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Nashville Hot Chicken

This iconic dish is exploding with bold, delicious flavors. The seasoned buttermilk marinade produces a flavorful, juicy chicken, and the batter creates a super crispy exterior. The classic Nashville hot oil/paste puts it over the top. This has become a national treasure for a reason!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
7 hrs
Servings: 6
Calories: 768 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 lbs chicken pieces skin-on, bone-in
For the Marinade
  • 3 cups buttermilk
  • ¼ cup cayenne pepper
  • 2 tablespoon paprika
  • 2 tablespoon garlic powder
  • 2 tablespoon onion powder
  • 1 tablespoon brown sugar
For the Seasoned Flour and Frying
  • 2 cups self-rising flour
  • 3 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoon brown sugar
  • 2 teaspoon kosher salt
  • vegetable oil for frying
For the Hot Oil Paste
  • ¾ cup Frying oil from frying the chicken
  • 2 tablespoon cayenne pepper more for extra heat
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
For Serving
  • 8 slices white bread
  • dill pickle slices

Instructions

    Cup of Yum
  1. Pat the chicken dry and place it in a large bowl.
  2. Add the buttermilk, cayenne, paprika, garlic powder, onion powder, and brown sugar into a medium bowl or large measuring cup. Whisk until fully combined and the sugar has dissolved.
  3. Pour the buttermilk mixture over the chicken. If not fully submerged, add enough buttermilk to cover all of the chicken pieces. Cover with plastic wrap and refrigerate for 4 to 6 hours, or even better, overnight.
  4. One by one, remove the chicken pieces from the marinade, allowing the excess to drip back into the bowl. Place the chicken in a large colander. Don't discard the remaining marinade. Rinse the chicken in the sink and then pat dry with paper towels.
  5. Create the seasoned flour by stirring together the flour, cayenne pepper, paprika, garlic powder, onion powder, brown sugar, and salt in a baking dish or platter.
  6. Place a baking rack inside a baking pan.
  7. Working one piece at a time, dredge the chicken in the flour until coated. Dip the coated chicken into the reserved marinade until coated. Add back to the flour and sprinkle on more flour to fully cover. Place the breaded chicken pieces on the baking rack.
  8. Preheat oven to 350°F.
  9. Heat the oil to 350°F. Working in batches, carefully add the chicken pieces into the hot oil and gently move them around to keep them from sticking to each other or the basket (or bottom of the skillet). Fry until the skin is crispy and a deep golden color. Remove from the oil onto a cutting board lined with paper towels. Continue with the remaining chicken pieces.
  10. Use a digital thermometer to check the internal temperature of the thickest part of the chicken. Place the chicken on the baking rack, put it into the oven, and bake until the internal temperature reaches 165 to 170°F. Test several places in the chicken to ensure all chicken pieces are fully cooked (it's okay if some are over 170°F).
  11. Meanwhile, add the hot fry oil (¾ cup) to a heatproof bowl. Stir in the cayenne pepper, paprika, brown sugar, garlic powder, and salt.
  12. Brush the oil over the tops of the chicken. Serve at once with slices of white bread and pickle slices.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • Be very careful when adding the chicken to the hot oil. If using a skillet, don't add too much oil (don't fill past one inch from the top of the skillet). And don't overcrowd the skillet with the chicken. Work in batches. The chicken will finish cooking in the oven.
  • The chicken and hot oil/paste can be prepared several hours in advance of serving. Finish off in the oven for about 20 to 30 minutes before serving. 
  • Leftovers will keep (covered) for up to 5 days. Reheat in a low-temp oven, or serve at room temperature. 

Nutrition Information

Calories 768kcal (38%) Carbohydrates 60g (20%) Protein 41g (82%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 12g Monounsaturated Fat 9g Trans Fat 0.3g Cholesterol 129mg (43%) Sodium 698mg (29%) Potassium 983mg (28%) Fiber 7g (28%) Sugar 16g (32%) Vitamin A 8549IU (171%) Vitamin C 14mg (16%) Calcium 217mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 768

% Daily Value*

Calories 768kcal 38%
Carbohydrates 60g 20%
Protein 41g 82%
Fat 32g 49%
Saturated Fat 11g 55%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 9g 45%
Trans Fat 0.3g 15%
Cholesterol 129mg 43%
Sodium 698mg 29%
Potassium 983mg 21%
Fiber 7g 28%
Sugar 16g 32%
Vitamin A 8549IU 171%
Vitamin C 14mg 16%
Calcium 217mg 22%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.