Description
Nashville Hot Chicken is a classic Southern dish featuring crispy, deep-fried chicken pieces coated in a spicy, flavorful oil. Marinated in a buttermilk and egg mixture, then dredged in a seasoned flour blend and fried until golden and juicy, this dish is finished with a spicy glaze made from hot frying oil, cayenne, and other spices. Perfectly balanced with heat, sweetness, and a smoky kick, it’s traditionally served with white bread and pickles for an authentic Nashville experience.
Ingredients
Scale
For the Chicken Marinade
- 1 cup whole milk
- 1 cup buttermilk
- 2 large eggs
- 4 lbs bone-in chicken pieces (legs and thighs)
For the Flour Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1 tsp black pepper
For Frying
- Vegetable oil (enough for deep frying)
For the Spicy Oil Glaze
- 1/2 cup hot frying oil (reserved from frying)
- 1 tbsp cayenne pepper (adjust to heat preference)
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp hot sauce (such as Louisiana or Frank’s RedHot)
Instructions
- Prepare the Marinade: In a large bowl, whisk together whole milk, buttermilk, and large eggs until well combined. Submerge chicken pieces fully in the mixture, cover, and refrigerate for at least 2 hours or up to overnight for best flavor and tenderness.
- Mix the Flour Coating: In a separate large bowl, combine all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to evenly distribute the spices.
- Dredge the Chicken: Remove chicken pieces from the marinade, allowing excess liquid to drip off. Thoroughly coat each piece in the flour mixture, pressing to adhere well.
- Heat the Oil: In a heavy-bottomed deep pot, heat vegetable oil to 325°F (163°C). Use a thermometer to maintain consistent temperature for even cooking.
- Fry the Chicken: Fry chicken in batches to avoid overcrowding, turning occasionally. Cook for 12 to 15 minutes or until the chicken is deeply golden and the internal temperature reaches 165°F (74°C). Use a wire rack to drain excess oil after frying.
- Make the Spicy Oil Glaze: In a small saucepan, combine 1/2 cup of the hot oil reserved from frying with cayenne pepper, brown sugar, paprika, smoked paprika, garlic powder, and hot sauce. Whisk until smooth and well blended.
- Finish the Chicken: While the chicken is still hot, brush or spoon the spicy oil glaze liberally over each piece to coat evenly.
- Serve: Serve the Nashville Hot Chicken immediately, ideally with white bread slices and pickles for a traditional Southern presentation.
Notes
- Adjust the amount of cayenne pepper in the glaze to control the heat level according to your preference.
- For extra crispy chicken, double-dredge by dipping the chicken back into the buttermilk mixture and then into the flour coating before frying.
- Ensure oil temperature is maintained at 325°F to prevent greasy or undercooked chicken.
- Serve with white bread and pickles to balance the heat and add texture.
- Prep Time: 15 minutes plus at least 2 hours marinating time
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
