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.
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Easy Recipe for Nashville Hot Chicken
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!)
Budget Saving Tip
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.
Nashville Hot Chicken Recipe
Servings 4 servings (1 chicken thigh per person)Ingredients
- 1 cup buttermilk (8 oz, $0.70*)
- ¼ cup pickle juice (from the pickle chips, 2 oz, $0.14)
- ¼ cup hot sauce (any kind, 2 oz, $0.60)
- 4 boneless, skinless chicken thighs (1.5lb, 680g, $3.52**)
- 1 cup all-purpose flour (120g, $0.13***)
- ¼ cup cornstarch (30g, $0.14)
- 1 tsp baking powder ($0.04)
- 2 cups vegetable oil (16 oz, $1.28***)
- 2 Tbsp cayenne ($0.84)
- 1 tsp brown sugar ($0.01)
- ½ Tbsp paprika ($0.30)
- 1 Tbsp chili powder ($0.19)
- 1 Tbsp garlic powder ($0.06)
- ½ tsp freshly cracked black pepper ($0.08)
- 1 Tbsp salt (divided, $0.12)
- 4 pieces of Texas bread (thick sliced bread, $0.87)
- 8 pickle chips (sliced pickles, $0.19)
Instructions
- Gather all ingredients. Mix the buttermilk, pickle juice, and hot sauce (I used Frank's hot sauce, but you can use any kind) in a Ziploc bag or large bowl. Add the chicken thighs and toss to coat. Refrigerate for 1 hour.
- Once the chicken has marinated for an hour, strain the buttermilk brine into a clean bowl. In a separate bowl, whisk together the flour, cornstarch, baking powder, and ½ tablespoon of salt.
- Dredge each chicken thigh in the flour mixture, dip back into the buttermilk, then coat again in flour, pressing to adhere. Place the breaded chicken on a clean plate and repeat with the remaining pieces until ready to fry.
- Fill a heavy-bottomed skillet with vegetable oil, about 1/3 of the way up. Heat oil to 350°F over medium-high heat. I use an instant-read thermometer to check the temperature of the oil. Once the oil is hot, carefully place two chicken thighs into the oil. Do not move the chicken for at least 3 minutes, or you may knock off the coating.
- Fry until one side is golden brown, about 4-5 minutes. Using tongs, gently flip the chicken and continue cooking until an instant-read thermometer reads 165° F, 4-5 minutes.
- Once the chicken is done frying, remove it to a wire rack. Continue frying the last two chicken thighs and remove them from the skillet once they are done.
- In another bowl, combine the cayenne, brown sugar, paprika, chili powder, garlic powder, pepper, and remaining salt.
- Once the chicken is finished cooking, turn off the heat. Carefully whisk ½ cup of the hot reserved oil into the spice blend, then brush it over both sides of the chicken. Serve over white bread and top with pickle chips.
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Equipment
- Medium Heavy-Bottom Skillet
- Baking Tray with a Wire Rack
- Ziploc Bag or Large Bowl
- 3 Bowls
- Meat Thermometer
Notes
Nutrition
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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!
The Secret to the Best Nashville Hot Chicken
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.
Recipe Success Tips
- Brining the chicken adds flavor and moisture. I brine my chicken for a minimum of 1 hour before frying. You can brine the chicken for a few hours or even overnight!
- Use an instant-read thermometer. To make sure your chicken is cooked and crispy, not soggy and underdone, use an instant-read thermometer. The oil should reach 350°F before the chicken even touches the skillet. The internal temperature of your cooked chicken should also be 165°F when done.
- I fry two chicken thighs at a time to keep the oil temperature from dropping too much. Crowding the pan can lead to uneven cooking and a soggy crust, so give the chicken some space to crisp up properly. Also, let the oil come back up to 350°F between batches.
- Use vegetable oil with a high-smoke point, such as refined avocado oil, peanut oil, sunflower oil, and canola oil.
- Chicken getting too dark on the outside? Just transfer it to a wire rack set over a baking sheet and finish it at 350°F in the oven until the internal temperature hits 165°F. This way, the crust stays crispy, and the inside gets cooked without burning the outside.
- If you don’t have a thermometer, you can still try this recipe, but you’ll need to keep a close eye on a few things. For the oil, stick the end of a wooden spoon into it. If bubbles form around it right away, it’s hot enough to fry. And to check if the chicken’s done, look for a deep golden brown crust and clear juices with no signs of pink when you cut into the thickest part. However, I do recommend using a thermometer, if possible, for the best results.
Serving Suggestions
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.
Storage & Reheating
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.
Did you use dill pickles or sweet pickles? The recipe doesn’t specify what kind and I’ve never had it. It sounds delicious, though!
I like dill for the tang but sweet will offset the heat – totally up to your preference imo.