Description
Nashville Hot Chicken is a fiery Southern classic featuring crispy fried chicken coated in a spicy cayenne pepper-infused oil and butter sauce. Juicy, marinated pieces of chicken are dredged in seasoned flour and fried to golden perfection, then slathered with a hot and flavorful glaze that delivers a perfect combination of heat, smokiness, and sweetness.
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 Oil
- 2 quarts canola oil (for frying)
Hot Sauce Glaze
- 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
- Prepare the marinade: In a large bowl, combine buttermilk, pickle brine, and hot sauce to create a flavorful marinade. This mixture will tenderize and infuse the chicken with moisture and tangy heat.
- Marinate the chicken: Add the boneless, skinless chicken breasts and thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate and to tenderize the meat.
- Make the seasoned flour: In a separate large bowl, mix together the all-purpose flour, ground paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and black pepper. This seasoned flour blend will create a crispy, flavorful crust.
- Dredge the chicken: Remove the chicken pieces from the marinade one at a time, letting the excess drip off, then dredge thoroughly in the seasoned flour mixture. Press the flour onto the chicken to ensure an even coating. Set aside on a rack or plate.
- Heat the oil: In a large, deep heavy-bottomed skillet or Dutch oven, pour in the canola oil and heat to 350°F (175°C). Use a thermometer to maintain the temperature for optimal frying results and safety.
- Fry the chicken: Carefully place the breaded chicken pieces into the hot oil in batches, avoiding overcrowding which can lower the oil temperature. Fry the chicken for about 6-8 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the fried chicken and drain on a wire rack set over a baking sheet to remove excess oil. Reserve ½ cup of the frying oil for the glaze.
- Prepare the hot sauce glaze: In a small saucepan, melt the unsalted butter over low heat. Add the reserved frying oil followed by cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder. Stir until the sugar dissolves and the sauce is smooth and fragrant.
- Coat the chicken: Using a brush or spoon, generously coat each piece of fried chicken with the hot sauce glaze, ensuring even coverage for maximum heat and flavor.
- Serve: Serve the Nashville Hot Chicken immediately with classic Southern sides such as pickles, white bread, coleslaw, or potato salad to balance the heat.
Notes
- Adjust cayenne pepper amount in the glaze to control the spiciness to your liking.
- Use a thermometer to maintain consistent oil temperature for perfect frying.
- Marinating overnight will deepen flavor and tenderness if time allows.
- Leftover hot oil can be strained and saved for future use but discard after several uses to maintain safety and flavor.
- Serve with cooling sides such as ranch or blue cheese dressing if heat is intense.
