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

Scale

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

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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.