Nashville Hot Chicken
Crisp fried chicken gets brushed with a cayenne-spiced oil for the classic Nashville-style kick. Serve it on white bread with pickles to catch every spicy drip.
Total
55 min
Servings
4 servings
Level
Medium
Nashville hot chicken is all about contrast: juicy chicken, crunchy crust, a deep red spicy coating, soft white bread, and sharp pickles. The heat comes from cayenne mixed into some of the hot frying oil, then brushed over the chicken right before serving.
This home version uses bone-in chicken pieces for flavor and a buttermilk soak to help tenderize the meat. The recipe is spicy, but you can adjust the cayenne to make it gentler or hotter.
Frying takes attention, so set up your breading station, thermometer, and cooling rack before you start. Once the oil is hot, the cooking moves quickly.
01What you'll need
Ingredients
20 items · 4 servings
- For the chicken:
- 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and split breasts
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce
- 1 large egg
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 6 to 8 cups neutral oil, such as peanut, canola, or vegetable oil, for frying
- For the Nashville hot oil:
- 1/2 cup hot frying oil, carefully ladled from the pot
- 2 to 4 tablespoons cayenne pepper, to taste
- 1 tablespoon light brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder or granulated garlic powder (may use garlic powder) (use as listed) chilli powder? wait no
02How to make it
Step-by-step
1. Marinate the chicken
Pat the chicken dry with paper towels. In a large bowl, whisk the buttermilk, hot sauce, egg, 1 teaspoon kosher salt, black pepper, garlic powder, and paprika. Add the chicken and turn to coat. Cover and chill for at least 4 hours, or up to overnight.
2. Mix the coating
In a wide shallow bowl, whisk the flour, cornstarch, onion powder, baking powder, and remaining 1 teaspoon kosher salt. Cornstarch helps the crust fry up crisp. Set a wire rack over a baking sheet for the breaded chicken.
3. Dredge the chicken
Lift one piece of chicken from the buttermilk and let the extra drip off. Press it into the flour mixture, turning and packing the coating into every side. For a thicker crust, dip it briefly back into the buttermilk, then coat again in flour. Place on the rack and repeat with the remaining chicken.
4. Rest the coating
Let the breaded chicken sit at room temperature for 15 to 20 minutes while you heat the oil. This rest helps the flour hydrate, which means it sticks better during frying.
5. Heat the oil
Pour oil into a large, heavy pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350°F. Use a deep-fry or instant-read thermometer. Keep a lid nearby in case of splatter, but do not cover the pot while frying.
6. Fry in batches
Carefully lower a few pieces of chicken into the oil, leaving space between them. Fry, turning every few minutes, until deeply golden and cooked through, about 12 to 16 minutes for drumsticks and thighs, and 15 to 18 minutes for larger breast pieces. The thickest part should reach 165°F. Adjust the heat to keep the oil mostly between 325°F and 350°F.
7. Drain the chicken
Move the fried chicken to a clean wire rack set over a baking sheet. Do not place it directly on paper towels for long, or the bottom crust can steam and soften. Repeat with the remaining chicken, letting the oil return to 350°F between batches.
8. Brush with hot oil and serve
Carefully ladle 1/2 cup hot frying oil into a heatproof bowl. Whisk in the cayenne, brown sugar, paprika, garlic powder, chili powder, and salt. Brush the spicy oil over the hot chicken. Serve right away on white bread with pickle chips.
03From our kitchen
Cook's tips
- For milder chicken, use 1 to 2 tablespoons cayenne in the hot oil. For a more classic fiery version, use 3 to 4 tablespoons. Taste the spice mix before brushing if you are unsure.
- You can marinate the chicken up to 24 hours ahead. Do not leave it longer, or the texture can become too soft.
- Fried chicken is best right after cooking, but leftovers keep in an airtight container in the fridge for up to 3 days. Reheat on a rack in a 375°F oven until hot and crisp, about 15 to 20 minutes.
- If you do not have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 1/2 cups milk. Let it stand for 5 minutes before using.
- Boneless chicken thighs work well, but they cook faster. Start checking them around 6 to 8 minutes. Chicken tenders also work, but they may need only 4 to 6 minutes.
- Do not pour used frying oil down the sink. Let it cool completely, strain it if you plan to reuse it once, or seal it in a container and throw it away according to your local rules.
Cook's note
The ingredient that makes this dish Nashville-style is the hot oil: spices are stirred into hot frying oil, then brushed over crisp chicken. Start with less cayenne if cooking for a mixed crowd, and put extra hot oil on the table for people who want more heat.
04Frequently asked
Questions & answers
How spicy is Nashville hot chicken?
It is usually quite spicy because cayenne is the main seasoning in the hot oil. This recipe lets you choose the heat level. Use 1 to 2 tablespoons cayenne for mild-to-medium heat, or 3 to 4 tablespoons for a hotter version.
Can I bake Nashville hot chicken instead of frying it?
You can bake it, but the texture will be different. For a baked version, place breaded chicken on a well-oiled rack, spray or drizzle the top with oil, and bake at 425°F until it reaches 165°F. Brush with the hot spice oil after baking.
Why did my coating fall off?
This usually happens if the chicken is too wet, the coating did not rest, or the oil was not hot enough. Let extra marinade drip off, press the flour on firmly, rest the breaded chicken for 15 to 20 minutes, and keep the oil near 350°F.
What should I serve with Nashville hot chicken?
White bread and pickle chips are traditional. Coleslaw, potato salad, mac and cheese, cornbread, and a simple green salad also pair well with the spicy chicken.
Can I use chicken wings?
Yes. Wings are a good choice for parties. Fry them at 350°F until crisp and cooked through, usually 8 to 10 minutes depending on size, then brush with the hot oil.
05Keep cooking
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