This post may contain affiliate links. You can find more information in our data protection declaration.
The most perfect crispy, crispy fried chicken. Served with a spicy butter sauce, biscuits and dill pickle chips!
What exactly is Nashville Hot Chicken?
It’s pretty much what it sounds like – heat-packaged, crispy fried chicken from Nashville, Tennessee that you can now make right at home with a buttermilk marinade, a very thorough flour coating for optimal crispiness, and a Nashville finish with buttery hot sauce.
For a milder touch, you can reduce the cayenne pepper to taste. And depending on your preference/taste profile, you can certainly use your favorite hot sauce flavor here.
When serving, these cookies are a great way to soak up all that delicious goodness with a side of cold dill pickle chips.
- Kosher salt and freshly ground black pepper, taste good
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups buttermilk
- 2 Big Eggs
- 4 Pound Chicken thighs with bones and skin
- 4 cups self-raising flour
- 8th cups rapeseed oil
for the butter mixture
- ½ Cup unsalted butter
- ¼ Cup hot sauce
- ½ teaspoon cayenne pepper
-
BUTTERMILK MIX: In a large bowl, stir together 1/2 cup warm water, 5 teaspoons salt, 2 teaspoons pepper, onion powder, and garlic powder. Stir in buttermilk and eggs.
-
In a Ziploc bag or large gallon-sized bowl, combine chicken and BUTTERMILK MIX; Marinate for at least 8 hours to 1 day, turning the bag occasionally. Drain the chicken from the marinade.
-
Dredge the chicken one at a time in flour until evenly coated. Place the chicken back into the flour and toss gently. Leave for 15 minutes. Stir gently again until everything is evenly coated. Remove and shake to remove excess flour.
-
Preheat the oven to 325 degrees F.
-
Heat canola oil in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer reads 350 degrees Fahrenheit.
-
Add the chicken in batches, skin-side down, and fry until golden, turning once, about 4-5 minutes per side. Place on a wire rack baking sheet.
-
Place in the oven and bake until the chicken is fully cooked through and the internal temperature reaches 175 degrees F, about 10-15 minutes. Spread with butter mixture.
-
Serve immediately with biscuits and dill pickle chips, if desired.
for the butter mixture
-
In a small saucepan over medium-high heat, combine butter, hot sauce, and cayenne pepper. bring to a boil; Reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.