The ultimate crispy, spicy, and flavor-filled Nashville Hot Chicken Recipe. It’s made with crunchy golden fried chicken pieces slathered in the most irresistible hot and spicy Nashville hot sauce. If super spicy isn’t your thing, this recipe is completely customizable, allowing you to add just as much heat as you’d like.

Crispy pieces of Nashville hot chicken on a baking rack set inside a large rimmed baking sheet.

I may live in California – a land swirling with avocado toast, tacos, and green smoothies – but that doesn’t mean I don’t know a good piece of fried chicken when I see one. More challenging to come by unless I make a visit to “the big city,” I’ve taken matters into my own hands with this super easy, DIY recipe for Nashville hot chicken. If you’re a spicy fried chicken fan, you will definitely love this recipe.

What is Nashville Hot Chicken?

Nashville hot chicken, or simply hot chicken, is a type of fried chicken that has been popular in Nashville, Tennessee, for decades. Prince’s Hot Chicken Shack, founded over 80 years ago and still standing today, claims ownership of its beginnings. It was served with pickles and on white bread to help offset the heat from the chicken.

This notorious chicken has gained nationwide attention in recent years due to KFC coming out with its own Nashville hot chicken recipe.

Ingredients needed to make Nashville Hot Chicken in individual measuring cups and ramekins.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

Buttermilk: The acidity in buttermilk helps tenderize the chicken and add moisture. It also adds a really nice tang to the crispy coating.
Eggs: Incredibly, eggs help with adhesion, crispiness, moisture, and browning and create a thicker crust.
Hot Sauce: Hot sauce is added to the buttermilk coating for both flavor and heat. Use your favorite brand of hot sauce (in this particular recipe, I’m partial to Frank’s RedHot Sauce).
All-Purpose Flour: For the crispy crust.
Seasoning and Spices: I’ve added salt, black pepper, garlic powder, onion powder, and paprika to the flour mixture. Feel free to add cayenne pepper for extra heat.
Chicken: Traditionally, bone-in, skin-on chicken pieces like chicken thighs and drumsticks are used to make this dish. Boneless chicken, like chicken tenders and chicken breasts, can also be used (and highly recommended if you want to make an incredible hot chicken sandwich).
Oil: A neutral oil with a high smoke point is recommended for frying chicken. Try canola oil, vegetable oil, or peanut oil.

How to Make Nashville Hot Chicken

1. Whisk together the buttermilk mixture: Whisk the buttermilk, eggs, and hot sauce together in a large bowl or measuring cup. Add the chicken pieces to the buttermilk mixture and coat thoroughly.

2. Marinate: Cover and transfer to the refrigerator to marinate for at least two or up to 8 hours. About one hour before frying, remove the chicken from the refrigerator and allow it to come to room temperature before dredging.

3. Mix the flour mixture: Once the chicken reaches room temperature, mix the flour, salt, pepper, garlic powder, onion powder, and smoked paprika in a large shallow bowl or plate.

Large glass measuring cup filled with whisked together buttermilk, eggs, and hot sauce.

Chicken pieces added to a large glass mixing bowl filled with whisked together buttermilk, eggs, and hot sauce.

Plate with all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika.

4. Bread the chicken: Remove the chicken, one piece at a time, from the marinade and dip it into the seasoned flour mixture. Dip the chicken back into the buttermilk mixture and then dredge in the flour mixture again (this is “double-dredging”).

5. Rest the chicken: Transfer the chicken pieces to a cooling rack set over a baking sheet lined with parchment paper (for easy clean-up). Allow the double-dredged chicken pieces to rest for 15-20 minutes before frying.

6. Heat the oil: Add approximately 2½ inches of oil to a large heavy-bottomed pot, pan, or skillet set over medium-high heat and preheat the oven to 275℉. Heat the oil until it reaches 350℉ as measured by a digital thermometer.

Two pieces of bone-in skin-on chicken pieces completely dredged in flour and seasoning mix.

Coating a dredged piece of bone-in skin-on piece of chicken for a second time in the mixture of buttermilk, eggs, and hot sauce.

Dredging chicken leg for the second time in the flour and seasoning mixture.

7. Fry the chicken: Fry 2-3 pieces of chicken at a time for 7-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden brown and crispy. Note: Thighs will take longer than the legs, so fry them separately and let them fry for a few minutes longer as necessary.

8. Drain: Remove the chicken from the oil and set aside on a cooling rack set inside a baking sheet lined with paper towels. Allow the excess oil to drain before transferring them to a new baking sheet lined with parchment paper. Place the chicken in the preheated oven to keep warm while the other chicken pieces are cooked.

9. Reheat the oil and repeat: Reheat the oil to temperature before frying another batch, and then repeat the steps above.

10. Prepare the Nashville hot sauce (made with oil, not butter): Combine approximately one and a half cups of the frying oil with cayenne pepper, brown sugar, smoked paprika, garlic powder, and onion powder in a medium skillet (see the recipe card at the end of this post for ingredient amounts). Whisk continuously over medium heat until fully combined. Note: As written, this will be very spicy. If you are sensitive to hot or spicy foods, please significantly reduce the total amount of cayenne pepper.

11. Preparation and Serving: Remove the fried chicken pieces from the oven and brush the hot oil mixture over each chicken piece until completely coated. It is best served while still warm and crispy.

Two chicken pieces deep frying in a large pot filled with hot oil.

Tips for Making the Ultimate Nashville Hot Chicken

Marinate the Chicken: Marinating the chicken ensures that it’s tender and extra flavorful – marinate for at least 2 hours or up to overnight for best results.
Bring the Chicken to Room Temperature: Allow the chicken to come to room temperature before dredging. Deep-frying cold chicken will instantly decrease the temperature of your cooking oil, preventing the chicken from cooking evenly.
Double dredging is essential for a crispy, crunchy coating – don’t skip it.
Rest the Chicken: After coating, allow the chicken to rest for 15-20 minutes before frying. This allows the breading to stick to the chicken.
Work in batches: Fry only enough chicken pieces that fit comfortably in the pan. Overcrowding will – yep, you guessed it – prevent the chicken from cooking evenly.
Use the Right Type of Oil: Use an oil with a high smoke point, like canola oil or peanut oil. Do not try to make fried chicken with olive oil.
Fry at the Right Temperature: Heat your oil to the right temperature, typically around 350°F (165°C to 175°C). Use a thermometer to check. Cooking at a temperature that is too high will result in a burnt outside and undercooked, raw inside.

What to Serve with Nashville Hot Chicken

Traditionally served on top of pieces of soft white bread and a toothpick stacked with pickles, this spicy chicken is easy to transform into a comforting Southern-style meal. Here are a few suggestions:

Small glass jar filled with homemade Nashville hot sauce.

Brushing crispy fried chicken pieces with Nashville hot sauce.

How to Store and Reheat Nashville Hot Chicken

Allow leftover chicken to cool completely on a cooling rack set inside a large baking sheet lined with parchment paper or paper towels (this makes for easier clean-up). Transfer to an airtight container and place in the refrigerator for 3-4 days.

When reheating, allow the chicken to sit at room temperature for 30-60 minutes before placing it in the oven (time allowing). This allows for even heating. Preheat the oven to 400° F and line a large baking sheet with aluminum foil. Place the chicken on the foil-lined baking sheet and brush with additional Nashville hot sauce (if you have any leftovers)—tent with foil to cover and maintain moisture and heat for approximately 20 minutes or until heated through. Let the chicken rest for 5 minutes before serving.

Can I Freeze Nashville Fried Chicken?

Yes, Nashville hot chicken can be frozen for later. Allow leftover chicken to cool completely before tightly wrapping each piece of chicken in foil or plastic wrap and placing it in a large freezer-safe ziplock bag or airtight container. Freeze for up to 3 months. Allow the frozen chicken to thaw in the refrigerator overnight before reheating.

More Amazing Chicken Recipes

If you try making this Nashville Hot Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Nashville Hot Chicken