Published by Countryman Press.