Nashville Hot Chicken Recipe

Chicken thighs: The main part of the dish, these pieces are juicy and perfect for frying.

Buttermilk: Used to marinate the chicken, it helps make the meat tender and adds a slight tang.

Hot sauce: Adds heat and flavor to the marinade.

Flour: Coats the chicken to create a crispy crust when fried.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild spicy note.

Cayenne pepper: Gives the chicken its famous spicy heat.

Paprika: Adds color and a smoky flavor.

Garlic powder: Brings a savory depth to the seasoning.

Onion powder: Adds a subtle sweetness and flavor boost.

Oil for frying: Needed to cook the chicken until golden and crispy.

Butter: Mixed with spices to brush over the fried chicken for extra flavor.

Brown sugar: Balances the heat with a touch of sweetness.

Pickles: Served on the side to add a cool, tangy crunch.

White bread: Traditional way to serve the chicken, soaking up the spicy sauce.

One of the most important steps in this Nashville Hot Chicken Recipe is frying the chicken just right. Here’s how to get that perfect golden brown crust without burning or undercooking it:

1. Heat your oil to 350°F before adding the chicken. Use a deep fryer or a large pot so the chicken can be fully submerged. This helps it cook evenly.
2. Don’t crowd the pot! Fry the chicken in batches if you need to. If there’s too much chicken at once, the oil temperature will drop and the crust won’t get crispy.
3. Keep an eye on the chicken while it cooks. It usually takes about 10-12 minutes. You want the outside to be golden brown and the inside fully cooked.
4. Use a thermometer if you have one—chicken is safe to eat when it reaches 165°F inside.
5. When you take the chicken out, let it rest on a wire rack or paper towels to drain extra oil. This keeps it crispy instead of soggy.

Doing this makes the chicken crispy on the outside and juicy on the inside, which is exactly what you want for that spicy, crunchy bite. If the oil isn’t hot enough, the flour coating will soak up too much oil and get greasy. Too hot, and the outside burns before the inside cooks.

I remember the first time I tried frying chicken, I didn’t check the temperature and ended up with burnt crust and raw inside. Now, I always use a thermometer and fry in small batches. It’s a little extra work, but totally worth it for that perfect crunch!

• chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar texture and flavor profile, making them a suitable alternative.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat and a slightly different but complementary flavor.

• flour - Substitute with cornstarch: Cornstarch can create a crispier coating when frying.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different but pleasant flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• cayenne pepper - Substitute with chili powder: Chili powder can provide a similar heat level with a slightly different flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that complements the dish well.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor and can be used in the same quantity.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor and texture.

• oil for frying - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, buttery flavor.

• brown sugar - Substitute with honey: Honey adds sweetness and a slightly different but complementary flavor.

• pickles - Substitute with pickled jalapeños: Pickled jalapeños add a spicy kick and tangy flavor.

• white bread - Substitute with brioche: Brioche offers a richer, slightly sweet flavor that pairs well with the spicy chicken.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Place the cooled chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. This helps maintain its crispiness and flavor.

• Store the chicken in the refrigerator for up to 3-4 days. Ensure the temperature is consistently below 40°F to keep it fresh.

• For longer storage, freeze the chicken. Place the wrapped chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to enjoy, thaw the chicken in the refrigerator overnight. This gradual thawing helps retain its texture and flavor.

• Reheat the chicken in an oven preheated to 375°F. Place it on a baking sheet and heat for about 15-20 minutes, or until it reaches an internal temperature of 165°F. This method helps restore its crispy exterior.

• Avoid microwaving the chicken as it can make it rubbery and less enjoyable. The oven method is preferred for the best texture and taste.

• If you have leftover buttermilk marinade, discard it. Do not reuse it as it has been in contact with raw chicken and can harbor bacteria.

• Store any leftover hot sauce mixture in a separate container in the refrigerator. It can be used for other dishes or as a dipping sauce.

• Keep pickles and white bread in their original packaging or transfer them to airtight containers to maintain freshness.

• Preheat your oven to 375°F. Place the leftover chicken on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until the internal temperature reaches 165°F.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F. Place the chicken in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer the stovetop, heat a skillet over medium heat. Add a small amount of oil to the pan. Place the chicken in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is hot and crispy.

• For microwave reheating, place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking and flipping halfway through. Note that this method may not retain the crispiness as well as other methods.

• To maintain the chicken's crispiness, you can also use a toaster oven. Preheat the toaster oven to 375°F. Place the chicken on the rack or a baking sheet. Heat for about 10-15 minutes, or until the chicken is thoroughly heated and crispy.

• Mixing bowl: A large bowl used to combine the buttermilk and hot sauce for marinating the chicken, as well as to mix the flour and spices for dredging.

• Deep fryer: An appliance used to heat the oil to the required temperature of 350°F for frying the chicken.

• Large pot: An alternative to a deep fryer, used to heat the oil for frying the chicken.

• Tongs: A tool used to handle the chicken pieces when placing them in the hot oil and removing them once they are cooked.

• Small saucepan: Used to melt the butter and mix in the cayenne, brown sugar, and a bit of frying oil for the hot mixture.

• Basting brush: Used to brush the hot mixture over the fried chicken.

• Thermometer: Used to check the oil temperature to ensure it reaches and maintains 350°F for proper frying.

• Wire rack: Placed over a baking sheet, used to drain the fried chicken to keep it crispy.

• Baking sheet: Placed under the wire rack to catch any oil drips from the fried chicken.

• Measuring cups: Used to measure out the buttermilk, hot sauce, flour, and other ingredients accurately.

• Measuring spoons: Used to measure out the salt, black pepper, cayenne, paprika, garlic powder, onion powder, and brown sugar accurately.

• Knife: Used to slice the white bread for serving.

• Cutting board: Used as a surface for slicing the white bread.

Marinate ahead: Marinate the chicken in buttermilk and hot sauce the night before to save time on the day of cooking.

Pre-mix dry ingredients: Combine the flour and spices in advance and store in an airtight container.

Use a deep fryer: A deep fryer maintains a consistent temperature, ensuring the chicken cooks evenly and quickly.

Melt butter in microwave: Save time by melting the butter in the microwave instead of a saucepan.

Serve simply: Use pre-sliced white bread and pickles to minimize prep work.