Description
This Nashville Hot Chicken recipe delivers crispy, flavorful fried chicken with a spicy and smoky cayenne pepper glaze. Perfectly double-dredged and fried to golden perfection, then coated in a signature hot mixture, this dish is served on white bread with crunchy pickles for the ultimate Southern comfort food experience.
Ingredients
Scale
For the Fried Chicken
- 2 cups buttermilk
- ⅓ cup hot sauce
- 2 ½ cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces chicken
- Vegetable oil for frying (about 2 - 2 ½ inches in skillet)
For the Nashville Hot Mixture
- ⅓ cup cayenne pepper
- 1 ½ tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup frying oil (reserved from chicken frying)
To Serve
- White bread slices
- Sliced pickles
Instructions
- Prepare the Buttermilk Bath: In a medium bowl, whisk together the buttermilk and hot sauce. Set aside to marinate the chicken later.
- Mix the Seasoned Flour: In a large paper bag, combine the all-purpose flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder. Shake well to mix thoroughly.
- Double Dredge the Chicken: Dip each chicken piece first into the seasoned flour, then into the buttermilk mixture, and back into the seasoned flour, coating thoroughly. Place each coated piece on a baking sheet and repeat with all chicken. Let the coated chicken rest for 15 to 20 minutes to set the breading.
- Heat Oil and Oven: Pour 2 to 2 ½ inches of vegetable oil into a cast iron or heavy-bottom skillet and heat over medium-high heat. Preheat the oven to 275 degrees Fahrenheit to keep cooked chicken warm.
- Test and Fry the Chicken: Test the oil temperature by tossing a tiny bit of flour into the oil; if it fries and sizzles, it is ready. Fry 4 pieces of chicken at a time, avoiding overcrowding. Cook each side until slightly golden, then cover the skillet to steam the chicken inside for a couple of minutes.
- Finish Frying and Drain: Remove the lid and fry the chicken until the crust is crispy and golden brown. Remove chicken and place on paper towels or a rack to drain excess oil. Transfer drained chicken to the preheated oven to keep warm while frying the remaining pieces.
- Prepare Hot Chicken Sauce: After frying all the chicken, whisk together 1 cup of reserved frying oil with cayenne pepper, dark brown sugar, chili powder, garlic powder, and smoked paprika until well combined.
- Coat Chicken with Hot Sauce: Remove the chicken from the oven and brush each piece generously with the hot mixture to fully coat the crispy chicken.
- Serve: Place each piece of hot chicken on a slice of white bread and serve with sliced pickles on toothpicks for an authentic Nashville Hot Chicken experience.
Notes
- Double dredging is key to achieving a crunchy, crispy crust that holds up well to frying and saucing.
- Rest the breaded chicken before frying to help the coating stick and prevent it from falling off during cooking. Refrigerating during this time intensifies the adhesion.
- Allow chicken to come closer to room temperature before frying to maintain oil temperature and cook evenly; cold chicken can lower oil temperature and cause greasy results.
- Use an oil with a high smoke point, such as canola, vegetable, or peanut oil, to avoid burning and smoking during frying.
- Check oil readiness by adding a sprinkle of flour or water; sizzling indicates the oil is hot enough for frying.
- Store leftover chicken in an airtight container with paper towels to absorb moisture and keep crust crispy.
- To reheat, bring chicken to room temperature then warm in a 400 degree Fahrenheit oven or air fryer to maintain crispiness.
- Nashville hot chicken can be frozen for up to three months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 piece
- Calories: 197 kcal
- Sugar: 5 g
- Sodium: 2364 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.001 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 6 mg
