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.

Ingredients

Scale

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

Instructions

Whisk the Marinade: In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce until fully combined.
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.
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.
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.
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).
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.
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.
Reserve Hot Oil: After frying all chicken, reserve ½ cup of the hot frying oil from the pot for the sauce preparation.
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.
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.
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