The Best Homemade Nashville Hot Chicken Recipe

What You’ll Love About This Recipe

This Nashville Hot Chicken recipe brings the perfect balance of crispy, spicy, and savory flavors straight to your kitchen. It’s easier to make than you think, with a kick that’ll keep you coming back for more.

• Bold, fiery flavor – The cayenne-infused oil gives every bite a smoky heat that’s addictive but not overpowering.
• Juicy, tender chicken – A buttermilk soak guarantees the meat stays moist while the crust gets irresistibly crunchy.
• Customizable spice level – Adjust the heat to your liking, whether you prefer a mild warmth or a full-on fiery experience.

Recipe

Nashville Hot Chicken is a fiery and flavorful dish that originated in Nashville, Tennessee. This recipe delivers crispy, juicy chicken coated in a spicy oil glaze, perfect for those who love bold flavors. Follow these steps to recreate this iconic dish at home.

Ingredients:

For the Chicken:

• 1 whole chicken, cut into 8 pieces (or 4 lbs of chicken parts)
• 2 cups buttermilk
• 2 tsp salt
• 1 tsp black pepper
• 2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• Vegetable oil, for frying

For the Hot Glaze:

• 1/4 cup cayenne pepper
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup vegetable oil

Instructions:

1. Marinate the chicken pieces in buttermilk, salt, and black pepper for at least 4 hours or overnight in the refrigerator.
2. In a large bowl, mix flour, paprika, garlic powder, and cayenne pepper.
3. Remove chicken from the buttermilk, letting excess drip off, and dredge in the flour mixture until fully coated.
4. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes. Drain on a wire rack.
5. For the glaze, combine cayenne pepper, brown sugar, chili powder, garlic powder, and paprika in a medium bowl. Heat 1 cup of vegetable oil in a saucepan until hot but not smoking, then carefully pour it into the spice mixture, stirring until smooth.
6. Brush the hot glaze generously over the fried chicken pieces. Serve immediately with pickles and white bread.

Notes:

• Adjust the amount of cayenne pepper in the glaze to control the heat level.
• For extra crispy chicken, double-dredge the pieces by dipping them back into the flour mixture before frying.

Equipment:

• Deep skillet or Dutch oven
• Wire rack
• Mixing bowls
• Brush for glazing

Time:

• Prep Time: 4 hours (including marinating)
• Cooking Time: 30 minutes

Cuisine:

American

Serving:

4-6 servings

Nutrition

Nashville Hot Chicken is a spicy, crispy fried chicken dish with a kick of heat. Below is the nutritional breakdown per serving.

What To Serve With It

I love pairing my Nashville hot chicken with classic Southern sides like creamy mac and cheese or fluffy cornbread to balance the heat. If I’m craving something lighter, I’ll toss together a crisp cucumber salad or a tangy coleslaw for a revitalizing bite. These combinations always make the meal feel complete and satisfying.

Classic Southern Sides

When you’re enjoying spicy Nashville hot chicken, you’ll want sides that balance the heat and bring out its flavor. I love pairing it with creamy mashed potatoes or fluffy biscuits to cool things down. Collard greens, slow-cooked with smoked turkey or bacon, add a savory depth that complements the chicken’s kick. Mac and cheese is another must—its gooey richness is perfect against the spice. Cornbread, slightly sweet and crumbly, is my go-to for soaking up any extra sauce. These classic Southern sides don’t just fill your plate—they make the meal complete, turning every bite into a comforting, satisfying experience.

Refreshing Salad Options

Though Nashville hot chicken packs a punch, a fresh salad can balance its fiery flavor beautifully. I love pairing it with a crisp cucumber and tomato salad, tossed with red onion, feta, and a tangy lemon vinaigrette. The cool crunch cuts through the heat perfectly. A simple coleslaw with shredded cabbage, carrots, and a creamy buttermilk dressing also works wonders—it’s my go-to for picnics. If I’m feeling fancy, I’ll whip up a kale and apple salad with walnuts and a honey-mustard dressing. These salads aren’t just sides; they’re lifesavers when the spice gets too intense.

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younes

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