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Loading...Nashville Hot Chicken is a fiery Southern classic featuring crispy buttermilk-brined chicken smothered in a cayenne-laced oil paste and served atop soft white bread with pickle chips. The hallmark is the deeply red, mouth-tingling glaze that seeps into the crust while the chicken is still crackling hot.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 42 gFat
- 9 gSaturated Fat
- 48 gCarbs
- 3 gFiber
- 6 gSugar
- 38 gProtein
- 1480 mgSodium
- 620 mgPotassium
- 145 mgCalcium
- 6 mgIron
- 7 mgVitamin C
- 310 mcgVitamin A
Ingredients
For the buttermilk brine
- 4 cups (960 ml) buttermilk
- 2 large eggs
- 1 tablespoon hot sauce
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
For the seasoned dredge
- 2 cups (260 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
For the hot oil paste
- 1/2 cup (120 ml) frying oil reserved from the pot
- 3 tablespoons cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
For frying and serving
- 6 cups (1.4 L) peanut or canola oil for frying
- 1 (3 to 3 1/2 lb / 1.6 kg) whole chicken cut into 8 pieces, or 8 bone-in thighs
- 8 slices soft white sandwich bread
- 1 cup dill pickle chips
Directions
- Whisk buttermilk, eggs, hot sauce, salt, and garlic powder in a large bowl. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours or up to overnight.
- In a wide bowl, stir together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly blended.
- Heat 1.5 inches of oil in a heavy Dutch oven or cast-iron skillet to 325°F (165°C). Working one piece at a time, lift chicken from the brine, let excess drip off, then press firmly into the dredge, coating every surface.
- Carefully lower each dredged piece into the hot oil. Fry in batches, turning occasionally, for 14 to 18 minutes until the crust is deep brick-red and an instant-read thermometer inserted at the thickest part registers 165°F (74°C). Maintain oil temperature between 300 and 325°F.
- Transfer fried chicken to a wire rack set over a sheet pan and rest 3 minutes. Meanwhile, in a small saucepan, whisk 1/2 cup of the reserved hot frying oil with cayenne, brown sugar, paprika, chili powder, garlic powder, and salt; bring just to a simmer.
- Brush the hot spice oil generously over each piece of chicken, using a silicone brush to work the paste into every crinkle of the crust. Use more paste for extra-heat versions.
- Place 2 slices of white bread on each of 4 plates, top with pickle chips, then set 2 pieces of sauced chicken on top. Serve immediately with extra pickles and cold beer.
Cook’s Notes
- For maximum heat, double the cayenne and add 1 teaspoon of ghost pepper or habanero powder to the paste; traditional 'extra hot' orders at Prince's Hot Chicken use a much heavier hand.
- Maintain oil temperature carefully: too cool and the crust absorbs grease, too hot and the coating burns before the meat cooks through.
- A wire rack (not paper towels) is essential so steam escapes and the crust stays crackling under the wet spice paste.
- White bread is not optional in Nashville tradition; it absorbs the dripping oil and softens into a flavorful base that contrasts the crispy chicken.
- Bone-in thighs and drumsticks are more forgiving than breasts and stay juicier under the heavy spice paste.
