Description
This homemade Nashville Hot Chicken features juicy, buttermilk-marinated chicken pieces, a perfectly crisp seasoned crust, and a fiery cayenne-spiced oil brushed on after frying. It’s bold, flavorful, and easy to customize for heat levels.
Ingredients
- 2–3 lbs chicken pieces (thighs, drumsticks, breasts, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2–4 tablespoons cayenne pepper (adjust to taste)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- Peanut oil or lard for frying
- 1/2 cup hot frying oil or melted lard (for hot paste)
- 2–4 tablespoons cayenne pepper (for hot paste)
- 1 tablespoon brown sugar (for hot paste)
- 1 teaspoon paprika (for hot paste)
- 1/2 teaspoon garlic powder (for hot paste)
- Salt to taste (for hot paste)
- White bread slices (for serving)
- Dill pickle chips (for serving)
Instructions
- Marinate chicken in buttermilk and 1 tablespoon salt for at least 4 hours or overnight.
- Mix flour, black pepper, cayenne, paprika, garlic powder, brown sugar, and chili powder in a bowl.
- Remove chicken from marinade and dredge thoroughly in the seasoned flour.
- Heat peanut oil or lard to 350°F (175°C) in a deep pot. Fry chicken for 12–15 minutes until golden and cooked through. Drain on paper towels.
- To make hot paste, carefully whisk cayenne, brown sugar, paprika, garlic powder, and salt into 1/2 cup of hot frying oil or lard.
- Brush the hot paste generously over the fried chicken while it’s still hot.
- Serve on slices of white bread with dill pickle chips.
Notes
- Adjust cayenne pepper for preferred heat level.
- Fry in batches to avoid overcrowding and ensure crispiness.
- Let chicken rest on a rack after frying to maintain crunch.
- Marinate overnight for best flavor and tenderness.
- Make hot paste immediately after frying so oil is hot enough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken portion with bread and pickles
- Calories: 620
- Sugar: 4g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
