Nashville Hot Chicken

Whenever I think of comfort food, the first thing that comes to mind is Nashville Hot Chicken. There’s something about that fiery spice and crispy coating that makes it utterly irresistible. I remember the first time I tried it at a small diner in Nashville. The crispiness, the heat, and the tender juiciness of the chicken left me craving more. It was a bit of a revelation, and since then, I’ve made it my mission to perfect my own version of this classic dish. This recipe is a labor of love that brings the flavors of Tennessee right into your kitchen.

Key Ingredients for Nashville Hot Chicken

The key to a fantastic Nashville Hot Chicken lies in its ingredients. Each component plays a vital role in creating the dish’s rich flavors and textures. The combination of crispy fried chicken and spicy sauce creates a mouthwatering experience that is simply unforgettable.

• 4 to 5 pounds of bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed): The star of the dish, which becomes incredibly juicy and flavorful when marinated and fried.
• Vegetable oil for frying: Essential for achieving that perfect crispy exterior.
• 2 cups of buttermilk: This adds moisture and tenderness to the chicken.
• 1 1/2 tablespoons of spice rub (in directions): A blend of spices that infuses the chicken with flavor.
• 2 McCormick® bay leaves: Adds aromatic depth to the marinade.
• 1 1/2 tablespoons of McCormick® salt: Enhances the overall taste.
• 1 tablespoon of McCormick® paprika: Contributes both flavor and color.
• 1 tablespoon of McCormick® onion powder: Adds savory notes.
• 1 tablespoon of McCormick® garlic powder: Provides robust flavor.
• 1 tablespoon of McCormick® chili powder: Introduces additional heat.
• 2 teaspoons of McCormick® pepper: For seasoning balance.
• 1 teaspoon of McCormick® dried crushed oregano: Adds a hint of earthiness.
• 1 teaspoon of McCormick® dried basil: Provides a subtle herbal note.
• 1 teaspoon of McCormick® ground red cayenne pepper: The key ingredient for heat.
• 2 eggs: Used in the buttermilk egg wash for the breading process.
• 1 cup of buttermilk: Used in the egg wash for additional flavor.
• 1/4 cup of hot sauce: To spice up the egg wash.
• 3 1/2 cups of all-purpose flour: The base for the breading.
• 1 tablespoon of baking powder: Helps achieve a light and airy texture in the breading.
• 2 tablespoons of hot sauce: For the Nashville Hot Sauce.
• 2 tablespoons of melted butter: To enrich the sauce.
• 1 tablespoon of McCormick® ground red cayenne pepper: For the hot sauce, adding heat.
• 2 tablespoons of brown sugar: Balances the spice with a touch of sweetness.
• 1 teaspoon of spice rub (in directions): Extra seasoning for the sauce.
• 1/2 teaspoon of McCormick® smoked paprika: For a smoky flavor.
• 3/4 cup of vegetable oil: For frying the chicken.

How to Cook Nashville Hot Chicken

Cooking Nashville Hot Chicken is a delightful process that fills your kitchen with mouthwatering aromas. The steps may seem lengthy, but don’t worry! Once you get the hang of it, you’ll be frying up delicious chicken in no time.

1. Start by whisking all of the spice rub seasonings together in a small bowl. This will serve as the base for your marinade. Remove 1 ½ tablespoons of the spice rub to a large bowl and combine it with 2 cups of buttermilk and 2 bay leaves. Toss in your chicken pieces, ensuring they’re well coated. Cover the bowl and refrigerate for at least 3 hours, or if you want to plan ahead, overnight works wonders too.
2. When you’re ready to cook, pull out the chicken from the fridge. Remove 1 teaspoon of the spice rub into a medium bowl for your hot sauce. Stir in all the remaining Nashville Hot Sauce ingredients except for the butter. Don’t worry if the oil looks separated; that’s perfectly normal.
3. Next, prepare your Buttermilk Egg Wash. In a medium bowl, whisk together 2 eggs, 1 cup of buttermilk, and ¼ cup of hot sauce. This mixture will help the breading stick to the chicken.
4. Now, it’s time for the Flour Breading. In a large bowl, whisk together 3 ½ cups of flour, 1 tablespoon of baking powder, and the remaining spice rub spices. This seasoned flour will give the chicken its crispy coating.
5. Work with one piece of chicken at a time. First, dredge it in the seasoned flour, shaking off any excess. Then, coat it in the Buttermilk Egg Wash, letting any excess drip off. Finally, dredge it once more in the seasoned flour, shaking off the excess again, and place the coated chicken on a baking rack. Repeat this process until all your chicken pieces are coated.
6. In a Dutch oven, add enough vegetable oil until it measures about 3 inches deep. Heat it over medium-high heat until the oil registers 375 degrees Fahrenheit. This temperature is crucial for achieving that perfect crispy texture.
7. Add 3 to 4 pieces of your coated chicken to the hot oil in a single layer. Cover the pot and let it cook for about 7 minutes. Flip the chicken over, cover it again, and continue frying until the internal temperature of the chicken reaches 160 degrees Fahrenheit for white meat and 165 degrees Fahrenheit for dark meat. This should take about 5 to 7 minutes more.
8. Once cooked, remove the fried chicken and let it drain on a paper towel-lined baking sheet. Repeat the process until all the chicken is cooked and crispy.
9. Meanwhile, whisk the melted butter into the Nashville Hot Sauce until it’s smooth. Let the chicken cool slightly, and then brush it generously with your desired amount of sauce. Remember, you can adjust the spice level by adding more or less of the sauce.

Make It Your Own

Personalizing your Nashville Hot Chicken can take it to new heights. Here are some great tips to consider:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a hot oven to regain crispiness.
• Freezing: You can freeze the cooked chicken for up to two months. Thaw in the refrigerator before reheating.
• Pairing: Consider serving with classic sides like coleslaw or potato salad for a refreshing contrast to the spicy chicken.
• Adjust the spice: If you find the heat too intense, reduce the amount of cayenne pepper in the spice rub or hot sauce.
• Flavor variations: Experiment with different spices in your rub, such as smoked paprika or cumin, to create your unique flavor profile.

What to Serve Alongside Nashville Hot Chicken

When it comes to serving Nashville Hot Chicken, there are plenty of delicious options to complement this spicy dish. Here are some ideas:

• Coleslaw: A cool, creamy coleslaw pairs perfectly with the heat of the chicken, providing a refreshing crunch.
• Pickles: Tangy pickles add a zing that balances the spicy flavors.
• Bread: Serve on a slice of white bread or a bun, which helps to soak up the sauce and keeps things neat.
• Potato Salad: A classic potato salad can be a hearty, satisfying side that contrasts nicely with the chicken.
• Biscuits: Fluffy biscuits make for a delightful addition, perfect for mopping up leftover sauce.
• Seasonal vegetables: Roasted veggies or a fresh garden salad can add color and nutrition to your plate.
• Occasions: Nashville Hot Chicken is perfect for casual gatherings, game days, or family dinners, making it a versatile go-to dish.

FAQ

Conclusion

Nashville Hot Chicken is a dish that embodies the spirit of Southern cooking: bold, flavorful, and downright comforting. With its crispy exterior and spicy kick, it’s sure to impress anyone who takes a bite. I encourage you to give this recipe a try; it’s not just about the food, but the memories you’ll create around the table, sharing delicious moments with loved ones.

Nashville Hot Chicken

The ultimate comfort food, Nashville Hot Chicken is a spicy, crispy fried chicken that will leave you craving more. With its fiery flavors and tender, juicy meat, it's perfect for any occasion. Enjoy this easy weeknight dinner that will impress your family and friends.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 420 kcal

Equipment

• Skillet
• Whisk
• Wooden Spoon
• Oven

Ingredients

  

• 4 to 5 pounds bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
• as needed vegetable oil for frying
• 2 cups buttermilk
• 1 1/2 tablespoons Spice Rub (in directions)
• 2 pieces bay leaves McCormick®
• 1 1/2 tablespoons salt McCormick®
• 1 tablespoon paprika McCormick®
• 1 tablespoon onion powder McCormick®
• 1 tablespoon garlic powder McCormick®
• 1 tablespoon chili powder McCormick®
• 2 teaspoons pepper McCormick®
• 1 teaspoon dried crushed oregano McCormick®
• 1 teaspoon dried basil McCormick®
• 1 teaspoon ground red cayenne pepper McCormick®
• 2 eggs
• 1 cup buttermilk
• 1/4 cup hot sauce
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons hot sauce
• 2 tablespoons butter melted
• 1 tablespoon ground red cayenne pepper McCormick®
• 2 tablespoons brown sugar
• 1 teaspoon Spice Rub (in directions)
• 1/2 teaspoon smoked paprika McCormick®
• 3/4 cup vegetable oil

Instructions

 

• Start by whisking all of the spice rub seasonings together in a small bowl. This will serve as the base for your marinade. Remove 1 ½ tablespoons of the spice rub to a large bowl and combine it with 2 cups of buttermilk and 2 bay leaves. Toss in your chicken pieces, ensuring they're well coated. Cover the bowl and refrigerate for at least 3 hours, or if you want to plan ahead, overnight works wonders too.
• When you're ready to cook, pull out the chicken from the fridge. Remove 1 teaspoon of the spice rub into a medium bowl for your hot sauce. Stir in all the remaining Nashville Hot Sauce ingredients except for the butter. Don't worry if the oil looks separated; that’s perfectly normal.
• Next, prepare your Buttermilk Egg Wash. In a medium bowl, whisk together 2 eggs, 1 cup of buttermilk, and ¼ cup of hot sauce. This mixture will help the breading stick to the chicken.
• Now, it's time for the Flour Breading. In a large bowl, whisk together 3 ½ cups of flour, 1 tablespoon of baking powder, and the remaining spice rub spices. This seasoned flour will give the chicken its crispy coating.
• Work with one piece of chicken at a time. First, dredge it in the seasoned flour, shaking off any excess. Then, coat it in the Buttermilk Egg Wash, letting any excess drip off. Finally, dredge it once more in the seasoned flour, shaking off the excess again, and place the coated chicken on a baking rack. Repeat this process until all your chicken pieces are coated.
• In a Dutch oven, add enough vegetable oil until it measures about 3 inches deep. Heat it over medium-high heat until the oil registers 375 degrees Fahrenheit. This temperature is crucial for achieving that perfect crispy texture.
• Add 3 to 4 pieces of your coated chicken to the hot oil in a single layer. Cover the pot and let it cook for about 7 minutes. Flip the chicken over, cover it again, and continue frying until the internal temperature of the chicken reaches 160 degrees Fahrenheit for white meat and 165 degrees Fahrenheit for dark meat. This should take about 5 to 7 minutes more.
• Once cooked, remove the fried chicken and let it drain on a paper towel-lined baking sheet. Repeat the process until all the chicken is cooked and crispy.
• Meanwhile, whisk the melted butter into the Nashville Hot Sauce until it's smooth. Let the chicken cool slightly, and then brush it generously with your desired amount of sauce. Remember, you can adjust the spice level by adding more or less of the sauce.

Notes

• Make ahead: Chicken can be prepared up to the point of frying and kept in the refrigerator. Let chicken sit at room temperature for 30 minutes before frying.

Keyword easy chicken recipe, Nashville Hot Chicken, 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.