Nashville Spicy Fried Chicken Recipe
Updated Jul 14, 2021, Published May 25, 2018
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
If you’re a fan of bold, fiery flavors with serious Southern soul, Nashville Hot Fried Chicken is a must-try. Whether you serve it on white bread with pickles or pair it with classic sides like my baked beans recipe and Cream Cheese Corn Casserole, Nashville Hot Chicken is a guaranteed crowd-pleaser!
“Best fried chicken, by far, I’ve ever made in decades of exploring fried chicken recipes. Delicious!!!!!!!”
Nashville Spicy Fried Chicken! Oh, baby!
Living in the South, fried chicken is a part of everyday life. Because I live in Tennessee, I hear a lot about Nashville’s spicy fried chicken. It’s not only available in Nashville now, and has migrated to Memphis!
The inspiration behind this recipe:
Last summer we traveled to Nashville for the big eclipse. On my list was to visit Hattie B’s for her famous hot fried chicken. Everyone else had the same idea and the line was at least 100-people long just to get in the door! In the 95-degree heat, it was out of the question.
A while back, I reviewed Rebecca Lang’s Fried Chicken cookbook (Affiliate Link) so pulled it out when I was ready to make my Nashville Spicy Fried Chicken.
Now, I have to tell you that my attempts at making fried chicken in the past have been less than stellar. In fact, I’ve had some fried chicken bombs. It either wasn’t done or got too done and tasted burned. I’m happy to report this Nashville chicken turned out amazingly good!
Crispy. Spicy. Tender. Lovely! Paying homage to Hattie B, I wouldn’t dream of comparing anything to hers, so I’m calling it Nashville Spicy Fried Chicken. Rebecca Lang refers to it as Tennessee Hot Chicken in the cookbook because I’m sure nothing compares to the original.
I followed the Nashville chicken recipe in the book, but I tried to simplify it for you. If you’re unsure about the heat level, just back off the spices and hot sauce. You can always drizzle some extra hot sauce over the Nashville chicken or serve it on the side.
How to make Nashville Hot Fried Chicken:
- Mix up the marinade ingredients and marinate the chicken for at least 12 hours or overnight.
- Remove it from the marinade and wipe off some of the excess marinade.
- Batter up! You’ll need three bowls: Two for flour and spice combinations and one for the spicy buttermilk and hot sauce combination.
- You’ll go from wet (chicken with residual marinade) to dry (first flour combination), to wet (buttermilk combination), and back to dry (second flour combination).
- Then fry, fry, fry! I don’t have photos of the Nashville chicken frying because it’s not that pretty, and hot oil is something you never want to take your eye off. Keep the temperature at about 335 degrees and you should be safe. I used a deep fryer to easily maintain the temperature.
- Drain the Nashville chicken on a rack, and that’s it! If you need to fry in batches, preheat an oven to 175 degrees to hold the chicken warm.
- Mix up the sweet-spicy hot sauce to brush over the top.
- And enjoy the Nashville chicken with white bread and pickles!
Serve Nashville chicken with:
- Creamy Cucumber Salad with Yogurt
- Easy Fresh Tomato Salad
- Cool and Creamy Potato Salad
- Easy Braised Greens
- Cucumber Onion Salad
- Corn Succotash
More great spicy chicken recipes!
- Caribbean Jerk Chicken
- Southwestern Chicken Skillet
- Cuban Chicken and Black Bean Quinoa Bowls
- Grilled Tajin-Seasoned Chicken Fajitas
Nashville Spicy Fried Chicken Recipe
Equipment
Ingredients
Marinade
- 2 tablespoons cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle chile powder
- 1 1/2 teaspoons salt
- 1 cup hot sauce, such as Tabasco or Frank’s
- 8 chicken thighs, (about 4 pounds) on the bone with the skin
Batter
- 5 1/2 cups all-purpose flour, divided
- 4 tablespoons cayenne pepper, divided
- 4 teaspoons salt, divided
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 cups full-fat buttermilk
- 1 cup hot sauce, such as Tabasco or Frank’s
- Vegetable oil, for frying
Hot Sauce
- 2 tablespoons packed light brown sugar
- 2 tablespoons cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chile powder
- 3/4 cup hot cooking oil
For Serving
- 8 slices white bread
- Dill pickle slices
Instructions
Marinade
- Whisk marinade ingredients together in a small bowl. Place the chicken in a zipper-top bag and pour the marinade over the chicken. Seal the bag and rub to coat the chicken. (Double bag if the marinade aroma is strong.) Refrigerate 12 hours or overnight.
Batter
- You'll need three bowls. In one bowl, combine 1 1/2 cups flour, 2 tablespoons cayenne pepper and 2 teaspoons salt. In the second bowl, combine remaining 4 cups flour, 2 tablespoons cayenne pepper, 2 teaspoons salt, paprika and garlic powder. In the third bowl, whisk together buttermilk and hot sauce.
Fry
- Remove the chicken from the marinade and pat with paper towels to remove excess marinade. Discard the marinade.
- In a deep fryer or large, deep cast iron pot, heat at least 3 inches of vegetable oil to 335 degrees. Set a wire rack over a rimmed baking sheet. Depending on the size of your deep fryer or pot, you may need to fry in batches. If so, preheat oven to 175 degrees.
- Dredge each thigh in the first flour combination, then dip in the buttermilk mixture, then into the second flour combination.
- Carefully and slowly, place the chicken pieces in the hot oil. (You want to immerse the chicken slowly so it does not stick to anything.) Fry for 16 to 18 minutes or until deep golden brown and a thermometer inserted into the center registers 165 to 170 degrees. Place chicken on the wire rack and place in the oven to keep warm if working in batches.
Hot Sauce
- Whisk together brown sugar, cayenne pepper, smoked paprika and chipotle chile powder in a heat-proof bowl. When chicken is cooked through, turn the heat off the oil and allow any particles to settle to the bottom for a few minutes. Then ladle out 3/4 cup of the frying oil in the small heatproof bowl with the spices and whisk together. Immediately before serving, brush each piece with the sauce. Stir to keep the spices from falling to the bottom of the bowl.
- Serve on white bread with dill pickle slices.
Notes
- 8 tablespoons cayenne pepper
- 1 tablespoon plus 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon plus 1 1/2 teaspoons chipotle chile powder
- 5 1/2 teaspoons salt
- Wrap securely and freeze for up to 2 months.
- Thaw in the refrigerator then reheat in the oven at 350 degrees until heated through to 165 degrees in the thickest part.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Best fried chicken, by far, I’ve ever made in decades of exploring fried chicken recipes. Delicious!!!!!!!
Hi, Penny, Thanks so much and love this!! Really appreciate your giving the recipe a try and taking the time to come back and comment and rate. So happy you enjoyed!
Can this recipe be used with an air fryer?
Hi, Seth, Thanks so much for your question. I think this recipe could be adapted to an air fryer but I’ve never done it. If you give it a try, please report back and let me know how it goes! Thanks again.
Most definitely!! I am trying it tomorrow night. Thanks again for the recipe!
Can this be made with boneless chicken?
Hi and thanks so much for your question. Yes, this recipe could be made with boneless chicken breasts, thighs or even tenders. The cooking time is going to be much less so keep that in mind. Thanks again and hope you enjoy.
I can’t find the marinade ingredients anywhere? May you please post them to me via a comment as I’m very keen to make this. Thanks very much.
Hi, Eli, Thanks so much for your question. The marinade ingredients are right at the top labeled “MARINADE.” Thanks again and hope you enjoy!
The first 7 ingredients make up the marinade.