Description
Nashville Hot Chicken is a flavorful Southern fried chicken dish known for its crispy coating and spicy, aromatic hot sauce. Marinated in buttermilk and hot sauce, this chicken is deep-fried to golden perfection and then coated generously with a smoky, spicy oil-based sauce. Served on white bread with pickle chips, it delivers a perfect balance of heat, crunch, and tenderness that is iconic in American Southern cuisine.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or your choice of chicken pieces)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dredge:
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying:
- Vegetable oil (for deep frying)
For the Nashville Hot Sauce:
- 1/2 cup frying oil (reserved from the skillet)
- 1 tablespoon cayenne pepper (adjust to heat preference)
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged, and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Dredge: Remove the chicken from the marinade, allowing the excess to drip off. In a shallow bowl, combine the all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Dredge each piece of chicken thoroughly in this seasoned flour mixture, pressing firmly so the coating adheres well.
- Heat the Oil: Pour 2–3 inches of vegetable oil into a large, heavy skillet or Dutch oven and heat to 325°F (165°C). Use a thermometer to monitor the temperature accurately for proper frying.
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding, cooking for 12–15 minutes while turning occasionally until the crust is golden brown and the internal temperature reaches 165°F (74°C). Transfer the fried chicken to a wire rack set over paper towels to drain excess oil.
- Make the Nashville Hot Sauce: Carefully whisk cayenne pepper, brown sugar, paprika, garlic powder, and chili powder into 1/2 cup of the hot frying oil reserved from the skillet. This spicy oil forms the signature heat and flavor of the dish.
- Coat the Chicken: Generously brush or spoon the prepared spicy oil over the fried chicken pieces, ensuring an even spicy glaze.
- Serve: Serve the Nashville Hot Chicken hot on slices of white bread with pickle chips on the side to balance the heat and add crunch.
Notes
- Adjust the cayenne pepper in the hot sauce to make the dish milder or spicier according to your preference.
- For boneless chicken pieces, reduce the frying time slightly to avoid overcooking.
- This dish is best enjoyed fresh and crispy for optimal texture and flavor.
