I've discovered the secret to making Nashville Hot Chicken at home without it being greasy or too spicy, and the whole recipe is only six ingredients.
Break the chicken down into 8 pieces (2 breasts, 2 drumsticks, 2 thighs, 2 wings).
In a medium bowl, combine the flour and 2 tablespoons of Derek Wolf Nashville Hot Chicken Seasoning.
In another bowl, combine the buttermilk and Tabasco sauce.
Dredge each piece of chicken in the flour. Shake it off. Dip in the buttermilk. Shake a bit. Dredge back in the flour. Shake it again. Place on a rack over a sheet pan.
Heat peanut oil in a large cast iron skillet to 350-375F degrees.
Fry a few pieces at a time. Once the underside becomes nice and golden, give it a flip.
Continue cooking to an internal temperature of 165F degrees.
Place on a clean rack over a sheet pan.
Place a strainer over a medium bowl. Ladle 1 to 1 1/2 cups of the hot oil through the strainer into the bowl.
Stir in 1/4 cup of Derek Wolf Nashville Hot Chicken Seasoning.
Dip each piece of chicken into the hot oil, and return it to the rack to drain.
Serve over white bread with pickles.
If you like your hot chicken even hotter, add some cayenne to the hot oil.
Instead of a whole chicken, you can also use 8 chicken pieces already butchered.