Nashville Hot Chicken Recipe

Prep: 20 mins

Cook: 50 mins

Marinate: 4 hrs

Total: 5 hrs 10 mins

Servings: 6 servings

16 ratings

Nashville hot chicken is Southern fried chicken, but with a hot and spicy difference. The fried chicken is finished with a spicy sauce made with a generous amount of cayenne and black pepper. This version of hot chicken can be adjusted to suit your heat tolerance. For super spicy chicken, increase the amount of cayenne, or cut back on the cayenne for a milder coating.

Nashville hot chicken is traditionally served with sliced white bread and pickles. Add a side of macaroni and cheese, coleslaw, or Southern-style greens for a fantastic meal.

Here's Another Terrific Spicy Chicken Recipe

For the Chicken
3 pounds chicken pieces (bone-in, skin-on)
1 tablespoon kosher salt
1 teaspoon black pepper (freshly ground)
For the Coating
1 cup whole milk (or buttermilk)
2 large eggs
4 tablespoons hot sauce (e.g., Texas Pete's, Frank's, Tabasco)
2 cups all-purpose flour
Vegetable oil (for deep frying)
For the Hot Sauce
1/2 cup vegetable oil (reserved from the used cooking oil)
2 tablespoons cayenne pepper (or more)
1 tablespoon brown sugar (light or dark)
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

Gather the ingredients.

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Dry the chicken pieces with a paper towel and arrange them in pan or baking dish. Rub the chicken with 1 tablespoon of kosher salt and 1 teaspoon of black pepper. Cover the pan with plastic wrap and refrigerate for 4 hours or up to 24 hours.

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In a deep, heavy skillet or saucepan, heat about 2 inches of oil to 325 F. Place a cooling rack in a rimmed baking pan. Preheat the oven to 200 F.

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In a bowl, combine the milk, eggs, and hot sauce.

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Pour the milk and egg mixture into a wide, shallow bowl. Put the flour in a separate wide, shallow bowl.

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Dip a chicken piece in the flour and turn until it is thoroughly coated.

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Dip the flour-coated chicken in the milk and egg mixture and turn to coat.

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Dip the chicken piece in the flour once again, turning to coat.

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Repeat with the remaining chicken pieces.

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Fry the chicken in small batches in the hot oil for 16 to 19 minutes, or until the pieces reach about 165 F at their centers on an instant-read thermometer. Chicken breast pieces will take 15 to 17 minutes. Remove the chicken pieces to the prepared pan with the cooling rack and place the pan in the oven. Repeat with the remaining chicken pieces. Set the cooking oil aside to cool slightly.

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In a heatproof bowl, combine the cayenne pepper, brown sugar, paprika, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and the garlic powder. Add about 1/2 cup of the hot cooking oil to the spices and stir to blend.

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Brush the hot oil over the chicken pieces. Stir the oil frequently as you brush.

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Serve with white bread and pickles. Enjoy.

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