If you like things a little spicy, this dish is for you.
This dish has become iconic in its hometown of Nashville. Perfectly fried chicken that has been tenderized in a seasoned buttermilk marinade and then fried to perfection with a flavorful and extra-crispy skin. And then finally bathed in the classic Nashville hot oil sauce. Serve with mashed potatoes for a perfect meal.
How To Make Nashville Hot Chicken
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The Ingredients You Will Need
You will see there are three main components when making hot chicken: the marinade, the seasoned flour, and then the hot oil. Many of the ingredients used to create the flavor profile are used throughout these main components. Here’s what you’ll need to have on hand:
Chicken – Bone-in, skin-on is a must. We use legs and thighs but go with your favorites. Remember that smaller pieces (wings) cook faster than larger pieces (breasts).
Buttermilk – Whole or low-fat are both great options.
Cayenne – This is what delivers the heat. Our recipe provides medium heat. For more spice, increase the amount of cayenne.
Paprika – Go with regular, or sweet. Smoked is fine, but sweet (or regular) is traditional
Onion and garlic powders – You can substitute granulated onion and/or garlic, if desired.
Brown sugar – Dark or light.
Salt – Kosher.
Flour – We recommend self-rising, but all-purpose can be substituted.
Oil – Vegetable works great for deep-frying. Shortening or lard are great choices, too.
Dill pickle slices and sliced white bread – For garnish. Don’t skip them, they are the perfect complement to the spicy chicken!
EXPERT TIP: The longer you allow the chicken to marinate, the more tender and flavorful the meat will be. However, we don’t recommend longer than 24 hours. Rinsing the chicken and then drying the pieces is an important step before you dredge the pieces.
Tips for Making Perfect Nashville Hot Chicken
Choose the Right Cut of Chicken – For an authentic taste, use bone-in, skin-on chicken pieces, such as thighs and drumsticks. This helps retain moisture and flavor during cooking, resulting in tender, juicy meat with a crispy exterior.
Marinate for Flavor – Marinate the chicken in buttermilk for at least a few hours or overnight. This not only tenderizes the meat but also adds a tangy flavor that complements the spicy coating.
Fry at the Right Temperature – Heat your oil to around 350°F (175°C) for frying. This ensures a crispy coating while cooking the chicken through without burning. Use a thermometer to maintain the temperature, and fry in batches to avoid overcrowding the pan.
Don’t Burn the Skin – Fry the chicken until is a deep golden crispy color. Some of the skin may pull away from the chicken. This is normal. The batter creates an extra crispy skin. A digital thermometer ensures the chicken is cooked to 165 to 170°F. Most likely, you will need to finish cooking the chicken in a 325°F oven for about 15 to 20 minutes.
EXPERT TIP: As you dredge the chicken, you will find that the coating is thick. You will probably need to clean your hands a couple of times as you go. Be sure to let the chicken rest after it is fully breaded while the oil heats. Sprinkle on more of the seasoned flour if you see any un-breaded spots.
How To Serve
Nashville Hot Chicken originated at Prince’s Hot Chicken Shack in Nashville. It is traditionally served with slices of white bread and dill pickle slices.
There is something about this combination of flavors that is incredible. The bread and pickles match perfectly with the spicy chicken.
If desired, have extra of the hot oil for folks who want to add even more. Remember, a little goes a long way!
We love to serve them in red plastic food baskets lined with butcher paper.
EXPERT TIP: You can fry the chicken in a deep-fryer or in a sturdy skillet with oil. DO NOT overfill the skillet with oil and do not overcrowd the pan with chicken. The deeper the skillet, the better. At least one inch of the side of the skillet should be visible (above the oil). If hot oil spills over and flames ensue, DO NOT add water. Cover the skillet with a lid or baking sheet and turn off the heat.
Other Classic Southern Fried Recipes to Try
We don’t recommend a steady diet of fried food. But, every now and then, there is nothing much better than whipping up a batch of good ole fried chicken, or whatever sounds good to you. Here is a collection of our favorites:
- Southern Fried Chicken
- Best-Ever Fried Chicken Sandwich
- Classic Chicken Fried Steak with Cream Gravy
- Fried Chicken Steak Sandwiches (DQ Dude Copycat)
- Crispy Fried Pork Chops
- Southern Fried Shrimp
- Fried Catfish Po-Boy
- Steakhouse-Style Onion Rings
- Fried Okra
- Fried Green Tomatoes
These are all crispy and delicious, without a doubt. But, in the meantime, isn’t this perfectly fried dish calling your name?
How Spicy Is Nashville Hot Chicken
It’s got a kick, there is no question about it.
Again, you can control the amount of heat with how much cayenne pepper you use. The real heat comes from the paste that is brushed on after the chicken is fried.
It’s what we like to call a “slow burn.” It’s not like biting into a hot pepper that immediately burns your taste buds, but it’s more than what you would call ‘mild.’
Let’s just say that if you don’t like any level of spice to your food, then you might just want to stick with good ole Southern Fried Chicken!
If you are curious about this dish, we highly recommend you try it.
In over a decade of publishing recipes, this was the first one to ever garner a “Million Percent Loon Approved” status.
Don’t forget the white bread and pickles. We love to serve it alongside mashed potatoes and baked beans for the perfect Nashville feast!
To say this chicken is a flavor explosion would be the understatement of the century. And, it’s so much fun to make! Just be sure to cook until the internal temperature reaches 165 to 170°F, which probably will require you to finish off the chicken in the oven.
Ready to make the best chicken this side of Tennessee? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Nashville Hot Chicken
Equipment
- 1 Deep-fryer or sturdy skillet
Ingredients
- 3 lbs chicken pieces skin-on, bone-in
For the Marinade
- 3 cups buttermilk
- ¼ cup cayenne pepper
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp brown sugar
For the Seasoned Flour and Frying
- 2 cups self-rising flour
- 3 tbsp cayenne pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp brown sugar
- 2 tsp Kosher salt
- vegetable oil for frying
For the Hot Oil Paste
- ¾ cup frying oil from frying the chicken
- 2 tbsp cayenne pepper more for extra heat
- 1 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- ½ tsp Kosher salt
For Serving
- 8 slices white bread
- dill pickle slices
Instructions
- Pat the chicken dry and place it in a large bowl.3 lbs chicken pieces
- Add the buttermilk, cayenne, paprika, garlic powder, onion powder, and brown sugar into a medium bowl or large measuring cup. Whisk until fully combined and the sugar has dissolved.3 cups buttermilk, ¼ cup cayenne pepper, 2 tbsp paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp brown sugar
- Pour the buttermilk mixture over the chicken. If not fully submerged, add enough buttermilk to cover all of the chicken pieces. Cover with plastic wrap and refrigerate for 4 to 6 hours, or even better, overnight.
- One by one, remove the chicken pieces from the marinade, allowing the excess to drip back into the bowl. Place the chicken in a large colander. Don't discard the remaining marinade. Rinse the chicken in the sink and then pat dry with paper towels.
- Create the seasoned flour by stirring together the flour, cayenne pepper, paprika, garlic powder, onion powder, brown sugar, and salt in a baking dish or platter.2 cups self-rising flour, 3 tbsp cayenne pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tbsp brown sugar, 2 tsp Kosher salt
- Place a baking rack inside a baking pan.
- Working one piece at a time, dredge the chicken in the flour until coated. Dip the coated chicken into the reserved marinade until coated. Add back to the flour and sprinkle on more flour to fully cover. Place the breaded chicken pieces on the baking rack.
- Preheat oven to 350°F.
- Heat the oil to 350°F. Working in batches, carefully add the chicken pieces into the hot oil and gently move them around to keep them from sticking to each other or the basket (or bottom of the skillet). Fry until the skin is crispy and a deep golden color. Remove from the oil onto a cutting board lined with paper towels. Continue with the remaining chicken pieces.vegetable oil
- Use a digital thermometer to check the internal temperature of the thickest part of the chicken. Place the chicken on the baking rack, put it into the oven, and bake until the internal temperature reaches 165 to 170°F. Test several places in the chicken to ensure all chicken pieces are fully cooked (it's okay if some are over 170°F).
- Meanwhile, add the hot fry oil (¾ cup) to a heatproof bowl. Stir in the cayenne pepper, paprika, brown sugar, garlic powder, and salt.¾ cup frying oil, 2 tbsp cayenne pepper, 1 tbsp paprika, 1 tbsp brown sugar, 1 tsp garlic powder, ½ tsp Kosher salt
- Brush the oil over the tops of the chicken. Serve at once with slices of white bread and pickle slices.8 slices white bread, dill pickle slices
