Description
Experience the fiery, bold flavors of Nashville with this most authentic Nashville Hot Chicken recipe. Juicy chicken pieces marinated in buttermilk, coated in a spicy seasoned flour, fried to a crispy golden brown, and finished with a signature cayenne pepper hot paste. Served traditionally on white bread with dill pickle chips, this recipe brings the iconic taste of Music City right to your kitchen.
Ingredients
Scale
For the Chicken:
- 2–3 lbs chicken pieces (thighs, drumsticks, breasts, or wings)
- 2 cups buttermilk
- 1 tablespoon salt
For the Dredge:
- 2 cups all-purpose flour
- 1 tablespoon black pepper
- 2–4 tablespoons cayenne pepper (adjust for heat)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
For Frying:
- Peanut oil or lard, for frying
For the Hot Paste:
- 1/2 cup frying oil or melted lard (reserved from the fryer)
- 2–4 tablespoons cayenne pepper (to taste)
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
To Serve:
- Slices of white bread
- Dill pickle chips
Instructions
- Marinate the Chicken: Place chicken pieces in a bowl with buttermilk and 1 tablespoon salt. Cover and refrigerate for at least 4 hours, preferably overnight to tenderize and infuse flavor.
- Prepare the Dredge: In a large bowl, combine all-purpose flour, black pepper, cayenne pepper, paprika, garlic powder, brown sugar, and chili powder. Mix well to evenly distribute the spices.
- Dredge and Fry: Remove chicken from the buttermilk marinade, letting any excess drip off. Thoroughly coat each piece in the seasoned flour mixture. Heat peanut oil or lard in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches to avoid overcrowding, cooking for about 12–15 minutes until golden brown and fully cooked through. Drain on a wire rack to keep crisp.
- Make the Hot Paste: Carefully ladle 1/2 cup of the hot frying oil into a heatproof bowl. Whisk in cayenne pepper, brown sugar, paprika, garlic powder, and salt to create a thick, spicy paste that balances heat and sweetness.
- Brush and Serve: While the fried chicken is still hot, generously brush the cayenne hot paste over each piece to coat. Serve immediately on slices of white bread, topped with dill pickle chips for the classic Nashville presentation.
Notes
- Adjust cayenne pepper in both the dredge and hot paste to your desired spice level.
- Using lard instead of peanut oil can add a richer flavor traditional to Nashville cooking.
- Allow the chicken to rest on a wire rack after frying to keep it crispy and avoid sogginess.
- Marinating overnight enhances tenderness and flavor but 4 hours is sufficient in a pinch.
- If you don’t have buttermilk, use milk mixed with a tablespoon of vinegar or lemon juice as a substitute.
