Nashville Hot Chicken Recipe

Introduction

Nashville Hot Chicken is a fiery, flavorful Southern classic known for its crispy coating and spicy kick. This recipe combines a tangy marinade with a bold, smoky sauce that’s perfect for those who love a little heat on their plate.

Ingredients

• 2 cups buttermilk
• ½ cup pickle brine (from a jar of pickles)
• ¼ cup hot sauce
• 1½ pounds boneless, skinless chicken breasts
• 1½ pounds boneless, skinless chicken thighs
• 2 cups all-purpose flour
• 2 tablespoons ground paprika
• 1½ tablespoons seasoned salt (such as Lawry’s)
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 quarts canola oil (for frying)
• ½ cup reserved frying oil (from frying the chicken)
• ½ cup unsalted butter (1 stick)
• 2 tablespoons ground cayenne pepper
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder

Instructions

1. Step 1: In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce until fully combined.
2. Step 2: Add the chicken breasts and thighs to the marinade, making sure all pieces are fully submerged. Cover and refrigerate for at least 1 hour or up to 8 hours.
3. Step 3: In a shallow dish, combine the flour, paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and black pepper.
4. Step 4: Remove the chicken from the marinade and dredge each piece in the seasoned flour mixture, pressing firmly to coat thoroughly.
5. Step 5: Heat 3 to 4 inches of canola oil in a large pot to 350°F (175°C).
6. Step 6: Fry the chicken in batches of 2 to 3 pieces, cooking for 8 to 10 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
7. Step 7: After frying all the chicken, reserve ½ cup of the hot frying oil for the sauce.
8. Step 8: In a bowl, whisk together the reserved hot oil, melted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder until smooth.
9. Step 9: Brush the spicy sauce generously over the fried chicken pieces.
10. Step 10: Serve the Nashville Hot Chicken over slices of bread, accompanied by pickles and your favorite dipping sauce, such as chipotle ranch. Enjoy!

Tips & Variations

• For extra crispy chicken, double dredge by dipping the flour-coated chicken back into the marinade briefly, then into the flour mixture again before frying.
• Adjust the cayenne pepper amount in the sauce to control the heat level according to your preference.
• Substitute chicken thighs for a juicier result or use all breasts for leaner chicken.
• Use smoked paprika in both the flour coating and sauce for a deeper smoky flavor.

Storage

Store leftover Nashville Hot Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 350°F (175°C) for 10-15 minutes to help retain the crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Nashville Hot Chicken without buttermilk?

Yes, if you don’t have buttermilk, you can make a substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

Is it necessary to use pickle brine in the marinade?

Pickle brine adds tanginess and depth to the marinade, enhancing the flavor. If you don’t have pickle brine, a splash of vinegar or lemon juice can be used as a substitute, though the flavor profile will be slightly different.