Description
Nashville Hot Chicken is a spicy, flavorful Southern classic featuring crispy double-dredged fried chicken coated in a fiery cayenne pepper-based sauce. Served over white bread with pickles, this recipe delivers a perfect balance of heat, crunch, and savory goodness.
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 4 cups or enough for 2-2 ½ inches deep in skillet)
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 frying the chicken)
For Serving
- White bread slices
- Sliced pickles
Instructions
- Prepare the marinade: In a medium bowl, whisk together the buttermilk and hot sauce. Set aside to marinate the chicken after dredging.
- Mix the seasoned flour: Add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder to a large paper bag. Close the bag and shake well to thoroughly combine the dry ingredients.
- Double dredge the chicken: Dip each piece of chicken into the seasoned flour mixture first, then into the buttermilk-hot sauce mix, and back into the flour mixture again. Ensure each piece is well coated on all sides. Place coated chicken pieces on a baking sheet and let them rest for 15-20 minutes to set the coating.
- Heat the oil and oven: In a cast iron or heavy-bottom skillet, add 2 to 2 ½ inches of vegetable oil and heat over medium-high until it reaches 350 degrees Fahrenheit or until a sprinkle of flour sizzles immediately upon contact. Preheat the oven to 275 degrees Fahrenheit.
- Fry the chicken: Fry the chicken in batches of four pieces without overcrowding. Fry on each side until slightly golden, then cover the skillet with a lid to steam the chicken for a couple of minutes to ensure it cooks through. Remove the lid and continue frying until the crust is crispy and golden brown.
- Drain and keep warm: Remove fried chicken pieces and place them on paper towels or a wire rack to drain excess oil. Then transfer the chicken to a parchment-lined baking sheet and keep warm in the preheated oven while frying the remaining pieces.
- Make the Nashville hot sauce: After frying all chicken, whisk together 1 cup of the reserved frying oil with cayenne pepper, dark brown sugar, chili powder, garlic powder, and smoked paprika until smooth and combined.
- Coat the chicken: Remove the fried chicken from the oven and brush each piece generously with the hot spice mixture.
- Serve: Place the hot chicken pieces on slices of white bread and serve with pickles on toothpicks for a classic Nashville hot chicken experience.
Notes
- Double dredging is essential for an extra crispy and crunchy crust.
- Rest the breaded chicken for 15-20 minutes to help the coating stick properly.
- Bring chicken to room temperature before frying to prevent oil temperature from dropping.
- Use an oil with a high smoke point such as vegetable, canola, or peanut oil to avoid burning.
- Test oil readiness by sprinkling a little flour or water; if it sizzles immediately, oil is ready.
- To store leftovers, refrigerate in an airtight container lined with paper towels to absorb moisture.
- Reheat chicken in a 400 degrees Fahrenheit oven or air fryer to preserve crispiness.
- Leftovers keep 3-4 days refrigerated and can be frozen up to 3 months. Thaw overnight in the fridge 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
