Our signature Nashville hot chicken, known for its flavor and heat.

Best Nashville Hot Chicken

Spicy fried chicken inspired by Nashville's famous hot chicken recipe.

Nashville Hot Chicken

Offering various fried chicken options that are sure to satisfy.

Fried Chicken Restaurant

Fried Chicken Sandwich served with your choice of toppings.

Chicken Sandwich

In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinating the Chicken

In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Preparing the Coating

Remove the chicken from the marinade and let excess liquid drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating. Shake off any excess flour.

Coating the Chicken

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken pieces in batches for about 10-12 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Frying the Chicken

In a separate small saucepan, heat a 1/2 cup of the frying oil over medium heat. Add 1 tablespoon of cayenne pepper and stir to combine.

Making the Hot Oil

Once the chicken is cooked, remove it from the oil and let it drain on paper towels. Brush the hot oil mixture generously over each piece of chicken.

Dressing the Chicken

Serve the hot chicken on a plate with pickles and bread on the side.

Serving

Chicken pieces (thighs or breasts)

Buttermilk

Hot sauce

All-purpose flour

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Cayenne pepper

In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Prepare the Chicken

In a shallow dish, mix together the flour, cayenne pepper, and paprika. Remove chicken from the buttermilk mixture, letting excess drip off, and dredge each piece in the seasoned flour until fully coated.

Prepare the Breading

In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry the chicken pieces in batches, cooking for about 10-12 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a small saucepan, combine hot sauce and brown sugar over low heat. Stir until the sugar dissolves. Remove from heat.

Make the Hot Sauce

Once the chicken is fried and drained, brush the hot sauce mixture generously over each piece of chicken.

Coat the Chicken

Serve the Nashville hot chicken hot, with pickles and white bread on the side, if desired.

Serve

Chicken pieces (legs, thighs, or breasts)

Vegetable oil (for frying)

Brown sugar

In a large bowl, combine the buttermilk, garlic powder, onion powder, cayenne pepper, and salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

In another bowl, mix the flour, paprika, black pepper, and remaining salt. This will be the coating for the chicken.

Prepare the Coating

In a large, deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Carefully place the coated chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for about 12-15 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).

Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Serve hot and enjoy your delicious fried chicken!

Drain and Serve

whole chicken, cut into pieces

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

black pepper

salt

cayenne pepper

vegetable oil

In a mixing bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

In a shallow dish, add the all-purpose flour. You can season the flour with additional salt and pepper if desired.

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece of chicken in the flour, coating thoroughly. Once the oil is hot, carefully add the chicken to the skillet. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Toast the burger buns if desired. Spread mayonnaise on the bottom half of each bun. Place a piece of fried chicken on top, followed by lettuce, sliced tomato, and pickles. Top with the other half of the bun.