Nashville Hot Chicken

This authentic Nashville hot chicken recipe delivers restaurant-quality crispy fried chicken with a fiery cayenne-spiked sauce that'll have your taste buds singing. The chicken marinates in buttermilk for maximum tenderness, gets double-dredged for extra crunch, then finishes with a spicy butter sauce that defines this iconic Southern dish.

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Course: Main Course

Cuisine: American

Keyword: Chicken

Prep Time: 20

Cook Time: 30

Marinating Time: 3

Total Time: 3 50

Servings:

Calories: 685kcal

Equipment

Ingredients

For the Spice Rub & Marinade:

4-5 lbs bone-in chicken pieces drumsticks, wings, split breasts, thighs
2 cups buttermilk
2 bay leaves
1½ tablespoons salt
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon McCormick garlic powder
1 tablespoon chili powder
2 teaspoons black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cayenne pepper

For the Buttermilk Egg Wash:

2 large eggs
1 cup buttermilk
¼ cup hot sauce
For the Flour Breading:
3½ cups all-purpose flour
1 tablespoon baking powder
Remaining spice rub seasonings
For the Nashville Hot Sauce:
2 tablespoons hot sauce
2 tablespoons butter melted
1 tablespoon ground cayenne pepper
2 tablespoons brown sugar
1 teaspoon reserved spice rub seasonings
½ teaspoon smoked paprika
¾ cup vegetable oil

For Frying:

- Vegetable oil enough for 3 inches deep

Instructions

Whisk all spice rub seasonings together in a small bowl. Remove 1½ tablespoons spice rub to a large bowl and combine with 2 cups buttermilk and bay leaves.
Add chicken pieces to buttermilk mixture, toss to coat completely. Cover and refrigerate for 3 hours up to overnight.
Remove 1 teaspoon spice rub to a medium bowl for Nashville hot sauce. Stir in hot sauce, cayenne pepper, brown sugar, smoked paprika, and vegetable oil (mixture will be separated at this point).
Prepare buttermilk egg wash by whisking eggs, 1 cup buttermilk, and ¼ cup hot sauce in a medium bowl.
Prepare flour breading by whisking flour, baking powder, and all remaining spice rub seasonings in a large bowl.
Working with one piece at a time, dredge chicken in flour, shake off excess, coat in egg wash, shake off excess, then dredge again in flour. Place on baking rack.
Heat 3 inches of vegetable oil in Dutch oven to 375°F over medium-high heat.
Fry 3-4 chicken pieces at a time in single layer. Cover and cook 7 minutes, flip, cover and continue frying until internal temperature reaches 160°F (165°F for dark meat), about 5-7 minutes more.
Remove fried chicken to paper towel-lined baking sheet. Repeat with remaining pieces.
Vigorously whisk melted butter into Nashville hot sauce until smooth and combined.
Let chicken cool slightly, then brush with desired amount of hot sauce before serving.

Notes

Marinating overnight produces the most tender, flavorful chicken

Oil temperature is vital - use a thermometer and maintain 375°F for crispy coating

Double-dredging creates the signature crunchy exterior that holds the spicy sauce

Start with less hot sauce if sensitive to heat - you can always add more

Hot sauce can be made up to 3 days ahead and stored in refrigerator

Leftover chicken reheats well in 350°F oven for 10-12 minutes

Serve with white bread and pickle chips for authentic Nashville style

Nutrition