Nashville Hot Chicken Recipe

Prep chicken

Pat chicken breasts dry. If breasts are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly (approximately 2 pieces total after prep). Lightly score skin but keep attached.

Make marinade

In a bowl, whisk together buttermilk, egg, hot sauce, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until combined.

Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight. This tenderizes and flavors the meat.

Prepare breading

In a shallow dish or bowl, combine 1.75 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly and set aside.

Dredge chicken

Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere a generous coating. For extra crispness, return the coated piece to the buttermilk briefly (10–15 seconds) then re-coat in the flour mixture for a double crust.

Heat oil

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily.

Fry chicken

Fry chicken pieces skin-side down first for 4–6 minutes, then flip and fry an additional 4–5 minutes, maintaining oil temperature near 325–350°F. Cook until internal temperature reaches 165°F (74°C) and crust is deep golden brown. Transfer to a wire rack over a baking sheet to drain and rest for 5 minutes.

Make hot oil

While chicken rests, in a small saucepan combine 1/2 cup neutral oil and 1 tbs unsalted butter. Warm gently over medium-low heat until butter melts and oil is hot but not smoking (about 2–3 minutes).

Remove from heat and whisk in 2 tsp smoked paprika, 1 tsp red pepper flakes, 1.5 tsp ground cayenne, 1 tsp light brown sugar, 1/2 tsp soy sauce, 1/2 tsp apple cider vinegar, and 1/4 tsp kosher salt. Taste and adjust heat/salt: add more cayenne for extra heat or a pinch more sugar to balance.

Let the sauce sit for 1 minute to bloom the spices. If you want a thinner sauce to brush, strain out flakes; for more texture leave them in.

Using a brush or spoon, generously pour or brush a thin layer of hot oil onto each fried chicken piece, allowing it to soak into the crust. For more heat, repeat and coat again until desired spice level is reached (commonly 2–3 passes).

Make slaw dressing

In a bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.

In a larger bowl combine 2 cups shredded green cabbage, 1/2 cup shredded red cabbage, and 1/2 cup shredded carrot. Pour dressing over vegetables and toss to coat. Chill for at least 15 minutes to meld flavors. Taste and adjust seasoning.

Toast bread

Lightly butter the bread or buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Assemble

Place toasted bread or bun on plate. Add a generous scoop of coleslaw, then place a coated Nashville hot chicken breast on top. Spoon additional hot oil sauce over the chicken if desired. Garnish with 1/2 cup quick pickles (or sliced dill pickles) on the side or atop the slaw. Serve immediately while hot and crispy.

Quick pickles (optional): For quick pickles, combine 1/2 cup thinly sliced cucumbers or small gherkins with 1/2 cup white vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt. Let sit at room temperature for 30 minutes or refrigerate several hours.