Main Course
Nashville Hot Chicken
About this dish
This Nashville hot chicken recipe delivers the iconic fiery, crunchy chicken that put Music City on the culinary map. With a cayenne-heavy spice paste and a buttermilk brine, it's a soulful dish that balances heat with a touch of sweetness.
Perfect for backyard cookouts or game day spreads, this version stays true to its Southern roots while being approachable for home cooks.
Ingredients
UK and US measurements are both included for every recipe.
chicken thighs
protein1 kg
Imperial measurement: 2 lbs
buttermilk
dairy480 ml
Imperial measurement: 2 cups
hot sauce
seasoning2 tablespoons
all-purpose flour
grain240 g
Imperial measurement: 2 cups
kosher salt
spice1 tablespoon
black pepper
spice1 teaspoon
paprika
spice1 teaspoon
garlic powder
spice1 teaspoon
vegetable oil
fat2 liters
Imperial measurement: 2 quarts
cayenne pepper
spice3 tablespoons
brown sugar
other2 tablespoons
chili powder
spice1 tablespoon
Method
Brine the chicken
2 hoursIn a large bowl, whisk together buttermilk and hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 2 hours, or up to overnight.
Prepare the dredge
5 minutesIn a shallow dish, combine flour, salt, black pepper, paprika, and garlic powder. Stir to mix.
Heat the oil
10 minutesPour vegetable oil into a deep fryer or large heavy pot to a depth of 2 inches. Heat to 350°F (175°C) over medium-high heat.
Dredge the chicken
10 minutesRemove chicken from buttermilk brine, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off excess and place on a wire rack.
Fry the chicken
15 minutesWorking in batches, fry chicken in hot oil until golden brown and cooked through, about 6-8 minutes per batch. Internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a baking sheet.
Make the spicy paste
5 minutesIn a small saucepan, combine cayenne pepper, brown sugar, chili powder, and 1/2 cup of the frying oil (carefully ladle from the pot). Cook over low heat, stirring, until sugar dissolves and mixture is fragrant, about 2 minutes. Remove from heat.
Coat the chicken
5 minutesBrush the spicy paste generously over all sides of the fried chicken pieces. Serve immediately with white bread and pickles.
Equipment
- Deep fryer or large heavy pot
- Deep-fry thermometer
- Wire rack
- Baking sheet
- Mixing bowls
- Tongs
Nutrition facts
Tips
- For less heat, reduce cayenne to 2 tablespoons and add a teaspoon of smoked paprika for depth.
- Let the chicken come to room temperature for 20 minutes before frying to ensure even cooking.
- Use a thermometer to maintain oil temperature at 350°F, if it drops too low, the chicken will absorb excess oil.
- Double-dredge the chicken for an extra-crunchy crust: dip back in buttermilk and then flour before frying.
Serving suggestions
- Serve Nashville hot chicken on white bread with dill pickle slices to balance the heat. Coleslaw or potato salad make excellent sides.
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Recipe by
Mason Walker
Specialises in American cuisineMason Walker makes barbecue brisket that takes 16 hours. He sleeps next to the smoker.
Describe yourself in three words: Smoky, slow, brisket loyalist.