Go Back Email Link
–+ servings
Let's Cook - Chef Billy Parisi

Nashville Hot Chicken

This Nashville Hot Chicken features crispy chicken in cayenne butter sauce, served on white bread with pickles for a bold Southern classic.
Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Marinating Time: 4 hours

Ingredients 

For the Chicken and Brine:

  • 3 ½ to 4 pound whole chicken broken down into breasts, thighs, drums, and wings
  • 1 ½ cups buttermilk
  • ¼ cup white distilled vinegar
  • 5 finely grated garlic cloves
  • 1 tablespoon hot sauce
  • 1 tablespoons coarse salt
  • 1 teaspoon ground pepper
  • white bread slices
  • Sliced pickles, can be dill or bread and butter
  • oil for frying

For the Dredge:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups cornstarch
  • 2 tablespoons baking powder
  • 1 tablespoon garlic granules
  • 1 tablespoon onion granules
  • 2 teaspoons paprika
  • 4 teaspoons coarse salt
  • 1/2 teaspoon ground pepper

For the Wash:

  • 5 large eggs
  • ½ cup buttermilk
  • coarse salt and ground pepper to taste

For the Sauce:

  • 2 sticks of unsalted butter
  • 3 tablespoons of cayenne – you can go up to 6 here, if you just love heat
  • 2 tablespoons of packed light brown sugar
  • 1 teaspoon of chili granules
  • 2 teaspoons garlic granules
  • 2 teaspoons of onion powder
  • 2 teaspoons of paprika
  • 2 teaspoons of coarse salt

Instructions

  • Add all the ingredients for the brine to a large bowl and thoroughly mix to combine. Cover and place the chicken in the fridge to marinate for 4 to 24 hours. The longer, the more flavorful they will become.

For the Breading:

  • In a cake tin or wide shallow bowl, whisk together the flour, cornstarch, baking powder, garlic granules, onion granules, paprika, salt, and pepper. Set it to the side.
  • In a separate cake tin or a wide, shallow bowl, whisk together the eggs, buttermilk, salt, and pepper until well combined. Set it to the side.
  • At this stage, add enough oil to a 4- or 5-quart pot to fill it halfway. I also like to add 1 cup of rendered lard. Heat it over medium to low heat until it reaches 350°F. Keep it at that temperature. Once the cold chicken is added to the oil, the temperature immediately drops to 325°F, which is perfect for longer cooking times.
  • Take the chicken out of the fridge. Drain off any excess, then dip a piece of brined chicken into the seasoned flour one at a time. Press down on it from all sides to ensure it’s evenly coated. Lift it, shake off any excess, then over to the egg wash. Coat it on all sides, completely covering the flour in the whisked eggs. Now, drain off any excess liquid, as before, and return to dredging the flour, pressing down to completely cover it.
  • Place them on a rack over a sheet tray and let them sit for up to 15 minutes, then repeat the process to bread everything else.
  • Next, place the chicken, 2 to 3 pieces at a time, into the hot oil. Cook them for 10 to 12 minutes for the breasts and wings and 16 to 18 minutes for dark meat while flipping halfway through the process. They should be golden brown and cooked throughout. I place them on a rack over a sheet tray, then on a middle rack in the oven at 200 to 225°F. Then, I go back to fry up everything in batches. They will hold fine while you do this. While chicken breasts are done at around 165°F internally and dark meat at around 175°F, it’s okay if you temp them and pull them a few degrees under because they’ll continue to cook as they sit.

For the Sauce:

  • While the chicken is cooking, I make the sauce. Add the butter, cayenne, brown sugar, chili powder, garlic granules, onion granules, paprika, and salt to a small saucepot and cook over low to medium heat, stirring occasionally, until melted.
  • Once all the chicken is done cooking, brush or spoon the hot sauce onto both sides of the tenders.
  • Serve a piece of chicken over a slice of bread with additional sauce and optional pickle slices.

Notes

Don’t guess when it comes to the doneness of your chicken—use a thermometer. Cuts of white meat (like breasts and wings) are done when the internal temperature is 165°F, while dark meat (thighs and drumsticks) is done when it reaches 175°F. I usually pull the chicken out of the oil when it’s a few degrees away from the right temperature since it continues to cook slightly as it rests. This process keeps the meat moist and helps achieve that perfect balance between crisp and juicy.
Marinate as long as possible: You can marinate the chicken for at least 4 hours or up to 24 hours in the fridge. Remember: the longer it soaks, the better that spicy, tangy flavor works its way into the meat.
Adjust the heat to your taste: You can scale the cayenne in the sauce anywhere from 3 tablespoons (moderate) to 6 tablespoons (extra hot). You can also reduce the hot sauce in the marinade or swap it for something milder, like a splash of pickle juice.
Don’t skip the second round of dredging: It’s what gives the chicken that thick, crunchy coating that holds up to the sauce. 
Keep the oil temperature steady: It should be 350°F when you add the chicken. The temperature will naturally drop to 325°F after adding the chicken, which is perfect. If the oil gets too hot, the crust will burn before the meat is fully cooked through. Too cool, and the chicken will absorb oil and become greasy.
Bake or air fry instead: For the air fryer, generously spray the breaded chicken with oil and cook at 375°F for 20 to 25 minutes, flipping it halfway. For the oven, bake on a wire rack over a sheet tray at 400°F for 35 to 40 minutes, flipping halfway. 
Make-Ahead: You can marinate the chicken the night before and bread the chicken a few hours in advance. Just place the coated pieces on a wire rack in the fridge, uncovered, so the crust has time to dry out. This helps the chicken fry up extra crispy.
How to Store: Let the leftover fried chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. I like to place a paper towel underneath the chicken to absorb any moisture.
How to Reheat: Place the chicken on a wire rack over a baking sheet and reheat it in a 375°F oven or air fryer until it’s warmed through and crispy again.

Nutrition

Calories: 770kcalCarbohydrates: 69gProtein: 28gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 233mgSodium: 3779mgPotassium: 1016mgFiber: 3gSugar: 8gVitamin A: 2364IUVitamin C: 6mgCalcium: 317mgIron: 4mg
Author: Chef Billy Parisi