Nashville Hot Chicken Recipe

Introduction

Nashville Hot Chicken is a spicy, crispy fried chicken dish that packs a flavorful punch. Marinated in a tangy buttermilk and pickle brine mixture, then coated in a seasoned flour blend and fried to golden perfection, it’s finished with a bold, buttery cayenne sauce that delivers heat and depth. Perfect for anyone who loves a fiery twist on classic fried chicken.

Ingredients

• 2 cups buttermilk
• ½ cup pickle brine (from a jar of pickles)
• ¼ cup hot sauce
• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs
• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt (such as Lawry’s)
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 quarts canola oil (for frying)
• ½ cup reserved frying oil (from frying the chicken)
• ½ 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

1. Step 1: In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce until well combined.
2. Step 2: Add the chicken breasts and thighs to the marinade, making sure all pieces are fully submerged. Cover and refrigerate for at least 1 hour, up to 8 hours for best flavor.
3. Step 3: In a shallow dish, combine the flour, ground paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and black pepper.
4. Step 4: Remove the chicken from the marinade one piece at a time, dredge it thoroughly in the flour mixture, pressing gently to coat completely.
5. Step 5: Heat 3 to 4 inches of canola oil in a large pot to 350°F (175°C).
6. Step 6: Carefully fry the chicken pieces in batches of 2-3, cooking for 8 to 10 minutes until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain.
7. Step 7: Reserve ½ cup of the hot frying oil before discarding the rest of the oil. Set it aside for the sauce.
8. Step 8: In a bowl, whisk together the reserved hot oil, melted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder to make the spicy sauce.
9. Step 9: Brush the sauce generously over the fried chicken pieces.
10. Step 10: Serve the Nashville Hot Chicken over slices of white bread with pickles and your favorite dipping sauce, such as chipotle ranch. Enjoy!

Tips & Variations

• For extra crispy chicken, double dredge by dipping the flour-coated chicken back into the buttermilk marinade and then again in the flour mixture before frying.
• Adjust the heat level by varying the amount of cayenne pepper in the sauce to suit your taste.
• Use chicken thighs only for juicier meat, or all breasts if you prefer leaner chicken.
• Try serving the chicken with coleslaw or pickled vegetables for added crunch and balance.

Storage

Store leftover Nashville Hot Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven on a baking sheet for about 10-15 minutes to help preserve the crispy crust. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for Nashville Hot Chicken?

Yes, bone-in, skin-on chicken pieces can be used, but frying times will be longer—about 12-15 minutes—and it may be trickier to get an even coating. Adjust cooking time accordingly and ensure the internal temperature reaches 165°F.

What is pickle brine and why is it used?

Pickle brine is the salty, tangy liquid from a jar of pickles. It adds acidity and flavor to the marinade, helping tenderize the chicken and giving the dish its distinctive taste. If you don’t have pickle brine, you can substitute with a mixture of vinegar and water, but the flavor won’t be quite the same.

Nashville Hot Chicken Recipe

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★★★★★

4.5 from 140 reviews

Nashville Hot Chicken is a classic Southern fried chicken dish known for its crispy coating and fiery, flavorful spicy sauce. This recipe features marinated boneless chicken breasts and thighs, fried to golden perfection and coated with a rich, cayenne-spiced butter sauce that delivers an irresistible heat and deep smoky flavor. Perfect served over bread with pickles and a creamy dipping sauce.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 55 minutes (including 1 hour marinating minimum)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Marinade

• 2 cups buttermilk
• ½ cup pickle brine (from a jar of pickles)
• ¼ cup hot sauce

Chicken

• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs

Flour Coating

• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt (such as Lawry’s)
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper

Frying Oil

• 2 quarts canola oil (for frying)

Hot Sauce for Brushing

• ½ cup reserved frying oil (from frying the chicken)
• ½ 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

1. Whisk marinade: In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce until thoroughly combined to create a tangy and spicy marinade.
2. Marinate chicken: Add the boneless, skinless chicken breasts and thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to 8 hours to tenderize and infuse flavor.
3. Prepare flour coating: In a shallow dish, combine the all-purpose flour, ground paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and black pepper. Mix well to distribute the seasonings evenly.
4. Dredge chicken: Remove each chicken piece from the marinade and dredge thoroughly in the flour mixture, pressing firmly to ensure a complete and even coating for a crispy crust.
5. Heat frying oil: Pour canola oil into a large pot to a depth of 3 to 4 inches and heat it to 350°F (175°C), maintaining a consistent temperature for even frying.
6. Fry chicken: Carefully place 2 to 3 pieces of coated chicken into the hot oil at a time. Fry for 8 to 10 minutes until the coating is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
7. Drain fried chicken: Use a slotted spoon to transfer the fried chicken to a plate or sheet pan lined with paper towels to remove excess oil.
8. Reserve frying oil: After all chicken is fried, carefully reserve ½ cup of the hot frying oil to use in the spicy sauce.
9. Make spicy sauce: In a bowl, whisk together the reserved frying oil, melted unsalted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder until smooth and well combined.
10. Brush sauce on chicken: Generously brush the prepared spicy sauce over the fried chicken pieces to coat them with bold heat and flavor.
11. Serve: Plate the Nashville Hot Chicken over slices of white bread and serve with your favorite dipping sauce such as chipotle ranch and pickles for an authentic experience. Enjoy the fiery, crispy delight!

Notes

• Marinating chicken overnight will deepen flavor and increase juiciness.
• Adjust cayenne pepper quantity in the sauce to control spice level.
• Use a candy or deep-fry thermometer to maintain proper oil temperature for optimal frying.
• Serve immediately to enjoy the best crispiness; leftovers can be reheated in the oven for a few minutes.
• Canola oil is recommended for frying due to its high smoke point and neutral flavor.

Keywords: Nashville Hot Chicken, spicy fried chicken, Southern fried chicken, hot chicken recipe, crispy chicken, buttermilk fried chicken