I love spicy food, and this Nashville hot chicken is the definition of spicy! I coated a whole parted chicken in a crispy, spicy batter and tossed it in 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 Hot Chicken Recipe
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. The spicy, oily sauce brushed over the top of the chicken makes it super hot without turning the crisp coating soggy. A mixture of cayenne pepper, paprika, and brown sugar creates that signature flavor and mouth-tingling heat.
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How to Store and Reheat
This Nashville hot chicken is best enjoyed as soon as it is made, but it will keep for up to 3 days in the refrigerator (although it will lose its crispy texture). Reheat in a 350°F oven for 10-15 minutes, and glaze with additional oil and spices to refresh.
How to Freeze
Freeze leftover chicken in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- To make this chicken a little less spicy, reduce (or omit) the amount of cayenne pepper added in step 6.
- For maximum flavor, let the chicken brine for 4 hours.
- Place cooked chicken on a clean cooling rack set over paper towels to let any excess oil drip off.
Nashville Hot Chicken Recipe
Ingredients
For the Chicken
- 1 (3-4 pound) whole chicken patted dry and quartered
- 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 the Coating/Cooking
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- Vegetable oil for frying
- ¼ cup hot frying oil
- 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
- White bread and dill pickle slices for serving
Equipment
- Cast Iron Skillet
- Deep Fry Oil Thermometer
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
- Make the marinade. In a plastic zip-top 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.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. Once the chicken has marinated, take it out of the refrigerator. Remove the chicken from the marinade and blot each piece with paper towels. Place the marinaded 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 and dredge through the flour again. Place coated chicken pieces on a cooling rack to sit 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 the internal temperature reads 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 cooling rack set over paper towels.Vegetable oil
- Carefully transfer ¼ cup of the hot frying oil to a heat proof mixing bowl. Add the butter, cayenne, brown sugar, paprika, garlic powder, salt, and pepper. Whisk until melted and combined. Brush the mixture over the hot fried chicken and serve immediately over white bread with pickle slices.¼ cup hot frying oil, 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, White bread and dill pickle slices
Notes
- Instead of using a whole chicken, follow the same preparations and cooking method with chicken breasts.
How to Make Nashville Hot Chicken Step by Step
Season the Chicken: In a bowl, toss 1 whole parted chicken with 1 tablespoon of kosher salt. Cover and refrigerate overnight, up to 24 hours.
Marinate the Chicken: In a Ziplock bag, combine 1 cup of buttermilk, 2 tablespoons of dill pickle brine, 2 tablespoons of hot sauce, and 1 large 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.
Blot the Chicken: In a large, shallow dish, mix 2 cups of all-purpose flour and 2 teaspoons of kosher salt together. Once the chicken has marinated, take it out of the refrigerator, remove the chicken from the marinade, and blot each piece with paper towels. Place the marinaded chicken pieces onto a cooling rack and transfer the remaining marinade to another shallow bowl.
Dredge the Chicken: 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 and dredge through the flour again. Place coated chicken pieces on a cooling rack to sit for 15-20 minutes.
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, 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.
Sauce the Chicken: Carefully transfer ¼ cup of the hot frying oil to a heat-proof mixing bowl. Add 4 tablespoons of unsalted butter, 2-3 tablespoons of ground cayenne pepper, 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. Brush the mixture over the hot fried chicken and serve immediately over white bread with pickle slices.
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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