Nashville Hot Chicken Recipe

Trim & Pound

Trim excess fat from chicken thighs and, if thick, lightly pound to an even 1/2-inch thickness to ensure even cooking.

In a bowl combine 1 cup buttermilk, 2 tbsp hot sauce, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Add chicken, coat well, cover, and refrigerate at least 1 hour (up to overnight) to tenderize and flavor.

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. Pour oil into a heavy pot or deep skillet to a depth of 1–1.5 inches (about 3–4 cups). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

In a shallow bowl or rimmed plate whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. This is the dry dredge for crisp coating.

Remove each thigh from the buttermilk marinade, let excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess. For extra crispiness, dip quickly again into remaining buttermilk and redredge, or simply double-dredge if desired.

Fry chicken in batches without overcrowding. Fry 4–6 minutes per side, maintaining oil at 325–350°F, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and rest while you prepare the hot oil and other components.

In a small saucepan over low heat, melt 4 tbsp unsalted butter with 2 tbsp neutral oil. Once melted, remove from heat briefly and whisk in 2 tbsp cayenne (adjust to desired heat), 1 tsp smoked paprika, 1/2 tsp brown sugar, 1 tsp hot honey (or honey), 1 tsp apple cider vinegar, and 1/2 tsp kosher salt until smooth. Taste and adjust sweetness, acidity, or heat. Keep warm.

When chicken is rested and still hot, brush or spoon the hot oil mixture over the fried pieces to coat evenly. The heat from the chicken will bloom the spice mixture and create the characteristic Nashville glaze.

To roast the poblano: char the poblano over a gas flame or under a broiler, turning until blackened on all sides. Place in a bowl and cover with plastic wrap for 10 minutes. Peel off skins, remove stem and seeds, and chop. (Alternatively use a store-bought roasted poblano.)

In a blender or food processor combine the roasted poblano, 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tbsp lime juice, 1 garlic clove, 2 tbsp cilantro, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Blend until smooth and emulsified. Taste and thin with additional buttermilk (1–2 tsp at a time) if needed to reach a pourable ranch consistency. Refrigerate until assembly.

Warm tortillas: heat a skillet over medium, add 1 tbsp neutral oil or butter, and warm tortillas 20–30 seconds per side until pliable. Keep wrapped in a clean towel.

Crisp the slaw: toss 2 cups thinly shredded cabbage with a pinch (about 1/8 tsp) of salt and 1 tsp lime juice to brighten. This keeps the cabbage crisp under the hot chicken.

Assemble tacos: slice each Nashville hot chicken piece into 1/2-inch strips or small pieces. Place 1 tortilla on a plate, smear about 1 tbsp poblano ranch down the center, add a small handful (about 1/4 cup) shredded cabbage, 2–3 pieces of hot chicken, 1–2 tbsp pickles, and a sprinkle (about 1 tbsp) of crumbled cotija. Repeat to make 8 tacos (roughly 2 tacos per serving if serving 4).

Finish & serve: drizzle any remaining Nashville hot oil over tacos to taste, garnish with lime wedges, and serve immediately while chicken is hot and crunchy.