Nashville Hot Chicken (Spicy Fried Chicken)
Crispy fried chicken tossed in a spicy, buttery Nashville-style sauce for a hot and flavorful finish.
Equipment
- Dutch oven or large heavy pot
- deep-fry thermometer
- Mixing Bowls
- Whisk
- Baking rack and sheet
- Tongs
- Measuring cups and spoons
Ingredients
- 4-5 pounds bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs), trimmed
- vegetable oil for frying enough for 3 inches depth in the pot
- 2 cups buttermilk for marinade
- 1 1/2 tablespoons Spice Rub (see below) removed from rub for marinade
- 2 bay leaves McCormick®
- 1 1/2 tablespoons salt McCormick®
- 1 tablespoon paprika McCormick®
- 1 tablespoon onion powder McCormick®
- 1 tablespoon garlic powder McCormick®
- 1 tablespoon chili powder McCormick®
- 2 teaspoons black pepper McCormick®
- 1 teaspoon dried crushed oregano McCormick®
- 1 teaspoon dried basil McCormick®
- 1 teaspoon ground red cayenne pepper McCormick® (for the Spice Rub)
- 2 eggs
- 1 cup buttermilk for egg wash
- 1/4 cup hot sauce for egg wash
- 3 1/2 cups all-purpose flour for dredging
- 1 tablespoon baking powder for flour mixture
- Remaining Spice Rub (use remaining portion reserved in directions) to mix into flour
- 2 tablespoons hot sauce for Nashville hot sauce
- 2 tablespoons butter, melted to whisk into hot sauce
- 1 tablespoon ground red cayenne pepper McCormick® (for hot sauce)
- 2 tablespoons brown sugar
- 1 teaspoon Spice Rub (reserved)
- 1/2 teaspoon smoked paprika McCormick®
- 3/4 cup vegetable oil to mix into hot sauce; separate from frying oil
Instructions
- Make the Spice Rub: whisk together salt, paprika, onion powder, garlic powder, chili powder, black pepper, dried crushed oregano, dried basil, and 1 teaspoon ground red cayenne pepper in a small bowl.
- Reserve portions of the rub: remove 1 1/2 tablespoons of the Spice Rub and combine it with 2 cups buttermilk and 2 bay leaves in a large bowl; add the chicken and toss to coat. Cover and refrigerate 3 hours or up to overnight.
- When ready to cook, set aside 1 teaspoon of the Spice Rub in a medium bowl for the Nashville Hot Sauce and combine it with 2 tablespoons hot sauce, 1 tablespoon ground red cayenne pepper, 2 tablespoons brown sugar, 1/2 teaspoon smoked paprika, and 3/4 cup vegetable oil; whisk until combined but wait to add melted butter.
- Prepare the buttermilk egg wash: whisk 2 eggs with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
- Make the flour breading: whisk 3 1/2 cups all-purpose flour with 1 tablespoon baking powder and the remaining Spice Rub in a large bowl.
- Coat the chicken: working one piece at a time, dredge chicken in the flour mixture and shake off excess, dip into the buttermilk egg wash, shake off excess, then dredge again in the flour. Place coated pieces on a baking rack and repeat with remaining chicken.
- Heat the frying oil: add vegetable oil to a Dutch oven or large pot to a depth of about 3 inches and heat over medium-high until it registers 375°F (190°C) on a thermometer.
- Fry the chicken: fry 3–4 pieces at a time in a single layer. Cover and cook 7 minutes, flip, cover and continue frying until internal temperature reaches 165°F for dark meat (160–165°F for white), about 5–7 more minutes depending on piece size.
- Drain: transfer fried chicken to a paper towel–lined baking sheet to drain while you finish frying the rest.
- Finish the Nashville Hot Sauce: vigorously whisk the melted butter into the prepared hot sauce until smooth.
- Brush and serve: let the chicken cool slightly, then brush each piece with the desired amount of Nashville Hot Sauce; adjust amount for spiciness.
Notes
- Watch the how-to video at the top of the post.
- You can marinate the chicken up to overnight for best flavor.
- Let chilled chicken sit 30 minutes at room temperature before frying if making ahead.
- Total time excludes marinating.