Description
Nashville Hot Chicken is a fiery, crispy fried chicken recipe featuring a spicy cayenne pepper hot oil mixture brushed over double-dredged, buttermilk-soaked chicken. Served on white bread with pickles, this Southern classic is perfect for those craving bold, spicy flavors and a crunchy crust.
Ingredients
Scale
For the Fried Chicken
- 2 cups buttermilk
- ⅓ cup hot sauce
- 2 ½ cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces chicken
- Vegetable oil for frying (about 2 to 2 ½ inches deep)
For the Nashville Hot Mixture
- ⅓ cup cayenne pepper
- 1 ½ tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup frying oil reserved from chicken frying
For Serving
- White bread slices
- Sliced pickles
Instructions
- Prepare the Buttermilk Mixture: In a medium-sized bowl, whisk together 2 cups buttermilk and ⅓ cup hot sauce. Set aside.
- Mix the Seasoned Flour: In a large paper bag, combine 2 ½ cups all-purpose flour, 3 tablespoons cornstarch, 3 tablespoons seasoned salt, 1 tablespoon paprika, 2 teaspoons cayenne pepper, 2 teaspoons black pepper, ½ teaspoon garlic powder, and 1 tablespoon onion powder. Shake well to mix evenly.
- Double Dredge the Chicken: Dip each piece of chicken first into the seasoned flour, then into the buttermilk mixture, and back into the flour again, thoroughly coating each piece. Place coated pieces on a baking sheet to rest.
- Let the Coating Set: Allow the coated chicken to sit for 20 minutes at room temperature to let the breading adhere properly.
- Heat the Oil and Oven: Pour 2 to 2 ½ inches of vegetable oil into a heavy bottom skillet or cast iron skillet and heat over medium-high heat until hot (around 350°F). Preheat the oven to 275°F to keep the fried chicken warm.
- Test the Oil Temperature: Drop a pinch of flour into the oil; if it sizzles and fries immediately, the oil is ready for frying.
- Fry the Chicken: Fry 4 pieces of chicken at a time to avoid overcrowding. Fry each side until slightly golden, then cover the skillet with a lid to steam for a couple of minutes to ensure the inside cooks through. Remove the lid and fry again until crust is crisp and golden brown.
- Drain and Keep Warm: Remove chicken from the oil and place on paper towels or a wire rack to drain excess oil. Then transfer chicken to the preheated oven to keep warm while frying remaining pieces.
- Make the Nashville Hot Sauce: In a bowl, whisk together 1 cup reserved frying oil with ⅓ cup cayenne pepper, 1 ½ tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika until combined.
- Brush Sauce on Chicken: Remove chicken from the oven and brush the spicy hot mixture over each piece thoroughly.
- Serve: Place the hot chicken pieces on slices of white bread and serve with sliced pickles on toothpicks.
Notes
- Double dredging ensures the chicken has a crunchy and thick crust.
- Allowing the coated chicken to rest helps the breading stick better; refrigerate if desired.
- Do not fry chicken straight from the fridge; let it come to room temperature for 30 minutes for even cooking.
- Use a high smoke point oil like vegetable, canola, or peanut oil to prevent burning and maintain frying temperature.
- Test oil readiness by dropping a bit of flour or water; it should immediately sizzle before frying.
- Store leftover chicken in an airtight container with paper towels to avoid sogginess; it will keep refrigerated for 3-4 days.
- Reheat chicken in a 400°F oven or air fryer to retain crispiness.
- Frozen Nashville Hot Chicken can be kept up to 3 months; thaw overnight in refrigerator before reheating.
Nutrition
- Serving Size: 1 piece
- Calories: 197 kcal
- Sugar: 5 g
- Sodium: 2364 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.001 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 6 mg
