If bold, unapologetically spicy and irresistibly crispy chicken sounds like your kind of meal, get ready—this Nashville Hot Chicken recipe delivers just that and more. From the sizzling, crunchy crust to the signature fiery glaze, each bite is a full-on flavor party. Marinated for tenderness and double-layered for crave-worthy crunch, Nashville Hot Chicken never fails to light up the table—whether you’re cooking for a crowd or just turning up the heat for yourself. This Southern classic is sure to become your new go-to when you need a meal that’s both comforting and exhilarating.
Ingredients You’ll Need
You don’t need a grocery cart full of oddities to whip up Nashville Hot Chicken—just a handful of straightforward ingredients that each play a starring role. Every element, from the tangy buttermilk to the spicy finishing oil, teams up to create layers of juicy, crispy, fiery magic.
- Chicken thighs and drumsticks: Bone-in, skin-on pieces keep things extra juicy, and the skin gets shatteringly crisp in the hot oil.
- Buttermilk: This essential marinade ingredient tenderizes the chicken and infuses a subtle tang that’s pure Southern comfort.
- Egg: Binds the marinade and helps the seasoned flour stick for a better crunch.
- All-purpose flour and cornstarch: The backbone of that legendary crunch, and the cornstarch lightens things up for extra crispiness.
- Salt and black pepper: Foundational seasonings that draw out the best in every bite.
- Paprika and garlic powder: These add depth and savory warmth to the coating and the spicy glaze.
- Cayenne pepper: The real heat-maker here, adjust it to match your preferred spice level.
- Vegetable oil: Chosen for high-temperature frying, this gets the chicken golden and satisfying.
- Brown sugar: A touch of sweetness to balance the fire in the hot coating.
- Chili powder and extra salt: In the hot oil glaze, this rounds out complex, craveable flavor.
How to Make Nashville Hot Chicken
Step 1: Marinate the Chicken
Start by whisking up the buttermilk and egg in a large bowl, then tuck in all your chicken pieces. Let them soak for at least four hours—overnight if you have the patience. This step is your insurance for tender, flavorful Nashville Hot Chicken every single time.
Step 2: Dredge for the Perfect Crust
When your chicken has luxuriated long enough, mix up your flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne in another bowl. Dredge each piece from the marinade directly into this seasoned flour, pressing firmly to create a serious crust. For even more crunch, give them a second dip in the flour mixture!
Step 3: Fry Until Golden and Crispy
Pour vegetable oil into a heavy skillet or Dutch oven, heating to a steady 350°F. Fry the chicken in batches, turning as it browns, until each piece is a deep golden color and hits an internal temp of 165°F. Rest finished pieces on a rack or paper towels so the coating stays shatteringly crisp.
Step 4: Make the Signature Spicy Oil
Carefully ladle out some of your hot frying oil into a heatproof bowl. Stir in cayenne, brown sugar, paprika, garlic powder, chili powder, and extra salt. The result? A mouth-tingling hot oil that gives Nashville Hot Chicken its bold flavor—and that famous fiery color.
Step 5: Douse and Serve
Generously brush the spicy oil over every inch of your fried chicken. Don’t be shy! Serve your Nashville Hot Chicken piping hot, with pickles and white bread on the side to complete the classic experience.
How to Serve Nashville Hot Chicken
Garnishes
Nashville Hot Chicken absolutely shines with contrasting garnishes. Lay out thick slices of dill pickles on top or to the side—the chill and brine do wonders to cool your palate. A couple slices of fluffy white bread underneath soak up all the spicy drippings and make every last bite count.
Side Dishes
Traditional is always a winner: classic coleslaw, creamy potato salad, or even a scoop of mac and cheese complement the heat perfectly. These cooling, creamy sides are just begging to sit beside your Nashville Hot Chicken and help balance out the fiery punch.
Creative Ways to Present
Feeling fancy? Serve your Nashville Hot Chicken slider-style on mini buns with extra pickles and a swipe of ranch. Or try chopping up leftovers to top a loaded salad or wrap. However you serve it, this dish is as versatile as it is bold.
Make Ahead and Storage
Storing Leftovers
If you manage to have any left, store cooked Nashville Hot Chicken in an airtight container in the refrigerator for up to 3 days. For best results, line the container with a paper towel to absorb excess moisture and keep the crust from going soggy.
Freezing
While nothing beats fresh-from-the-oil crunch, you can freeze Nashville Hot Chicken. Cool it completely, wrap tightly in foil, and freeze for up to one month. When the craving strikes, simply reheat straight from the freezer—just note the coating may be a little softer the second time around.
Reheating
To bring back the crisp, place chilled or thawed chicken pieces on a wire rack set over a baking sheet and heat in a preheated 375°F oven for about 10-15 minutes. The high heat will help revive that legendary crust without overcooking the juicy inside.
FAQs
How spicy is authentic Nashville Hot Chicken?
It’s known for serious heat! Traditional recipes are quite fiery, but you’re in charge—feel free to scale back the cayenne to suit your own heat preference and still enjoy the bold flavor.
Can I use boneless, skinless chicken pieces?
Absolutely! Boneless thighs or breasts work beautifully. Just keep a close eye on frying time, since they’ll cook a bit faster, and don’t forget that skin-on pieces add extra crunch.
What’s the secret to extra crispy chicken?
A combination of cornstarch and flour is key, and double-dipping the chicken in the flour mixture means double the crunch. Frying at a steady, high temperature also ensures a golden, crispy finish.
Can I bake instead of fry this recipe?
While classic Nashville Hot Chicken is always fried for that distinctive crunch, you can bake it on a rack in a hot oven for a lighter version. Just know you’ll miss a bit of the traditional texture and flavor that comes from frying.
What sides go best with Nashville Hot Chicken?
Creamy coleslaw, potato salad, and macaroni and cheese are top picks—anything cool and creamy to balance out the kick. Pickles and white bread are always a must for the most authentic experience.
Final Thoughts
Once you serve up a platter of Nashville Hot Chicken, you’ll understand why it’s earned cult status far beyond Tennessee. This dish is a celebration—the kind you can actually eat! Give it a try, play with the heat level, and enjoy every spicy, satisfying bite.
Print
Nashville Hot Chicken Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Nashville Hot Chicken recipe delivers a fiery kick with crispy fried chicken coated in a spicy blend of seasonings. Perfect for those who love bold, flavorful dishes with a Southern twist.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 cup buttermilk
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- Vegetable oil for frying
For the Hot Coating:
- ½ cup of the frying oil
- 2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt
Instructions
- Marinate the Chicken: Whisk buttermilk and egg in a bowl. Marinate chicken in the mixture for at least 4 hours or overnight.
- Prepare the Coating: Mix flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne in another bowl.
- Dredge the Chicken: Coat marinated chicken in the flour mixture.
- Fry the Chicken: Heat oil to 350°F, fry chicken until golden and cooked through.
- Make the Hot Coating: Combine frying oil, cayenne, brown sugar, paprika, garlic powder, chili powder, and salt.
- Coat the Chicken: Brush spicy oil over fried chicken.
- Serve: Enjoy hot with pickles and white bread.
Notes
- Adjust cayenne pepper for desired heat level.
- For extra crispiness, double-dip chicken in the flour mixture.
- Pair with cooling sides like coleslaw or potato salad.
Nutrition
- Serving Size: 2 pieces
- Calories: 620
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 180 mg
