If you’re ready to tantalize your taste buds with something bold and fiery, look no further than the irresistible Nashville Hot Chicken. This Southern classic combines mouthwatering, crispy fried chicken with a bold and spicy sauce that will undoubtedly light up your palate. You’ll be craving this stellar dish even before you finish your first bite!
Why You’ll Love This Recipe
- Ultimate Crunchiness: Thanks to a double dredge, the chicken achieves an unmatched crispy exterior.
- Perfectly Spicy: The heat level from cayenne pepper is just right to spark your senses without overwhelming them.
- Crowd-Pleaser: Ideal for gatherings, it’s a dish that is sure to leave your guests coming back for more.
- Classic Southern Experience: Enjoy the authentic taste of the South, complete with traditional bread and pickles.
Ingredients You’ll Need
Gathering your ingredients is straightforward, yet each item plays a pivotal role in creating the iconic Nashville Hot Chicken experience. From the buttermilk that tenderizes to the cayenne pepper that spices it up, every part counts.
- Buttermilk: Helps keep the chicken tender while adding a subtle tang.
- Hot Sauce: Provides the initial layer of spice and depth.
- All-purpose Flour: The base of the crispy coating, essential for texture.
- Cornstarch: Adds extra crunch to the coating.
- Seasoned Salt: Enhances flavor by balancing spices.
- Cayenne Pepper: Delivers that fiery kick Nashville Hot Chicken is known for.
- Vegetable Oil: For frying; choose an oil with a high smoke point.
Variations
Feel free to adjust the spices and coatings to your liking. Whether you need to cater to dietary requirements or personal tastes, there’s room to play around with this recipe.
- Low-Heat Option: Reduce the amount of cayenne and introduce mild smoked paprika for a softer heat.
- Gluten-Free: Swap out the flour with a quality gluten-free alternative to enjoy without worries.
How to Make Nashville Hot Chicken
Step 1: Prepare the Marinade
In a medium-sized bowl, whisk together the buttermilk and hot sauce. Submerging the chicken pieces in this mixture allows the flavors to penetrate deeply, while the buttermilk tenderizes the meat. Let it sit for at least 30 minutes.
Step 2: Dredge the Chicken
Combine flour, cornstarch, and seasonings in a paper bag. This method is delightfully old-school and efficient. Shake each marinated chicken piece in the seasoned flour, then return it to the buttermilk, and finally, give it a final shake in the flour mixture for that all-important double dredge.
Step 3: Fry the Chicken
Heat enough oil in a heavy-bottomed skillet to submerge the chicken. Fry a few pieces at a time so you don’t overcrowd the pan, ensuring each piece gets a golden, crispy finish. Remember to cover the pan slightly to steam the chicken, creating juicy, tender results inside.
Step 4: Toss in Nashville Hot Sauce
In a bowl, combine some frying oil with cayenne pepper, dark brown sugar, chili powder, garlic powder, and smoked paprika. Brush this fiery hot mixture over each piece, giving it that signature Nashville heat and flavor.
Pro Tips for Making Nashville Hot Chicken
- Perfect Oil Heat: Keep the frying temperature at about 350°F to ensure the chicken cooks evenly without burning the crust.
- The Power of Rest: Allow the dredged chicken to sit and rest before frying, which helps the crust adhere better.
- Handling Heat: If diving into the deep end of spicy isn’t your thing, tone down the pour of cayenne in the hot mixture.
- Skip the Skim: Use whole buttermilk for richest flavor and effect.
How to Serve Nashville Hot Chicken
Garnishes
Keep it classic with a few slices of tangy pickles and simple white bread to soak up all those spicy juices. The simplicity counterbalances the heat beautifully.
Side Dishes
Consider serving coleslaw, which will soothe and refresh, adding a crunchy contrast to your hot chicken. Creamy mashed potatoes or macaroni and cheese also pair delightfully with spicy notes.
Creative Ways to Present
Serve each piece of chicken towering majestically over a bed of coleslaw or tucked between two pieces of buttered, toasted brioche for a sandwich that truly steals the show.
Make Ahead and Storage
Storing Leftovers
To keep your Nashville Hot Chicken as delicious as day one, store leftovers in an airtight container with paper towels to catch condensation and maintain a crispy crust.
Freezing
For longer storage, freeze your chicken in a freezer-safe bag. Thaw it overnight in the refrigerator when ready, infusing it with flavor all over again as it thaws.
Reheating
Reheat in a preheated 400°F oven or air fryer to restore crispy texture. Allow it to return to room temperature before reheating for the best outcome.
FAQs
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Can I make Nashville Hot Chicken without frying?
While traditional recipes call for frying, you can bake the chicken for a healthier alternative. Be sure to preheat your oven for extra crispiness.
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What can I use as a substitute for buttermilk?
If buttermilk is not on hand, a mixture of milk and lemon juice or vinegar can replicate its tangy qualities. Let it sit for a few minutes to curdle before using.
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How spicy is Nashville Hot Chicken?
The spice level is modifiable. Adjust the amount of cayenne and chili powder to tailor it to your heat preference.
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What type of oil is best for frying?
Opt for oils with a high smoke point, such as vegetable or peanut oil, to ensure even cooking and prevent burning.
Final Thoughts
Nashville Hot Chicken is an experience in itself—a glorious mix of bold Southern flavors and irresistible crunch. Dive into the world of flavor and excitement, and you’ll understand why this dish is a beloved staple. It’s more than just chicken; it’s a delightful heat adventure! Happy cooking!
Print
Nashville Hot Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 pieces
- Category: Frying
- Method: Frying
- Cuisine: Southern American
- Diet: Gluten Free
Description
Experience the ultimate indulgence with this crispy, spicy Nashville Hot Chicken recipe. Featuring perfectly double-dredged fried chicken coated in a fiery oil-based hot mixture, served over white bread with pickles for a true Southern comfort dish. Ideal for those craving crispy texture and bold flavors, this recipe promises a mouthwatering, addictive experience with every bite.
Ingredients
For the Fried Chicken
- 2 cups buttermilk
- 1/3 cup hot sauce
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces chicken (preferably drumsticks and thighs)
- Vegetable oil for frying (such as canola or peanut oil)
For the Nashville Hot Mixture
- 1/3 cup cayenne pepper
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup vegetable oil used for frying
For Serving
- White bread slices
- Sliced pickles
Instructions
- Prepare the marinade: In a medium bowl, whisk together buttermilk and hot sauce, then set aside to marinate the chicken for at least 30 minutes, ideally up to 2 hours.
- Make seasoned flour: In a paper bag or large bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder. Shake or stir well to mix.
- Double dredge the chicken: Dip each piece of chicken into the seasoned flour, then into the buttermilk mixture, and finally back into the seasoned flour, ensuring each piece is thoroughly coated. Place on a baking sheet and rest for 15-20 minutes to set the crust.
- Heat the oil: Fill a heavy-bottomed skillet or cast iron pan with 2-2½ inches of vegetable oil. Heat over medium-high heat until a small amount of flour or water flicked into the oil sizzles vigorously—about 350°F (175°C)..
- Fry the chicken: Carefully place 4 pieces of chicken in the hot oil, fry on each side until golden brown (about 6-8 minutes per side), then cover the skillet to steam the inside for 2-3 minutes. Remove the chicken and drain on paper towels. Repeat with remaining chicken, maintaining oil temperature.
- Warm the oven: Preheat oven to 275°F (135°C). Place fried chicken on a parchment-lined baking sheet and keep warm in the oven to stay crispy while frying remaining pieces.
- Make hot oil mixture: In a small bowl, whisk together 1 cup of frying oil, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika until smooth.
- Buff the chicken with hot oil: Once all chicken is fried, brush or spoon the hot mixture over each piece generously, coating evenly for that signature Nashville heat.
- Serve: Place hot chicken over slices of white bread, garnish with sliced pickles, and serve immediately to enjoy the crispy, spicy goodness.
Notes
- Double dredging the chicken creates an insanely crunchy crust that is essential for authentic Nashville Hot Chicken.
- Allow the breaded chicken to rest for at least 15 minutes to help the coating adhere better and prevent it from falling off during frying.
- Use high smoke point oils like canola or peanut for frying to prevent burning and smoky flavors.
- Ensure oil temperature stays around 350°F for crispiness and even cooking.
- After frying, keep chicken warm in a low oven (around 275°F) to maintain crispiness before serving.
- Leftovers can be stored in an airtight container for up to 3-4 days and reheated in the oven or air fryer to retain crunch.
- For extra heat, increase the cayenne in the hot oil mixture or sprinkle additional hot sauce on top.
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 197kcal
- Sugar: 5g
- Sodium: 2364mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 60mg
