Nashville Hot Chicken Recipe

Trim and brine

Trim excess fat from chicken thighs. In a large bowl or container, whisk together buttermilk, 3 tbs hot sauce, 1 tbsp kosher salt, and 1 tsp granulated sugar. Submerge the chicken in the mixture, cover, and refrigerate for at least 4 hours and up to overnight. This tenderizes and flavors the chicken.

Prepare dry mix and wet mix

About 30 minutes before frying, remove chicken from fridge to come toward room temperature. In a shallow dish, whisk together 2 cups flour, 1 tbsp cornstarch, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp black pepper, and 2 tsp kosher salt. In another bowl, whisk 2 eggs with 1 cup milk until combined.

Dredge the chicken

Working one piece at a time, lift chicken from buttermilk letting excess drip back into container (do not wipe). Dredge in the flour mixture, pressing flour into the surface to form an even coating. Dip coated piece briefly into the egg/milk mixture, then return to the flour mixture for a second thorough coating. Place on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour 2 cups neutral frying oil into a large heavy-bottomed skillet or Dutch oven (oil should come about 1"–1.5" up the side). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry chicken

Carefully add 2–3 pieces of chicken to the oil without overcrowding. Fry until golden brown and an instant-read thermometer inserted to the thickest part reads 165°F (74°C), about 12–15 minutes depending on size, turning once halfway through for even browning. Adjust heat to keep oil around 325–350°F. Transfer cooked pieces to a wire rack set over a sheet pan to drain and stay crisp. Repeat with remaining chicken, letting oil return to temperature between batches.

Make the spicy oil

While chicken is frying (or immediately after), combine 3 tbs neutral oil and 4 tbs butter in a small saucepan or skillet over medium-low heat. Warm until butter melts and begins to foam but does not brown. Remove from heat and whisk in 2 tbs smoked paprika, 2 tsp cayenne pepper, 1 tsp hot paprika, 1 tsp garlic powder, 1 tsp ground cayenne (if using extra heat), 1 tsp brown sugar, 1 tbsp hot sauce, 1 tsp apple cider vinegar, and 1/2 tsp kosher salt. Taste and adjust salt or vinegar for balance. The mixture should be a deeply red, pourable spicy oil.

Coat the chicken

Working with one piece at a time, spoon or brush about 1–2 tbs of the hot oil over each fried chicken thigh, coating the top and sides. You can dip the chicken briefly into the sauce for a heavier coating. Place sauced pieces back on the rack so excess sauce drains and the crust remains crisp. Reserve some sauce for passing at the table.

Assemble: place one slice of white bread (or a split potato roll) on each plate. Top with a sauced chicken thigh and a few pickle slices. Serve immediately while hot and crisp, with remaining hot oil on the side for those who want extra heat.

Leftovers & storage: Store leftover chicken in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven on a wire rack for best crispness. Reheat leftover sauce gently on low and stir before using.