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Crispy fried Nashville hot chicken with a fiery red glaze

Classic Nashville Hot Chicken

Experience the fiery delight of Classic Nashville Hot Chicken. This recipe guides you through brining, frying, and saucing chicken to achieve the perfect balance of crispy texture and spicy flavor.
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Prep Time 8 hours 10 minutes
Cook Time 40 minutes
Total Time 8 hours 50 minutes
Servings 4 servings
Calories 800 kcal

Equipment

  • Large bowl
  • Shallow dish
  • Large, heavy-bottomed pot or Dutch oven
  • Wire rack
  • Baking sheet
  • Heatproof bowl
  • Whisk

Ingredients
  

Main Chicken

  • 4 bone-in, skin-on chicken thighs
  • 2 cups buttermilk
  • 1 tbsp hot sauce (e.g., Tabasco or Frank's RedHot)

Dredge Mixture

  • 2 cups all-purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1.5 tsp salt

Frying

  • Frying oil (peanut, vegetable, or canola)

Hot Sauce Mixture

  • 1/2 cup cayenne pepper (adjust to desired heat)
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 cup reserved hot frying oil
  • 2 tbsp melted butter

Instructions
 

Brining

  • Combine buttermilk and hot sauce in a large bowl, then add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.

Dredging

  • Whisk together flour, paprika, garlic powder, onion powder, black pepper, and salt in a shallow dish to create the dredge. Remove chicken from the buttermilk, letting excess drip off, then thoroughly dredge each piece in the seasoned flour, pressing firmly for an even coating; double-dredge for extra crispiness.

Frying

  • Heat 3-4 inches of frying oil in a large pot to 325-350°F (160-175°C). Carefully lower 2 chicken pieces into the hot oil and fry for 6-10 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove chicken to a wire rack to drain and repeat with remaining chicken.

Saucing

  • While the chicken is hot, combine cayenne pepper, brown sugar, smoked paprika, chili powder, and garlic powder in a heatproof bowl. Carefully ladle 1/4 cup of the reserved hot frying oil and 2 tbsp melted butter into the spice mixture, stirring vigorously to form a vibrant red paste. Immediately and generously brush the fried chicken with the hot sauce mixture and serve hot on white bread with pickle slices and your favorite sides.

Notes

For optimal results, ensure your oil temperature is consistent during frying to prevent soggy or undercooked chicken. Adjust cayenne pepper to your preferred level of heat. Serving with white bread and pickles is traditional and helps balance the richness and spice.