Nashville-Style Hot Chicken: A Fiery Southern Classic

Few dishes encapsulate the bold flavors and culinary traditions of the American South quite like Nashville-style hot chicken. This fiery, crispy, and irresistibly flavorful dish originated in the heart of Tennessee and has since taken the nation by storm. Whether you’re a heat seeker or just looking to experience a legendary Southern delicacy, making hot chicken at home is a rewarding (and spicy) endeavor. This recipe will guide you through creating your own authentic Nashville-style hot chicken, complete with the signature cayenne-infused oil that sets it apart.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Vegetable oil (for frying)

For the Spicy Baste:

• 1/2 cup hot frying oil (from the pan)
• 2 tablespoons cayenne pepper
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder

For Serving:

• Sliced white bread
• Dill pickles

Instructions

1. Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours, preferably overnight. This step ensures the chicken stays juicy and flavorful.
2. Prepare the Dredge: In a separate bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. This will give the chicken its crispy coating.
3. Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to adhere. For an extra crispy crust, dip the coated chicken back into the buttermilk and dredge once more.
4. Heat the Oil: Fill a large, heavy-bottomed pot or Dutch oven with vegetable oil, about 2-3 inches deep. Heat the oil to 350°F (175°C).
5. Fry the Chicken: Carefully lower the chicken into the hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy. Transfer the cooked chicken to a wire rack set over a baking sheet.
6. Make the Spicy Baste: In a heatproof bowl, mix cayenne pepper, brown sugar, smoked paprika, garlic powder, salt, black pepper, and chili powder. Carefully ladle 1/2 cup of hot frying oil over the spices, whisking to combine.
7. Coat the Chicken: Using a brush, generously baste each piece of fried chicken with the spicy oil mixture, ensuring even coverage.
8. Serve: Place the hot chicken on slices of white bread and top with dill pickles. Enjoy immediately for the ultimate Nashville-style experience!

Tips for the Perfect Hot Chicken

• Adjust the cayenne pepper levels to suit your spice tolerance—true Nashville hot chicken packs serious heat!
• Letting the coated chicken rest for 10-15 minutes before frying helps the breading stick better.
• Serve with a side of creamy coleslaw or mac and cheese to balance the heat.

Nashville-style hot chicken is not just a dish—it’s a cultural icon that embodies Southern hospitality and bold flavors. Whether you’re making it for a weekend treat or a special gathering, this recipe delivers a crispy, spicy masterpiece that will leave everyone reaching for more (and maybe a glass of milk!).