Nashville Hot Chicken: A Fiery Southern Delight

If you love bold flavors and crave the perfect balance of heat, crunch, and tenderness, Nashville Hot Chicken is about to become your new obsession. This iconic Southern dish isn’t just a meal; it’s an experience — a fiery, crunchy, mouthwatering experience that leaves you reaching for more (and maybe a cold drink).

What Makes Nashville Hot Chicken So Special?

Nashville Hot Chicken is for spice lovers and comfort food aficionados alike. Each bite offers crispy, golden-brown breading infused with layers of flavor, juicy chicken, and a signature fiery glaze that brings the heat. Whether you’re hosting a backyard cookout or looking to spice up your weeknight dinner routine, this recipe delivers.

Kitchen Equipment You’ll Need:

• Large mixing bowls
• Whisk
• Dutch oven or deep fryer
• Baking rack
• Paper towels
• Meat thermometer
• Basting brush

Ingredients:

Chicken:

• 4-5 pounds bone-in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
• Vegetable oil for frying

Spice Rub:

• 1 1/2 tablespoons McCormick® salt
• 1 tablespoon McCormick® paprika
• 1 tablespoon McCormick® onion powder
• 1 tablespoon McCormick® garlic powder
• 1 tablespoon McCormick® chili powder
• 2 teaspoons McCormick® pepper
• 1 teaspoon McCormick® dried crushed oregano
• 1 teaspoon McCormick® dried basil
• 1 teaspoon McCormick® ground red cayenne pepper

Buttermilk Marinade:

• 2 cups buttermilk
• 1 1/2 tablespoons Spice Rub
• 2 McCormick® bay leaves

Buttermilk Egg Wash:

• 2 eggs
• 1 cup buttermilk
• 1/4 cup hot sauce

Flour Breading:

• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• Remaining Spice Rub

Nashville Hot Sauce:

• 2 tablespoons hot sauce
• 2 tablespoons butter, melted
• 1 tablespoon McCormick® ground red cayenne pepper
• 2 tablespoons brown sugar
• 1 teaspoon Spice Rub
• 1/2 teaspoon McCormick® smoked paprika
• 3/4 cup vegetable oil

Instructions:

1. Marinade the Chicken:

Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons of the Spice Rub and combine with 2 cups buttermilk and 2 bay leaves in a large bowl. Add the chicken, toss to coat, cover, and refrigerate for at least 3 hours or overnight for maximum flavor.

2. Prepare the Nashville Hot Sauce:

In a medium bowl, mix 1 teaspoon of the Spice Rub with hot sauce, cayenne, brown sugar, and smoked paprika. The mixture will look separated — that’s okay! Set aside.

3. Create the Coatings:

• Buttermilk Egg Wash: Whisk together 2 eggs, 1 cup buttermilk, and 1/4 cup hot sauce in a medium bowl.
• Flour Breading: In a large bowl, whisk flour, baking powder, and the remaining Spice Rub.

4. Bread the Chicken:

Working one piece at a time:

• Dredge chicken in flour, shaking off excess.
• Dip in Buttermilk Egg Wash, letting the excess drip off.
• Dredge once more in flour, shaking off any excess, and place on a baking rack. Repeat until all chicken is coated.

5. Fry the Chicken:

Add enough vegetable oil to your Dutch oven until it reaches about 3 inches deep. Heat over medium-high until the oil reaches 375°F. Fry 3-4 pieces at a time in a single layer, cover, and cook for about 7 minutes. Flip, cover, and continue to fry until the chicken reaches an internal temperature of 160°F (or 165°F for dark meat), about 5-7 minutes more. Remove fried chicken to a paper towel-lined baking sheet. Repeat until all chicken is cooked.

6. Finish the Sauce and Serve:

Vigorously whisk melted butter into your reserved hot sauce mixture until smooth. Let the chicken cool slightly before brushing on your desired amount of sauce. Serve immediately for the ultimate crunch and heat experience.

Tips and Tricks:

• Adjust the Heat: Add more or less cayenne pepper in the spice rub or hot sauce to control the spice level.
• Shortcut Alert: Use a pre-mixed Cajun or Creole seasoning if you’re short on time.
• Baking Option: Prefer a lighter version? Bake the breaded chicken at 400°F for 40-45 minutes, flipping halfway.

Storing and Reheating Leftovers:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-15 minutes to keep the chicken crispy.

Perfect Pairings:

Nashville Hot Chicken pairs wonderfully with classic sides like coleslaw, pickles, mac and cheese, or cornbread. For drinks, try a cold beer, sweet iced tea, or a refreshing lemonade to balance the heat.

FAQs:

Can I make this less spicy?
Absolutely! Reduce the cayenne pepper in both the rub and sauce or skip the final sauce altogether.

Can I use boneless chicken?
Yes! Adjust frying time accordingly, as boneless pieces cook faster.

Can I make this in an air fryer?
Definitely! Cook at 375°F for about 20 minutes, flipping halfway.

Ready to Turn Up the Heat?

Nashville Hot Chicken is a flavor-packed adventure worth every spicy bite. Whether you’re a heat seeker or just looking to try something new, this dish promises to deliver. Give it a try, and let me know how it turns out! Don’t forget to share this recipe with your fellow foodies and subscribe to the blog for more bold, delicious recipes.