Description
Nashville Hot Chicken is a classic Southern dish known for its spicy kick, crispy texture, and rich, flavorful coating. This ultimate recipe guide will walk you through each step to make authentic Nashville Hot Chicken from scratch, complete with juicy fried chicken, a fiery spicy coating, and tips for achieving the perfect crunch. Whether you’re a seasoned cook or a beginner, this recipe is designed to bring the heat and flavor of Nashville straight to your kitchen.
Ingredients
Scale
For the Brine
- 4 cups buttermilk: Tenderizes and infuses the chicken with tangy flavor.
- 2 teaspoons kosher salt: Enhances the flavor throughout the chicken.
- 1 teaspoon black pepper: Adds mild heat and depth.
- 1 tablespoon hot sauce: Adds tanginess and enhances the spice profile.
For the Chicken
- 1 whole chicken, cut into 8 pieces (or 2–3 lbs chicken thighs and drumsticks): Bone-in, skin-on pieces give the best texture.
- 2 cups all-purpose flour: Forms the crispy outer coating.
- 1 cup cornstarch: Ensures extra crispiness.
- 1 teaspoon garlic powder: Adds a savory, aromatic depth.
- 1 teaspoon onion powder: Complements the savory flavor profile.
- 1 teaspoon smoked paprika: Provides a smoky, slightly sweet undertone.
- 1 teaspoon cayenne pepper: Adds heat; adjust as preferred.
- Salt and pepper to taste: For seasoning the flour mixture.
For the Spicy Coating
- 1 cup hot cooking oil (leftover from frying the chicken): Mixed with spices to create the spicy coating.
- 2–4 tablespoons cayenne pepper: Adjust for desired spice level.
- 1 tablespoon brown sugar: Balances out the heat with a touch of sweetness.
- 1 teaspoon smoked paprika: Adds color and a smoky flavor.
- 1 teaspoon garlic powder: Complements the spice blend.
- 1 teaspoon onion powder: Adds depth to the flavor.
For Serving
- Pickles: The acidity balances the richness of the chicken.
- White bread: A traditional base that soaks up the spicy oil.
Instructions
Step 1: Brine the Chicken
- In a large bowl, combine buttermilk, salt, black pepper, and hot sauce.
- Add the chicken pieces to the brine, making sure each piece is fully submerged.
- Cover the bowl and refrigerate for at least 4 hours, preferably overnight, for best results.
Step 2: Prepare the Coating
- In a separate bowl, mix together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Ensure all ingredients are well incorporated for an even seasoning.
Step 3: Coat the Chicken
- Remove the chicken from the brine, letting the excess buttermilk drip off.
- Coat each piece thoroughly in the flour mixture, pressing down to ensure the coating sticks well.
- For an extra crispy crust, dip the floured chicken back into the buttermilk and then into the flour mixture again.
- Let the coated chicken rest on a wire rack for 15-20 minutes. This helps the flour adhere and creates a thicker crust.
Step 4: Fry the Chicken
- In a large skillet or deep fryer, heat 4 inches of vegetable oil to 325°F (165°C).
- Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding.
- Fry for 12-15 minutes, turning occasionally until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a clean wire rack set over a baking sheet to drain any excess oil.
Step 5: Prepare the Spicy Oil Coating
- In a heat-proof bowl, combine cayenne pepper, brown sugar, smoked paprika, garlic powder, and onion powder.
- Carefully add 1 cup of the hot frying oil into the bowl with the spices. Stir until well mixed.
Step 6: Coat the Fried Chicken
- Using a brush, generously apply the spicy oil mixture to each piece of hot fried chicken.
- Ensure every piece is well coated for that signature fiery flavor.
Step 7: Serve
- Place a slice of white bread on a plate, add a piece of hot chicken on top, and garnish with pickles.
- Serve hot and enjoy the spicy kick!
Notes
- Adjusting Spice Level: If you prefer less heat, reduce the amount of cayenne pepper in both the flour mixture and the spicy oil. For those who love extra spice, feel free to add more cayenne or even a pinch of crushed red pepper flakes.
- Resting the Chicken: Allowing the coated chicken to rest before frying is crucial for achieving a crispy crust that doesn’t fall off during cooking.
- Oil Temperature: Maintain a consistent oil temperature of 325°F (165°C) for perfectly cooked chicken. Too hot, and the coating will burn before the chicken is fully cooked; too cool, and the chicken will absorb too much oil and become greasy.
- Serving Suggestions: Nashville Hot Chicken is traditionally served with white bread and pickles, but you can also add coleslaw or macaroni and cheese as sides for a full Southern meal.
- Storage and Reheating: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes to maintain crispiness.
- Baked Alternative: For a lighter version, bake the chicken at 400°F (200°C) for 40-45 minutes until golden and cooked through, flipping halfway. Spray with oil to achieve a crispier texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Southern, American
Nutrition
- Calories: 550 kcal
- Sugar: 3g
- Sodium: 1300mg
- Fat: 36g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg