Description

Experience the bold flavors and crispy perfection of Nashville Hot Chicken with this easy-to-make recipe. Juicy chicken pieces are double-dredged for maximum crunch, fried to golden perfection, and coated in a fiery-hot coating that’s balanced with a touch of sweetness. Serve on white bread with pickles for an authentic Southern feast that’s packed with heat and flavor.

Ingredients

Units Scale

For the Fried Chicken

2 cups buttermilk
1/3 cup hot sauce
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons black pepper
1/2 teaspoon garlic powder
1 tablespoon onion powder
10 pieces chicken (drumsticks or thighs)
Vegetable oil for frying (preferably canola or vegetable oil)

For the Nashville Hot Mixture

1/3 cup cayenne pepper
1 1/2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika

For Serving

White bread slices
Sliced pickles

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Buttermilk Mixture: In a medium bowl, whisk together the buttermilk and hot sauce until well combined. Set aside to use for dipping.
Mix the Dredge: In a large paper bag or bowl, combine the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder. Shake or whisk to mix evenly.
Dredge the Chicken: Dip each piece of chicken into the seasoned flour, then into the buttermilk mixture, and back into the seasoned flour, ensuring an even coating each time. Place the coated chicken on a baking sheet and let rest for 15-20 minutes to allow the crust to set.
Heat the Oil: Pour 2 to 2½ inches of vegetable oil into a cast iron skillet or heavy-bottomed pan. Heat the oil over medium-high heat until it reaches about 350°F (177°C). To test if the oil is ready, sprinkle a tiny bit of flour into the oil; if it sizzles immediately, it’s hot enough.
Fry the Chicken: Fry four pieces at a time, turning occasionally, until each side is golden brown. Cover the skillet with a lid for a few minutes after browning to steam the chicken inside, then remove the lid and continue frying until crispy and cooked through, about 8-10 minutes total per batch. Drain the chicken on paper towels.
Keep Warm: Transfer the fried chicken onto a parchment-lined baking sheet and place in a 275°F (135°C) oven to stay warm while frying the remaining pieces.
Make the Hot Mixture: Once all chicken is fried, whisk together 1 cup of the leftover frying oil, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika in a small bowl until smooth.
Coat the Chicken: Remove the chicken from the oven and brush or toss with the hot spicy oil mixture until thoroughly coated.
Serve: Place the hot chicken on slices of white bread, add pickles, and serve immediately for maximum crunch and flavor.

Notes

Double dredging ensures a super crispy crust, so don’t skip this step.
Resting the dredged chicken before frying helps the coating stick better and stay crispy.
Let cold chicken sit out for about 30 minutes before dredging to prevent uneven frying.
Use high smoke point oil like canola, vegetable, or peanut oil and keep the temperature steady at around 350°F for optimal crunch.
To reheat leftovers and maintain crispiness, warm in a 400°F oven or air fryer.
Store leftover chicken in an airtight container with paper towels to absorb excess moisture for up to 3-4 days.
Freeze for up to 3 months for longer storage, thaw overnight in the fridge before reheating.

Nutrition

Serving Size: 1 piece (approx. 100g)
Calories: 197 kcal
Sugar: 5 g
Sodium: 2364 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 60 mg