Nashville Hot Chicken Recipe

4.72 from 7 votes

This Nashville hot chicken is ultra crispy, deeply seasoned, and brushed with a spicy, buttery sauce that soaks in without ruining the crunch. It’s fiery, flavorful, and easier to make than you might think.

Prep Time30

Cook Time30

Chill Time1 2

Total Time1 3

Course: Main Course

Cuisine: American

Servings:

Calories: 745kcal

Author: Becky Hardin

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

*You can follow the same preparations and tips with any cut of chicken. Boneless cuts will take less time to cook through.

**Pickle brine adds salt and acidity, which helps tenderize the chicken and boosts flavor. If you don't have any, use an equal amount of apple cider vinegar, and add a pinch of salt.

Tips:

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.

Make-Ahead: The chicken can be dry-brined 12-24 hours in advance, and marinated for 2-4 hours. You can also bread and refrigerate for up to 4 hours before frying.

Storage: Nashville hot chicken is best enjoyed immediately, but it will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition