Can I use bone-in chicken pieces instead of boneless?

Absolutely! Bone-in chicken pieces like drumsticks, thighs, and wings work beautifully in this recipe. You'll just need to increase the frying time to about 12-15 minutes, depending on the size, and check that the internal temperature reaches 165°F.

How can I make this less spicy but still get the Nashville hot flavor?

The signature flavor comes from more than just heat. Reduce the cayenne pepper in the sauce to 1 teaspoon and increase the paprika to maintain that beautiful red color. The smoked paprika, brown sugar, and other spices will still give you authentic Nashville flavor without overwhelming heat.

What's the purpose of the pickle brine in the marinade?

The pickle brine serves double duty - its acidity helps tenderize the chicken while adding a subtle tangy flavor that balances the richness of the fried coating. If you don't have pickle brine, you can substitute apple cider vinegar with a pinch of sugar, though you'll miss some of that signature flavor.

Can I make the spicy coating ahead of time?

You can make the sauce up to 2 days ahead and store it in the refrigerator. It will solidify when cold due to the butter, so you'll need to gently reheat it until just melted before brushing onto freshly fried chicken. I don't recommend applying the sauce to the chicken until right before serving for the best texture and flavor.

Nashville Hot Chicken Recipe

Description

Experience the quintessential Southern crunch with this Nashville Hot Chicken recipe. Marinated in a tangy buttermilk brine and fried to crisp perfection, each piece of chicken is slathered in a spicy, buttery sauce that sets your taste buds ablaze. Serve it with pickles and your favorite dipping sauce for an unforgettable meal that’s crispy, juicy, and packed with bold flavors.

Ingredients

Units Scale

For the Marinade and Chicken

2 cups buttermilk
1/2 cup pickle brine (from a jar of pickles)
1/4 cup hot sauce
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 pounds boneless, skinless chicken thighs

For the Breading

2 cups all-purpose flour
2 tablespoons ground paprika
1 1/2 tablespoons seasoned salt (such as Lawry’s)
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper

For Frying

2 quarts canola oil

For the Sauce

1/2 cup reserved frying oil (from frying the chicken)
1/2 cup unsalted butter (1 stick)
2 tablespoons ground cayenne pepper
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder

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Instructions

Prepare the Marinade
In a large bowl, whisk together the buttermilk, pickle brine, and hot sauce. Add the chicken pieces, fully submerging them in the marinade. Cover and marinate for a minimum of 1 hour or up to 8 hours for optimal flavor.
Make the Breading
In a shallow dish, combine the flour, paprika, seasoned salt, cayenne pepper, garlic powder, onion powder, and black pepper. Stir well to evenly distribute the seasonings.
Coat the Chicken
Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge the chicken in the flour mixture, pressing firmly to ensure an even coating.
Heat the Oil
In a large pot or cast-iron skillet, heat about 3-4 inches of canola oil to 350°F. Use a deep frying thermometer to maintain the temperature.
Fry the Chicken
Working in small batches, gently lower 2-3 pieces of chicken at a time into the hot oil. Fry for 8-10 minutes, turning occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to a plate lined with paper towels to drain excess oil.
Prepare the Sauce
After frying all the chicken, reserve ½ cup of the hot frying oil. In a small bowl, whisk together the reserved oil, melted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and chili powder to create a spicy, buttery glaze.
Sauce the Chicken
Brush the sauce generously over the fried chicken. Serve the Nashville Hot Chicken over bread with pickles and your favorite dipping sauce like chipotle ranch. Enjoy!

Notes

Canola oil is recommended for its neutral taste and high smoke point. Vegetable or avocado oil are good alternatives.
To keep the fried chicken warm while cooking the rest, place the pieces on a wire rack set over a baking sheet inside a 200°F oven.
For maximum flavor, marinate the chicken overnight in the refrigerator.
Pair the chicken with sliced white bread and dill pickles for an authentic Nashville experience.

Nutrition

Serving Size: 1 serving
Calories: 670
Sugar: 5g
Sodium: 980mg
Fat: 44g
Saturated Fat: 15g
Unsaturated Fat: 25g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 2g
Protein: 37g
Cholesterol: 150mg