Nashville Hot Chicken is a legendary dish that delivers incredible crunch, juicy meat, and a fiery, flavorful glaze. Originating from Tennessee, this recipe captures the iconic balance of heat, sweetness, and savory depth. The secret lies in the buttermilk brine, double-dredge, and signature spicy oil brushed on right after frying.
Nothing beats a great Nashville Hot Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Nashville Hot Chicken
- Flavor adventure: Complex heat builds slowly with sweet, savory undertones.
- Magical texture: Audibly crisp, craggy crust protects moist, tender chicken.
- Customizable heat: Control the spice level to your preference.
- Showstopper presentation: Glistening, red-hued chicken impresses every time.
Ingredients & Tools
For the Brine & Chicken:
- 4 bone-in, skin-on chicken thighs and drumsticks
- 500 ml buttermilk
- 2 tbsp hot sauce (like Crystal or Frank’s)
- 1 tbsp kosher salt
- 1 tsp black pepper
For the Dredge:
- 250 g all-purpose flour
- 2 tbsp cornstarch
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 1 tsp cayenne pepper
For the Nashville Hot Oil:
- 120 ml frying oil (from the pot)
- 2 tbsp cayenne pepper (adjust to taste)
- 1 tsp brown sugar
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp chili powder
Tools: Large bowl, wire rack, baking sheet, deep cast-iron skillet or Dutch oven, deep-fry thermometer, tongs, and a pastry brush.
Notes: The quality of your spices really makes a difference here—fresh cayenne and smoked paprika will give you the most vibrant flavor and color. And don’t skip the buttermilk brine; it’s the secret to unbelievably tender chicken.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 30 minutes (plus 4 hours brining) | Cook Time: 20 minutes | Total Time: 4 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on is non-negotiable. This cut ensures the meat stays juicy and protected during the high-heat frying process. Boneless chicken will cook too quickly and can easily dry out.
- Don’t rush the brine. The buttermilk does two things: it tenderizes the chicken and helps the flour coating stick. A few hours is good, but overnight is even better for maximum flavor and tenderness.
- Your oil temperature is everything. A deep-fry thermometer is your best friend here. If the oil is too cool, the chicken will be greasy; if it’s too hot, the outside will burn before the inside cooks through.
- Have your station ready. Before you even turn on the stove, set up your dredging station and place the wire rack over a baking sheet for the finished chicken. Frying is a fast-paced process, and being organized is key.
How to Make Nashville Hot Chicken
Step 1: Brine the Chicken. In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces, making sure they’re fully submerged. Cover the bowl and refrigerate for at least 4 hours, or ideally, overnight. You’ll notice the buttermilk working its magic, making the chicken incredibly tender.
Step 2: Prepare the Dredge. About 30 minutes before you’re ready to fry, take the chicken out of the fridge to take the chill off. In a separate large bowl or a shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, and cayenne pepper. The cornstarch is the secret weapon for an extra-crispy, shatteringly good crust.
Step 3: Dredge the Chicken. Remove one piece of chicken from the buttermilk brine, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to ensure an even, clumpy coating. This “clumpiness” is what creates those wonderful nooks and crannies. Place the dredged piece on a wire rack and repeat with the remaining chicken.
Step 4: Heat the Oil. Pour oil into your heavy-bottomed pot or Dutch oven until it’s about 3-4 inches deep. Heat the oil over medium-high heat to 175°C (350°F). Use your thermometer to monitor the temperature closely—it’s crucial for perfect frying.
Step 5: Fry to Perfection. Carefully lower 2-3 pieces of chicken into the hot oil using tongs, being careful not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the crust is a deep golden brown and the internal temperature of the chicken reaches 74°C (165°F). The chicken should sound hollow if you tap it. Transfer the cooked chicken back to the wire rack to drain.
Step 6: Create the Signature Hot Oil. While the chicken is resting, carefully measure out 120 ml of the hot frying oil into a heatproof bowl. Immediately whisk in the cayenne pepper, brown sugar, garlic powder, smoked paprika, and chili powder. The mixture will sizzle and become fragrant—this is where the magic happens. The sugar will caramelize slightly, adding a subtle sweetness that balances the heat.
Step 7: Glaze and Serve. Using a pastry brush, generously brush the hot, spicy oil all over the freshly fried chicken. Be lavish with it—you want that glossy, red hue and flavor on every single bite. Serve immediately while it’s still piping hot and incredibly crisp.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a baking sheet, then transfer to a freezer bag for up to 1 month.
- Reviving: Reheat on a wire rack in a 375°F oven for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Classic Creamy Coleslaw — The cool, crisp creaminess is the perfect antidote to the spicy, rich chicken, cleansing the palate between bites.
- Soft, Fluffy White Bread — A couple of slices of plain white bread are traditional for sopping up the delicious, spicy oil that pools on the plate.
- Dill Pickle Spears — Their sharp, acidic tang cuts through the fat and heat beautifully, providing a refreshing contrast.
Drinks
- Ice-Cold Lager — The crisp, effervescent quality of a good loder helps to extinguish the fire and refresh your taste buds.
- Sweet Iced Tea — A Southern staple, its sweetness is a classic and effective way to counterbalance the intense spice of the chicken.
- Buttermilk — It might sound odd, but a cold glass of buttermilk is a traditional and surprisingly effective way to cool a burning mouth.
Something Sweet
- Banana Pudding — This cool, creamy, and comforting dessert is the ultimate finish, with its mild sweetness and soft texture providing relief.
- Pecan Pie — The rich, nutty, and syrupy sweetness of pecan pie
Nashville Hot Chicken
Make authentic Nashville Hot Chicken at home! This recipe features a buttermilk brine, crispy dredge, and signature spicy oil glaze. Get the step-by-step guide now!
Ingredients
For the Brine & Chicken:
-
4 bone-in, skin-on chicken thighs and drumsticks
-
500 ml buttermilk
-
2 tbsp hot sauce (like Crystal or Frank's)
-
1 tbsp kosher salt
-
1 tsp black pepper
For the Dredge:
-
250 g all-purpose flour
-
2 tbsp cornstarch
-
1.5 tsp garlic powder
-
1.5 tsp smoked paprika
-
1 tsp cayenne pepper
For the Nashville Hot Oil:
-
120 ml frying oil (from the pot)
-
2 tbsp cayenne pepper (adjust to taste)
-
1 tsp brown sugar
-
0.5 tsp garlic powder
-
0.5 tsp smoked paprika
-
0.25 tsp chili powder
Instructions
-
In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces, making sure they're fully submerged. Cover the bowl and refrigerate for at least 4 hours, or ideally, overnight.01
-
About 30 minutes before you're ready to fry, take the chicken out of the fridge to take the chill off. In a separate large bowl or a shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, and cayenne pepper.02
-
Remove one piece of chicken from the buttermilk brine, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to ensure an even, clumpy coating. Place the dredged piece on a wire rack and repeat with the remaining chicken.03
-
Pour oil into your heavy-bottomed pot or Dutch oven until it's about 3-4 inches deep. Heat the oil over medium-high heat to 175°C (350°F).04
-
Carefully lower 2-3 pieces of chicken into the hot oil using tongs, being careful not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the crust is a deep golden brown and the internal temperature of the chicken reaches 74°C (165°F). Transfer the cooked chicken back to the wire rack to drain.05
-
While the chicken is resting, carefully measure out 120 ml of the hot frying oil into a heatproof bowl. Immediately whisk in the cayenne pepper, brown sugar, garlic powder, smoked paprika, and chili powder.06
-
Using a pastry brush, generously brush the hot, spicy oil all over the freshly fried chicken. Serve immediately while it's still piping hot and incredibly crisp.07
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