Description
Deliciously spicy and crispy Nashville Hot Chicken that’s perfect for a flavorful meal. This recipe features juicy fried chicken coated in a fiery cayenne paste for an iconic Southern dish.
Ingredients
Units
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For the Fried Chicken
- 2 cups buttermilk
- 1/3 cup hot sauce
- 2 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- 10 pieces chicken
- Vegetable oil for frying
For the Nashville Hot Mixture
- 1/3 cup cayenne pepper
- 1 1/2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- White bread and sliced pickles for serving
Instructions
- For the Fried Chicken – In a bowl, mix buttermilk and hot sauce. Combine flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder in a paper bag. Coat chicken in seasoned flour, buttermilk, and flour again. Rest on a baking sheet.
- Let the coating set, then heat oil in a skillet. Fry chicken until golden on each side, steaming to ensure doneness. Drain on paper towels and keep warm in the oven.
- For the Hot Chicken Preparation – Whisk together frying oil, cayenne pepper, brown sugar, chili powder, garlic powder, and smoked paprika. Brush over fried chicken.
- To serve, place hot chicken on white bread with pickles.
Notes
- Double Dredge! This chicken has a double dredge to ensure an extra crispy crust.
- Rest Your Chicken! Allow breaded chicken to sit before frying for better adhesion.
- Use Oil with A High Smoke Point to prevent burnt chicken.
- Ensure Your Oil Is Ready before frying to achieve a crispy exterior.
- How to Store & Reheat Nashville Hot Chicken tips included.
Nutrition
- Serving Size: 1 piece
- Calories: 197 kcal
- Sugar: 5g
- Sodium: 2364mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.001g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 6mg