If you’ve ever craved something spicy and irresistibly crunchy, Nashville Hot Chicken is the dish of your dreams. This fiery Southern classic is known for its perfectly fried crust and mouth-watering heat. Perfect for spice lovers, this chicken is an experience in itself, inviting you to savor every deliciously spicy bite.
Why You’ll Love This Recipe
- Signature Crunch: Achieve a delightfully crispy crust with our double-dredging technique.
- Customizable Heat: Adjust the spice level to your preference, making it as mild or fiery as you like.
- Cultural Experience: Dive into a true Southern classic, rich in flavor and tradition.
- Crowd Pleaser: Perfect for gatherings, impressing friends and family with this flavorful feast.
Ingredients You’ll Need
Gathering your ingredients is the first step to guaranteeing an incredible Nashville Hot Chicken. Each component plays a crucial role in crafting that distinctive, spicy, and complex flavor profile that this dish is famous for.
- Buttermilk: Acts as a tenderizing marinade, ensuring juicy chicken.
- Cayenne Pepper: The cornerstone of that fiery Nashville heat.
- All-Purpose Flour: Perfect for creating a crispy, golden coating.
- Paprika: Adds depth with its smoky, sweet notes.
- Vegetable Oil: Go for high smoke point oils like canola or peanut for the best fry.
- Dark Brown Sugar: Balances out the spicy with a hint of sweetness.
Variations
Personalizing your Nashville Hot Chicken is easy, and there are plenty of ways to make it truly yours. Whether you’re adapting it for dietary needs or just experimenting with flavors, the possibilities are endless.
- Spice Level: Adjust the amount of cayenne pepper for more or less heat to suit your taste.
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend to cater to dietary restrictions.
- Smoky Twist: Add more smoked paprika for an enhanced smoky flavor that complements the spice.
How to Make Nashville Hot Chicken
Step 1: Prepare Your Marinade
In a medium-sized bowl, whisk together the buttermilk and hot sauce. This mixture will serve as your marinade, tenderizing the chicken and infusing it with flavor. Allow your chicken to soak up this spicy bath.
Step 2: Double Dredge for the Perfect Crunch
In a separate bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic, and onion powder. Coat each piece of chicken thoroughly in this seasoned flour, dip it back in the buttermilk, then another coat of flour. This double-dredging is key for that epic crunch.
Step 3: Fry to Perfection
Heat your oil in a cast-iron skillet. Once hot, fry your chicken in batches. Remember to cover the skillet briefly to steam the inside, ensuring it’s cooked through without sacrificing that coveted crispiness.
Step 4: Brush With Hot Mixture
Once all the chicken is fried and crispy, blend cayenne pepper, brown sugar, chili powder, garlic, and smoked paprika with some of the frying oil. Brush this hot mixture over your chicken for the signature Nashville Hot Chicken flavor.
Pro Tips for Making Nashville Hot Chicken
- Perfect Fry Temperature: Maintain an oil temperature of 350°F to achieve the ideal crunch without overcooking.
- Resting is Key: Let the breaded chicken rest before frying for the coating to adhere better.
- Hot Oil Magic: If unsure about the oil readiness, sprinkle a tiny bit of flour in—it should sizzle immediately.
- Marinade Mastery: Allow your chicken to marinate for at least 30 minutes for deeper flavor infusion.
How to Serve Nashville Hot Chicken
Garnishes
Serve your Nashville Hot Chicken with classic garnishes like dill pickles. They add a delightful vinegary contrast to the spicy chicken, enhancing every bite.
Side Dishes
Add traditional Southern sides like coleslaw, potato salad, or baked beans to complement the spicy, rich flavor of the chicken, creating a well-rounded meal.
Creative Ways to Present
For a unique twist, serve your chicken atop waffles for a play on classic Southern chicken and waffles, or build a spicy sandwich using brioche buns.
Make Ahead and Storage
Storing Leftovers
Store your leftover Nashville Hot Chicken in an airtight container lined with paper towels to absorb excess moisture, maintaining its desirable crispiness.
Freezing
For extended storage, freeze the chicken in a freezer-safe bag for up to three months. Thaw overnight in the fridge before reheating to preserve quality.
Reheating
Reheat your chicken in the oven at 400°F or in an air fryer to regain the crispy texture while ensuring the chicken is warmed through evenly.
FAQs
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Can I make Nashville Hot Chicken less spicy?
Yes! Simply reduce the amount of cayenne pepper used in the spice mix to dial down the heat to your liking.
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Is there a substitute for buttermilk?
If you don’t have buttermilk, you can create a simple substitute using regular milk mixed with a tablespoon of lemon juice or vinegar.
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What’s the best oil for frying Nashville Hot Chicken?
A neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, is ideal for frying without impacting flavor.
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Can I bake Nashville Hot Chicken instead of frying?
While frying is traditional, you can bake the chicken for a healthier version. Coat with cooking spray and bake at 400°F until golden and cooked through.
Final Thoughts
There’s nothing quite like biting into a piece of Nashville Hot Chicken with its perfect blend of heat and crunch. I can’t wait for you to try this recipe and experience the true taste of this Southern classic right in your kitchen. Enjoy every spicy bite!
Print
Nashville Hot Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 pieces
- Category: Frying
- Method: Frying
- Cuisine: Southern / American
Description
Experience the bold flavors of Nashville Hot Chicken with this crispy, spicy fried chicken recipe. Double-dredged for extra crunch and coated with a fiery hot oil mixture, it delivers a perfect balance of heat and crunch, served over white bread with pickles for an authentic Southern indulgence.
Ingredients
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 and thighs)
- Vegetable oil for frying (canola, peanut or vegetable oil, approx. 4-6 cups)
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
Serving
- White bread slices
- Sliced pickles
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 Flour Coating: 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. Place the coated chicken on a baking sheet and let sit for 15-20 minutes to set.
- Heat the Oil: Fill a cast iron skillet or heavy-bottomed pan with 2-2½ inches of oil. Heat over medium-high heat to 350°F (177°C). To check readiness, toss a small amount of flour into the oil; if it sizzles and bubbles, the oil is ready.
- Fry the Chicken: Carefully add chicken pieces (4 at a time) to the hot oil, avoiding overcrowding. Fry each side until golden brown, about 6-8 minutes per batch. Cover the skillet briefly to steam internal heat, then uncover and fry until crispy and deep golden. Remove with slotted spoon, drain on paper towels, then place on a parchment-lined baking sheet. Keep warm in a 275°F oven while frying remaining pieces.
- Prepare Hot Oil Mixture: In a bowl, whisk together 1 cup of the hot oil used for frying, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika until smooth.
- Apply Hot Mixture and Serve: Once all chicken is fried and kept warm, brush or toss the hot oil mixture over the chicken pieces. Serve over white bread, garnished with sliced pickles on toothpicks.
Notes
- Double dredging ensures an insanely crunchy crust; don’t skip this step.
- Let the breaded chicken sit for a few minutes or refrigerate to help the coating adhere better.
- Use high smoke point oils like canola or peanut for frying to prevent burning.
- Check oil temperature with a thermometer for consistent results.
- Store leftovers in an airtight container with paper towels; reheat in the oven or air fryer for best crispiness.
- Chicken can be frozen in an airtight bag for up to three months; thaw overnight and reheat.
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 197 kcal
- Sugar: 5g
- Sodium: 2364mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 61mg
