This Nashville Hot Chicken recipe is a winner for a few reasons:
- Authentic Flavor: It captures the essence of true Nashville hot chicken with its fiery spice blend, crispy crust, and tangy pickle brine marinade.
- Juicy and Tender: The buttermilk and pickle brine marinade ensures the chicken stays incredibly moist and flavorful, even after frying.
- Extra Crispy Coating: The double-dredging technique creates a shatteringly crisp crust that holds up to the sauce.
- Flavorful Heat: The hot sauce is a perfect balance of heat, sweetness, and smokiness, thanks to the cayenne pepper, brown sugar, and smoked paprika.
- Classic Sides: Serving it with white bread and pickles is a nod to tradition and helps to cool the heat.
- Versatile: You can easily adjust the heat level to your liking by using more or less cayenne pepper.
- Step-by-Step Instructions: The recipe includes detailed instructions and helpful tips to ensure success, even for those new to frying chicken.
If you’re looking for an authentic Nashville hot chicken experience that you can make at home, this recipe is a fantastic choice. It’s delicious, satisfying, and sure to impress!
Nashville Hot Chicken
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Ingredients
- 1 Whole Chicken Cut into 8 pieces
Marinade
- 1 Cup Buttermilk
- ¼ Cup Pickle Brine
- 2 Tbsp. Hot Sauce Louisiana style of course
1 Large Egg
Flour
- 2 Cups All-Purpose Flour
- 2 Tsp. Salt
Sauce
- ¼ Cup Unsalted Butter
- ¼ Cup Lard
- 2 Tbsp. Cayenne Pepper
- 1 Tbsp. Light Brown Sugar packed
- 1 Tsp. Smoked Paprika
- ½ Tsp Garlic Powder
- ½ Tsp. Kosher Salt
- ½ Tsp. Ground Black Pepper
- 1 Cup Vegetable Oil for frying
Instructions
- To marinate the chicken, place the pieces in a large bowl. Whisk together the buttermilk, pickle brine, hot sauce, and egg in a separate bowl. Pour the marinade over the chicken, making sure each piece is fully coated. Cover and refrigerate for at least 2 hours, and up to 4 hours.1 Whole Chicken, 1 Cup Buttermilk, ¼ Cup Pickle Brine, 2 Tbsp. Hot Sauce, 1 Large Egg
- In a shallow dish, combine the flour and salt. Remove the chicken from the marinade and use paper towels to gently pat off any excess marinade. This will help the flour adhere better. Toss the chicken in the flour mixture until each piece is thoroughly coated. Next, return the chicken to the marinade, turning to coat all sides. Remove the chicken from the marinade, allowing any excess to drip back into the bowl. Finally, coat the chicken once again in the flour mixture. Place the breaded chicken on a wire rack and let it sit at room temperature for about 15 minutes. This will allow the coating to dry out slightly, which will help it become extra crispy when fried.2 Cups All-Purpose Flour, 2 Tsp. Salt
- In a large pot or Dutch oven, combine the butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place the pot over medium-high heat. Cook the mixture, stirring constantly, until the butter and lard are completely melted and the spices are fragrant. This will help to bloom the spices and create a more flavorful sauce. Remove the pot from the heat and set it aside. Keep the sauce warm while you prepare the chicken. You can do this by placing the pot in a warm oven or over a very low heat setting on the stovetop.¼ Cup Unsalted Butter, ¼ Cup Lard, 2 Tbsp. Cayenne Pepper, 1 Tbsp. Light Brown Sugar, 1 Tsp. Smoked Paprika, ½ Tsp Garlic Powder, ½ Tsp. Kosher Salt, ½ Tsp. Ground Black Pepper
- Pour enough vegetable oil into a large cast iron skillet to fill it about 1/3 of the way. Heat the oil to 350 degrees Fahrenheit over medium-high heat. It's important to use a thermometer to monitor the oil temperature, as it can fluctuate during cooking. Carefully place the chicken pieces in the hot oil, skin-side down. Maintain an oil temperature of 325 degrees Fahrenheit, adjusting the heat as needed to keep it within that range. Fry the chicken until an instant-read thermometer inserted into the thickest part registers 160 degrees Fahrenheit, which should take about 8 to 10 minutes per side.1 Cup Vegetable Oil
- When the chicken has reached an internal temperature of 160 degrees Fahrenheit, carefully remove the pieces from the hot oil using tongs or a slotted spoon. Transfer the chicken to a wire rack set over a baking sheet. This will allow any excess oil to drain off and keep the chicken crispy. Brush the chicken generously with the hot sauce, making sure to coat both sides evenly. The chicken will continue to cook slightly as it rests. Serve the Nashville Hot Chicken immediately while it's hot and crispy.
Notes
- Chicken: Bone-in, skin-on chicken pieces are traditional. You can use a whole chicken cut into pieces, or individual pieces like thighs, drumsticks, and breasts.
- Marinade: Buttermilk, pickle brine, hot sauce, and egg create a flavorful marinade that tenderizes the chicken.
- Coating: A double coating of seasoned flour helps create an extra crispy crust.
- Frying Oil: Use an oil with a high smoke point, such as vegetable oil or peanut oil.
- Hot Sauce: This is where the magic happens! The sauce is typically made with butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, and other spices.
- Sides: Classic accompaniments include white bread and dill pickle chips.
- Marinate: Marinate the chicken for at least 2 hours to allow the flavors to penetrate and the chicken to tenderize.
- Double Dredge: The double coating of flour helps create an extra crispy crust.
- Fry Carefully: Fry the chicken in batches to avoid overcrowding the pan and ensure even cooking. Maintain a consistent oil temperature for optimal results.
- Check for Doneness: Use a meat thermometer to ensure the chicken is cooked through. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit (74 degrees Celsius).
- Drain and Sauce: Drain the fried chicken on a wire rack to remove excess oil. Brush generously with the hot sauce while still hot.
- Serve Immediately: Nashville Hot Chicken is best served immediately while it's hot and crispy.
- Traditional Sides: Serve with white bread slices and dill pickle chips to help balance the heat.
- Additional Sides: Consider adding other Southern sides like coleslaw, baked beans, or mac and cheese.
- Heat Levels: Nashville Hot Chicken is traditionally served in varying levels of heat, from mild to "burn-your-mouth" hot. Adjust the amount of cayenne pepper in the sauce to control the heat level.
- Safety: Be cautious when working with hot oil. Use a deep-fry thermometer to monitor the temperature and avoid splattering.
- Spice Level: Adjust the amount of cayenne pepper in the sauce to your preferred heat level. Start with less and add more gradually to taste.
- Freshness: Use fresh, high-quality ingredients for the best flavor.
Nutrition
List of Ingredients:
Ingredients:
- For the Chicken:
- 1 whole chicken, cut into 8 pieces
- For the Marinade:
- 1 cup buttermilk
- ¼ cup pickle brine
- 2 tablespoons Louisiana-style hot sauce
- 1 large egg
- For the Flour Coating:
- 2 cups all-purpose flour
- 2 teaspoons fine table salt
- For the Hot Sauce:
- ¼ cup butter
- ¼ cup lard
- 2 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- For Frying:
- 1 cup vegetable oil, or as needed
Image Gallery
Nashville Hot Chicken 1
Nashville Hot Chicken chicken Breading
Nashvill Hot Chicken Fry Chicken
Nashvill Hot Chicken
Nashville Hot Chicken chicken Blend buttermilk
Nashvill Hot Chicken Sauce
History of Nashville Hot Chicken
Nashville Hot Chicken has a fascinating history that’s deeply rooted in the African American community of Nashville, Tennessee. While its exact origins are a bit murky, the most widely accepted story involves a bit of revenge and a whole lot of spice!
The Legend of Thornton Prince:
The story goes that in the 1930s, a man named Thornton Prince had a reputation for being a ladies’ man. After a particularly late night out, his girlfriend (or some versions say his wife) decided to teach him a lesson. She cooked him a plate of fried chicken, but with a fiery twist—she loaded it up with cayenne pepper and spices, hoping to give him a fiery surprise.
But the plan backfired! Thornton loved the spicy chicken so much that he started making his own version and eventually opened a restaurant called the BBQ Chicken Shack (later Prince’s Hot Chicken Shack) in the 1940s.
A Family Legacy:
Thornton Prince’s hot chicken quickly became a local favorite, especially within Nashville’s Black community. The recipe was passed down through his family, and his great-niece, André Prince Jeffries, took over the restaurant in 1980. She renamed it Prince’s Hot Chicken Shack and continued to serve the fiery dish that had become a Nashville staple.
Rise to Fame:
For many years, hot chicken remained a local phenomenon, primarily enjoyed within Nashville’s Black community. But in the early 2000s, it started to gain wider recognition. Food bloggers, local media, and even celebrities began to sing its praises.
The Hot Chicken Boom:
In recent years, Nashville Hot Chicken has exploded in popularity, spreading far beyond its city of origin. Restaurants specializing in hot chicken have popped up across the United States, and even fast-food chains have introduced their own versions.
A Cultural Icon:
Today, Nashville Hot Chicken is more than just a dish; it’s a cultural icon. It represents the culinary heritage of Nashville’s African American community, the ingenuity of Southern cooking, and the enduring appeal of bold, spicy flavors.
Whether you’re a heat seeker or just curious about this fiery phenomenon, Nashville Hot Chicken is a culinary experience that’s worth exploring. It’s a testament to the power of flavor, family tradition, and the cultural impact of a truly unique dish.
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