Description
This Nashville Hot Chicken Recipe captures the iconic spicy, flavorful, and crispy chicken loved by many. Marinated in buttermilk and seasonings, then coated in spiced breading and fried to perfection, this dish is elevated with a bold hot sauce glaze. Serve it with pickles and bread for an unforgettable meal!
Ingredients
Units
Scale
For the Marinade and Chicken
- 2 cups buttermilk
- 1/2 cup pickle brine (from a jar of pickles)
- 1/4 cup hot sauce
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 pounds boneless, skinless chicken thighs
For the Breading
- 2 cups all-purpose flour
- 2 tablespoons ground paprika
- 1 1/2 tablespoons seasoned salt (such as Lawry’s)
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 2 quarts canola oil (for frying)
For the Sauce
- 1/2 cup reserved frying oil (from frying the chicken)
- 1/2 cup unsalted butter (1 stick)
- 2 tablespoons ground cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
Instructions
- Prepare the Marinade
In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce until combined. Submerge the chicken in the marinade, ensuring all pieces are fully covered. Marinate for at least 1 hour or up to 8 hours for maximum flavor. - Prepare the Breading
In a shallow dish, combine the flour, paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and black pepper. Mix thoroughly to ensure an even distribution of spices. - Coat the Chicken
Remove the chicken pieces from the marinade and dredge them in the flour mixture. Press firmly to ensure each piece is thoroughly coated. - Heat the Oil
In a large pot, heat about 3-4 inches of canola oil to 350°F. Use a thermometer for accuracy to maintain optimal frying temperature. - Fry the Chicken
Gently drop the chicken pieces, 2-3 at a time, into the hot oil. Fry for 8-10 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Transfer the chicken to a paper towel-lined plate to drain excess oil. Repeat for all remaining chicken pieces. - Prepare the Sauce
After frying, save ½ cup of the hot frying oil. In a bowl, whisk together the reserved oil, unsalted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder to form the sauce. - Coat the Chicken
Brush the prepared sauce over the fried chicken generously while still warm. Serve on slices of bread with pickles and a side of your favorite dipping sauce, such as chipotle ranch. Enjoy!
Notes
- Use canola oil for its neutral flavor and high smoke point. Vegetable or avocado oil can be used as substitutes.
- A combination of boneless skinless chicken breasts and thighs offers a nice variety, but feel free to use all of one type if preferred.
- Keep fried chicken warm by placing it on a wire rack set over a rimmed baking sheet in a 200°F oven while you finish frying the remaining pieces.
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
