Nashville Hot Chicken
Bring the heat with this fiery Southern classic! Our Nashville Hot Chicken features ultra-crispy, golden-fried chicken drenched in a signature spicy oil blend made with cayenne, paprika, and a hint of brown sugar for a touch of sweet heat. Served atop soft white bread, with tangy pickles, creamy coleslaw, and buttery biscuits on the side, this dish delivers a bold crunch, a smoky burn, and soul-satisfying Southern comfort in every bite. Perfect for spice lovers and comfort food fans alike!
Nashville Hot Chicken
Get ready for a flavor explosion with Nashville Hot Chicken! This iconic dish is not for the faint of heart, but if you crave bold, spicy flavors, you're in for a treat.Imagine crispy, juicy fried chicken coated in a fiery red oil that will set your taste buds ablaze. The heat is balanced by a touch of sweetness and a hint of smokiness, creating a complex and addictive flavor profile. Served on a bed of white bread with pickles to cool the burn, Nashville Hot Chicken is a culinary adventure that will leave you wanting more.Are you brave enough to take on the heat? 🔥🐔
Ingredients
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
Method
- 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.
Nutrition
Notes
Ingredients:
- 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.
Tried this recipe?
Let us know how it was!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
Storage & Leftovers
Storage:
Refrigerator: Let the chicken cool completely, then store in an airtight container. Keeps well for up to 3–4 days.
Separate Sides: Store coleslaw separately in its own sealed container (up to 3 days), and keep biscuits in a zip-top bag or airtight container at room temp for 1–2 days, or refrigerate up to 5 days.
Reheating:
Oven (Best method): Preheat to 375°F. Place chicken on a wire rack over a baking sheet and bake for 10–15 minutes, or until heated through and crispy.
Air Fryer: Reheat at 350°F for about 5–7 minutes for a quick crisp.
Microwave: Not recommended if you want to preserve the crunch, but usable in a pinch—reheat in 30-second bursts until hot.
Pro Tips:
Reheat biscuits wrapped in foil in the oven for 5 minutes.
Stir coleslaw before serving again; add a splash of vinegar or mayo if needed.
For next-day magic: use leftovers to make spicy chicken sandwiches or toss chopped hot chicken into a wrap or salad!
Table of Contents
Please follow and like us:
197
120
20
20
0 Comments