Nashville Hot Chicken isn’t just a meal—it’s an experience. Known for its spicy kick and flavorful crunch, this Southern staple has become a sensation far beyond its Tennessee roots.
Whether you’re a heat seeker or just looking to try something new, this recipe will guide you through making the perfect Nashville Hot Chicken right in your own kitchen.
Nashville Hot Chicken - How to Make Crispy Nashville-Style Fried Chicken
Table of Contents
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs and drumsticks
- 2 cups buttermilk
- 2 tablespoons hot sauce (preferably Tabasco or your favorite brand)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
For the Hot Oil:
- 1 cup lard or vegetable oil (use the frying oil for extra flavor)
- 3 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
Marinating the Chicken
- Prepare the marinade: In a large bowl, combine the buttermilk and hot sauce. Stir until well mixed.
- Marinate the chicken: Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This step not only infuses the chicken with flavor but also helps to tenderize it.
Preparing the Coating
- Mix the dry ingredients: In another large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This will be your seasoned flour for coating the chicken.
Frying the Chicken
- Heat the oil: In a large, heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
- Coat the chicken: Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the seasoned flour, pressing lightly to ensure a good coating. Shake off any excess flour.
- Fry the chicken: Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding the skillet. Fry for 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Drain the chicken: Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil.
Making the Hot Oil
- Prepare the hot oil: In a small saucepan, combine the lard (or reserved frying oil) with cayenne pepper, brown sugar, paprika, garlic powder, onion powder, and salt. Cook over low heat, stirring until the spices are well mixed and the oil is heated through. Be careful not to burn the spices.
- Coat the chicken: Using a heat-resistant brush, generously brush the hot oil mixture over each piece of fried chicken. The amount of cayenne pepper can be adjusted to control the heat level.
Serving Suggestions
Nashville Hot Chicken is typically served on white bread with pickles on top. The bread helps to soak up the extra spicy oil, and the pickles add a tangy contrast to the heat. Pair it with classic Southern sides like coleslaw, macaroni and cheese, or collard greens for a full-on feast.
Tips for Success
- Temperature control: Maintaining the right oil temperature is crucial for perfectly fried chicken. Too hot, and the chicken will burn on the outside while remaining raw inside; too cool, and the chicken will be greasy.
- Marinating time: Don’t skimp on the marinating time. The buttermilk bath is key to tender, flavorful chicken.
- Adjust the heat: If you’re wary of the spice level, start with less cayenne in the hot oil and gradually increase it to taste.
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