Description
This Nashville Hot Chicken recipe brings the iconic spicy Southern fried chicken flavor right to your kitchen. Featuring tender, juicy chicken marinated in a flavorful buttermilk and pickle brine mixture, then deep-fried to crispy perfection and coated in a fiery cayenne-based hot sauce blend, this dish is perfect for those who love bold, spicy food with a satisfying crunch. Serve it with traditional Southern sides like pickles and white bread for an authentic experience.
Ingredients
Scale
Marinade
- 2 cups buttermilk
- ½ cup pickle brine (from a jar of pickles)
- ¼ cup hot sauce
Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1½ pounds boneless, skinless chicken thighs
Breading
- 2 cups all-purpose flour
- 2 tablespoons ground paprika
- 1½ tablespoons seasoned salt (such as Lawry’s)
- 1 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
Frying
- 2 quarts canola oil (for frying)
Hot Sauce Coating
- ½ cup reserved frying oil (from frying the chicken)
- ½ cup unsalted butter (1 stick)
- 2 tablespoons ground cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
Instructions
- Marinate the chicken: In a large bowl, combine buttermilk, pickle brine, and hot sauce. Add the chicken breasts and thighs, ensuring they are fully submerged in the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.
- Prepare the breading: In a separate large bowl, mix together the flour, ground paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and black pepper. This seasoned flour will create a flavorful, crispy crust on the chicken.
- Heat the oil: Pour canola oil into a deep frying pan or deep-fryer to a depth of about 2 inches, and heat it to 350°F (175°C). Use a thermometer to ensure accurate frying temperatures for ideal crispiness.
- Bread the chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the meat for a thick coating. Shake off excess flour.
- Fry the chicken: Carefully place the breaded chicken pieces in the hot oil without overcrowding the pan. Fry for about 10-12 minutes, turning occasionally, until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels. Reserve ½ cup of the frying oil while draining.
- Make the hot sauce coating: In a small saucepan, melt the unsalted butter over medium heat. Stir in the reserved frying oil, cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder. Whisk until fully combined and smooth, warming the sauce but not boiling.
- Coat the chicken: Brush or spoon the hot sauce mixture generously over each piece of fried chicken, ensuring an even, spicy coating. Serve immediately, preferably with pickles and white bread slices to balance the heat.
Notes
- Marinating overnight yields more tender, flavorful chicken.
- Adjust the cayenne pepper amount in the hot sauce mixture for desired spice level.
- Use a thermometer to maintain oil temperature to prevent greasy or undercooked chicken.
- Leftover hot sauce can be refrigerated for up to 3 days and reheated gently.
- For extra crispy chicken, double dredge in the flour mixture by dipping back into the marinade briefly and then flour again before frying.
