Nashville Hot Chicken Recipe

Pat the chicken pieces dry with paper towels. In a bowl or large resealable container, whisk together the buttermilk, 1 tablespoon kosher salt, 2 tablespoons hot sauce, 1 teaspoon granulated garlic, and 1 teaspoon black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to overnight. This tenderizes and flavors the meat.

When ready to fry, remove chicken from refrigerator and let sit at room temperature for 20–30 minutes while you prepare the dredge and heat the oil. Shake off excess buttermilk but do not fully dry—the moist surface helps the coating adhere.

In a large shallow dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon cayenne, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper until evenly combined.

Set up a station: a tray for breaded pieces and a wire rack set over a baking sheet to rest the coated chicken before frying. Working one piece at a time, dredge each buttermilk-coated chicken piece in the flour mixture, pressing firmly so the coating adheres. Shake off excess and place on the wire rack; let rest 10–15 minutes for the crust to set.

Pour 1.5 cups neutral oil into a deep skillet or Dutch oven. Heat over medium-high until the oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—it should sizzle steadily but not smoke.

Fry the chicken in batches (do not crowd) skin-side down first. Cook bone-in pieces about 12–15 minutes per batch, turning once halfway through so they brown evenly, and maintain oil temperature between 325–350°F. Internal temperature should reach 165°F (74°C) at the thickest part near bone. Adjust heat as necessary so coating browns without burning.

Transfer cooked pieces to a wire rack set over a baking sheet and tent loosely with foil to keep warm. Allow oil to return to temperature between batches.

While chicken fries (or after the first batch), make the spicy oil. In a small saucepan over low heat, melt 1/4 cup unsalted butter with 2 tablespoons oil until combined and hot but not boiling. Remove from heat.

Stir in 3 tablespoons cayenne pepper, 1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon sweet paprika, 1 teaspoon honey or maple syrup (optional), 1 teaspoon apple cider vinegar, and 1/2 teaspoon kosher salt. Whisk thoroughly until you have a uniform bright red-orange sauce. Taste carefully and adjust cayenne to reduce or increase heat. Keep warm.

For extra flavor, spoon 1–2 tablespoons of the hot oil into a small bowl and whisk in an additional tablespoon of melted butter and a dash of hot sauce; pour over the chicken so the coating absorbs the heat. Alternatively, drizzle or brush the spicy oil over each piece until evenly coated, letting some pool on the skin and in crevices.

Split buns or warm biscuits. Spread mayonnaise on buns if using. Place a piece of Nashville hot chicken on the bottom bun or biscuit, spoon a little extra spicy oil over the top for heat, and top with several dill pickle chips.

Serve immediately while hot and crispy. Leftovers keep in the fridge up to 2 days; reheat in a 375°F (190°C) oven on a rack until warmed and crisp, then reapply a small amount of spicy oil if desired.