There’s comfort in crisp, and Nashville Hot Chicken (Spicy Fried Chicken) delivers exactly that — crackling golden crust, tender, juicy meat, and a fiery, buttery glaze that sings across your taste buds. This version uses 4–5 pounds bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed) and layers buttermilk soaking, a seasoned flour dredge, and a concentrated spicy oil to make a showstopper dinner that’s perfect for a weekend feast or a weeknight that needs cheering up.

Before we dive into the recipe, a quick note: the ingredient list includes every measurement you’ll need. Read through the steps once, gather mise en place, and you’ll be frying and glazing like a pro. Serve with pickles and soft buns or a simple slaw to balance the heat.

Ingredients

4–5 pounds bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
Vegetable oil for frying
2 cups buttermilk
1 1/2 tablespoons Spice Rub (see below for full composition and directions)
2 McCormick® bay leaves
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
2 eggs
1 cup buttermilk
1/4 cup hot sauce
3 1/2 cups all-purpose flour
1 tablespoon baking powder
Remaining Spice Rub (see directions)
2 tablespoons hot sauce
2 tablespoons butter, melted
1 tablespoon McCormick® ground red cayenne pepper
2 tablespoons brown sugar
1 teaspoon Spice Rub (see directions)
1/2 teaspoon McCormick® smoked paprika
3/4 cup Vegetable oil

About the Spice Rub

The recipe calls for a Spice Rub to flavor both the buttermilk soak and the flour. To make the full amount referenced in the directions, combine these ingredients:

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

Measure out 1 1/2 tablespoons of this mixture to add to the buttermilk soak, reserve the remainder to season the flour and the final glaze as noted in the steps below.

Equipment

Large bowl for brining/soaking
Paper towels and a tray for resting the dredged chicken
Dutch oven or deep-fryer for frying
Candy thermometer or deep-fry thermometer
Wire rack set over a rimmed baking sheet
Whisk and shallow bowls for dredging
Saucepan for making the spicy glaze

Step-by-step Directions

The following instructions rewrite the original directions into clearer, step-by-step wording while keeping all ingredient amounts and the original order intact.

Prepare your chicken. Trim any excess fat from 4–5 pounds of bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs). Pat the pieces dry with paper towels. Place the chicken into a large bowl.
Make the buttermilk soak. In a separate bowl, whisk together 2 cups buttermilk with 1 1/2 tablespoons of the prepared Spice Rub and add the 2 McCormick® bay leaves. Pour this mixture over the chicken, ensuring each piece is covered or well-coated. Cover the bowl and refrigerate for at least 2 hours, or up to overnight for best flavor and tenderness.
Set up the dredging station. When ready to fry, remove the chicken from the refrigerator. In a shallow bowl, whisk together 2 eggs with 1 cup buttermilk and 1/4 cup hot sauce until smooth. In another large shallow bowl, mix 3 1/2 cups all-purpose flour with 1 tablespoon baking powder and the remaining Spice Rub you set aside earlier (use the rest of the prepared rub amount not already used in the buttermilk). Stir until evenly combined.
Coat the chicken. Remove chicken pieces from the buttermilk soak, letting excess drip off. Dredge each piece first in the flour mixture, then dip into the egg-buttermilk-hot sauce mixture, and finally return to the flour mixture for a second coating. Press the flour onto the chicken to build a good crust. Place the coated pieces on a wire rack set over a rimmed baking sheet and let them rest for 15–20 minutes; this helps the coating adhere and creates a crisper crust when fried.
Heat the oil. Pour vegetable oil into a large Dutch oven or deep fryer to a depth that will allow the chicken pieces to float without touching the bottom (about 2–3 inches). Heat the oil over medium-high heat until it reaches 325°F (use a deep-fry thermometer to check). Maintain the oil temperature near 325°F during frying for even cooking.
Fry the chicken in batches. Fry the chicken in batches so you don’t overcrowd the pot. Carefully lower each piece into the hot oil and fry until golden brown and cooked through, about 12–18 minutes depending on the size of the pieces. Internal temperature should reach 165°F for chicken breasts and 175–180°F for dark meat. Adjust heat as needed to keep the oil around 325°F. Transfer cooked pieces to a wire rack set over a rimmed baking sheet to drain and rest.
Make the spicy glaze. While the last batch of chicken is frying, combine 2 tablespoons hot sauce, 2 tablespoons melted butter, 1 tablespoon McCormick® ground red cayenne pepper, 2 tablespoons brown sugar, 1 teaspoon Spice Rub (from your prepared mixture), and 1/2 teaspoon McCormick® smoked paprika in a small saucepan. Add 3/4 cup vegetable oil and warm the mixture over low heat, whisking until the sugar dissolves and the glaze is fully combined. Keep the glaze warm but do not boil it. Taste and adjust briefly if you prefer slightly sweeter or tangier; the listed amounts will provide the balanced, fiery profile characteristic of Nashville Hot Chicken (Spicy Fried Chicken).
Brush the chicken with glaze. Working quickly while the chicken is still hot, brush the spicy glaze evenly over each piece. For more heat, spoon extra glaze over the top; for milder servings, brush a lighter coat. Place glazed chicken back on the wire rack so the glaze can set on the crust without pooling underneath.
Serve. Serve the Nashville Hot Chicken (Spicy Fried Chicken) immediately with pickles and soft buns, or alongside a simple cabbage slaw, mashed potatoes, or coleslaw to balance the heat. If you’d like, provide extra sauce at the table for those who want to turn up the spice.

Troubleshooting and Tips

Keep oil temperature steady. If the oil is too hot, the crust will darken before the chicken cooks through; too cool and the coating will be greasy. A thermometer helps keep the heat around 325°F for even cooking.
Two-stage dredge for maximum crisp. The flour–egg–flour technique creates a thick, crunchy crust that holds up under the spicy glaze.
Let the chicken rest after coating. A short rest before frying allows the coating to adhere and reduces fallout in the oil.
Adjust the heat level easily. The cayenne and hot sauce give this dish its signature kick. Reduce the cayenne in the glaze if you prefer a milder bite, or increase it along with extra hot sauce for a scorcher.
Reheating leftover pieces. Reheat in a 350°F oven on a wire rack until warm to preserve crispness. You can briefly reheat in a skillet for a refreshed crust.

Serving Suggestions

Nashville Hot Chicken (Spicy Fried Chicken) loves cooling accompaniments. Offer crisp dill pickles, buttery slider buns, and a bright, crunchy slaw dressed with a little vinegar and sugar. A scoop of cold potato salad or a simple cucumber salad also pairs beautifully. For beverages, icy-sweet tea or a cold lager will cool the palate between bites.

Make-Ahead and Storage

Refrigerate leftover chicken in an airtight container for up to 3 days.
To re-crisp, place chicken on a wire rack and bake at 350°F until heated through, 10–15 minutes depending on piece size.
Glaze can be made ahead and reheated gently on the stovetop before brushing on warm chicken.

Final Notes

This Nashville Hot Chicken (Spicy Fried Chicken) checks every box: crunchy crust, flavorful seasoned meat, and a hot, buttery glaze that makes you want one more piece. The recipe scales easily; just be sure not to crowd the fryer and keep an eye on oil temperature. With the Spice Rub made in advance and a short soak in buttermilk, this version delivers that iconic Nashville heat and satisfying crunch every time. Invite friends over, set out pickles, and let them decide whether to go mild or mighty — but don’t be surprised if everyone reaches for seconds.

Happy frying, and enjoy that perfect plate of Nashville Hot Chicken (Spicy Fried Chicken).