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overhead view of nashville hot chicken on a white serving platter with pickles.
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Nashville Hot Chicken Recipe

This Nashville hot chicken recipe is not for the faint of heart! It's mouth-numbingly spicy, but so crispy and delicious, too!
Step-by-step photos can be seen below the recipe card.
Prep Time1 hour 20 minutes
Cook Time30 minutes
Total Time1 hour 50 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Author: Krista Teigen

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
    raw chicken marinating in buttermilk in a glass bowl.
  • 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.
    dreding chicken in flour.
  • 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.
    frying chicken in a skillet.
  • Transfer the chicken to a plate or sheet pan lined with paper towel.
    nashville hot chicken pieces on a wire rack set in a baking sheet.
  • 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
    brushing sauce over nashville hot chicken with a pastry brush.

Notes

  • 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

Serving: 0.5pound | Calories: 894kcal | Carbohydrates: 46g | Protein: 54g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 2634mg | Potassium: 1022mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3338IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 4mg