Nashville Hot Chicken Recipe

Chicken thighs: Bone-in, skin-on pieces are used for their rich flavor and crispy skin.

Buttermilk: A tangy liquid that tenderizes the chicken and adds flavor.

Hot sauce: Adds an initial layer of heat to the marinade.

All-purpose flour: Used for dredging the chicken, creating a crispy coating.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Paprika: Provides color and a subtle smokiness to the coating.

Vegetable oil: Used for frying the chicken to a golden crisp.

Cayenne pepper: The primary source of heat in the spicy glaze.

Brown sugar: Balances the heat with a touch of sweetness.

Garlic powder: Adds a savory depth to the spicy glaze.

To achieve the perfect crispiness on your Nashville hot chicken, ensure that the chicken is thoroughly coated in the flour mixture. After dredging, let the chicken rest for a few minutes before frying. This resting period allows the flour to adhere better, creating a more substantial crust. Additionally, when heating the vegetable oil, use a thermometer to maintain a consistent temperature of around 350°F (175°C). This ensures the chicken cooks evenly and prevents the coating from burning before the inside is cooked through.

• 4 pieces bone-in, skin-on chicken thighs - Substitute with boneless chicken thighs: Boneless thighs can be used for a quicker cooking time, though they may lack the depth of flavor from the bones.

• 1 cup buttermilk - Substitute with plain yogurt: Yogurt provides a similar tangy flavor and helps tenderize the chicken.

• 1 tablespoon hot sauce - Substitute with sriracha: Sriracha offers a similar heat level and adds a bit of sweetness.

• 1 cup all-purpose flour - Substitute with gluten-free flour blend: A gluten-free blend can be used for those with gluten sensitivities while maintaining a similar texture.

• 1 teaspoon salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral flavor.

• 1 teaspoon black pepper - Substitute with white pepper: White pepper provides a similar heat with a slightly different flavor profile.

• 1 teaspoon paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor.

• 1 cup for frying vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• 2 tablespoon cayenne pepper - Substitute with chili powder: Chili powder offers a milder heat and a complex flavor.

• 1 tablespoon brown sugar - Substitute with honey: Honey provides sweetness with a slightly different flavor profile.

• 1 teaspoon garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor with a slightly coarser texture.

• 1 teaspoon paprika - Substitute with ancho chili powder: Ancho chili powder gives a mild heat with a fruity undertone.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container. Line the bottom with a paper towel to absorb any excess oil and moisture. Store in the refrigerator for up to 3-4 days.

• If you're planning to keep the chicken for a longer period, freezing is your best option. Wrap each piece individually in plastic wrap or aluminum foil to maintain its crispy texture.

• Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness. The chicken can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the quality and flavor.

• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until heated through and crispy.

• For an extra crispy finish, consider using a wire rack on the baking sheet. This allows air to circulate around the chicken, ensuring even reheating.

• Avoid microwaving the chicken as it can make the coating soggy. If you must use a microwave, do so in short bursts and finish with a quick broil in the oven for crispiness.

• Preheat your oven to 350°F (175°C). Place the leftover Nashville Hot Chicken on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent excessive browning. Bake for about 15-20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quicker method, use an air fryer. Set it to 375°F (190°C) and arrange the chicken pieces in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure even reheating. This method helps maintain the crispiness of the skin.

• If you're in a hurry, the microwave can be used, though it might compromise the texture. Place the chicken on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a stovetop approach, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the chicken in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until warmed through, ensuring the skin remains crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the chicken on the rack or a baking sheet. Heat for about 10-15 minutes, checking to ensure the chicken is thoroughly warmed and the skin is crispy.

• Mixing bowl: Use this to combine the buttermilk and hot sauce for marinating the chicken.

• Whisk: Helpful for mixing the buttermilk and hot sauce together evenly.

• Shallow dish: Ideal for holding the flour mixture to dredge the chicken.

• Frying pan: Use this to heat the vegetable oil and fry the chicken until golden brown.

• Tongs: Essential for turning the chicken pieces while frying to ensure even cooking.

• Thermometer: Useful to check the oil temperature and ensure the chicken is cooked through.

• Small saucepan: Needed to heat the cayenne pepper, brown sugar, garlic powder, and paprika in the frying oil.

• Basting brush: Use this to brush the hot oil mixture over the fried chicken for that signature Nashville heat.

Marinate overnight: Prepare the chicken in buttermilk and hot sauce the night before to save time on the day of cooking.

Pre-mix spices: Combine all the spices for the flour mixture and the hot oil in advance to streamline the cooking process.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer, reducing guesswork.

Batch fry: Fry multiple pieces of chicken at once if your pan allows, cutting down on cooking time.

Prepare sides ahead: Make any side dishes in advance to focus solely on the chicken when it's time to cook.