Nashville Hot Chicken (customizable spicy fried chicken) is crazy juicy, crunchy, flavor exploding and the only fried chicken recipe you will ever need!
Nashville Hot Chicken is legendary for its bite but when you make it at home, you can decide just how much heat you want. In this Nashville Hot chicken Recipe, you can leave off the Nashville Hot Sauce at the end for crunchy, flavor bursting chicken or add more or less Sauce to customize how spicy you want it. Either way, you won’t be able to resist this electrifying easier-than-you-think fried chicken!
Nashville Hot Chicken Recipe sponsored by McCormick®. All opinions are my own.
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HOW TO MAKE NASHVILLE HOT CHICKEN RECIPE VIDEO
Nashville Hot Chicken Recipe
My little brother just got married this past weekend! It was a magical summer day full of love, laughter and pure joy. I have a special bond with my little brother (I used to call him my little “chunk of joy,” now he’s the tall “hunk of joy”). He is seven years younger than me with no siblings in between (with four siblings older than us).
He called me frequently while dating his now wife to gush about her kindness and talents and to ask me for advice. I finally met her over Memorial Day Weekend where we feasted on spicy fried chicken, AKA my version of Nashville Hot Chicken, accompanied by the best ever Slow Cooker Mashed Potatoes, Million Dollar Macaroni and Cheese and Best Baked Beans — all American favs perfect for then Memorial Day and now 4th of July!
They loved the Nashville Hot Chicken recipe almost as much as they love each other. Okay, that’s a stretch. But they were ooohing and awwwing until every juicy morsel caked in crunchy spicy crisped crust was devoured.
And now you and all of your friends and family can fall in love with this Southern indulgence slathered in a tangy cayenne paste this upcoming 4th of July because, after all, what is more American than fried chicken? You would just be doing your patriotic duty by consuming 3, 4, 5 pieces….
What is Nashville Hot Chicken?
You might recognize the name Hot Chicken from everywhere from KFC to trendy restaurants, to “must-try” Southern foods in countless magazines and websites but this newly nationwide popular chicken has been popular in Nashville for decades.
My custom Nashville Hot Chicken recipe along with hot chicken joints all over Nashville, all trace back to the original Prince’s Hot Chicken, who by all accounts, is where hot chicken was born over 70 years ago. Today, people still line up in long lines before Prince’s Hot Chicken Shack opens its doors to get their spicy fried chicken fix.
Nashville Hot Chicken Ingredients
This Nashville fried chicken recipe has a few components: the buttermilk marinade, the homemade spice rub, the buttermilk egg wash, the breading mixture, and the homemade Nashville hot chicken sauce. It sounds like a lot, but it’s not really that bad!
Here’s what you’ll need to make this hot and spicy chicken:
- Bone-in chicken pieces: You’re looking for drumsticks, wings, breasts, etc. Trim the chicken of excess fat before starting the recipe.
- Vegetable oil: This is my preferred oil for frying chicken.
- Buttermilk: Tenderizes the chicken as its acidic enzymes break down the protein in the chicken. You may also substitute with DIY sour milk.
- Bay leaves: Used in the marinade to add some extra flavor.
- Nashville hot chicken seasoning: I created my own hot chicken seasoning blend using salt, paprika, onion powder, chili powder, and more!
- Eggs: Are mixed with buttermilk and hot sauce to create a spicy egg wash for the breading to stick to.
- Hot sauce: You can use any hot sauce you’d like. This gets brushed onto the chicken and is also incorporated into the homemade Nashville hot chicken sauce.
- All-purpose flour: I use all-purpose flour but I’m sure gluten free flour, almond flour, etc. would also work.
- Baking powder: Dries out the skin slightly and results in super crispy hot fried chicken.
- Nashville hot chicken sauce: My homemade hot sauce mixture is made with butter, cayenne, smoked paprika, brown sugar, and more.
How to Make Nashville Hot Chicken
This Nashville chicken recipe requires a little TLC, but the end results are totally worth it. Here are the basic steps to making homemade hot fried chicken:
- Marinate the chicken in a mixture of buttermilk, bay leaves, and some of the homemade spice rub. Refrigerate at least 3 hours.
- When ready to cook, dredge the marinated chicken first through a spiced flour mixture, then through a buttermilk egg wash, and then once more through the flour mixture.
- Repeat until all the chicken pieces have been coated.
- Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F.
- Fry the hot and spicy chicken in batches until every piece is cooked through.
- Let the chicken cool slightly, then brush with desired amount of homemade Nashville hot chicken sauce.
How Long to Fry Chicken?
This Nashville hot chicken will need to fry in 375 degree F oil for roughly 14 minutes total, or until the internal temperature reaches 160 degrees F or 165 degrees F for dark meat. See my instructions in the recipe card below for exact details on how to fry chicken.
Can I Prep Nashville Chicken in Advance?
Yes! The chicken can be prepared up to the point of frying and kept in the refrigerator. Let the chicken sit at room temperature for 30 minutes before frying.
Hot Chicken Recipe Variations
The main component that transforms fried chicken into iconic Nashville Hot Chicken, is slathering it in a cayenne paste that’s primarily a mixture of McCormick® Ground Red Cayenne Pepper and frying oil.
But don’t worry, if you are concerned about this chicken being too spicy for your family and friends – the heat level is completely customizable! You can leave out the Nashville Hot Sauce and sink your teeth into mega flavorful chicken, or you can brush your chicken with a little Nashville Hot Chicken Sauce for a mild explosion of heat or brush the sauce on heavy for an aggressive dose of heat that will leave your lips tingling for Nashville Hot Chicken like it’s really made in Nashville.
Any way you like it, this hot chicken that’s getting its 15 minutes of fame nationwide will make you famous neighborhood wide as your friends and family clamor for the juiciest, crispiest Nashville Hot Chicken.
Ingredient Variations
- I use Frank’s Original Hot Sauce but you are welcome to use your favorite.
- You can make DIY buttermilk or sour milk for this recipe by adding 3 tablespoons vinegar or lemon juice to a measuring glass. Add enough milk (not nonfat) to equal 3 cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.
- Vegetable oil is my go-to oil for frying because it has a smoking point comfortably above frying temperature and is very neutral. Other oils suitable for frying (although some aren’t as neutral as others) include: peanut oil, soybean oil, safflower oil, canola oil, cottonseed oil, corn oil, sunflower oil.
Tips for Making Nashville Hot Chicken
- Use an instant read thermometer. I highly recommend an instant-read thermometer to ensure you have the correct temperature not only at the beginning of frying, but throughout the entire frying process. It will save you a few “test chicken pieces” and ensure all your chicken is fried to golden perfection.
- Test oil. If you don’t have a thermometer, medium-high heat should be about right, but every stove is different, so you will want to test the oil before frying the chicken. Test the temperature with a pinch of flour or better yet, an extra piece of chicken. If it boils, your oil is ready but if it boils and the test piece turns dark within a minute or so, your oil is too hot. You will have to remove from the heat, wait a few minutes, return to heat and try again.
- Don’t overcrowd pan. Fry the Nashville chicken in batches. This allows the chicken to cook evenly without touching.
- Line on paper towels. Use a spider trainer, fine mesh sieve or slotted spoon to transfer the spicy fried chicken to a paper towel lined baking sheet or serving platter in a single layer without touching. You don’t want the pieces touching or they will steam; you also don’t want them sitting in oil or they won’t be as crispy.
What to Serve with Nashville Hot Chicken
Nashville hot fried chicken pairs well with so many sides! Here are a few of my favs:
- Corn Casserole
- Creamy Grape Salad
- Crockpot Mashed Potatoes
- Garlic Mashed Potatoes
- Green Bean Salad
- Classic Potato Salad
- Mashed Sweet Potatoes
Just as Nashville Hot Chicken is becoming popular outside Nashville, there are many delicious regional food traditions that are becoming popular outside their region of origin – all for delicious reasons! For more swoon worthy regional chicken recipes, like Grilled Chicken Po Boy with Spicy Creole Mustard Sauce, check out McCormick’s website. And then go eat Nashville Hot Chicken. And fall in love…
How to Store Nashville Hot Chicken
Nashville fried chicken should be stored in an airtight container in the refrigerator. When properly stored, it is good for 3 to 5 days. For best results, don’t stack your chicken directly on top of each other as this will make it more soggy. Instead, place a piece of parchment paper in between the layers.
How to reheat Nashville Chicken
- Microwave: the chicken won’t be nearly as crispy if reheated in the microwave but it will still be flavorful. Transfer chicken to a microwave safe plate in an even layer. Microwave for 90 seconds, then in additional increments of 15 seconds as needed.
- Oven: spread chicken on a lightly greased baking rack set in a baking sheet. Bake at 325 degrees F for 10 minutes or until heated through. You can also fry the chicken again to reheat.
Can I Freeze Nashville Hot Chicken?
Yes! The cooked chicken can be frozen.
- Make sure your chicken is completely cool, then wrap each piece individually in plastic wrap before placing in a freezer bag.
- When ready to eat, let chicken defrost in the refrigerator overnight then let it sit at room temperature for 30 minutes.
- Bake at 375 degrees F until warmed through, approximately 15-25 minutes.
Nashville Hot Chicken Recipe FAQs
Yes, Nashville Hot Chicken is known for its significant heat. The dish is famous for its spicy, cayenne pepper-infused coating that delivers a fiery kick. Typically, the chicken is marinated in a spicy buttermilk mixture, then fried and coated with a spicy paste made from a blend of cayenne pepper and other seasonings. The heat level can be intense, often leaving a lasting burn on the taste buds, so it’s best suited for those who enjoy a bold, spicy experience.
Yes, Nashville Hot Chicken is generally spicier than Buffalo chicken. Nashville Hot Chicken is known for its intense heat, derived from a generous amount of cayenne pepper and other spices in the coating. The spice level can be quite fiery, delivering a significant kick.
In comparison, Buffalo chicken typically has a milder heat, with its spiciness coming from hot sauce mixed with butter or other ingredients. While Buffalo chicken can be made hot, it usually has a more balanced heat level and is often less intense than Nashville Hot Chicken.
While both are fried, hot chicken is distinguished by its spicy, bold flavor, whereas fried chicken emphasizes a crispy texture and can range from mildly seasoned to more flavorful but not necessarily spicy. Here is the breakdown:
Hot Chicken: This dish, particularly Nashville Hot Chicken, is known for its intense spiciness. The chicken is first marinated in a spicy buttermilk mixture and then fried. After frying, it is coated in a hot, spicy paste made from cayenne pepper and other seasonings. The result is a crispy, fiery chicken with a bold, spicy kick that is often served with pickles and bread to balance the heat.
Fried Chicken: Fried chicken, on the other hand, focuses on a crispy, flavorful coating without necessarily being spicy. The chicken is usually seasoned with a blend of herbs and spices and then dipped in seasoned flour or batter before being fried. The seasoning can vary from mild to moderately spicy, but it generally does not have the intense heat characteristic of hot chicken. Fried chicken is often served as a versatile dish that can be enjoyed plain or with various sides and sauces.
Nashville Hot Chicken is named for its place of origin: Nashville, Tennessee. The dish is a local specialty that became famous for its distinctive, spicy flavor. According to legend, Nashville Hot Chicken was created by a woman in Nashville who wanted to get back at her husband for his infidelity. She coated the fried chicken in a fiery blend of spices, intending to make it unbearably hot. To her surprise, he loved it, and the dish became a local sensation. Today, Nashville Hot Chicken is celebrated for its intense heat and crispy coating, and it remains a beloved part of Nashville’s culinary identity.
LOOKING FOR MORE AMERICAN FAVORITE RECIPES?
- Slow Cooker Barbecue Ribs
- Oven Fried Chicken
- Slow Cooker Beef Brisket
- Beef Brisket Sandwiches
- Philly Cheesecake Sandwiches
- Thanksgiving Turkey
- Brown Sugar Glazed Ham
- Baked Ham with Cider Maple Glaze
- Baked Cheddar Ranch Chicken Tenders
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Nashville Hot Chicken Recipe
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Ingredients
- 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
- vegetable oil for frying
Buttermilk Marinade
- 2 cups buttermilk
- 1 1/2 tablespoons Spice Rub (in directions)
- 2 McCormick® bay leaves
Spice Rub
- 1 1/2 tablespoons McCormick® salt
- 1 tablespoon McCormick® paprika
- 1 tablespoon McCormick® onion powder
- 1 tablespoon McCormick Garlic Powder
- 1 tablespoon McCormick® chili powder
- 2 teaspoons McCormick® pepper
- 1 teaspoon McCormick® dried crushed oregano
- 1 teaspoon McCormick® dried basil
- 1 teaspoon McCormick® ground red cayenne pepper
Buttermilk Egg Wash
- 2 eggs
- 1 cup buttermilk
- 1/4 cup hot sauce
Flour Breading
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- Remaining Spice Rub (in directions)
Nashville Hot Sauce
- 2 tablespoons hot sauce
- 2 tablespoons butter, melted
- 1 tablespoon McCormick® ground red cayenne pepper
- 2 tablespoons brown sugar
- 1 teaspoon Spice Rub (in directions)
- 1/2 teaspoon McCormick® smoked paprika
- 3/4 cup Vegetable oil
Instructions
- Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 ½ tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
- When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (the oil will look separated which is okay).
- Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and ¼ cup hot sauce in a medium bowl.
- Prepare Flour Breading by whisking 3 ½ cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
- Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
- Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
- Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
- Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.
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Patti says
What type of hot sauce do you recommend for this recipe?
Jen says
Hi Patti, I recommend Frank’s Original Hot Sauce – that is what I used 🙂 I hope you can make it soon and love it!!
Dorothy Dunton says
Hi Jen! Getting Nashville Hot Chicken is on the list for my next visit to see my son (he lives in a suburb of Nashville). But until then I can have yours! This and another Southern favorite, mac n’ cheese, would be a fantastic meal! We have a propane fired fish fryer so I wouldn’t even have to heat up the kitchen! Nagi posted a video of you guys “working” at the Resort…tough job you had there! 🙂
Jen says
That is awesome you are visiting your son in Nashville and trying the “real thing!” – so fun! I am getting ready to post a “Million Dollar Mac and Cheese” which is out of this world – I hope you can make them together – SO good! And I LOVE the video Nagi made – she did such a great job! It was wonderful to work and play together and that resort is spectacular!
LaTrice says
I’m definitely going to make the Nashville Hot Chicken for dinner next week, along with some pasta salad!!! 🙂
Jen says
Awesome LaTrice, I am so excited for you to make it and can’t wait to hear what you think! Have a very Happy 4th of July!
Anna @ Crunchy Creamy Sweet says
Yeah, there would be no stopping at just one piece. I’ve never had Nashville hot chicken so this is happening! The coating looks absolutely incredible! Also, congratulations to your brother!!!
Jen says
You are so sweet, I will pass on the congrats when I see him this weekend for the San Diego reception! I am excited for you to make this – there is nothing like juicy fried chicken and I love that the heat is in the sauce so its adaptable. Can’t wait to hear what you think! Thanks Anna!
shonagh says
Amazing chicken recipe! I was just in Nashville a couple weeks ago and have been craving it ever since! This recipe is fantastic! I will definitely make it again. Thanks very much!
Jen says
YAY! I LOVE hearing that you enjoyed this chicken Shonagh! There is nothing like satisfying a food craving with a homemade recipe you can make again and again! Thank you so much for taking the time to comment!
Sara says
So we spent the last 1.5 years living in Nashville and tried all the famous spots for hot chicken. We had our favorite place (Big Shakes in Franklin is hands down the best–even better than Prince’s!) and have missed it so dearly since moving back to California in December. I made this recipe tonight and let me just say–you nailed it. It is perfection. If you opened a hot chicken restaurant in Nashville, you would be a firm competitor to all the existing places. Thank you for making my husband SO happy, and by extension me, for taking the time to figure out how to make this just right! Bravo!!!
Jen says
Wow Sara, THANK YOU so much! I did a lot of researching and testing for this recipe so I am thrilled you thought it was “perfection!” Really, you made my day, week! I am so happy this recipe is going to bring you and your husband so much joy – just like good food should 🙂
Sandra Kelly says
After it is cooked could it be frozen then reheated at a later date. Thinking ahead for a party so not to have my kitchen all messy. Thanks
Jen says
Hi Sandra, yes you absolutely can make ahead! Make sure your chicken is completely cool then wrap each piece individually in plastic wrap then place in a freezer bag. When ready to eat, let chicken defrost in the refrigerator overnight then let it sit at room temperature for 30 minutes. Bake at 375 until warmed through, approximately 15-25 minutes. Have fun at your party!
Mike says
Can you sub the dutch oven for a deep fryer?
Jen says
Absolutely and then just follow your deep fryer instructions.
FamilyChef says
I made this for dinner tonight and it was delicious! The chicken and the sauce are very flavorful. Hubby loved it 🙂
Jen says
YAY! I’m thrilled it was a winner! thank you!
Megan says
Would I be able to bake this instead of frying?
Jen says
I don’t see why not!
Megan Toffoli says
Great! Any idea what temp and how long for drumsticks?
Jen says
Bake drumsticks for 35 to 40 minutes or until the internal temperature reaches 180 degrees F. They will have great flavor but the definitely won’t be as crispy. Enjoy!
Leighanne says
I have made this recipe multiple times for my husband and I and we absolutely LOVE it! Thanks for the amazing food. YUM
Jen says
You are so welcome! I am thrilled it is a favorite, thank you!
Jam says
I’m going to try tonight in the air fryer
Jen says
Awesome, please let me know how it goes!
Amanda says
This was delicious! I used gluten free flour and it came out great! I’ve never got to try Nashville hot chicken since I’ve never come across a gluten free version on a menu so I’m so happy I found this recipe that I could easily convert and try to make it myself. My husband and I were blown away with how good it was, can’t believe I could make something so tasty at home, thanks so much!!
Jen says
YAY! Thank you so much Amanda! I’m so happy you loved the chicken so much and were able to make it gluten free!
Roxanne says
How do I keep the breading from sliding off the chicken? Do you have any tips?
Jen says
Hi Roxanne, just make sure to remove excess Buttermilk Egg Wash and it should stick well.
James Powell says
Jen, in Step 2 of the Nashville Hot Chicken recipe it is stated that the butter is added later to the Hot Sauce mixture. However, there is also a statement that reads: (oil will be separated – you will combine later)
I am assuming that the statement refers to the 3/4 cup of Vegetable oil that goes into the Hot Sauce mixture. So, should the oil be added later with the butter or to the initial mixing of the Hot Sauce ingredients?
Thanks.
Jen says
Hi James, I’m sorry for the confusion – I worded that poorly and will correct it. You add the oil in step 2 but not the butter. The parenthetical about the oil is referring to the fact that although the oil is added to the sauce, it will look separated until it is vigorously whisked (when you add the butter) in step 8.
maruf says
Crispy golden perfection, each bite of chicken fry is a savory symphony of flavor. The crunch gives way to succulent tenderness, a testament to skilled preparation and quality ingredients.
Jen says
This review is poetry!! I’m so happy to hear that it was delicious!