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Crispy fried Nashville hot chicken with a fiery red glaze

Classic Nashville Hot Chicken

Spicy, crispy, and bursting with flavor, this Nashville Hot Chicken recipe delivers an authentic taste of the South. Bone-in, skin-on chicken pieces are brined in buttermilk, expertly fried, and then coated in a fiery cayenne pepper sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings 4 people
Calories 850 kcal

Equipment

  • Large bowl
  • Zip-top bag
  • Shallow dish
  • Wire rack
  • Dutch oven or deep fryer
  • Kitchen thermometer
  • Pastry brush or spoon

Ingredients
  

For the Brine

  • 4 pounds bone-in, skin-on chicken pieces thighs and drumsticks work best
  • 4 cups buttermilk
  • 1/4 cup hot sauce like Frank's RedHot
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder

For the Dredge

  • 3 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon paprika

For Frying

  • 4-6 cups peanut oil or vegetable oil for deep frying

For the Hot Oil Sauce

  • 1 cup hot frying oil
  • 1/2 cup cayenne pepper adjust to your spice preference!
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions
 

Brine the Chicken

  • Combine buttermilk, hot sauce, salt, black pepper, and garlic powder in a large bowl. Add chicken pieces, ensuring they are fully submerged, and refrigerate for at least 4 hours, or preferably overnight.

Prepare the Dredge

  • Whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, cayenne pepper, and paprika in a shallow dish.

Dredge the Chicken

  • Remove chicken from the brine, letting excess liquid drip off, and dredge each piece thoroughly in the flour mixture. Press firmly for an even coating and place on a wire rack.

Heat the Oil

  • Pour 4-6 cups of peanut or vegetable oil into a large Dutch oven or deep fryer, heating it to 350°F (175°C).

Fry the Chicken

  • Carefully lower 2-3 chicken pieces into the hot oil and fry for 6-8 minutes per side until golden brown and cooked through. Remove chicken to a wire rack to drain, then repeat with remaining pieces.

Make the Hot Oil Sauce

  • Scoop 1 cup of hot frying oil into a heatproof bowl, then whisk in cayenne pepper, brown sugar, paprika, garlic powder, and black pepper until well combined.

Coat the Chicken

  • Generously coat each piece of fried chicken with the hot oil sauce using a pastry brush or spoon.

Notes

For extra crispiness, double dredge the chicken: after the first dredge, dip it back into the buttermilk mixture for a second and then dredge again in the flour mixture. Allow the chicken to rest for a few minutes before frying to help the coating adhere better. Serve with pickles and white bread for a classic Nashville Hot Chicken experience.