Description

This Nashville Hot Chicken recipe delivers crispy, spicy fried chicken with a signature hot oil coating, served over white bread with pickles for an authentic Southern experience. Perfect for game day or a crowd-pleasing dinner, it combines a double-dredge crust with a fiery, flavorful heat that keeps everyone coming back for more.

Ingredients

For the Fried Chicken

2 cups buttermilk 2.

1/3 cup hot sauce 3.

2 1/2 cups all-purpose flour 4.

3 tablespoons cornstarch 5.

3 tablespoons seasoned salt 6.

1 tablespoon paprika 7.

2 teaspoons cayenne pepper 8.

2 teaspoons black pepper 9.

1/2 teaspoon garlic powder 10.

1 tablespoon onion powder 11.

10 pieces chicken (drumsticks and thighs recommended) 12.

Vegetable oil for frying

For the Nashville Hot Mixture

13.

1/3 cup cayenne pepper 14.

1 1/2 tablespoons dark brown sugar 15.

1 teaspoon chili powder 16.

1 teaspoon garlic powder 17.

1 teaspoon smoked paprika 18.

White bread and sliced pickles for serving

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Instructions

Prepare the Buttermilk Mixture: In a medium bowl, whisk together the buttermilk and hot sauce. Set aside to use for dipping.
Mix the Dredge: In a large paper bag or bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne, black pepper, garlic powder, and onion powder. Shake or stir well to incorporate.
Coat the Chicken: Dip each piece of chicken into the seasoned flour, then into the buttermilk mixture, and back into seasoned flour for a double coating. Place coated chicken on a baking sheet and rest for 15-20 minutes to set the crust.
Heat the Oil: Pour about 2 to 2½ inches of vegetable oil into a cast iron or heavy-bottom skillet. Heat over medium-high heat until a small amount of flour sizzles and browns, indicating the oil is ready. Preheat oven to 275°F (135°C).
Fry the Chicken: Carefully add 4 pieces at a time, frying each side until golden and crispy, about 4-5 minutes per side. Cover the skillet to steam the inside for a couple of minutes, then uncover and fry until the crust is crispy and golden. Drain on paper towels or a rack, then transfer to a parchment-lined baking sheet and warm in the oven. Repeat with remaining chicken.
Make the Hot Oil Mixture: In a small bowl, whisk together 1 cup of the frying oil, cayenne, brown sugar, chili powder, garlic powder, and smoked paprika.
Apply the Hot Coating: Remove fried chicken from the oven. Brush generously with the hot oil mixture, ensuring each piece is coated thoroughly.
Serve: Place the hot chicken over slices of white bread with pickles, or serve as desired.

Notes

Double dredging ensures an insanely crispy crust, essential for this dish.
Rest the coated chicken for 15-20 minutes before frying for better adhesion.
Let the chicken sit at room temperature for about 30 minutes before breading to ensure even cooking.
Use oils with high smoke points such as canola, vegetable, or peanut oil for frying.
Maintain oil temperature at around 350°F using a thermometer for crispy results.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
Reheat in a 400°F oven or air fryer to preserve crispiness.
For freezer storage, place chicken in a freezer bag for up to 3 months; thaw overnight before reheating.
Adjust spice levels by increasing or decreasing cayenne pepper in the hot oil mixture.

Nutrition

Serving Size: 1 piece (approximately 150g)
Calories: 197 kcal
Sugar: 5g
Sodium: 2364mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0.001g
Carbohydrates: 37g
Fiber: 4g
Protein: 6g
Cholesterol: 45mg