Nashville Hot Fried Chicken Recipe

Prepare brine

In a large bowl or container, whisk together buttermilk, kosher salt (2 tbs), brown sugar, 2 tbs hot sauce, garlic powder and black pepper until sugar and salt dissolve.

Brine chicken

Add the chicken pieces to the brine, pressing down so they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Mix dry coating

In a wide, shallow dish combine the flour, cornstarch, paprika, smoked paprika, granulated garlic, onion powder, cayenne, oregano, thyme, baking powder, 1.5 tsp kosher salt and black pepper. Whisk thoroughly to distribute the spices and aerate the flour.

Make egg wash

In a separate bowl whisk the 2 eggs with 1/2 cup water until smooth. This is the wet-dredge that will help the flour adhere and create a craggy crust.

Dredge chicken

Remove chicken from the brine, letting excess drip off. One piece at a time: dip into the egg wash, then press firmly into the seasoned flour mixture, coating thoroughly. For extra-craggy crust, let coated pieces rest 10 minutes, then dip again in egg wash and re-coat in flour (double-dredge). Place coated pieces on a wire rack and let rest 15–20 minutes refrigerated if possible; this helps the coating set.

Heat oil

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 4 cups). Heat over medium-high until oil reaches 325°F (163°C) for initial frying. If you do not have a thermometer, test by dropping a pinch of flour — it should sizzle steadily without smoking.

First fry (low temperature)

Working in batches (do not overcrowd), gently lower coated chicken pieces into the oil. Fry at about 325°F (163°C) for 8–10 minutes for wings/thighs or until the coating sets and internal temperature reaches about 145°F (63°C). Adjust time for larger bone-in pieces; maintain oil temperature by adjusting heat.

Rest between fries

Remove chicken to a wire rack set over a baking sheet to drain for 5–10 minutes. Let oil come back up to 350–360°F (177–182°C) for the final crisping.

Second fry (high temperature)

Return chicken to the hot oil in batches and fry at 350–360°F (177–182°C) for 2–4 minutes until deeply golden brown and internal temperature reaches 165°F (74°C). This step renders skin and crisps the crust without overcooking the meat. Drain on a wire rack.

Make hot oil sauce

In a small saucepan over low heat, melt the 4 tbs butter gently (do not brown). Remove from heat and whisk in 2 tbs cayenne pepper, 1 tbs sweet paprika, 1 tbs hot sauce, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp smoked paprika (if using) and 1/2 tsp apple cider vinegar. Taste and add a pinch of kosher salt or more cayenne/pepper to adjust heat and saltiness. Keep warm.

Brush chicken

Using a pastry brush or spoon, liberally brush or spoon the hot oil mixture over the freshly fried chicken pieces. For extra heat, drizzle additional cayenne from the sauce on top. Let the sauce soak for a few minutes so it adheres to the crust.

Assemble

Place fried chicken on slices of white bread or buns and top with dill pickle slices. The bread soaks up some of the hot oil and is traditional with Nashville hot chicken.

Rest and serve

Allow the coated chicken to rest 2–3 minutes so the sauce sets, then serve immediately while hot and crunchy. Offer extra hot sauce and pickles at the table.