Name: Nashville Hot Chicken Recipe
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: American (Southern)
Ingredients: 4 boneless, skinless chicken thighs; 1 cup buttermilk; 1 tablespoon hot sauce; 1 teaspoon salt; 1 teaspoon black pepper; 1 ½ cups all-purpose flour; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon cayenne pepper; vegetable oil for frying; ¼ cup cayenne pepper; 2 tablespoons brown sugar; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ cup hot frying oil (reserved from pan)

Jump to Recipe·Print Recipe

If you have a soft spot for bold, spicy flavors and crave that irresistible crispy crunch, then Nashville Hot Chicken is about to become your new obsession. This legendary Southern dish is beloved for its ultra-crispy fried chicken, drenched in a fiery, aromatic oil that packs a punch yet leaves you reaching for just one more bite. Perfect for gatherings or a special dinner, Nashville Hot Chicken combines succulent, marinated chicken thighs with a mouth-tingling sauce that truly celebrates the flavors of the South. Whether you’re a spice enthusiast or just dipping your toes into the world of hot chicken, this recipe guarantees an unforgettable meal.

Nashville Hot Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Nashville Hot Chicken lies in how a handful of simple, pantry-friendly ingredients come together to create a show-stopping dish. Each element brings its own magic, from the tangy buttermilk marinade to the vibrant spice blend for the final signature heat.

Chicken thighs: Boneless, skinless thighs stay juicy and absorb all that spicy marinade.
Buttermilk: This key marinade ingredient tenderizes the chicken and lends a slight tang.
Hot sauce: Adds an early layer of heat and flavor right from the start.
Salt: Essential for bringing out the meat’s natural savory notes.
Black pepper: Contributes depth and mild heat that balances the other spices.
All-purpose flour: Creates that irresistible, golden crunch on the outside.
Paprika: Lends a gorgeous red color and earthy warmth to the breading and sauce.
Garlic powder: Boosts both the breading and spicy coating with its aromatic, savory kick.
Cayenne pepper: The heart of the heat—use less or more to adjust the spice level.
Vegetable oil: Perfect for frying thanks to its high smoke point and neutral flavor.
Brown sugar: Balances out the heat in the spicy oil with a touch of sweetness.
Chili powder: Adds complexity and deep red color to the hot oil drizzle.
Smoked paprika: Delivers a subtle smokiness that sets this dish apart.

How to Make Nashville Hot Chicken

Step 1: Marinate the Chicken

Start by whisking together the buttermilk, hot sauce, salt, and pepper in a large bowl. Add the chicken thighs and make sure every piece is completely coated. This marinade doesn’t just flavor the chicken—it helps tenderize it and sets the stage for that classic Nashville Hot Chicken juiciness. For best results, marinate for at least 1 hour, but if you’ve got time, let it rest overnight in the refrigerator; your patience will be rewarded.

Step 2: Prepare the Dry Coating

In another shallow bowl, mix the flour, paprika, garlic powder, and cayenne pepper. This spiced flour mixture gives the chicken its iconic crunchy crust. Once you remove the chicken from the marinade (let the excess drip off), dredge each piece thoroughly in the seasoned flour, pressing lightly to help it stick. Every nook and cranny should be completely coated.

Step 3: Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Work in batches if needed—don’t overcrowd the pan, or the oil temperature will drop and the chicken won’t crisp up. Fry the coated chicken thighs for 8 to 10 minutes, turning halfway, until they are golden brown and reach an internal temperature of 165°F. Once done, transfer them to a wire rack set over a baking sheet to keep them crispy while you make the sauce.

Step 4: Make the Signature Nashville Hot Chicken Sauce

While the chicken is resting, grab a heatproof bowl and combine the cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika. Carefully ladle in about 1/2 cup of that hot frying oil you just used—it’ll sizzle and bloom the spices instantly, creating that signature Nashville Hot Chicken aroma. Whisk the mixture until smooth and deep red in color.

Step 5: Brush and Serve

Generously brush or spoon the spicy oil mixture over each piece of fried chicken, making sure every inch is covered in that electric-red, glossy heat. Serve immediately to experience the ultimate texture contrast between the crispy coating and fiery spice.

How to Serve Nashville Hot Chicken

Garnishes

For traditional flair, crown your Nashville Hot Chicken with crisp, tangy pickles and a slice or two of fluffy white bread underneath to soak up every bit of that spicy oil. A sprinkle of thinly sliced scallions or a few chopped herbs can add a pop of fresh color if you’re feeling fancy!

Side Dishes

You can’t go wrong with classic Southern sides. Creamy coleslaw, mac and cheese, potato salad, or even a simple heap of crinkle-cut fries pair perfectly with the spicy, crunchy chicken. If you want to offset the heat, a cold cucumber salad or sweet corn pudding does the trick beautifully.

Creative Ways to Present

Try making Nashville Hot Chicken sliders by piling saucy chicken onto soft buns with a smear of mayo and a few pickles. Or chop the chicken to top a spicy salad, waffles, or even a breakfast biscuit sandwich—there are so many fun ways to showcase this fiery favorite at brunch or parties!

Make Ahead and Storage

Storing Leftovers

If you’ve managed to resist polishing off every piece, store leftover Nashville Hot Chicken in an airtight container in the refrigerator for up to 3 days. Let it cool completely before packing to keep the crispiness intact as much as possible.

Freezing

Want to make a batch ahead? You can freeze fully cooked and cooled Nashville Hot Chicken. Wrap each piece tightly in plastic wrap and then foil, or store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For the best texture, reheat leftover Nashville Hot Chicken in a 375°F oven on a wire rack over a baking sheet until hot and sizzling—about 15 to 20 minutes. Avoid microwaving, as it tends to soften that shatteringly crisp crust. Brush with a little extra spicy oil if you have some left to refresh the heat!

FAQs

Can I use chicken breasts or drumsticks instead of thighs?

Absolutely! Chicken breasts or drumsticks also work wonderfully for Nashville Hot Chicken—just keep in mind that cook times may vary based on the size and cut, so check for doneness with a meat thermometer.

How spicy is Nashville Hot Chicken?

Nashville Hot Chicken is meant to have a bold, fiery kick, but you control the heat level. Simply adjust the amount of cayenne pepper in the sauce to make it milder or amp up the heat for true spice enthusiasts.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with your favorite gluten-free blend. Be sure it’s a blend suitable for breading and frying to get that classic crunchy crust.

What’s the best oil for frying Nashville Hot Chicken?

Choose a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These give you the crispiest texture without imparting additional flavors to the chicken.

Can I make Nashville Hot Chicken without buttermilk?

If you don’t have buttermilk on hand, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar—let it sit for 5 minutes before using. This tangy DIY version works great for marinating.

Final Thoughts

If you’re ready to spice up your next meal, Nashville Hot Chicken is a must-try—fiery, crispy, and packed with Southern soul! Whenever you have a craving for bold flavors and a little extra heat, this dish is sure to thrill. Give it a whirl and let the sizzle and crunch become a new legend at your table!

Nashville Hot Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the fiery flavors of Nashville Hot Chicken with this easy-to-follow recipe. Marinated in a spicy buttermilk blend and coated in a crispy, cayenne-infused crust, this dish is a Southern classic that packs a punch.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs
1 cup buttermilk
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cayenne pepper
vegetable oil for frying

For the Spicy Coating:

¼ cup cayenne pepper
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ cup hot frying oil (reserved from pan)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a bowl, combine buttermilk, hot sauce, salt, and pepper. Marinate chicken thighs for at least 1 hour in the refrigerator.
Coat the Chicken: Mix flour, paprika, garlic powder, and cayenne pepper. Dredge marinated chicken in flour mixture.
Fry the Chicken: Heat vegetable oil in a skillet to 350°F. Fry chicken until golden brown and cooked through.
Prepare the Spicy Coating: Mix cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika. Whisk in hot frying oil until smooth.
Coat the Chicken: Brush or spoon spicy oil mixture over fried chicken.
Serve: Enjoy your Nashville Hot Chicken hot and crispy!