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
Scale
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.
