Description

Nashville Hot Chicken is a spicy, crispy fried chicken dish known for its bold, flavorful coating and bright red hot spice mixture. This recipe features a double dredge technique for extra crunch and a cayenne-based hot sauce brushed on after frying, served traditionally on white bread with pickles for the perfect spicy southern comfort meal.

Ingredients

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For the Fried Chicken

2 cups buttermilk
⅓ cup hot sauce
2 ½ cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons black pepper
½ teaspoon garlic powder
1 tablespoon onion powder
10 pieces chicken
Vegetable oil for frying

For the Nashville Hot Mixture

⅓ cup cayenne pepper
1 ½ tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup frying oil (used for frying chicken)

For Serving

White bread slices
Sliced pickles

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Instructions

Prepare Buttermilk Mixture: In a medium sized bowl, whisk together 2 cups of buttermilk and ⅓ cup of hot sauce, then set aside to marinate the chicken flavors and heat.
Mix Seasoned Flour: In a paper bag, add 2 ½ cups flour, 3 tablespoons cornstarch, 3 tablespoons seasoned salt, 1 tablespoon paprika, 2 teaspoons cayenne pepper, 2 teaspoons black pepper, ½ teaspoon garlic powder, and 1 tablespoon onion powder. Shake the bag well to combine all dry ingredients thoroughly for the coating.
Double Dredge Chicken: Dip each chicken piece first into the seasoned flour, then into the buttermilk mixture, and back into the flour mixture, making sure each piece is completely coated. Place coated pieces on a baking sheet and let them rest for about 15-20 minutes so the coating sets properly.
Heat Oil and Oven: Pour 2 to 2 ½ inches of vegetable oil into a cast iron or heavy bottom skillet and heat it over medium-high heat to about 350 degrees Fahrenheit. Preheat the oven to 275 degrees Fahrenheit to keep cooked chicken warm.
Fry Chicken in Batches: Fry four pieces of chicken at a time, avoiding overcrowding. Cook each side until golden, then cover with a lid to steam the insides for thorough cooking. Remove the lid and continue frying until the crust is crisp and golden brown again.
Drain and Keep Warm: Remove fried chicken and place on paper towels or a wire rack to drain excess oil. Transfer drained chicken pieces to a parchment-lined baking sheet and place in the warm oven. Repeat frying remaining chicken pieces following the same steps.
Make Nashville Hot Mixture: After frying is complete, combine 1 cup of the hot frying oil with ⅓ cup cayenne pepper, 1 ½ tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika in a bowl. Whisk well until fully combined.
Brush Hot Sauce on Chicken: Remove the cooked chicken from the oven and generously brush the spicy hot oil mixture over each piece.
Serve: Place the hot chicken pieces on slices of white bread and serve with sliced pickles on toothpicks for that iconic Nashville Hot Chicken experience.

Notes

Double dredging is crucial to achieve an irresistibly crunchy crust.
Allow the breaded chicken to rest to help the coating stick better.
Bring chicken to room temperature before frying to ensure even cooking and maintain oil temperature.
Use oil with a high smoke point like vegetable, canola, or peanut oil to avoid burning and smoking.
Test oil readiness by dropping a tiny bit of flour or water into it; it should sizzle immediately.
Store leftovers in airtight containers with paper towels to prevent sogginess; consume within 3-4 days refrigerated.
Reheat in a 400° F oven or air fryer to restore crispiness.
Fried chicken can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 piece
Calories: 197 kcal
Sugar: 5 g
Sodium: 2364 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0.001 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 6 mg