This recipe got me loving Nashville Hot Chicken. I was never a fan and didn’t get the hype until I made it myself, and this budget-friendly recipe will have you skipping the line at restaurants! I love fried chicken, I love hot sauce, and I LOVE pickles, so this was a no-brainer. After brining the chicken thighs to lock in moisture and flavor, the double breading gives it a crispiness that I crave. The frying takes minutes (and don’t worry, it’s only a shallow fry for ease and less mess!), and the results are lickable. I finish mine with a side of ranch and extra pickles, of course.
I figured it was about time we shared a Nashville hot chicken recipe, considering the Budget Bytes studio is based right here in Nashville! But hey, they say good things come to those who wait…and this chicken? Worth the wait.
Classic Nashville style means the chicken is brined, fried, and then brushed with a spicy paste made from hot oil (or lard) and a fiery Nashville hot seasoning spice mix. My mix uses cayenne, brown sugar, paprika, chili powder, garlic powder, black pepper, and salt and does pack some heat. I like to think I’ve got a decent spice tolerance, and this one still got my nose running. The spice mix in this recipe is pushing medium. So, if you’re sensitive to spice, start light on the cayenne or skip it altogether (or add more if you’re feeling brave!)
Chicken thighs are my favorite to use in this Nashville hot chicken recipe, so that’s what I used, and the result was absolutely moist and delicious. BUT one of the easiest and most savvy ways to save money when cooking is to use what you’ve already got. You can use whatever cut of chicken you like or have on hand, including bone-in, but be careful with cooking time! Make sure the internal temperature always reaches 165°F. You can always finish the chicken in the oven if it’s getting too dark.
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Gather all of your ingredients.
Brine the chicken: Add 1 cup buttermilk, ¼ cup pickle juice (from the jarred pickle chips), and ¼ cup hot sauce (any kind; I use Frank’s hot sauce) to a Ziploc bag or large bowl. Now add 4 boneless, skinless chicken thighs and coat with the brine mixture. Place the sealed bag or bowl into the fridge for 1 hour.
Coat the chicken: When the chicken has brined for at least 1 hour, strain the buttermilk brine into a clean bowl. Now, in a different bowl, add 1 cup of all-purpose flour, ¼ cup cornstarch, 1 tsp baking powder, and ½ tablespoon of salt and whisk.
Dredge each chicken thigh in the flour mix, then into the buttermilk, and back into the flour. Be sure to press the chicken into the flour mix, so it adheres well. Once coated, place the chicken onto a clean plate and repeat until all chicken thighs are covered.
Fry the chicken: Fill a heavy-bottomed skillet with vegetable oil until it’s 1/3 of the way up (I used 2 cups for my skillet). Heat the oil over medium-high heat until it reaches 350°F on an instant-read thermometer. Once the oil is at the correct temperature, very carefully place two chicken thighs into the oil. Don’t move or touch them for 3 minutes. Otherwise, you might knock off the coating.
Fry until the first side is golden, about 4-5 minutes, then use tongs to gently flip the chicken over. Keep frying until the internal temperature of the chicken reads 165°F on an instant-read thermometer, about 4-5 minutes. Remove the cooked chicken to a baking tray with a wire rack and repeat the frying process with the remaining chicken thighs. Be sure to reserve the hot oil once done!
Make the seasoning: Add 2 Tbsp cayenne, 1 tsp brown sugar, ½ Tbsp paprika, 1 Tbsp chili powder, 1 Tbsp garlic powder, ½ tsp black pepper, and remaining ½ Tbsp salt to a clean bowl. Once the chicken is all cooked, turn off the heat and add ½ cup of the hot oil into the spice blend, whisking carefully to combine.
Brush the chicken: Brush or spoon the spice mixture over both sides of the fried chicken. Serve each piece of Nashville hot chicken on a slice of Texas bread and top with 2 pickle chips each. Enjoy!
While brining is key for juicy and flavorful chicken, the real secret to the best Nashville Hot Chicken is keeping the crust crispy…even after brushing on the spicy seasoning and oil mix. To do this, I use a combo of cornstarch and baking powder in the flour dredge to help the crust stay light and crunchy. And don’t skip the double dredge! That extra layer of flour mix seals the deal and creates the crispiest, most satisfying crunch with each bite.
I serve my Nashville hot chicken the classic way: on a slice of thick Texas bread with pickle chips and a side of ranch for dipping. You can also turn it into a sandwich with a soft roll and some coleslaw. On the side, air fryer French fries are always a win (crispy and easy!), and blue cheese dressing is a bold but cooling swap if you’re not feeling ranch. If you can’t get enough spice and want something a little different, our sweet, spicy BBQ beans and greens pair surprisingly well with this hot chicken recipe.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, pop it in the oven or air fryer until heated through and crispy again. You can also try freezing it for up to 3 months. Let it thaw overnight in the fridge before reheating.
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