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Delicious plate of Nashville hot chicken with spices and sides

Nashville Hot Chicken

A spicy and crunchy fried chicken dish marinated in buttermilk, capturing the essence of Southern comfort food.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces Boneless chicken thighs or breasts Choose boneless for easier eating; keep the skin on for additional crispiness.
  • 2 cups Buttermilk If you don't have buttermilk, mix regular milk with a splash of vinegar.
  • 1 cup Hot sauce Use your favorite brand to adjust the heat level.
Dredging Mixture
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 2 tablespoons Cayenne pepper Adjust based on your spice tolerance.
  • 1 teaspoon Salt Kosher salt is preferable.
  • 1 teaspoon Black pepper Freshly ground gives the best flavor.
  • 1 teaspoon Garlic powder Onion powder works well too.
  • 1 teaspoon Paprika Smoked paprika can offer an exciting twist.
For Frying and Serving
  • 2 cups Vegetable oil Use for frying until golden brown; canola oil works in a pinch.
  • 4 pieces Buns or white bread Consider brioche buns for extra richness.
  • 1 cup Pickles Dill pickles are the traditional choice.

Method
 

Marination
  1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate for at least 1 hour, preferably overnight.
Dredging
  1. In another bowl, mix flour, cayenne pepper, salt, black pepper, garlic powder, and paprika.
Frying
  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Remove chicken from the marinade, letting excess drip off, and dredge in the flour mixture until well coated.
  3. Fry the chicken in hot oil until golden brown and cooked through, about 7-10 minutes per side.
  4. Remove chicken and let it drain on paper towels.
Spicy Paste and Serving
  1. For the spicy paste, mix cayenne pepper with a bit of oil until it forms a paste. Brush it over the fried chicken.
  2. Serve on a bun with pickles or on white bread.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Reheat in an oven to maintain crispiness.