Nashville Hot Fried Chicken Recipe
The first time I had Nashville hot fried chicken, I wasn’t prepared for how spicy it would be. I thought I could handle heat—I’d had plenty of spicy foods before—but this was something different. It was fiery, yes, but also packed with flavor. The crispy fried chicken, drenched in a spicy, slightly sweet, and smoky glaze, was unlike anything I’d ever had. After that first bite, I knew I had to learn how to make it at home.I’ll be honest, my first few attempts were not great. Either the coating wasn’t crispy enough, or the spice level was way off. But after some trial and error, I found the right balance. Now, this Nashville hot fried chicken recipe is one of my absolute favorites. It’s crispy, spicy, and full of bold flavors, just like the kind you’d get in Nashville. If you love fried chicken with a kick, this recipe is for you.
Equipment
- A deep frying pan or Dutch oven
- A thermometer for oil temperature
- Mixing bowls
- A wire rack for draining the chicken
- Tongs for handling the chicken
Ingredients
- 2 lbs bone-in chicken (thighs, drumsticks, or breasts)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 tsp salt
- ½ tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable or peanut oil (enough for frying)
- ½ cup frying oil (reserved from the pan)
- 2 tbsp cayenne pepper
- 1 tbsp brown sugar
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- Sliced white bread
- Pickle slices
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper.
- Add the chicken pieces, making sure they’re fully coated. Cover and refrigerate for at least 2 hours (or overnight for the best flavor).
- In a separate bowl, mix the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.
- Remove the chicken from the marinade, letting the excess drip off.
- Dredge each piece in the flour mixture, pressing the coating onto the chicken.
- Dip the chicken back into the buttermilk, then dredge in the flour mixture again for a second coating.
- In a deep frying pan or Dutch oven, heat the vegetable oil to 350°F (175°C).
- Carefully place the chicken in the hot oil.
- Fry for 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
- Remove the chicken and place it on a wire rack to drain.
- In a small bowl, mix cayenne pepper, brown sugar, paprika, garlic powder, and salt.
- Carefully whisk in ½ cup of the hot frying oil until combined.
- Using a brush or spoon, coat each piece of fried chicken with the spicy oil mixture.
- Serve the chicken on slices of white bread with pickles on top. Enjoy!