Description
Nashville Hot Chicken is a classic Southern American dish featuring tender, juicy fried chicken thighs or breasts, marinated in a tangy buttermilk and hot sauce mixture, then coated in a spiced flour blend and deep-fried to golden perfection. It’s finished with a bold, fiery hot glaze made from the frying oil and a mixture of cayenne and spices, delivering a perfect balance of heat and flavor. Traditionally served on white bread with pickles, this recipe brings a deliciously spicy and crispy experience that’s perfect for a hearty main course.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Frying
- Vegetable oil, about 2 inches for frying
Hot Glaze
- 1/2 cup frying oil (reserved from frying)
- 1 tablespoon brown sugar
- 1 tablespoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Prepare the Marinade: In a bowl, combine the buttermilk and hot sauce, stirring well to mix. Add the chicken thighs or breasts to the marinade, ensuring they are fully submerged, then cover and refrigerate for at least 2 hours or overnight to tenderize and infuse with flavor.
- Mix the Coating: In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, salt, black pepper, and cayenne pepper to create a well-seasoned dredging mixture.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches and heat it to 350°F (175°C), using a thermometer to maintain consistent frying temperature for even cooking.
- Dredge the Chicken: Remove each piece of chicken from the marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to form a thick, even crust that will crisp up during frying.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding, cooking each piece for 6 to 8 minutes per side until golden brown and a thermometer inserted into the thickest part reads 165°F (74°C) to ensure it is fully cooked. Remove from oil and place on a wire rack to drain excess oil and maintain crispiness.
- Make the Hot Glaze: Carefully reserve 1/2 cup of the hot frying oil and whisk it together with brown sugar, cayenne pepper, paprika, chili powder, garlic powder, and salt in a small bowl until well combined into a spicy glaze.
- Glaze the Chicken: Using a brush, generously coat each fried chicken piece with the hot glaze while still warm to layer on the signature spicy flavor and shiny finish.
- Serve: Traditionally, serve the Nashville Hot Chicken hot on slices of white bread topped with pickles, which complement the heat and provide a cool contrast. Optionally, pair with coleslaw or mac and cheese for a complete Southern meal.
Notes
- Adjust the cayenne pepper amount in the hot glaze to control the spice level to your preference.
- You can use bone-in chicken thighs for a juicier texture but increase the frying time accordingly to ensure doneness.
- Serving with coleslaw or mac and cheese adds a classic Southern side that balances the heat of the chicken.
- Ensure the frying oil remains at the correct temperature to prevent greasy or undercooked chicken.
