Description
Get ready for heat that hits in all the right ways—this Nashville Hot Chicken is crispy, juicy, and coated in a fiery oil-based spice blend that delivers flavor with every bite. Whether you’re making a Southern-inspired dinner or game day spread, this chicken brings the heat and the crunch in true Tennessee fashion. Serve it on white bread with pickles and watch it vanish.
Ingredients
For the Chicken:
3–4 lbs bone-in chicken (legs, thighs, breasts)
2 cups buttermilk
2 tsp hot sauce
2 cups all-purpose flour
1 tbsp cornstarch
Salt & black pepper to taste
Peanut or vegetable oil (for frying)
For the Nashville Hot Oil:
½ cup frying oil (from the pan)
1 tbsp cayenne pepper
1 tbsp brown sugar
1 tsp garlic powder
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
Instructions
Marinate the chicken: In a bowl, mix buttermilk and hot sauce. Add chicken and marinate for at least 4 hours (overnight for best flavor).
Prep the coating: Combine flour, cornstarch, salt, and pepper in a shallow dish. Remove chicken from marinade and dredge in flour mixture, pressing to coat. Let sit for 10 minutes.
Fry the chicken: Heat oil to 350°F (175°C) in a deep skillet. Fry chicken in batches 10–12 minutes per side until golden, crispy, and cooked through. Drain on a wire rack.
Make the hot oil: Carefully ladle ½ cup of the hot frying oil into a bowl. Stir in cayenne, brown sugar, garlic powder, paprika, chili powder, and salt. Mix well.
Brush & serve: Brush spicy oil generously over fried chicken. Serve on slices of white bread with pickles.
- Prep Time: 20 minutes
- Cook Time: 25 mins
- Category: Dinner