Nashville Hot Chicken Recipe

Chicken thighs: Bone-in and skin-on pieces for maximum flavor and juiciness.

Buttermilk: Used for marinating the chicken to tenderize and add flavor.

Hot sauce: Adds a spicy kick to the marinade.

All-purpose flour: Forms the base of the breading for a crispy coating.

Paprika: Adds color and a mild smoky flavor to the breading and hot oil.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a touch of heat and depth to the breading.

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

Cayenne pepper: Provides the signature heat for the hot oil coating.

Brown sugar: Balances the spiciness with a hint of sweetness.

Garlic powder: Adds a savory depth to the hot oil mixture.

When marinating the chicken in buttermilk and hot sauce, ensure the chicken is fully submerged for even flavor distribution. For an extra tender and juicy result, marinate the chicken overnight in the refrigerator. When preparing the breading, use one hand for wet ingredients and the other for dry to keep the process clean and efficient. After dredging the chicken in the flour mixture, let it rest for a few minutes to allow the coating to adhere better. When frying, maintain a consistent oil temperature to ensure even cooking and a crispy exterior. Use a thermometer to check the internal temperature of the chicken, aiming for 165°F to ensure it's fully cooked. Finally, when making the hot oil mixture, be cautious as the spices can burn quickly; stir continuously and remove from heat as soon as the mixture is fragrant.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: If you prefer a leaner option or want to reduce cooking time, boneless, skinless thighs can be used. They will still provide a juicy texture.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tangy flavor and tenderizing properties of buttermilk. Thin it with a little water to achieve a similar consistency.

• hot sauce - Substitute with sriracha: Sriracha can provide a similar heat and tanginess, though it may be slightly sweeter.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create an even crispier coating when frying chicken. Use it in a 1:1 ratio with flour.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the dish.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a more even seasoning.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it ideal for frying.

• cayenne pepper - Substitute with chili powder: Chili powder can provide a similar heat level, though it may have additional spices mixed in.

• brown sugar - Substitute with honey: Honey can add sweetness and a slight caramelized flavor, though it will be more liquid than brown sugar.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor. Use minced garlic in a 1:1 ratio.

• paprika - Substitute with ancho chili powder: Ancho chili powder can add a mild heat and a slightly fruity flavor, enhancing the complexity of the dish.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Store the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• Place the chicken in the refrigerator if you plan to consume it within 3-4 days. For longer storage, freezing is recommended.
• To freeze, wrap each piece of chicken individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the chicken fresh.
• Label the container or bag with the date to keep track of how long the chicken has been stored. Frozen chicken is best consumed within 2-3 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.
• Reheat the chicken in an oven preheated to 375°F (190°C) for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). This helps retain its crispy exterior.
• For a quicker option, you can also reheat the chicken in an air fryer at 350°F (175°C) for about 10 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the chicken as it can make the coating soggy and unevenly heated.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover chicken on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). This method ensures the chicken remains crispy on the outside while reheating evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the leftover chicken in a single layer in the air fryer basket, making sure not to overcrowd it. Air fry for 8-10 minutes, flipping halfway through, until the chicken is heated through and crispy.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, place the leftover chicken in the skillet. Cover with a lid and cook for about 4-5 minutes on each side, or until the chicken is heated through. This method helps maintain the crispiness while ensuring the chicken is thoroughly reheated.

• Microwave Method: Place the leftover chicken on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 2-3 minutes, checking and flipping halfway through. While this method is quick, it may not maintain the crispiness of the chicken as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the leftover chicken on the toaster oven tray. Bake for about 15-20 minutes, or until the chicken is heated through and crispy. This method is great for smaller portions and maintains the texture of the chicken.

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

• Mixing bowl: Use another one to mix the flour, paprika, salt, and black pepper for the breading.

• Tongs: Handy for removing the chicken from the marinade and dredging it in the flour mixture.

• Frying pan: Essential for frying the chicken to a golden brown perfection.

• Thermometer: Useful to ensure the oil is at the right temperature for frying and to check the internal temperature of the chicken.

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

• Basting brush: Perfect for brushing the hot oil mixture over the fried chicken.

• Paper towels: Use these to drain excess oil from the fried chicken.

• Plate: For serving the hot chicken with pickles and white bread.

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

Pre-mix breading: Combine the flour, paprika, salt, and black pepper ahead of time and store in an airtight container.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer, which helps in achieving perfectly fried chicken.

Double batch hot oil: Make extra hot oil mixture and store it in the fridge for future use, saving time on your next batch.