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spicy crispy nashville chicken

Fiery Crispy Nashville Hot Chicken

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Crispy, crunchy chicken with a fiery coating that delivers waves of complex spice flavors. Marinated in buttermilk for tenderness and coated in a signature cayenne-spiked oil that creates that beautiful red sheen Nashville hot chicken is famous for.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 4-5 pounds bone-in chicken pieces drumsticks, wings, thighs, split breasts cut in half
  • 2 cups buttermilk
  • 2 bay leaves
For the Spice Rub
  • 1.5 tablespoons salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground cayenne pepper
For the Coating
  • 2 eggs
  • 1 cup buttermilk
  • 0.25 cup hot sauce
  • 3.5 cups all-purpose flour
  • 1 tablespoon baking powder
For the Spicy Oil
  • 0.75 cup vegetable oil
  • 2 tablespoons hot sauce
  • 2 tablespoons butter melted
  • 1 tablespoon ground cayenne pepper
  • 2 tablespoons brown sugar
  • 0.5 teaspoon smoked paprika
  • vegetable oil for frying

Equipment

  • Large bowls
  • Deep fryer or large heavy pot
  • Paper towels
  • Whisk
  • Pastry brush

Method
 

  1. Mix spice rub seasonings in a small bowl. Remove 1½ tablespoons and combine with 2 cups buttermilk and bay leaves in a large bowl.
  2. Add chicken pieces to the buttermilk mixture, coating thoroughly. Cover and refrigerate for at least 3 hours or overnight.
  3. When ready to cook, prepare the dredging station: Mix eggs, 1 cup buttermilk, and ¼ cup hot sauce in one bowl. In another bowl, combine flour, baking powder, and remaining spice rub.
  4. Remove chicken from marinade, let excess drip off. Dip in wet mixture, then coat in seasoned flour. For extra crispiness, double-dip by repeating the process.
  5. Heat oil to 325°F in a large pot or deep fryer.
  6. Fry chicken in batches for 15-20 minutes until golden brown and cooked through, turning occasionally.
  7. While chicken drains on paper towels, prepare the spicy coating: Whisk together ¾ cup oil, hot sauce, melted butter, cayenne, brown sugar, reserved spice rub, and smoked paprika.
  8. Brush or drizzle the warm spicy oil mixture over the fried chicken.
  9. Serve immediately with white bread and pickles.

Notes

The heat level can be adjusted by varying the amount of cayenne pepper. For best results, ensure chicken pieces are similar in size for even cooking. If you don't have buttermilk, use regular milk with a tablespoon of lemon juice. The chicken can be marinated overnight for maximum flavor and tenderness. Louisiana-style hot sauces like Frank's or Crystal work best for authentic flavor.

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