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
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 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
