When I said I love spicy food, I meant it—this Nashville hot chicken recipe is not for the faint of heart! With hot and spicy flavor packed in at every step of the process, my Nashville hot chicken is mouth-numbingly delicious and super crispy to boot! My tongue was crying by the end of the meal, but man, was it so good!
Ever since my first visit to Nashville, I’ve been obsessed with Nashville hot chicken. It’s so crispy, juicy, and spicy! When I learned the secret to keeping the chicken crispy was brushing it with a mix of spices and hot frying oil, my mind was blown! How had I never thought of that before?!
I will caution you, this Nashville hot chicken recipe is authentically spicy. Make it at your own risk!
Tips for Beginners
- Don’t be afraid to dredge the chicken twice for an extra crispy crust. Simply dip the breaded chicken back into the leftover buttermilk marinade, then back into the breading again.
- Rest the chicken for 5-10 minutes after dredging to help the breading stick.
- Don’t try to fry too many pieces at once. Overcrowding the oil will cause the temperature to drop, leading to greasy chicken.
- Let the oil come back to temperature between batches for even frying.
Nashville Hot Chicken Recipe
Equipment
- Cast Iron Skillet
- Deep Frying Thermometer
Ingredients
For the Marinade and Chicken
- 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
For the Breading
- 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
For the 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
- In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce.2 cups buttermilk, ½ cup pickle brine, ¼ cup hot sauce
- Add the chicken to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.1½ pounds boneless, skinless chicken breasts, 1½ pounds boneless, skinless chicken thighs
- Combine the flour and seasonings in a shallow dish.2 cups all-purpose flour, 2 tablespoons ground paprika, 1½ tablespoons seasoned salt, 1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground black pepper
- Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.
- Heat about 3-4 inches of oil in a large pot to 350°F.2 quarts canola oil
- Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.
- Transfer the chicken to a plate or sheet pan lined with paper towel.
- Repeat for all of the chicken pieces.
- Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.
- In a bowl, whisk together the sauce ingredients. Brush the sauce over the chicken. Serve over bread with your favorite dipping sauce (we like chipotle ranch!) and pickles. Enjoy!½ cup reserved frying oil, ½ cup unsalted butter, 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
Becky’s Tips
- I like canola oil for its neutral flavor and high smoke point. Vegetable or avocado oil also work well.
- I like to use a mixture of boneless, skinless chicken breasts and thighs but you could use all one type if you prefer.
- Place the fried chicken on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Nashville Hot Chicken Step by Step
Marinate the Chicken: In a large bowl, whisk together 2 cups of buttermilk, ½ cup of pickle brine (I like to use the leftovers from my favorite refrigerator pickles), and ¼ cup of hot sauce. Add 1½ pounds each of boneless, skinless chicken breasts and boneless, skinless chicken thighs to the bowl, fully submerging the pieces in the marinade. Marinate the chicken for at least 1 hour or up to 8 hours.
Bread the Chicken: Combine 2 cups of all-purpose flour, 2 tablespoons of ground paprika, 1½ tablespoons of seasoned salt, 1 teaspoon of ground cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of ground black pepper shallow dish. Dredge the chicken in the flour mixture, pressing it firmly into the dish to ensure the piece is fully coated.
Fry the Chicken: Heat about 3-4 inches of canola oil in a large pot to 350°F. Gently drop the chicken pieces, 2-3 at a time, into the oil and fry for 8-10 minutes until golden brown.
Drain the Chicken: Transfer the chicken to a plate or sheet pan lined with paper towel. Repeat for all of the chicken pieces. Once all of the chicken has been fried, make sure to reserve ½ cup of the hot frying oil for the sauce.
Sauce the Chicken: In a bowl, whisk together the reserved ½ cup of frying oil, ½ cup of unsalted butter, 2 tablespoons of ground cayenne pepper, 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of chili powder. Brush the sauce over the chicken.
How to Store and Reheat
Store leftover Nashville hot chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 15-20 minutes, or until warmed through. Make sure to save some of the Sauce to brush on the hot chicken!
To freeze, I recommend spreading out the chicken pieces on a lined baking sheet and placing them in the freezer for 1-2 hours, or until solid. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The classic accompaniments for Nashville hot chicken include soft slices of Texas toast and pickles. However, I’m personally partial to classic french fries and coleslaw to help cool the heat. For more of a Southern spin, some sweet cornbread really balances out all that savory and spicy flavor!
