Description
This Nashville Hot Chicken recipe delivers a fiery Southern classic, featuring juicy, tender chicken breasts and thighs marinated in a spicy buttermilk brine, then double-dipped in a seasoned flour mixture before being deep-fried to crispy perfection. Finished with a bold, buttery cayenne pepper sauce, this dish is perfect for heat lovers looking to bring authentic Nashville flavor to their table.
Ingredients
Scale
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 Topping
- 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
- Prepare the Marinade. In a large bowl, combine the buttermilk, pickle brine, and hot sauce. Stir well to create a flavorful soaking liquid that will tenderize and infuse the chicken with a tangy, spicy kick.
- Marinate the Chicken. Add the boneless, skinless chicken breasts and thighs to the marinade. Ensure all pieces are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the chicken to absorb maximum flavor and moisture.
- Mix the Flour Coating. In a large shallow dish, whisk together the all-purpose flour, ground paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and ground black pepper. This spicy seasoned flour will provide the crispy, flavorful crust for the chicken.
- Preheat the Oil. Pour canola oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Coat the Chicken. Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere an even coating. For extra crispiness, dip the floured chicken back into the marinade and then again into the flour mixture (double-dipping), shaking off excess flour.
- Fry the Chicken. Carefully lower the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 6 to 8 minutes per side until the crust is golden brown and an internal temperature of 165°F (74°C) is reached. Use a thermometer to ensure proper doneness. Remove the chicken and place on a wire rack or paper towels to drain excess oil.
- Prepare the Hot Sauce. Reserve ½ cup of the strained hot frying oil and transfer it to a saucepan over medium heat. Add the butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder. Stir continuously until the butter is melted and the sauce is well combined and fragrant.
- Coat the Chicken with Hot Sauce. Brush or drizzle the prepared cayenne pepper sauce generously over the fried chicken pieces, ensuring each piece is well coated to achieve the signature Nashville heat and flavor.
- Serve. Serve the Nashville Hot Chicken immediately with pickles on the side and classic Southern sides like white bread, coleslaw, or mac and cheese to balance the heat.
Notes
- For extra crispiness, double dredge the chicken in the flour mixture.
- Make sure the oil temperature stays steady at 350°F to ensure even frying without greasy chicken.
- Adjust the cayenne in the hot sauce topping to control the level of heat.
- Use a thermometer to check the chicken’s internal temperature for safe consumption.
- Leftover hot chicken can be stored in the refrigerator and reheated in an air fryer for crispness.
