If you have a craving for something crispy, fiery, and packed with Southern charm, this Nashville Hot Chicken Recipe is your ticket to flavor town. It’s a beautifully balanced dish with tender chicken soaked in buttermilk, dredged in a perfectly seasoned flour mix, then fried until golden and topped with a spicy, buttery cayenne glaze that wakes up your taste buds in the best way imaginable. Nashville hot chicken delivers that iconic heat and crunch that will have you coming back for seconds again and again.
Ingredients You’ll Need
This Nashville Hot Chicken Recipe calls for straightforward, classic ingredients that each play a vital role in achieving the authentic taste and texture you expect. From the tangy buttermilk soak that tenderizes the meat to the blend of spices that create that unforgettable heat, every item contributes something special on your journey to homemade hot chicken perfection.
- 2 cups buttermilk: Tenderizes the chicken while adding subtle tang to balance the heat.
- ½ cup pickle brine: Adds a briny kick that enhances the chicken’s flavor complexity.
- ¼ cup hot sauce: Infuses spicy notes right from the marinade.
- 1½ pounds boneless, skinless chicken breasts: Lean and tender protein, perfect for frying.
- 1½ pounds boneless, skinless chicken thighs: Adds juicy richness and extra flavor.
- 2 cups all-purpose flour: Creates the crispy coating for satisfying crunch.
- 2 tablespoons ground paprika: A smoky base flavor for the coating and rubs.
- 1½ tablespoons seasoned salt: Seasoning essential for savory depth in the crust.
- 1 teaspoon ground cayenne pepper: Provides the signature Nashville heat.
- 1 teaspoon garlic powder: Adds aromatic warmth and balance.
- 1 teaspoon onion powder: Offers subtle sweetness and complexity.
- ½ teaspoon ground black pepper: Brings mild, sharp heat to the mix.
- 2 quarts canola oil: For frying—the neutral oil ensures crispy results without overpowering flavor.
- ½ cup reserved frying oil: Used to make the spicy glaze coating the fried chicken.
- ½ cup unsalted butter: Adds richness and carries the fiery spices in the glaze.
- 2 tablespoons ground cayenne pepper: Amp up the heat where it counts in the glaze.
- 2 tablespoons brown sugar: Balances the spice with a touch of sweetness.
- 1 tablespoon smoked paprika: Imparts a deep smoky flavor that’s essential to Nashville-style heat.
- 1 teaspoon garlic powder: More aromatic kick in the final glaze.
- 1 teaspoon onion powder: Rounds out the flavor complexity.
- 1 teaspoon chili powder: Adds additional spicy nuance to the glaze.
How to Make Nashville Hot Chicken Recipe
Step 1: Marinate the Chicken
Start by mixing buttermilk, pickle brine, and hot sauce in a large bowl. Submerge your chicken breasts and thighs in this tangy, spicy marinade, then cover and refrigerate for at least 4 hours or overnight. This soaking step makes the chicken tender and infuses it with the bright heat that defines the dish.
Step 2: Prepare the Seasoned Flour
In a large shallow dish, combine the flour, paprika, seasoned salt, cayenne, garlic powder, onion powder, and black pepper. This seasoned flour blend is what will cling to the chicken and create that irresistible crunchy coating once fried, so don’t skimp on the spices here!
Step 3: Dredge and Fry the Chicken
Remove the chicken pieces from the marinade, letting excess drip off, then dredge them thoroughly in the seasoned flour mixture. Heat your canola oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, about 6 to 8 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Drain on a wire rack for maximum crispness.
Step 4: Make the Nashville Hot Glaze
While your chicken rests, melt the butter and reserved frying oil together in a saucepan. Whisk in cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder. This glaze balances heat and sweetness while coating the fried chicken with that iconic Nashville red glow and fiery flavor.
Step 5: Coat the Chicken in the Spicy Glaze
Using a brush or spoon, generously coat each piece of fried chicken with the spicy butter glaze. This layer is what truly transforms the chicken into Nashville hot chicken with a fiery, crispy, and buttery finish you’ll want to savor bit by bit.
How to Serve Nashville Hot Chicken Recipe
Garnishes
The right garnishes can elevate your Nashville Hot Chicken Recipe to vibrant new heights. Thinly sliced pickles add a crisp, acidic contrast that perfectly cuts through the richness and heat. Freshly chopped green onions or a sprinkle of parsley bring a touch of color and freshness to the plate, making every bite more appealing.
Side Dishes
This dish pairs beautifully with classic Southern sides. Think creamy coleslaw to cool down the spice, buttery white bread or brioche buns to soak up the sauce, and crispy French fries or potato chips for extra crunch. Macaroni and cheese also makes for an indulgent, comforting companion to this bold chicken.
Creative Ways to Present
For a fun twist, serve your Nashville hot chicken on a toasted bun for homemade hot chicken sandwiches. Layer with pickles and slaw for texture and freshness. Or go rustic with a hearty platter serving the chicken alongside thick-cut fries and pickled vegetables for a full Nashville street food experience you can enjoy at home.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover Nashville hot chicken in an airtight container and refrigerate. It will stay flavorful and safe to eat for up to 3 days, making it a great option for next-day meals or snacks that keep the heat alive.
Freezing
You can freeze the fried chicken, but it’s best to skip glazing before freezing to maintain texture. Wrap pieces individually or in a single layer on a baking sheet, then transfer to a freezer bag. Frozen chicken will be best if used within 1 to 2 months.
Reheating
Reheat frozen or refrigerated chicken in a preheated oven at 375°F (190°C) for about 15 minutes or until crispy and heated through. To revive the glaze, lightly brush the chicken with reserved spicy butter after reheating for a fresh burst of flavor and heat.
FAQs
What part of the chicken is best for Nashville hot chicken?
Both boneless, skinless chicken breasts and thighs work wonderfully. Thighs offer more juiciness and flavor, while breasts provide leaner meat. Combining both gives you the best of tender juiciness and lean texture.
How spicy is Nashville hot chicken?
The heat level can vary depending on how much cayenne pepper and hot sauce you use. This recipe balances a flavorful, fiery kick with sweetness and smokiness, so it’s spicy but approachable, and easy to adjust to your heat preference.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour for a gluten-free flour blend that fries well, such as rice flour or a dedicated gluten-free flour mix. The marinade and glaze are naturally gluten-free too.
Why is pickle brine used in the marinade?
Pickle brine adds acidity and a distinct tang that deepens the flavor and helps tenderize the chicken. It’s a secret ingredient that really lifts the marinade and makes the chicken uniquely Nashville.
Is this recipe suitable for smoking the chicken instead of frying?
Traditional Nashville hot chicken is deep-fried for that iconic crispy crust and juiciness. While you can smoke chicken for flavor, you’ll miss the signature crunch and the way the spicy glaze adheres to fried skin.
Final Thoughts
The Nashville Hot Chicken Recipe is one of those dishes that captures the soul of Southern cooking with every crispy, spicy bite. Whether you’re sharing it with friends, serving it at a game day, or just indulging on a cozy night in, this recipe promises bold flavors and fun in the kitchen. Trust me, once you try it, you’ll understand why this fiery classic has won hearts everywhere.
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Nashville Hot Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes (including marinating)
- Yield: 6 servings
- Category: Frying
- Method: Frying
- Cuisine: Southern American
Description
This Nashville Hot Chicken recipe delivers tender, juicy chicken breasts and thighs marinated in a spicy buttermilk and pickle brine mixture, then coated in a seasoned flour blend and deep-fried to crispy perfection. The chicken is finished with a signature spicy oil and butter sauce that brings the classic fiery flavor of Nashville to your dinner table. Perfect for those who love a bold, smoky, and spicy southern-style fried chicken experience.
Ingredients
Marinade
- 2 cups buttermilk
- ½ cup pickle brine (from a jar of pickles)
- ¼ cup hot sauce
Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1½ pounds boneless, skinless chicken thighs
Flour Coating
- 2 cups all-purpose flour
- 2 tablespoons ground paprika
- 1½ tablespoons seasoned salt (such as Lawry’s)
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Frying
- 2 quarts canola oil (for frying)
Spicy Oil Sauce
- ½ cup reserved frying oil (from frying the chicken)
- ½ cup unsalted butter (1 stick)
- 2 tablespoons ground cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
Instructions
- Prepare the Marinade: In a large bowl, combine the buttermilk, pickle brine, and hot sauce thoroughly to create a spicy marinade. This mixture will tenderize and flavor the chicken deeply.
- Marinate the Chicken: Add the boneless, skinless chicken breasts and thighs to the marinade, ensuring each piece is fully submerged. Cover the bowl and refrigerate for at least 4 hours or preferably overnight for the best flavor and tenderness.
- Mix Flour Coating: In a shallow dish, whisk together the all-purpose flour, ground paprika, seasoned salt, ground cayenne pepper, garlic powder, onion powder, and black pepper until thoroughly combined.
- Heat Oil for Frying: Pour the canola oil into a deep skillet or fryer, heating it to 350°F (175°C). Use a thermometer to maintain the correct temperature throughout frying for safety and optimal crispiness.
- Dredge the Chicken: Remove the chicken pieces from the marinade, allowing excess liquid to drain off. Coat each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to form a thick, even crust.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil without overcrowding. Fry in batches if necessary. Cook each piece for about 6-8 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and drain on paper towels, reserving ½ cup of the frying oil.
- Prepare Spicy Oil Sauce: In a saucepan over low heat, melt the unsalted butter and combine it with the reserved frying oil. Stir in cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder, mixing until smooth and the sugar dissolves. Keep warm.
- Coat the Chicken: Brush or drizzle the spicy oil and butter mixture generously over the hot fried chicken pieces, ensuring each piece is well coated to achieve the signature Nashville fiery flavor.
- Serve: Serve the Nashville Hot Chicken immediately while hot and crispy, ideally with classic sides like pickles, white bread slices, coleslaw, or mac and cheese to balance the heat.
Notes
- For extra heat, increase cayenne pepper in the spicy oil sauce as desired.
- Use a thermometer to monitor oil temperature to prevent greasy or undercooked chicken.
- Marinating overnight intensifies flavor and tenderness.
- Boneless skinless chicken can be substituted with bone-in if preferred, adjusting frying time accordingly.
- Leftover chicken can be reheated in an oven to maintain crispiness.
- Always handle hot oil with care to avoid burns.
