Nashville Hot Chicken Recipe

Introduction

Nashville Hot Chicken is a fiery, flavorful Southern classic known for its crispy fried chicken coated in a spicy, buttery sauce. This recipe delivers the perfect balance of heat and savory seasoning, ideal for anyone craving bold, comforting fried chicken at home.

Ingredients

• 2 cups buttermilk
• ½ cup pickle brine (from a jar of pickles)
• ¼ cup hot sauce
• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs
• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt (such as Lawry’s)
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 quarts canola oil (for frying)
• ½ cup reserved frying oil (from frying the chicken)
• ½ cup unsalted butter (1 stick)
• 2 tablespoons ground cayenne pepper
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder

Instructions

1. Step 1: In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce until combined.
2. Step 2: Add the chicken breasts and thighs to the marinade, making sure they are fully submerged. Cover and refrigerate for at least 1 hour or up to 8 hours for best flavor.
3. Step 3: In a shallow dish, combine the flour, 2 tablespoons paprika, seasoned salt, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, and black pepper.
4. Step 4: Remove the chicken from the marinade and dredge each piece thoroughly in the seasoned flour mixture, pressing firmly so the coating sticks well.
5. Step 5: Heat about 3-4 inches of canola oil in a large pot to 350°F (175°C).
6. Step 6: Carefully fry the chicken pieces in batches, adding 2-3 pieces at a time. Cook for 8-10 minutes or until golden brown and cooked through, turning as needed.
7. Step 7: Transfer the fried chicken onto a paper towel-lined plate or sheet pan to drain excess oil. Repeat until all pieces are fried.
8. Step 8: Reserve ½ cup of the hot frying oil for the sauce.
9. Step 9: In a bowl, mix the reserved hot oil with the butter, 2 tablespoons cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder until well combined.
10. Step 10: Brush the spicy sauce generously over the fried chicken pieces. Serve immediately over bread with pickles and your favorite dipping sauce, such as chipotle ranch. Enjoy!

Tips & Variations

• For extra crispy chicken, double dredge by dipping the marinated chicken back into the flour mixture before frying.
• If you prefer milder heat, reduce the cayenne pepper in the sauce or serve the sauce on the side.
• Use chicken with skin on for a more traditional texture and flavor.
• Try swapping smoked paprika with regular paprika for a slightly different smoky flavor.

Storage

Store leftover Nashville Hot Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to keep the crust crispy. Avoid microwaving if possible, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken pieces work well but may require a longer frying time to ensure they cook through completely. Adjust frying time accordingly and always check the internal temperature reaches 165°F.

What can I serve with Nashville Hot Chicken?

This spicy chicken pairs wonderfully with classic Southern sides such as coleslaw, pickles, white bread, baked beans, or mac and cheese. A cooling dipping sauce like ranch or blue cheese also balances the heat nicely.

Nashville Hot Chicken Recipe

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★★★★★

4.7 from 130 reviews

• Author: Aiden
• Total Time: 55 minutes (excluding marinating time)
• Yield: 6 servings 1x

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Description

Nashville Hot Chicken is a spicy fried chicken dish marinated in a tangy buttermilk and pickle brine mixture, coated in a seasoned flour blend, and deep-fried to golden perfection. The chicken is then brushed with a fiery cayenne pepper sauce made from reserved hot oil, butter, and spices, resulting in a crispy, flavorful, and spicy Southern classic perfect for serving with bread and pickles.

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Ingredients

Scale 1x2x3x

Marinade

• 2 cups buttermilk
• ½ cup pickle brine (from a jar of pickles)
• ¼ cup hot sauce

Chicken

• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs

Coating

• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt (such as Lawry’s)
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper

Frying

• 2 quarts canola oil (for frying)

Sauce

• ½ cup reserved frying oil (from frying the chicken)
• ½ cup unsalted butter (1 stick)
• 2 tablespoons ground cayenne pepper
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder

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Instructions

1. Whisk the Marinade: In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce until fully combined.
2. Marinate the Chicken: Add the boneless chicken breasts and thighs to the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour or up to 8 hours to allow the flavors to infuse.
3. Prepare the Coating: In a shallow dish, combine the all-purpose flour, ground paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and ground black pepper. Mix well.
4. Coat the Chicken: Remove chicken from the marinade, shaking off excess liquid, then dredge each piece firmly into the seasoned flour mixture to ensure a thorough coating.
5. Heat the Oil: Heat about 3-4 inches of canola oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C).
6. Fry the Chicken: Carefully drop 2-3 chicken pieces at a time into the hot oil, frying for 8-10 minutes until they turn golden brown and reach an internal temperature of 165°F (74°C). Avoid overcrowding the pot.
7. Drain the Chicken: Transfer the fried chicken to a plate or sheet pan lined with paper towels to drain excess oil. Repeat the frying process until all pieces are cooked.
8. Reserve Hot Oil: After frying all chicken, reserve ½ cup of the hot frying oil from the pot for the sauce preparation.
9. Make the Spicy Sauce: In a bowl, whisk together the reserved hot oil, unsalted butter, ground cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder until the butter melts and the sauce is well combined.
10. Brush Sauce on Chicken: Using a brush, generously apply the spicy sauce over each piece of fried chicken while still warm to allow the flavors to meld.
11. Serve: Serve the Nashville hot chicken over slices of white bread and garnish with pickles. Pair with your favorite dipping sauce, such as chipotle ranch, for an authentic Southern experience.

Notes

• Marinating the chicken longer enhances flavor and tenderness, but do not exceed 8 hours to prevent the texture from becoming mushy.
• Maintain oil temperature at 350°F for proper frying; too low and the chicken will absorb excess oil, too hot and it may burn.
• Use a thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
• Be cautious when handling hot oil; fry in batches to avoid overcrowding which lowers oil temperature.
• Adjust the cayenne pepper quantity in the sauce to control the spiciness based on your preference.
• Serve immediately after brushing with sauce for best texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Southern American

Keywords: Nashville Hot Chicken, spicy fried chicken, Southern fried chicken, hot chicken recipe, chicken wings alternative, cayenne pepper chicken, buttermilk marinated chicken