Nashville Hot Chicken Recipe

Pat the chicken pieces dry with paper towels. In a large bowl or resealable container, whisk together 2 cups buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon garlic powder, and 1 teaspoon black pepper. Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours or up to overnight. This tenderizes and seasons the meat.

When ready to fry, remove chicken from refrigerator and let sit at room temperature 20–30 minutes to take the chill off (helps even cooking).

In a small saucepan, combine 1/2 cup water, 1/2 cup apple cider vinegar, 1 teaspoon kosher salt, and 1 teaspoon sugar. Heat just until salt and sugar dissolve, then remove from heat and cool slightly for 5 minutes.

Place 1 cup thinly sliced cucumber (or preferred vegetable), 2 dill sprigs, and 1 smashed garlic clove into a jar or bowl. Pour the warm brine over the vegetables, press down so liquid covers them, and let cool to room temperature. Cover and refrigerate at least 30 minutes (technically ready in 30 minutes but best after a few hours).

In a wide, shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until well combined.

Remove chicken from the buttermilk brine, letting excess drip off but do not wipe dry. Dredge each piece thoroughly in the flour mixture, pressing so a generous coating adheres. For extra-crispy chicken, dip the floured piece briefly back into any remaining buttermilk, then dredge in the flour again for a double coat. Place breaded pieces on a wire rack and let rest 10–15 minutes to set the crust.

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (approximately 1 liter used above; adjust to your pot so there's room for the chicken). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—it should sizzle steadily and brown in about 30–45 seconds.

Carefully lower breaded chicken pieces into the oil skin-side down, doing 2–3 pieces at a time to avoid crowding and temperature drop. Fry until crust is deep golden brown and internal temperature registers 165°F (74°C), about 12–15 minutes for thighs (turn once if needed). Adjust time for drumsticks or bone size. Maintain oil temperature near 325–350°F; reduce heat if it spikes.

Transfer cooked chicken to a wire rack set over a sheet pan to drain. Keep warm in a 200°F oven while frying remaining batches.

While the chicken finishes frying, melt 4 tablespoons unsalted butter with 2 tablespoons neutral oil in a small saucepan over medium-low heat. Once melted, remove from heat and whisk in 3 tablespoons cayenne pepper, 1 tablespoon smoked paprika, 1 teaspoon brown sugar, 1 tablespoon hot sauce, 1 teaspoon apple cider vinegar, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth and glossy. Taste carefully and adjust cayenne/brown sugar to your preferred heat/sweet balance. Keep warm but do not boil (if it simmers, remove from heat).

If you want a slightly thinner sauce for brushing and pouring, return the pan to the lowest heat for 10–20 seconds to loosen, stirring constantly. Keep warm until ready to use.

Working one piece at a time, place the fried chicken on a sheet pan or board. Using a pastry brush or spoon, generously brush or spoon the warm Nashville hot sauce onto the top and sides of each piece so the skin is well coated. Allow oil to soak into the crust for 30–60 seconds, then brush a second time for deeper color and heat.

To serve Nashville-style: place a slice of white bread or buns on a plate, top with a piece of sauced chicken, add a few housemade pickles and optional pickled jalapeños or a scoop of slaw. Garnish with extra pickle slices on the side.

Let diners know the heat is concentrated on the skin surface; the sauce will intensify as it cools. Serve immediately while hot and crisp.