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This Nashville hot chicken is fried to perfection then brushed with a cayenne pepper sauce. It’s spicy, sweet, flavorful, crispy on the outside, and juicy on the inside.
Nashville hot chicken is a local specialty of Nashville Tennessee invented by the Prince family. It’s traditionally served with white bread and pickles to balance out the heat, cause it is spicy! However, you can certainly serve it with mac and cheese and coleslaw instead. I know it’s intimidating to fry up your own chicken but this is super easy to make and a fail-proof recipe!
Ingredient Notes
Chicken – I used bone-in skin-on chicken thighs and chicken legs. You can use boneless chicken breasts but they cook a lot quicker so make sure to adjust the cooking time.
Hot Oil – I used one cup of the same oil I fried the chicken in. This is going to be the base of the sauce. If you want to make it extra saucy, use 2 cups of hot oil and double the spice quantities.
Cajun Seasoning – This is used for seasoning the chicken and flour, feel free to use store-bought or homemade Cajun seasoning. You can also use Creole seasoning or your favorite chicken rub. If using salt-free Cajun seasoning, make sure to season generously with salt and pepper.
Buttermilk – I highly recommend using store-bought thick buttermilk for this recipe.
Top Tips For The Perfect Chicken
- Use a timer, a thermometer for the oil, and a meat thermometer to check the chicken’s temperature.
- The oil should be at around 350 degrees F and I highly recommend using vegetable oil or peanut oil for frying chicken. Avoid olive oil.
- Use a brown paper bag or freezer bag to coat the chicken. Make sure to shake it up well and coat the chicken twice.
- Don’t overcrowd your pan and only flip the chicken once. Flipping the chicken several times can result in the breading sliding off.
- Let the chicken sit at room temperature for at least 30 minutes before frying. Never fry cold chicken straight out of the fridge otherwise it will seize and cook unevenly.
- Taste the hot oil/cayenne pepper sauce and adjust the seasonings to your liking. If you want it sweeter, add more brown sugar. If you want it spicier, add more cayenne pepper.
- You can marinate the chicken in the buttermilk brine overnight. Make sure to cover it and refrigerate it.
How Many Minutes Do I Fry The Chicken For?
I fried the chicken for 10 minutes on each side, so a total of 20 minutes. However, you want to cook the chicken until it reaches an internal temperature of 165-170 degrees F. Keep in mind that the chicken will continue cooking as it sits.
What Is Nashville Hot Sauce Made Of?
Almost everyone makes their sauce differently but the major component is cayenne pepper. Traditionally it is made with lard and cayenne pepper. I like to use hot chicken oil, cayenne pepper, other spices, and brown sugar. It is incredibly flavorful and super easy to make!
Can I Make Hot Chicken Sandwiches Instead?
Yes, of course. Use boneless chicken thighs or chicken breasts and follow this exact recipe. Fry the boneless chicken for about 5-7 minutes or until it’s fully cooked through. You can also make boneless chicken wings. The Nashville hot sauce can be used on any type of chicken!
More Chicken Recipes You’ll Probably Enjoy
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Nashville Hot Chicken
Ingredients
- 3 lbs bone-in chicken
- 1 quart buttermilk
- 2 tbsp Cajun seasoning
- 1 tbsp Pickle juice
- 1 egg
- 1/4 cup hot sauce
Coating
- 4 cups all-purpose flour
- 1 tbsp Cajun seasoning
Nashville Hot Sauce
- 1 cup hot oil
- 2 tbsp cayenne pepper
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp chili powder
Instructions
- In a large bowl, mix the buttermilk, 2 tbsp Cajun seasoning, pickle juice, egg, and hot sauce. Add the chicken and let it sit in the buttermilk mixture for at least 40 minutes. The buttermilk brine should completely cover the chicken.
- Add the flour and 1 tbsp of Cajun seasoning to a brown paper mag and mix well. Add the chicken to the brown paper bag, 4 pieces at a time, and mix well. Do this two times. The chicken should be completely covered in flour.
- Heat some vegetable oil to 350 degrees F. Shake off any excess flour off the chicken and fry for 10 minutes on each side or until it reaches an internal temperature of 165-170 degrees F. Flip the chicken only once.
- Remove the chicken from the oil and place it on a wire rack or a plate lined with a paper towel.
- Add cayenne pepper, paprika, chili powder, brown sugar, and garlic powder to a saucepan. Take about 1 cup of the hot oil you fried your chicken in and add it to the saucepan with the spices. Mix it well.
- Brush the chicken with the sauce and enjoy!
Notes
- Use a timer, a thermometer for the oil, and a meat thermometer to check the chicken’s temperature.
- The oil should be at around 350 degrees F and I highly recommend using vegetable oil or peanut oil for frying chicken. Avoid olive oil.
- Use a brown paper bag or freezer bag to coat the chicken. Make sure to shake it up well and coat the chicken twice.
- Don’t overcrowd your pan and only flip the chicken once. Flipping the chicken several times can result in the breading sliding off.
- Let the chicken sit at room temperature for at least 30 minutes before frying. Never fry cold chicken straight out of the fridge otherwise it will seize and cook unevenly.
- Taste the hot oil/cayenne pepper sauce and adjust the seasonings to your liking. If you want it sweeter, add more brown sugar. If you want it spicier, add more cayenne pepper.
- You can marinate the chicken in the buttermilk brine overnight. Make sure to cover it and refrigerate it.
- The fried chicken will lack a little bit of salt because the sauce has tons of flavor! So don’t overseason the chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
