Nashville Hot Chicken

There’s something magical about the first bite of Nashville Hot Chicken. I still remember the first time I tried it—juicy, spicy, and crispy, it was everything I didn’t know I was missing. My friends and I had traveled to Nashville for a weekend getaway, drawn by the promise of hot chicken. As we walked into the vibrant eatery, the air was thick with a medley of spices and frying oil, instantly igniting my appetite. We ordered a platter, and when it arrived, it was a sight to behold—perfectly fried pieces of chicken glistening with a spicy oil, served alongside soft white bread and pickles. The first bite was a revelation; the heat was intense, but it was balanced by the rich juiciness of the chicken. That moment set me on a quest to bring the taste of Nashville home.

Main Ingredients for Nashville Hot Chicken

The ingredients in Nashville Hot Chicken come together to create a dish that’s rich in flavor and texture. Each ingredient plays a vital role, from the succulent chicken to the fiery cayenne pepper. Using high-quality buttermilk for marinating ensures the chicken remains juicy and flavorful, while the blend of spices in the coating delivers the perfect crunch and heat.

• 3 lbs chicken pieces (skin-on, bone-in) – The star of the dish, providing juiciness and flavor.
• 3 cups buttermilk – Ensures the chicken is tender and moist.
• ¼ cup cayenne pepper – Adds the signature heat that makes this dish unforgettable.
• 2 tablespoons paprika – Introduces a mild sweetness and vibrant color.
• 2 tablespoons garlic powder – Enhances the overall flavor profile.
• 2 tablespoons onion powder – Complements the garlic and adds depth.
• 1 tablespoon brown sugar – Balances the spicy elements with a hint of sweetness.
• 2 cups self-rising flour – Creates a crispy coating on the chicken.
• 3 tablespoons cayenne pepper (more for extra heat) – For those who love a fiery kick.
• 2 teaspoons Kosher salt – Essential for seasoning.
• vegetable oil for frying – Necessary for a crispy finish.
• 8 slices white bread – Served as a base for the chicken.
• dill pickle slices – For a refreshing crunch that complements the heat.

Preparation Steps for Nashville Hot Chicken

Making Nashville Hot Chicken is an adventure that’s well worth the effort. The process starts with marinating the chicken, allowing the flavors to infuse deeply into the meat. From there, it’s all about creating that crispy, spicy coating. Follow these steps to bring Nashville’s famous hot chicken to your kitchen!

1. Begin by patting the chicken dry with paper towels. This ensures the marinade adheres well and the frying process will achieve a crispy skin. Place the chicken pieces in a large bowl.
2. In a separate medium bowl, combine the buttermilk, cayenne pepper, paprika, garlic powder, onion powder, and brown sugar. Whisk until the ingredients are fully combined and the sugar is dissolved.
3. Pour this buttermilk mixture over the chicken. If the pieces are not fully submerged, add more buttermilk until they are covered. Cover the bowl with plastic wrap and refrigerate for at least four hours, but overnight is ideal.
4. When ready to cook, remove the chicken pieces from the marinade, allowing any excess to drip back into the bowl. Rinse the chicken briefly in the sink, then pat dry with paper towels. This step is crucial for achieving the crispy texture.
5. Prepare the seasoned flour by combining the self-rising flour, cayenne pepper, paprika, garlic powder, onion powder, brown sugar, and Kosher salt in a baking dish. Stir well to ensure an even distribution of spices.
6. Set a baking rack inside a baking pan to catch excess drips. This will help keep the chicken crispy as it rests before frying.
7. Take each piece of chicken and dredge it in the seasoned flour. Make sure it’s fully coated. Next, dip the coated chicken back into the reserved marinade, then return it to the flour to give it an extra protective layer. Place the breaded pieces on the baking rack.
8. Preheat your oven to 350°F (175°C). This will be used later to ensure the chicken is cooked through.
9. Heat vegetable oil in a deep fryer or a sturdy skillet to 350°F (175°C). Working in batches, carefully place the chicken pieces into the hot oil. Gently move them around to prevent sticking. Fry until the skin turns a crispy, deep golden color—this usually takes around 8 to 10 minutes.
10. Once fried, transfer the chicken to a cutting board lined with paper towels to absorb excess oil. Continue frying the remaining pieces.
11. Check the internal temperature of the chicken using a digital thermometer. The thickest part should reach 165 to 170°F (74 to 77°C). This ensures the chicken is cooked through. Don’t worry if some pieces exceed 170°F; they will still be juicy.
12. For the finishing touch, combine the hot fry oil (¾ cup) with additional cayenne pepper, paprika, brown sugar, garlic powder, and Kosher salt in a heatproof bowl. Stir thoroughly.
13. Brush the spicy oil mixture over the tops of the fried chicken pieces, ensuring they are generously coated. Serve immediately with slices of white bread and dill pickle slices for an authentic experience.

Change It Up

There are so many ways to enjoy Nashville Hot Chicken. While the traditional method is fantastic, you can make it your own with these tips!

• Experiment with Spices: Try adding different spices to the flour mixture, such as cumin or chili powder, for unique flavor profiles.
• Adjust the Heat: If you’re sensitive to heat, reduce the amount of cayenne pepper. You can always serve extra on the side for those who crave it.
• Sandwich Style: For a quick meal, place fried chicken on a bun with pickles and slaw for delicious sandwiches.
• Slaw Variations: Experiment with different types of slaw, like a spicy jalapeño slaw, to add a refreshing crunch.
• Try Different Breads: Instead of white bread, use brioche buns or cornbread for a twist.
• Leftover Chicken: Use leftover Nashville Hot Chicken in salads or as a topping on pizza.

What Goes Well With This Nashville Hot Chicken

• Coleslaw: A cool, creamy slaw balances the heat perfectly, adding a refreshing crunch.
• Potato Salad: A hearty potato salad is a classic side that complements the spicy chicken.
• Fried Green Tomatoes: These add a Southern touch that enhances the overall meal.
• Baked Beans: Sweet and savory baked beans are a great pairing for the hot chicken.
• Picnic-Friendly: This dish is perfect for casual gatherings, whether it’s a summer picnic or a laid-back dinner.
• Warm Weather: Serve it outside during warm months for a fun and social dining experience.

FAQ

Conclusion

In conclusion, Nashville Hot Chicken is a dish that embodies both flavor and excitement. Its perfect blend of heat and juiciness makes it a cherished recipe that brings people together. I encourage you to try making it yourself—you’ll create not only a delicious meal but also memorable moments with friends and family around the table. Dive into the experience of cooking this iconic dish and enjoy every spicy bite!

Nashville Hot Chicken

The ultimate comfort food, Nashville Hot Chicken is juicy and spicy, with a crispy coating that will leave you craving more. This easy weeknight dinner takes your taste buds on an unforgettable journey. Bring the taste of Nashville home tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 6 servings

Calories 550 kcal

Equipment

• Deep fryer or sturdy skillet
• Digital Thermometer

Ingredients

  

• 3 lbs chicken pieces skin-on, bone-in
• 3 cups buttermilk
• ¼ cup cayenne pepper
• 2 tablespoon paprika
• 2 tablespoon garlic powder
• 2 tablespoon onion powder
• 1 tablespoon brown sugar
• 2 cups self-rising flour
• 3 tablespoon cayenne pepper more for extra heat
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoon brown sugar
• 2 teaspoon Kosher salt
• vegetable oil for frying
• ¾ cup frying oil from frying the chicken
• 2 tablespoon cayenne pepper more for extra heat
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• ½ teaspoon Kosher salt
• 8 slices white bread
• dill pickle slices

Instructions

 

• Begin by patting the chicken dry with paper towels. This ensures the marinade adheres well and the frying process will achieve a crispy skin. Place the chicken pieces in a large bowl.
• In a separate medium bowl, combine the buttermilk, cayenne pepper, paprika, garlic powder, onion powder, and brown sugar. Whisk until the ingredients are fully combined and the sugar is dissolved.
• Pour this buttermilk mixture over the chicken. If the pieces are not fully submerged, add more buttermilk until they are covered. Cover the bowl with plastic wrap and refrigerate for at least four hours, but overnight is ideal.
• When ready to cook, remove the chicken pieces from the marinade, allowing any excess to drip back into the bowl. Rinse the chicken briefly in the sink, then pat dry with paper towels. This step is crucial for achieving the crispy texture.
• Prepare the seasoned flour by combining the self-rising flour, cayenne pepper, paprika, garlic powder, onion powder, brown sugar, and Kosher salt in a baking dish. Stir well to ensure an even distribution of spices.
• Set a baking rack inside a baking pan to catch excess drips. This will help keep the chicken crispy as it rests before frying.
• Take each piece of chicken and dredge it in the seasoned flour. Make sure it’s fully coated. Next, dip the coated chicken back into the reserved marinade, then return it to the flour to give it an extra protective layer. Place the breaded pieces on the baking rack.
• Preheat your oven to 350°F (175°C). This will be used later to ensure the chicken is cooked through.
• Heat vegetable oil in a deep fryer or a sturdy skillet to 350°F (175°C). Working in batches, carefully place the chicken pieces into the hot oil. Gently move them around to prevent sticking. Fry until the skin turns a crispy, deep golden color—this usually takes around 8 to 10 minutes.
• Once fried, transfer the chicken to a cutting board lined with paper towels to absorb excess oil. Continue frying the remaining pieces.
• Check the internal temperature of the chicken using a digital thermometer. The thickest part should reach 165 to 170°F (74 to 77°C). This ensures the chicken is cooked through. Don’t worry if some pieces exceed 170°F; they will still be juicy.
• For the finishing touch, combine the hot fry oil (¾ cup) with additional cayenne pepper, paprika, brown sugar, garlic powder, and Kosher salt in a heatproof bowl. Stir thoroughly.
• Brush the spicy oil mixture over the tops of the fried chicken pieces, ensuring they are generously coated. Serve immediately with slices of white bread and dill pickle slices for an authentic experience.

Notes

• Be Careful: When adding the chicken to the hot oil, do not overcrowd the skillet. Work in batches to maintain the oil temperature.
• Prepare Ahead: The chicken and spicy oil can be prepared several hours in advance. Finish cooking in the oven before serving.
• Storage: Leftovers will keep covered for up to five days. Reheat in a low-temp oven or serve at room temperature.

Keyword easy chicken dinner, Nashville Hot Chicken Recipe, Southern Comfort Food, Spicy Fried Chicken

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.