If you’re looking for bold flavor, crispy crunch, and a heat that lingers in the best way, Nashville hot chicken delivers on all fronts. This Southern classic isn’t just spicy fried chicken – it’s an experience. What sets it apart is the fiery, oil-based spice blend slathered onto juicy fried chicken after it comes out of the skillet. When you bite into it, you get a crispy shell, tender meat, and a smoky heat that builds as you go. It’s typically served over white bread with crisp pickle slices, offering the perfect balance of heat, texture, and tang.
Why We Love This Nashville Hot Chicken Recipe
You’re going to love this recipe because it brings authentic Nashville flavor into your own kitchen. It offers that just-right crunch and heat you crave without being overwhelming. The seasoned flour coating clings perfectly to the chicken, creating a shatteringly crisp crust. Then there’s the hot oil mixture that seeps into every crevice, giving you consistent, deep heat in every bite. This recipe doesn’t just copy the original – it honors it. Whether you’re serving a crowd or just making a weeknight meal special, this chicken won’t disappoint. And with a few simple ingredients and clear steps, it’s easier than you’d think.
Ingredients about Nashville Hot Chicken
For the Fried Chicken:
- 2 cups buttermilk
- 1/3 cup hot sauce
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces of chicken (drumsticks, thighs, or a mix)
- Vegetable oil (for frying)
For the Nashville Hot Mixture:
- 1/3 cup cayenne pepper
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup of the hot oil from frying the chicken
To Serve:
- White sandwich bread
- Sliced pickles
How to Make Nashville Hot Chicken Directions
Start by prepping your chicken. Mix the buttermilk and hot sauce in a medium bowl. This mixture gives the chicken its tangy, spicy base. In a large paper bag or bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic powder, and onion powder. This dry mix will become your flavorful, crunchy crust.
Now, coat the chicken. Dip each piece into the seasoned flour, then into the buttermilk mixture, and then back into the flour. Make sure every piece is fully coated. Let them rest on a baking sheet for about 15 to 20 minutes. This step helps the coating stick better when frying.
While the chicken rests, pour about 2 to 2 1/2 inches of vegetable oil into a cast iron skillet or heavy-bottomed pot. Heat it over medium-high. You can test the oil by tossing in a pinch of flour; if it sizzles, it’s ready.
Fry four pieces at a time to avoid overcrowding. Cook until each side turns golden. Once golden, cover the skillet with a lid to steam the chicken slightly – this helps cook the inside without drying it out. After a couple of minutes, remove the lid and continue frying until the crust is crispy and a deep golden brown.
Transfer each finished piece to paper towels or a rack to drain. Keep them warm in an oven set to 275°F while you finish frying the rest.
Once all your chicken is cooked and warm in the oven, it’s time for the final touch: the Nashville hot mixture. In a heat-safe bowl, whisk together 1 cup of the hot oil you just used, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika. This mixture should be spicy but balanced by the sugar and the smokiness.
Carefully remove your chicken from the oven and brush the hot oil mixture generously over each piece. Be sure to coat it well – this is where the heat lives.
How to Serve Nashville Hot Chicken
When it comes to serving this dish, presentation is simple but purposeful. Start with a slice of soft white bread on your plate. Place a piece (or two) of hot chicken directly on the bread. This isn’t just tradition – the bread absorbs that spicy oil, giving you an extra flavorful bite.
Next, add a couple of pickle slices on top or on the side. The tangy, cool crunch of the pickles cuts through the heat of the chicken, balancing the flavor. You can use classic dill slices or try a slightly sweet pickle if you want a bit of contrast.
If you’re serving guests, keep a stack of napkins nearby. Nashville hot chicken is meant to be messy, spicy, and deeply satisfying. You can add coleslaw on the side for a creamy, cooling element, or keep it minimal with just the chicken, bread, and pickles. Either way, this dish is a crowd-pleaser.
Expert Tips: Nashville Hot Chicken
- Use a thermometer: Make sure your oil stays around 350°F for even cooking. Too hot and the outside burns before the inside cooks; too cool and you’ll get soggy skin.
- Don’t skip the resting step: Letting your coated chicken sit before frying helps the flour adhere and reduces flaking.
- Choose dark meat: Thighs and drumsticks are juicier and more forgiving than breasts.
- Adjust heat level: If you’re sensitive to spice, reduce the cayenne in the hot oil mixture. You’ll still get great flavor with less fire.
- Use leftover oil wisely: You only need one cup of the frying oil for the hot mixture. Let the rest cool completely, then discard it safely.
- Keep it warm: Holding cooked pieces in the oven prevents sogginess and keeps everything at serving temperature.
How to Store Nashville Hot Chicken
If you have leftovers (and that’s a big if), store the chicken in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing it up.
To reheat, place the chicken on a wire rack over a baking sheet and warm it in a 350°F oven for about 15-20 minutes. This helps the crust stay crispy instead of getting mushy like it might in the microwave.
Avoid brushing on more hot oil until after reheating if you want the freshest, punchiest flavor. A quick re-brush just before serving brings the heat back to life.
Variation of Nashville Hot Chicken
You can put your own spin on this recipe without losing that classic flavor. Try using boneless chicken thighs if you want easier eating. They cook a bit faster and are perfect for sandwiches.
If you’re not into deep frying, you can air fry or oven-bake the chicken. It won’t be quite the same, but you’ll still get that spicy kick. Just brush the hot mixture on after baking.
Want more sweetness to balance the heat? Mix a tablespoon of honey into the hot oil mixture for a sweet-heat combo.
For an extra-crunchy crust, double-dip the chicken in the flour and buttermilk steps. This adds another layer of coating that fries up beautifully.
If you’re serving a crowd, make sliders! Use mini buns, a piece of hot chicken, a pickle slice, and a swipe of mayo or slaw. These bite-size versions are perfect for parties.
FAQ about Nashville Hot Chicken
What makes Nashville hot chicken different from regular fried chicken? Nashville hot chicken is tossed in a spicy oil-based mixture after frying. It brings more heat and a smoky-sweet flavor that regular fried chicken doesn’t have.
How spicy is Nashville hot chicken? It depends. This version is medium-hot, but you can adjust the cayenne level to suit your taste.
Can I make this recipe less spicy? Yes. Use less cayenne pepper or add a bit more brown sugar to mellow out the heat.
Is Nashville hot chicken always served with pickles and bread? Traditionally, yes. The bread soaks up the spicy oil, and the pickles add contrast. But you can serve it any way you like.
Can I use boneless chicken? Absolutely. Boneless thighs work best because they stay juicy and are easy to handle.
What should I serve with Nashville hot chicken? Classic sides include coleslaw, fries, mac and cheese, or even just extra pickles and bread. Keep it simple to let the chicken shine.
Can I make this ahead of time? You can fry the chicken and keep it warm in the oven for up to an hour before serving. Don’t brush on the hot oil until just before serving for the best flavor and texture.
Nashville Hot Chicken
Equipment
- Cast Iron Skillet
- Medium Bowl
- Baking Sheet
Ingredients
- 2 cups buttermilk
- 0.33 cup hot sauce
- 2.5 cups all-purpose flour
- 3 Tbsp cornstarch
- 3 Tbsp seasoned salt
- 1 Tbsp paprika
- 2 tsp cayenne pepper
- 2 tsp black pepper
- 0.5 tsp garlic powder
- 1 Tbsp onion powder
- 10 pieces chicken (drumsticks, thighs, or a mix)
- vegetable oil for frying
- 0.33 cup cayenne pepper for Nashville Hot Mixture
- 1.5 Tbsp dark brown sugar
- 1 tsp chili powder
- 1 tsp garlic powder for Nashville Hot Mixture
- 1 tsp smoked paprika
- 1 cup hot oil from frying the chicken
- white sandwich bread for serving
- sliced pickles for serving
Instructions
- In a medium bowl, mix buttermilk and hot sauce. In a large bag or bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic powder, and onion powder.
- Coat the chicken pieces in the seasoned flour, then in the buttermilk mixture, and back into the flour. Let rest on a baking sheet for 15-20 minutes.
- Heat 2-2.5 inches of vegetable oil in a cast iron skillet over medium-high heat. Test with a pinch of flour; if it sizzles, it’s ready.
- Fry four pieces at a time until golden brown, covering with a lid to steam slightly. Continue frying until crispy and deep golden brown.
- Transfer finished chicken to paper towels to drain and keep warm in an oven set to 275°F.
- In a heat-safe bowl, whisk together 1 cup of hot frying oil, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika.
- Brush the hot oil mixture generously over each piece of chicken.
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