If you have a craving for something fiery, crispy, and irresistibly southern, then look no further than this Nashville Hot Chicken Recipe. This dish is the perfect blend of smoky heat and crunchy, juicy goodness that will have your taste buds singing. With a marinade that tenderizes the chicken and a secret spicy oil glaze that creates that signature Nashville kick, every bite delivers layers of flavor and texture. Whether you’re gathering with friends or indulging in a solo treat, this recipe brings the authentic taste of Nashville’s hottest fried chicken right into your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right means you’re halfway to the ultimate Nashville Hot Chicken. Each component plays a crucial role — from the tangy buttermilk soak that locks in moisture to the spicy flour coating that crisps up perfectly in the oil.
- 4 bone-in, skin-on chicken thighs and 4 drumsticks: Choosing bone-in and skin-on keeps the chicken juicy and flavorful during frying.
- 2 cups buttermilk: This tenderizing marinade helps make the chicken moist and gives a slight tang.
- 1 tablespoon hot sauce: Adds an extra punch of heat and depth to the marinade.
- 2 cups all-purpose flour: Forms the crispy crust that we all crave.
- 1 tablespoon cornstarch: Combined with flour, it helps make the coating extra crunchy.
- 1 teaspoon salt: Enhances overall flavor in the breading.
- 1 teaspoon black pepper: Adds subtle warmth to the crust.
- 1 teaspoon paprika: Brings mild smokiness and vibrant color to the coating.
- 1/2 teaspoon garlic powder: Adds a savory background note that rounds out the spices.
- 1/2 teaspoon cayenne pepper: Provides heat that builds slowly for that classic Nashville burn.
- Vegetable oil for frying: A neutral oil that withstands high heat perfectly for crisp frying.
- For Nashville Hot Sauce: 1/2 cup frying oil (reserved from frying chicken), 1 tablespoon brown sugar, 1 tablespoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt to taste — this spicy oil glaze is the heart of the signature fiery flavor.
How to Make Nashville Hot Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together the buttermilk and hot sauce in a large bowl. This marinade not only infuses the chicken with bold flavor but also tenderizes it to juicy perfection. Submerge the chicken pieces fully, cover, and refrigerate for at least 4 hours or overnight. Patience here will reward you with tender meat bursting with tangy heat.
Step 2: Prepare the Spicy Flour Coating
While the chicken marinates, mix the flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper in a separate bowl. This blend creates that perfect crispy crust, packed with flavor and just the right amount of spice. It’s simple but essential for getting that classic Nashville crunch.
Step 3: Dredge and Rest
Remove the chicken from the marinade and let the excess drip off—too much moisture can make the coating soggy. Dredge each piece thoroughly in the seasoned flour mix, pressing gently so the coating adheres well. Let the coated chicken rest on a tray for about 15 minutes; this step helps the crust set and ensures maximum crispiness when fried.
Step 4: Fry to Perfection
Heat your vegetable oil in a heavy-bottomed pot to 325°F (165°C). The oil should be deep enough to submerge the chicken pieces and maintain temperature throughout cooking. Fry the chicken in batches, turning occasionally to get an even golden crust. It usually takes about 12 to 15 minutes or until the internal temperature hits 165°F. Drain the cooked chicken on a wire rack to keep that crust from getting soggy.
Step 5: Make and Apply the Nashville Hot Sauce
Carefully scoop 1/2 cup of the hot frying oil into a heat-proof bowl (this is the flavorful fat infused from frying the chicken). Whisk in the brown sugar, cayenne pepper, garlic powder, smoked paprika, chili powder, and salt until smooth. Brush this spicy oil mixture generously over the hot fried chicken right before serving. This final step ties everything together with the iconic vibrant heat and subtle sweetness that defines Nashville hot chicken.
How to Serve Nashville Hot Chicken Recipe
Garnishes
Traditional garnishes like crisp white bread slices and cool, tangy pickles create the perfect balance to the spicy heat. The bread soaks up any extra sauce and the pickles cut through richness, refreshing your palate with every bite.
Side Dishes
Coleslaw, baked beans, mac and cheese, or even a simple green salad complement Nashville Hot Chicken beautifully. They add texture and variety, helping to mellow out the intense spice while contributing classic southern charm.
Creative Ways to Present
For a unique presentation, try serving the chicken atop fluffy buttermilk biscuits or turning it into sliders for a fun appetizer. You can even use the crispy chicken as a topping for loaded fries drizzled with the Nashville hot sauce. Whatever you choose, this dish always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and store it in the refrigerator for up to 3 days. Keep the sauce separate to maintain the crispy texture of the coating.
Freezing
If you want to freeze your Nashville Hot Chicken, wrap each piece tightly in foil or plastic wrap, then place in a freezer-safe bag. Chicken stays best for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
For best results, warm leftover chicken in a preheated oven at 375°F (190°C) on a wire rack to keep the crust crispy. Avoid microwaving since it can make the coating soggy and rubbery.
FAQs
Can I use boneless chicken for this Nashville Hot Chicken Recipe?
Absolutely! Boneless chicken breasts or thighs work well and reduce frying time, but bone-in pieces offer deeper flavor and juiciness.
How spicy is Nashville hot chicken?
The heat level can be adjusted by changing the amount of cayenne in the flour coating and the hot sauce. Traditionally, it’s pretty fiery but balances with smoky and sweet notes.
Why marinate the chicken in buttermilk?
Buttermilk tenderizes the chicken and adds a slightly tangy flavor, helping the spices adhere better to the meat.
Can I bake instead of fry this chicken?
While frying gives you the iconic crispy exterior, baking can be a healthier alternative. Coat the chicken and bake at 400°F until crisp and cooked through, but expect a different texture.
What should I serve with Nashville Hot Chicken?
Classic sides include white bread slices, pickles, coleslaw, or mac and cheese to balance the heat and complement the bold flavors.
Final Thoughts
This Nashville Hot Chicken Recipe is truly a celebration on your plate—a perfect marriage of crisp, juicy chicken with tongue-tingling spice. Once you try it, you’ll understand why Nashville hot chicken is loved far beyond Tennessee. So go ahead, fire up the fryer, and get ready to savor this unforgettable southern classic with every bite!
Print
Nashville Hot Chicken Recipe
- Prep Time: 20 minutes (plus at least 4 hours marinating time)
- Cook Time: 30 minutes
- Total Time: 50 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American (Southern)
- Diet: Dairy-Free (if using a non-dairy buttermilk substitute)
Description
This Nashville Hot Chicken recipe features juicy, spicy, and crispy fried chicken thighs and drumsticks marinated in a tangy buttermilk and hot sauce mixture, dredged in a seasoned flour blend, then fried to golden perfection. The chicken is brushed with a fiery, flavorful hot oil sauce made from the frying oil and spices, delivering authentic Southern heat and taste. Serve with traditional white bread and pickles for a truly iconic meal.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying (about 2-3 inches in a pot)
For the Nashville Hot Sauce:
- 1/2 cup frying oil (from cooked chicken)
- 1 tablespoon brown sugar
- 1 tablespoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt to taste
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk and hot sauce until combined. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Dredge: In a separate large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper until evenly combined.
- Coat the Chicken: Remove each piece of chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the surface to adhere well. Place the coated chicken pieces on a tray and allow them to rest for 15 minutes for the coating to set.
- Heat the Oil: In a heavy-bottomed pot, heat 2 to 3 inches of vegetable oil to 325°F (165°C). Use a thermometer to maintain the temperature for even cooking.
- Fry the Chicken: Fry the chicken pieces in batches, carefully placing them into the hot oil. Turn occasionally to ensure even browning and cooking. Fry for 12–15 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Drain and Rest: Transfer the fried chicken to a wire rack to drain excess oil and to keep the crust crispy.
- Make the Nashville Hot Sauce: Carefully scoop 1/2 cup of hot frying oil from the pot into a heat-safe bowl. Whisk in brown sugar, cayenne pepper, garlic powder, smoked paprika, chili powder, and salt until smooth and well combined.
- Glaze the Chicken: Immediately after frying, brush the spicy hot oil mixture generously over each piece of chicken.
- Serve: Serve the Nashville Hot Chicken hot with traditional sides such as white bread slices and pickles for an authentic Southern experience.
Notes
- Adjust the amount of cayenne pepper in the hot sauce to suit your preferred spice level.
- If using boneless chicken, reduce frying time to prevent overcooking.
- Allow the chicken to rest on a wire rack after frying to keep the coating crispy and prevent sogginess.
- Use a cooking thermometer to ensure chicken is safely cooked through without drying out.
- Vegetable oil can be reused after straining if properly stored.
