Name: Nashville Hot Chicken
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1 cup buttermilk; 1 tsp hot sauce; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 1/2 tsp salt; Vegetable oil, for deep frying; 1/2 cup frying oil (from the pot); 2 tbsp cayenne pepper; 1 tbsp brown sugar; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp chili powder

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Crispy, fiery, and deeply flavorful, Nashville Hot Chicken is the ultimate Southern comfort food with a bold kick. This dish features succulent, buttermilk-marinated chicken pieces that are fried to a golden crisp and generously brushed with a spicy cayenne-packed glaze. Served traditionally on white bread with pickle chips, it’s a full-flavored experience that delivers both heat and satisfaction.

Why You’ll Love This Recipe

Nashville Hot Chicken is a fiery classic that’s surprisingly easy to make at home. The buttermilk marinade ensures tender, juicy chicken, while the flour-cornstarch coating creates an exceptionally crispy crust. The hot glaze—made with cayenne, brown sugar, and frying oil—adds irresistible flavor and heat. Whether you’re a spice lover or simply looking to try a standout Southern dish, this recipe offers a satisfying blend of crunch, heat, and savory depth that’s restaurant-worthy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken marinade:

boneless, skinless chicken thighs or breasts
buttermilk
hot sauce
salt
black pepper

For the flour coating:

all-purpose flour
cornstarch
paprika
garlic powder
cayenne pepper
salt

For frying:

vegetable oil, for deep frying

For the hot glaze:

frying oil (from the pot)
cayenne pepper
brown sugar
garlic powder
paprika
chili powder

Directions

In a bowl, combine buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces and marinate for at least 1 hour, preferably overnight for maximum flavor.
In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne, and salt to create the coating.
Heat vegetable oil in a heavy pot or Dutch oven to 350°F (175°C).
Remove chicken from marinade and dredge each piece in the flour mixture, pressing to ensure a thorough coating.
Fry the chicken in batches for 5–6 minutes per piece, or until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
For the glaze, carefully ladle 1/2 cup of hot oil from the fryer into a heatproof bowl. Whisk in cayenne pepper, brown sugar, garlic powder, paprika, and chili powder until combined.
Brush or spoon the glaze generously over the hot fried chicken.
Serve on slices of white bread with pickle chips for a traditional Nashville touch.

Servings and timing

Servings: 4 pieces
Prep Time: 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour 20 minutes
Estimated Calories: 480 kcal per serving

Variations

Milder version: Reduce the amount of cayenne in the glaze for a gentler spice level.
Sweet heat: Add extra brown sugar to the glaze for a more balanced sweet-and-spicy flavor.
Bone-in option: Use bone-in chicken thighs or drumsticks for a more traditional presentation; adjust frying time accordingly.
Oven-baked: For a lighter alternative, bake the coated chicken at 400°F (200°C) for 30–35 minutes, flipping halfway.
Hot honey glaze: Swap the traditional glaze with hot honey for a sticky, spicy twist.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 375°F (190°C) oven or air fryer until crispy and hot, about 10–12 minutes. Avoid microwaving, as it will soften the crust. Glaze can be reheated separately and applied just before serving.

FAQs

What makes Nashville Hot Chicken different from regular fried chicken?

The spicy oil-based glaze sets Nashville Hot Chicken apart, giving it a fiery heat and signature flavor profile.

Can I use chicken breasts instead of thighs?

Yes, both cuts work well, though thighs tend to stay juicier during frying.

Is the dish very spicy?

It can be quite spicy, but you can adjust the cayenne pepper in the glaze to suit your preference.

Can I marinate the chicken longer than overnight?

Yes, up to 24 hours is fine. Longer marinating can deepen flavor and tenderness.

What oil is best for frying?

Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal for frying.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I make the glaze without using frying oil?

You can substitute with fresh oil, but the flavor may differ slightly as frying oil carries cooked-in seasoning.

What sides go well with Nashville Hot Chicken?

Classic pairings include coleslaw, mac and cheese, potato salad, or pickles.

Can I make this dish ahead?

Fried chicken is best fresh, but you can marinate the chicken and prepare the flour coating in advance.

How do I keep the crust crispy?

Drain fried chicken on a wire rack, not paper towels, and serve immediately after glazing.

Conclusion

Nashville Hot Chicken is a bold, spicy classic that brings Southern flair and serious flavor to your table. With its crisp buttermilk crust and fiery glaze, it’s a standout dish for spice lovers and comfort food fans alike. Whether you’re cooking for a crowd or craving an indulgent solo dinner, this recipe delivers a memorable meal with every bite.

Nashville Hot Chicken

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Crispy, fiery, and deeply flavorful, this Nashville Hot Chicken features juicy buttermilk-fried chicken coated in a spicy cayenne-packed glaze.

Author: Mari
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 4 pieces 1x
Category: Main Dish
Method: Deep Frying
Cuisine: Southern
Diet: Halal

Instructions

In a bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken and marinate for at least 1 hour or preferably overnight.
In another bowl, mix flour, cornstarch, paprika, garlic powder, cayenne pepper, and salt for the coating.
Heat vegetable oil in a heavy pot to 350°F (175°C).
Remove chicken from marinade and dredge thoroughly in the flour mixture, pressing to coat well.
Fry chicken in batches for 5–6 minutes per piece or until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
Carefully ladle 1/2 cup of hot frying oil into a bowl. Whisk in cayenne pepper, brown sugar, garlic powder, paprika, and chili powder to make the glaze.
Brush or spoon the spicy glaze over the hot fried chicken.
Serve on white bread with pickle chips for a traditional Nashville experience.