Nashville Hot Chicken Recipe
Our juicy fried chicken dipped in Nashville hot sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Breading
Frying
Hot Sauce
Method
Chicken Marinade Preparation
- 1
Prepare Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, and paprika. Whisk until well mixed.
- 2
Marinate Chicken
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Breading Preparation
- 3
Prepare Breading
In a separate bowl, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne pepper, and salt.
- 4
Bread Chicken
Remove the chicken from the marinade. Allow excess marinade to drip off, then dredge each piece in the flour mixture, ensuring an even coating. Place the breaded chicken on a wire rack and let sit for 15 minutes.
Frying
- 5
Heat Oil
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Chicken
Carefully place the breaded chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 10-12 minutes or until golden brown and cooked through.
- 7
Drain Chicken
Once cooked, remove the chicken and place on a paper towel-lined plate to drain excess oil.
Hot Sauce Preparation
- 8
Make Hot Sauce
In a small saucepan over medium heat, combine hot sauce, brown sugar, butter, cayenne pepper, and paprika. Stir until the butter is melted and the mixture is smooth.
- 9
Serving
- 10
Serve
Serve the Nashville hot chicken hot, with pickles and white bread on the side, if desired.