Description
A classic Nashville Hot Chicken recipe featuring crispy, spicy fried chicken thighs coated in a flavorful cayenne pepper hot sauce. This Southern American dish is marinated in buttermilk, dredged in a seasoned flour mix, deep-fried to golden perfection, then brushed with a homemade hot oil sauce. Serve it on white bread with pickle chips for an authentic experience.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading:
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
For Frying:
- Vegetable oil for deep frying (about 3–4 cups)
For the Nashville Hot Sauce:
- 1/3 cup frying oil (reserved from the pan)
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces and submerge them in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight to develop deep flavor.
- Prepare the Breading: In a separate bowl, combine all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix thoroughly to create an evenly seasoned flour mixture.
- Dredge the Chicken: Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the seasoned flour until fully coated. Place the coated chicken on a wire rack to rest while you prepare the oil for frying.
- Heat the Oil: In a deep skillet or Dutch oven, pour enough vegetable oil to submerge the chicken (about 3–4 cups). Heat the oil to 350°F (175°C), using a thermometer to ensure accurate temperature.
- Fry the Chicken: Carefully add chicken pieces in batches to the hot oil, avoiding overcrowding. Fry, turning occasionally, for 12–15 minutes or until the chicken is golden brown and has reached an internal temperature of 165°F (74°C). Remove and drain the chicken on a wire rack set over paper towels.
- Make the Nashville Hot Sauce: Carefully scoop out 1/3 cup of the hot frying oil and place it into a heat-safe bowl. Whisk in cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt until smooth and well combined.
- Brush the Chicken: Generously brush the hot sauce over each piece of fried chicken while still warm to ensure maximum flavor absorption.
- Serve: Serve the Nashville Hot Chicken hot on slices of white bread with pickle chips on top for an authentic Southern experience. Optionally, pair with coleslaw or mac and cheese to balance the spice.
Notes
- Adjust the cayenne pepper quantity to suit your preferred spice level.
- You can substitute boneless chicken tenders for a quicker cooking option.
- This dish pairs wonderfully with coleslaw or mac and cheese to complement the heat.
- For a dairy-free version, use a plant-based milk mixed with a splash of vinegar instead of buttermilk.
- Prep Time: 15 minutes (plus at least 2 hours marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 510
- Sugar: 3g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
