How spicy is the Spicy Nashville Hot Chicken Recipe?

This recipe packs a noticeable heat that's close to what you'd expect from classic Nashville hot chicken, thanks to generous cayenne pepper and hot sauce. However, you can absolutely adjust the spice levels by reducing the cayenne in the hot oil blend or swapping out the hot sauce for a milder version if you prefer less heat.

Can I use other parts of chicken besides the pieces listed?

Absolutely! While this recipe works beautifully with classic bone-in pieces like thighs and drumsticks, you can also use boneless breasts or wings. Just keep in mind that cooking times may vary slightly, especially for boneless cuts which cook faster, so watch carefully to avoid drying out.

What oil is best for frying Nashville hot chicken?

I recommend using oils with a high smoke point and neutral flavor, such as canola, vegetable, or peanut oil. They allow you to reach the perfect frying temperature without burning the oil or imparting unwanted flavors. Avoid olive oil or butter since their lower smoke points can cause burning and off-tastes.

Spicy Nashville Hot Chicken – Crispy & Flavorful Fry

Description

Nashville Hot Chicken is a spicy, crispy fried chicken dish coated in a flavorful cayenne pepper-based sauce. This recipe features a double dredge for an ultra-crunchy crust, fried to golden perfection, and brushed with a bold hot mixture. Served on white bread with pickles, it's a classic Southern favorite perfect for a deliciously spicy meal.

Ingredients

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For the Fried Chicken

2 cups buttermilk
⅓ cup hot sauce
2 ½ cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons black pepper
½ teaspoon garlic powder
1 tablespoon onion powder
10 pieces chicken (drumsticks, thighs, or breasts)
Vegetable oil for frying (about 2 to 2 ½ inches deep)

For the Nashville Hot Mixture

⅓ cup cayenne pepper
1 ½ tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup frying oil (reserved from frying chicken)

For Serving

White bread slices
Sliced pickles

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Instructions

Prepare the Buttermilk and Flour Mixture. In a medium bowl, whisk together the buttermilk and hot sauce and set aside. In a large paper bag, combine the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder. Shake well to mix evenly.
Dredge the Chicken. Dip each piece of chicken first into the seasoned flour mixture, then into the buttermilk mixture, and back into the flour mixture, ensuring each piece is thoroughly coated. Place coated chicken on a baking sheet and allow to rest for 15-20 minutes to set the coating.
Heat the Oil and Oven. While the chicken rests, heat 2 to 2 ½ inches of vegetable oil in a cast iron or heavy-bottom skillet over medium-high heat. Preheat your oven to 275 degrees Fahrenheit to keep cooked chicken warm.
Test the Oil Temperature. To ensure the oil is hot enough, sprinkle a tiny bit of flour into the oil; if it immediately sizzles and fries, the oil is ready for frying.
Fry the Chicken in Batches. Fry four pieces of chicken at a time without overcrowding the pan. Cook one side until slightly golden, then cover the skillet with a lid to steam and cook the inside. After a few minutes, remove the lid and continue frying until the crust is crispy and golden brown all over.
Drain and Keep Warm. Remove the fried chicken from the oil and place it on paper towels or a wire rack to drain excess oil. Once drained, transfer the chicken to the preheated oven to keep warm while you fry the remaining pieces.
Prepare the Hot Chicken Sauce. After frying all the chicken, whisk together 1 cup of the reserved frying oil with cayenne pepper, dark brown sugar, chili powder, garlic powder, and smoked paprika until smooth and combined.
Brush the Sauce on the Chicken. Remove chicken from the oven and generously brush the hot mixture over each piece to coat evenly.
Serve. Serve the hot chicken on slices of white bread with sliced pickles on the side or skewered with toothpicks for a classic Nashville Hot Chicken experience.

Notes

Double Dredge the chicken for an insanely crunchy crust.
Allow the breaded chicken to rest for 15-20 minutes so the coating sticks well; refrigerate if you want a firmer coating.
Let the chicken come to room temperature for about 30 minutes before frying to ensure even cooking and to maintain oil temperature.
Use an oil with a high smoke point like vegetable, canola, or peanut oil for best frying results.
Check oil readiness by dropping a bit of flour or water; it should sizzle immediately.
Store leftovers in an airtight container with paper towels to absorb moisture and keep chicken crispy.
Reheat leftovers in a 400 degrees Fahrenheit oven or air fryer for crispiness.
Leftover Nashville Hot Chicken can be refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 piece
Calories: 197 kcal
Sugar: 5 g
Sodium: 2364 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0.001 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 6 mg