Nashville Hot Chicken

The most perfect crisp, crunchy, saucy fried chicken. Served with a buttery hot sauce, biscuits + dill pickle chips!

What exactly is Nashville hot chicken?

It’s pretty much how it sounds – heat-packed, crisp-fried chicken from Nashville, Tennessee that you can now make right at home with a buttermilk marinade, a very thorough flour coating for optimal crispness, and a buttery-hot-sauce Nashville finish.

For a milder touch, you can cut down on the cayenne pepper to taste. And you can absolutely use your favorite kind of hot sauce here depending on your preferences/flavor profile.

When serving, these biscuits are a great option to soak up all that saucy goodness with a side of cold dill pickle chips.

The most perfect crisp, crunchy, saucy fried chicken. Served with a buttery hot sauce, biscuits + dill pickle chips!

Prep Time 8 hours 30 minutes

Cook Time 25 minutes

Total Time 8 hours 55 minutes

Servings servings

Ingredients

Kosher salt and freshly ground black pepper to taste2 teaspoons onion powder1 teaspoon garlic powder2 cups buttermilk2 large eggs4 pounds bone-in, skin-on chicken thighs4 cups self-rising flour8 cups canola oil

for the butter mixture

½ cup unsalted butter¼ cup hot sauce½ teaspoon cayenne pepper

Instructions

BUTTERMILK MIXTURE: In a large bowl, whisk together 1/2 cup warm water, 5 teaspoons salt, 2 teaspoons pepper, onion powder and garlic powder. Whisk in buttermilk and eggs.

In a gallon size Ziploc bag or large bowl, combine chicken and BUTTERMILK MIXTURE; marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.

Working one at a time, dredge chicken in flour until evenly coated. Return chicken to the flour, gently tossing; let stand 15 minutes. Gently toss again until evenly coated. Remove and shake to remove excess flour.

Preheat oven to 325 degrees F.

Heat canola oil in a large stockpot or Dutch oven over medium high heat until it registers 350 degrees F on a deep-fry thermometer.

Working in batches, add chicken, skin-side down, and fry until golden brown, flipping once, about 4-5 minutes per side. Transfer to a baking sheet fitted with a wire rack.

Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 10-15 minutes. Brush with butter mixture.

Serve immediately with biscuits and dill pickle chips, if desired.

for the butter mixture

In a small saucepan over medium heat, combine butter, hot sauce and cayenne pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

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