Nashville Hot Chicken Recipe

This Nashville Hot Chicken Recipe is next level!

It’s no secret, I have one of the best fried chicken recipes on the internet! My buttermilk fried chicken is loved by so many! So now, I’m taking it up a notch with this Nashville Hot Chicken recipe – and it is some kind of good!

If you’ve never had Nashville hot chicken, let me break it down for you! It’s ultra crispy, juicy fried chicken tossed in a spicy, smoky oil that is packed with sweet heat.

But my version brings the heat and the flavor! It’s marinated in buttermilk, pickle juice, and spices that makes every bite super tender then fried to golden perfection.

Serve on top of a piece of white bread (or make into a nashville hot chicken sandwich), some pickle chips, and french fries and it’s the ultimate meal. 

Key Ingredients

(full list of ingredients can be found in the recipe card below)

• Boneless Skinless Chicken Thighs & Drumsticks: Thighs stay juicy and flavorful, even after frying. You can also add these to sandwiches, too! I also add drumsticks for variety, to keep that classic fried chicken feel.
• Pickle juice tenderizes the chicken while adding a tangy, salty flavor, acting like a brine to keep it juicy and flavorful throughout. 
• Whole Fat Buttermilk also helps tenderize the meat with its acidity and clings to the surface, helping the flour dredge stick and form a thick, craggy crust.
• Cornstarch and All Purpose Flour work together to create a nice crispy coating for the dredge. Cornstarch also prevents th crust from getting soggy. 
• Baking Powder is added to the dredge to give the crust a little lift, making it crispier and more textured. Don’t skip this! 
• Eggs act as a binder between the chicken and the dredge.
• For seasonings, we’re using garlic salt, cajun seasoning, smoked paprika, onion powder, oregano, thyme, Sazon, and chili powder. It may seem like a lot, but trust me on this one, you don’t want to skimp on seasonings.
• Brown Sugar and Honey are added to the spicy sauce to balance out some of the heat. They also help create that signature sticky, slightly caramelized coating when mixed with the spicy oil.
• Vegetable Oil is my oil of choice for deep frying. Whatever cooking oil you decide to use, make sure it’s a high smoke point oil – canola oil, peanut oil, or avocado oil just to name a few. 

How To Make Nashville Hot Chicken

Marinate the Chicken

Step 1: Add onion, garlic, hot sauce, garlic salt, smoked paprika, and cajun seasoning to a food processor. Blend until a uniform puree/paste forms. 

Step 2: Add chicken to a large bowl and coat in the puree, kosher salt, and black pepper, to taste. Pour the buttermilk and pickle juice over the chicken and press it down to ensure it stays fully submerged. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for 2 hours (up to overnight) in the refrigerator. 

Bread and Fry The Chicken

Step 3: Add flour, cornstarch, baking powder, garlic salt, garlic powder, smoked paprika, onion powder, oregano, thyme, and Sazon to a large bowl. Whisk together. Remove chicken from the buttermilk, removing as much of the marinade as possible. Then pat dry with paper towels – save the buttermilk mixture. 

Step 4: Add eggs to the seasoned buttermilk mixture and whisk together until combined. Place chicken into the flour mixture, then dunk into the buttermilk marinade, then dip back into the flour mixture. Make sure to really coat the chicken in the flour coating, the double dredge is what gives the chicken its crispy crust. 

Step 5: Place onto a wire rack and let the chicken rest at room temperature while the oil heats. Heat oil over medium heat in a deep skillet or dutch oven. Oil should be about 4-5 inches deep in the pan. Heat to roughly 350-375 degrees Fahrenheit. Fry 2-3 pieces of chicken at a time and let the chicken cook until crispy and deep golden brown, about 8-10 minutes. (Cooking time will vary with the thickness of the meat. To ensure chicken is thoroughly cooked, use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.) Remove from the oil and place onto a clean wire rack. Let the excess oil drip off of the cooked chicken.

Step 6: Melt butter in a skillet, then add ¼ cup of the frying oil. Add the garlic powder, smoked paprika, chili powder, brown sugar, honey, and kosher salt. Cook for 2-3 minutes until a spicy paste forms, then add in chicken broth and stir until fully incorporated. Brush on top of the chicken. 

How To Serve 

When it comes to Nashville hot chicken, you have to go all in with the sides. Classic white bread and pickles are non-negotiable (they soak up all that spicy, flavorful oil and cut the heat perfectly). But don’t stop there. I love serving it with creamy mac and cheese, a big scoop of coleslaw, or even potato salad to cool things down a bit. 

If you really want to go over the top (and trust me, you do), throw in some baked beans, honey butter cornbread, or cheese fries. Throw in some peach sweet tea or an ice cold bahama mama to round out the meal and gives your taste buds a little relief.

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