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
Units
Scale
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
