Authentic Nashville Hot Chicken Recipe is spicy and full of flavor from the great state of Tennessee but grew up to be a favorite across the United States. Crispy and packed with bold heat that just simply will leave enthusiasts wanting more: here it is in some serious recipe detail so as to make this iconic fried chicken dish from home.

Ingredients:

For the Chicken:

• 2 pounds (about 8 pieces) bone-in, skin-on chicken (drumsticks, thighs or breasts)

• 1 cup buttermilk

• 1 large egg

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper

• Vegetable oil, for frying

For the Spicy Oil:

• 1/2 cup frying oil reserved from frying the chicken

• 2 tablespoons cayenne pepper adjusted to taste

• 1 tablespoon brown sugar

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon chili powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

For Serving:

• White bread slices

• Dill pickle chips

Instructions

1. Prepare the Chicken

In a large mixing bowl, mix the buttermilk and egg to make a marinade. Place chicken pieces into the buttermilk mixture, making sure each piece is completely covered in buttermilk. Cover with plastic wrap and refrigerate for at least 1 hour. For best results, let this sit overnight to tenderize the chicken and give it flavorful flavors.

2. Dredge the Chicken

In a separate large bowl, whisk together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the flour mixture, pressing firmly to adhere the coating to the chicken. For an extra crispy coating, dip the chicken in the buttermilk again, then dredge in the flour mixture again. 

3. Frying the Chicken

In a deep skillet, Dutch oven, or heavy-bottomed pot, heat 2-3 inches of vegetable oil to 325°F (165°C). Use a thermometer to maintain a consistent temperature.

Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for 12-15 minutes, turning occasionally, until the chicken is golden brown and fully cooked. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.

Once fried, place the chicken on a wire rack set over a baking sheet to drain excess oil. Do not place the chicken directly on paper towels, it will make the coating soggy.

4. Make Spicy Oil

Carefully scoop 1/2 cup of the hot frying oil out of the pot and into a heatproof bowl. Work the oil is hot.

Add the cayenne pepper, brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and black pepper to the oil. Whisk until smooth and well incorporated. Taste and adjust for cayenne pepper, if necessary.

5. Dredge the Fried Chicken

Brush the hot oil mixture liberally over the fried chicken pieces, making sure to paint both sides of each well for that signature bold flavor that comes with Nashville Hot Chicken.

6. Assemble and Serve

Place a slice of white bread on a serving plate and set a piece of Nashville Hot Chicken atop. Garnish with dill pickle chips.

Serve immediately when the chicken is hot and crispy. Coleslaw, potato salad, or fries go very well with this course and complete it.

Pro Tips for Success

Marination Time: Marinate chicken in buttermilk as long as possible, ideally overnight, to get the best result in tenderness and flavor.

Oil Temperature: Frying perfect chicken requires the oil temperature to be constant. A kitchen thermometer is your best friend for this.

Spice Level: Use the cayenne pepper in the spicy oil to your desired spice level. For less heat, use less cayenne or balance it out with a little more brown sugar.

Double Coating: Double coating the chicken will result in extra crispy chicken. Simply repeat the buttermilk and flour dredging process.

Drain Properly: Always drain fried chicken on a wire rack to keep it crispy. Paper towels are not great to drain on because they just trap moisture.

The Nashville Hot Chicken Experience

All about the balance of heat, crunch, and flavor, this is a dish. The spicy oil, with its heavy character of cayenne pepper among other bold spices, gives a fiery kick married so well with the juicy fried chicken. The white bread and pickles not only complete the traditional presentation but also help balance the heat.

Be a spice lover or someone trying Nashville Hot Chicken for the first time, this is one recipe that is going to impress! Serve it at your next gathering, and it’s sure to steal the show!