Description
Nashville Hot Chicken is a fiery, crispy fried chicken coated in a bold, spicy cayenne pepper mixture. This Southern classic features a crunchy double-dredged crust, juicy interior, and a signature hot oil brushed on top, served traditionally with white bread and pickles for a perfect balance of heat and tang.
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 oil reserved from frying
For Serving
- White bread slices
- Sliced pickles
Instructions
- Prepare the Buttermilk Mixture: In a medium bowl, whisk together 2 cups buttermilk and ⅓ cup hot sauce. Set aside to marinate.
- Mix the Dredge: Add 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 to a large paper bag. Shake to combine thoroughly.
- Double Dredge the Chicken: Dip each piece of chicken into the seasoned flour mixture, then into the buttermilk-hot sauce mixture, then back into the flour dredge, coating each piece thoroughly. Place coated chicken pieces on a baking sheet and let rest for 20 minutes to allow the crust to set firmly.
- Heat the Oil: Pour 2 to 2 ½ inches of vegetable oil into a cast iron or heavy-bottom skillet and heat over medium-high until it reaches 350 degrees Fahrenheit. Test readiness by sprinkling a pinch of flour into the oil; if it sizzles and bubbles, the oil is ready for frying.
- Fry the Chicken: Fry 4 pieces at a time without overcrowding the pan. Cook chicken until lightly golden on one side, then cover the skillet with a lid to steam the inside for 2-3 minutes, ensuring the chicken is cooked through. Remove the lid and continue frying until the crust is crisp and golden brown.
- Drain and Keep Warm: Remove chicken from oil and place on paper towels or a wire rack to drain excess oil. Transfer the chicken to a parchment-lined baking sheet and keep it warm in the oven preheated to 275 degrees Fahrenheit while frying remaining pieces.
- Prepare the Nashville Hot Sauce: Once all chicken is fried, 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 smooth.
- Coat the Chicken: Remove chicken from the oven and brush each piece generously with the prepared spicy hot oil mixture, ensuring even coverage for authentic Nashville heat.
- Serve: Place the hot chicken pieces on slices of white bread and serve with sliced pickles on the side or skewered with toothpicks for a classic presentation.
Notes
- Double dredging is key for an extra crispy crust.
- Allow breaded chicken to rest to help the crust adhere better; refrigerate if possible.
- Bring chicken to room temperature before frying to maintain oil temperature and ensure even cooking.
- Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil for frying.
- Test oil temperature by sprinkling flour or water to see if it sizzles before frying.
- Store leftovers in an airtight container with paper towels to avoid sogginess; reheat in oven or air fryer to keep crisp.
- Freeze cooked chicken in freezer bags for up to three months; thaw overnight in fridge before reheating.
- Frying in batches prevents overcrowding and maintains oil temperature for best crust.
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
