Easy recipe for Nashville Hot Chicken Recipe in 30 mins
Craving spicy fried chicken? Our Nashville Hot Chicken Recipe is perfectly crispy and easy to make at home. Discover the secret
Ingredients
- 1.5 lbs boneless, skinless chicken thighs about 4-6 pieces
- 1 cup buttermilk
- 1 large egg
- 1.5 cups all-purpose flour
- ¼ cup cornstarch
- 1 tbsp salt plus more for chicken
- 1 tsp black pepper plus more for chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika smoked or sweet
- 4 cups peanut oil or vegetable oil, for frying
- ½ cup reserved hot frying oil from frying chicken
- 3-4 tbsp cayenne pepper adjust to heat preference, for hot sauce
- 1 tbsp brown sugar lightly packed
- 1 tsp paprika for hot sauce
- ½ tsp garlic powder for hot sauce
- ½ tsp salt for hot sauce
- ¼ tsp mustard powder optional, for hot sauce
- Dill pickle slices for serving
- White bread for serving
Instructions
- Prepare the Chicken: Pat chicken thighs very dry with paper towels. Season lightly with salt and black pepper on both sides. In a shallow dish, whisk together buttermilk and egg. In a second shallow dish, whisk together flour, cornstarch, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika.
- Dredge the Chicken: Dip each chicken thigh into the buttermilk mixture, ensuring it's fully coated. Let excess drip off. Then, transfer to the flour mixture, pressing firmly to coat completely. Ensure every part of the chicken is covered. For an extra crispy crust, you can dip it back into the buttermilk and then into the flour mixture a second time. Place breaded chicken on a wire rack set over a baking sheet.
- Heat the Oil: Pour peanut oil into a large cast-iron skillet or Dutch oven to a depth of about 2 inches. Heat oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a meat thermometer to monitor the temperature.
- Fry the Chicken: Carefully place 2-3 pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove fried chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
- Make the Hot Oil Sauce: Once all chicken is fried, carefully ladle about 1/2 cup of the hot frying oil into a small heatproof bowl. To the hot oil, add the 3-4 tbsp cayenne pepper, brown sugar, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp mustard powder (if using). Whisk vigorously until all ingredients are well combined and form a thick, reddish paste-like sauce.
- Coat and Serve: While the chicken is still hot, liberally brush or dip each piece of fried chicken into the prepared Nashville hot oil sauce. Ensure even coating. Serve immediately with dill pickle slices and slices of white bread, as is traditional.
Notes
For extra heat, increase the amount of cayenne pepper in the hot oil sauce. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using. Keeping the oil temperature consistent is key for crispy chicken. Serve with a side of coleslaw or potato salad to balance the heat.
