I love spicy food, and this Nashville hot chicken is the definition of spicy! I coat a whole, parted chicken in a crispy batter and toss it in spicy Nashville hot sauce to take it to the next level. The chicken turns out so incredibly crunchy. I recommend serving it with plenty of bread and pickles to help cool things down!
Nashville-Style Hot Fried Chicken
The first time I tried Nashville hot chicken, I was in love! The fried chicken was so moist, juicy, and crisp–I just knew I had to learn how to make it at home! The key to this dish is in the glaze. Unlike Buffalo chicken, Nashville hot chicken is brushed with a spicy hot oil glaze after frying, which keeps the crust crispy instead of coating it in a wet sauce. A mixture of cayenne pepper, paprika, and brown sugar creates that signature flavor and mouth-tingling heat that makes this chicken so addicting!
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Test the Heat Before You Commit
Nashville hot chicken is very spicy, with a sharp, lingering heat that builds as you eat. Heat levels vary depending on the cayenne used, which is why testing the sauce before brushing it on is important. Before brushing the sauce on the chicken, spoon ½ teaspoon of the hot oil mixture onto a scrap of bread and let it sit for 30 seconds. Taste it, then adjust the cayenne while the sauce is still in the bowl. Because once it hits the chicken, there’s no way to lower the heat!
Nashville Hot Chicken Recipe
Equipment
- Cast Iron Skillet
- Deep Fry Oil Thermometer
Ingredients
For the Chicken
- 1 (3-4 pound) whole chicken (patted dry and cut into pieces*)
- 1 tablespoon kosher salt
For the Marinade
- 1 cup buttermilk
- 2 tablespoons dill pickle brine (from a jar of pickles**)
- 2 tablespoons hot sauce
- 1 large egg (beaten)
For Frying
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- vegetable oil
For the Sauce
- ¼ cup hot frying oil (reserved from cooking the chicken)
- 4 tablespoons unsalted butter
- 2-3 tablespoons ground cayenne pepper
- 1 tablespoon brown sugar
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For Serving (Optional)
- white bread slices
- pickle slices
Instructions
- In a bowl, toss the chicken pieces with kosher salt. Cover and refrigerate overnight, up to 24 hours.1 (3-4 pound) whole chicken, 1 tablespoon kosher salt
- In a resealable bag, combine the buttermilk, pickle brine, hot sauce, and egg together. Add the chicken pieces, seal the bag, and massage the chicken to ensure each piece is thoroughly coated. Refrigerate for 2-4 hours to marinate.1 cup buttermilk, 2 tablespoons dill pickle brine, 2 tablespoons hot sauce, 1 large egg
- In a large shallow dish, mix the flour and salt together. Remove the chicken from the marinade and blot each piece with paper towels. Place the marinated chicken pieces onto a cooling rack and transfer the remaining marinade to another shallow bowl.2 cups all-purpose flour, 2 teaspoons kosher salt
- Dredge each piece of chicken through the flour until thoroughly coated.
- Dip into the reserved marinade, making sure to coat all sides. Let any excess marinade drop off the chicken
- Dredge through the flour again.
- Place coated chicken pieces on a cooling rack to rest for 15-20 minutes.
- While the chicken sits, fill a large cast iron skillet about one-third of the way with vegetable oil. Heat the oil to 350°F over medium-high heat. Carefully place the chicken pieces skin-side down into the hot oil. Fry until crisp and cooked through, about 15-17 minutes for breast quarters and 18-20 minutes for leg quarters. Remove the chicken pieces from the oil and place them onto a clean cooling rack set over paper towels.vegetable oil
- Carefully transfer ¼ cup of the hot frying oil to a heat-proof mixing bowl.¼ cup hot frying oil
- Add the butter, cayenne, brown sugar, paprika, garlic powder, salt, and pepper. Whisk until melted and combined.4 tablespoons unsalted butter, 2-3 tablespoons ground cayenne pepper, 1 tablespoon brown sugar, ½ teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Brush the mixture over the hot fried chicken and serve immediately over white bread with pickle slices.white bread slices, pickle slices
Notes
- If you’re in a rush, you can skip the dry brine, but the chicken won’t be as tender or flavorful.
- For maximum flavor, let the chicken marinate for the full 4 hours.
- Letting the breaded chicken rest helps the breading adhere better, so it won’t fall off during frying. You can gently press the flour coating into the chicken to help.
- Don’t overcrowd the pot, or the chicken will not get crispy. Fry in batches if needed.
- Chicken is cooked through at 165°F internally. Dark meat pieces, like thighs and drumsticks, can go to 175°F without drying out.
- Place cooked chicken on a clean cooling rack set over paper towels to let any excess oil drip off and maintain the crisp crust.
- Let the oil come back to 350°F between batches so the coating doesn’t get greasy.
- If the oil is too hot, the breading will burn, but the chicken will stay raw. Take the pot off the heat and let it cool slightly before reheating the oil and continuing frying.
- To make this chicken a little less spicy, reduce the cayenne to 1 tablespoon, or omit it entirely. For spicier sauce, use 3 tablespoons of cayenne.
- If the sauce separates, the frying oil was likely too cool, or the butter didn’t fully melt. The oil should be hot (but not smoking) so the spices bloom and emulsify into a smooth, glossy sauce.
- Brush the sauce on the chicken while it’s still hot so it sinks in and doesn’t make the chicken soggy.
- Reheat in a 375°F air fryer or oven to keep the chicken crisp.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Nashville Hot Chicken Step by Step
Season the Chicken: Part a 3-4 pound whole chicken into pieces, first by separating the legs, then the wings and breasts. Separate the legs into thighs and drumsticks, if preferred, and the wings into drums and flats. In a bowl, toss the chicken pieces with 1 tablespoon of kosher salt. Cover and refrigerate overnight, up to 24 hours. This is known as dry-brining, which helps to deeply season the chicken and tenderize the meat. You can skip this step and go straight to the marinade, but the chicken will not be as tender.
Marinate the Chicken: In a resealable bag, combine 1 cup of buttermilk, 2 tablespoons of dill pickle brine (from a jar of pickles), 2 tablespoons of hot sauce, and 1 large egg. Add the dry-brined chicken pieces, seal the bag, and massage the chicken to ensure each piece is thoroughly coated. Refrigerate for 2-4 hours. Marinating helps tenderize the surface of the meat, infusing it with flavor.
Blot the Chicken: In a large, shallow dish, mix 2 cups of all-purpose flour with 2 teaspoons of kosher salt. Once the chicken has marinated, take it out of the refrigerator, remove it from the marinade, and blot each piece with paper towels. Place the dry, marinated chicken pieces onto a cooling rack and transfer the remaining marinade to another shallow bowl.
Dredge the Chicken: Dredge each piece of chicken first through the flour until thoroughly coated. Then, dip into the reserved marinade, making sure to coat all sides. Let any excess marinade drop off the chicken, and dredge it through the flour again. This is known as a double-dredge, and it makes the coating ultra crispy and craggy, which is perfect for holding that Nashville hot sauce! Place coated chicken pieces on a wire rack to rest for 15-20 minutes. This helps hydrate and set the coating so it sticks better while frying.
Fry the Chicken: While the chicken sits, fill a large cast iron skillet about one-third of the way with vegetable oil. Heat the oil to 350°F over medium-high heat. Carefully place the chicken pieces skin-side down into the hot oil and fry until crisp and fully cooked through to 165°F; about 15-17 minutes for breast quarters and 18-20 minutes for leg quarters. Remove the chicken pieces from the oil, and place them onto a clean wire rack set over paper towels. Placing the chicken on a rack helps air circulate around it and allows excess oil to drip off, creating a crispier coating.
Make the Sauce: Carefully transfer ¼ cup of the hot frying oil to a heat-proof mixing bowl. While still hot, add 4 tablespoons of unsalted butter, 2-3 tablespoons of ground cayenne pepper (more for spicier sauce, less for milder sauce), 1 tablespoon of brown sugar, ½ teaspoon of ground paprika, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk until melted and combined. Taste and adjust the sauce until you reach your desired spice level.
Sauce the Chicken: Brush the mixture over the hot fried chicken and serve immediately over white bread with pickle slices. Make sure to do this while the chicken is still hot so that the sauce absorbs and the chicken stays crispy.
How to Store, Freeze, and Reheat
This Nashville hot chicken is best enjoyed as soon as it’s made, but it will keep for up to 3 days in the refrigerator (although it will lose its crispy texture). You can also freeze it in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating fried chicken in a 375°F oven or Air Fryer for 10-15 minutes, and glaze with additional oil and spices to refresh.
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Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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