Description
Nashville Hot Chicken is a classic Southern American dish known for its spicy, crispy fried chicken thighs or breasts coated in a flavorful hot glaze made with cayenne pepper and spices. This recipe combines juicy buttermilk-marinated chicken with a well-seasoned flour crust, fried to golden perfection and brushed generously with a spicy hot oil glaze. Traditionally served on white bread with pickles, it’s a fiery, satisfying main course perfect for those who love bold, spicy flavors.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
Seasoned Flour
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Frying Oil
- Vegetable oil for frying (about 2 inches deep in skillet)
Hot Glaze
- 1/2 cup frying oil (reserved from frying)
- 1 tablespoon brown sugar
- 1 tablespoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce. Submerge the chicken thighs or breasts in the marinade, then cover and refrigerate for at least 2 hours or preferably overnight. This helps tenderize the chicken and infuse it with flavor.
- Prepare the Seasoned Flour: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, salt, black pepper, and cayenne pepper. This seasoned flour will form the crispy coating for the chicken.
- Heat the Frying Oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), suitable for frying the chicken evenly and achieving a golden crust.
- Dredge the Chicken: Remove the chicken pieces from the buttermilk marinade and allow any excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to ensure a thick, even crust forms.
- Fry the Chicken: Working in batches as needed, carefully place the dredged chicken into the hot oil. Fry for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Use a wire rack to drain excess oil and maintain crispiness once cooked.
- Make the Hot Glaze: Reserve 1/2 cup of the hot oil used for frying. In a small bowl, whisk together this oil with brown sugar, cayenne pepper, paprika, chili powder, garlic powder, and salt until combined to form a spicy, flavorful glaze.
- Glaze the Chicken: Brush the hot glaze liberally over the fried chicken pieces while still warm. This adds the signature spicy kick and rich flavor associated with Nashville Hot Chicken.
- Serve: Serve the hot chicken on slices of white bread with pickles for an authentic presentation. This spicy treat pairs well with classic Southern sides like coleslaw or mac and cheese.
Notes
- Adjust the cayenne pepper in the glaze to regulate the level of spiciness according to personal preference.
- For more traditional flavor and juiciness, use bone-in chicken pieces, but extend the frying time to ensure thorough cooking.
- Nashville Hot Chicken is delicious served alongside creamy coleslaw or classic mac and cheese to balance the heat.
- If you need a dairy-free version, substitute buttermilk with a mixture of dairy-free milk and a teaspoon of vinegar or lemon juice.
