If you love crispy fried chicken with a fiery kick, you’ve got to try this Nashville Hot Chicken! It’s crispy, juicy, and smothered in a spicy cayenne-infused oil that gives it that signature bright red glow and bold, lingering heat. Whether you’ve been to Nashville or not, this recipe brings the famous Music City classic straight to your table.
Perfect for sandwiches, with pickles and white bread, or served family-style with classic Southern sides, this spicy fried chicken is crispy, smoky, spicy, and impossible to resist.
🛒 What You’ll Need
For the Chicken:
- 2 lbs bone-in, skin-on chicken pieces (thighs, legs, breasts, or wings)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- Oil for frying (canola or peanut oil)
For the Spicy Coating:
- ½ cup frying oil (reserved after frying chicken)
- 3 tbsp cayenne pepper (adjust to heat preference)
- 1 tbsp brown sugar
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp chili powder
- Pinch of salt
👩🍳 Pro Tips for Nashville Hot Chicken Success
- Marinate the chicken in buttermilk for at least 2 hours (overnight is best) for tender, juicy meat.
- Fry at a steady 325°F to 350°F to get crispy, golden skin without burning.
- Use the reserved frying oil for the spicy coating—it adds authentic flavor!
- Adjust the cayenne level—this recipe brings the heat, but you can dial it down if needed.
- Serve on white bread with pickles—it’s the traditional way and helps balance the heat.
🔄 Substitutions & Variations
- Use chicken tenders or boneless thighs for easier eating
- Swap buttermilk for dairy-free milk mixed with 1 tbsp vinegar
- Use smoked paprika for extra smoky flavor
- Make it milder by reducing cayenne to 1 tbsp
- Try it as a hot chicken sandwich on buns with slaw and pickles
🔪 Tools You’ll Need
- Large bowl for marinating
- Dutch oven or deep fryer
- Tongs
- Thermometer (for oil temp)
- Wire rack and paper towels
- Heatproof bowl for spicy coating
🕒 Make Ahead & Storage Tips
- Marinate chicken up to 24 hours ahead
- Fried chicken is best fresh but can be reheated in a 400°F oven for 10–12 minutes
- Store leftovers in the fridge for up to 3 days
- Spicy oil can be stored in the fridge for drizzling on other dishes
🔥 How to Make Nashville Hot Chicken
1️⃣ Marinate the Chicken
In a large bowl, mix buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 2 hours or overnight.
2️⃣ Dredge the Chicken
In another bowl, combine flour, salt, pepper, paprika, and garlic powder. Remove chicken from marinade, letting excess drip off, and coat thoroughly in flour mixture.
3️⃣ Fry the Chicken
Heat oil in a Dutch oven to 325°F to 350°F. Fry chicken in batches for 12–15 minutes, turning as needed, until golden brown and cooked through. Transfer to a wire rack to drain. Reserve ½ cup of hot oil for the spicy coating.
4️⃣ Make the Spicy Coating
In a heatproof bowl, mix cayenne, brown sugar, paprika, garlic powder, chili powder, and salt. Carefully whisk in ½ cup hot frying oil until combined.
5️⃣ Brush & Serve
Brush the spicy oil generously over hot fried chicken. Serve on slices of white bread with pickles. Enjoy!
🧊 Leftovers & Storage
- Store leftover chicken in an airtight container for up to 3 days
- Reheat in the oven at 400°F for 10–12 minutes to crisp up
- Leftover spicy oil can be drizzled on eggs, sandwiches, or veggies
🔥 Spicy, Crispy & Full of Southern Charm
This Nashville Hot Chicken brings the heat and the crunch, perfect for spice lovers or anyone looking to try this iconic Southern dish at home. Crispy fried chicken, bold spicy oil, soft white bread, and tangy pickles—it’s the ultimate comfort food with a fiery twist.
Tried it? Let me know your spice level and favorite sides—classic slaw, fries, or mac and cheese? 🍗🔥
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