Nashville Hot Chicken

Get ready for the ultimate Nashville hot chicken experience – this isn’t just any fried chicken sandwich. With a perfectly crispy crust and that signature fiery coating that Nashville is famous for, this recipe brings the heat and flavor right to your kitchen.

What makes Nashville hot chicken special is that blazing spice paste that coats the crispy exterior. The secret? A custom blend of cayenne, paprika, and other spices mixed with hot frying oil and butter creates that iconic red sheen and deep, complex heat that builds with every bite.

Ingredients

For the dredging mixture:

• 4 cups (560g) all-purpose flour
• 1 tablespoon cayenne pepper
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper

For the wet mixture:

• 2 cups buttermilk
• 1/4 cup hot sauce
• 2 large eggs
• 1 tablespoon kosher salt

For the chicken:

• 10 boneless, skinless chicken thighs (or 3 chicken breasts)
• Peanut or rice bran oil for frying

For the spicy paste:

• 1/2 cup used frying oil
• 1/4 cup butter
• 2-6 tablespoons cayenne pepper
• 1-2 tablespoons brown sugar
• 1 teaspoon each: chili powder, garlic powder, onion powder, paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

For serving:

• 10 burger buns
• Dill pickle slices

Steps

1. Prepare the chicken (if using breasts): Lay chicken horizontally and cut in half perpendicular to you. Set aside the thinner tapered end. Cut thicker pieces lengthwise, creating 3 even pieces per breast.
2. Set up dredging station: In a large shallow dish, whisk together flour mixture ingredients. In another dish, combine wet ingredients. Place parchment on a baking sheet. Arrange in order: flour, wet, flour, baking sheet.
3. Dredge chicken:
   • First coat: Dredge in flour mixture, ensuring even coverage
   • Second coat: Dip in buttermilk mixture, let excess drip off
   • Final coat: Return to flour, pressing coating firmly
   • Rest 10-15 minutes while oil heats
4. Heat oil: Pour 2 inches of oil into Dutch oven. Heat to 350°F (175°C). Test with bread cube – should brown in 45 seconds.
5. Fry chicken: Cook 2-3 pieces at a time for 6-8 minutes, flipping halfway. Internal temperature should reach 165°F (74°C) for dark meat, 160°F (71°C) for white meat.
6. Make spicy paste: Cool oil 5-10 minutes. Combine 1/2 cup oil with butter and melt. Add spices and sugar, stirring until smooth like thin BBQ sauce.
7. Assemble: Brush chicken generously with spicy paste, place on bun with pickles. Serve immediately while hot and crispy.