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Nashville Hot Chicken

Nashville Hot Chicken

Nashville Hot Chicken - juicy, crunchy, crazy delicious fried chicken brushed with a sweet and spicy Cayenne-based sauce for an explosion of flavor! You'll be clamoring for more!
Course Main, Party food
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 50 minutes
Servings 10 pieces
Calories 467kcal
Author Imma


  • 1 whole chicken cut in 10 pieces
  • 1 ½ teaspoon (7.5 g) salt
  • 3-4 garlic crushed
  • 1 tablespoon (19 g) hot sauce
  • 2-3 teaspoon (8-12 g) creole seasoning

Chicken Coating

  • 4 cups (980 g) buttermilk
  • 1 cup (125 g) all-purpose flour
  • 1 cup (128 g) cornstarch
  • 2 cup (100 g) Panko bread crumbs
  • 2 teaspoon (8 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 tablespoon (7 g) paprika
  • 2 tablespoon (20 g) garlic powder
  • 2 tablespoon (14 g) onion powder
  • 1 teaspoon (2 g) cayenne pepper
  • 1- 1 ½ tablespoon (3-4.5 g) dried herbs (thyme, oregano, parsley)
  • 1 teaspoon (2 g) white pepper
  • Oil to fry

Nashville Hot Sauce

  • 1 tablespoon (7 g) cayenne pepper
  • 2 tablespoon (25 g) brown sugar
  • 1 tablespoon (7 g) paprika
  • 1 tablespoon (8 g) chilli powder
  • 1 teaspoon (5 g) salt
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoon (38 g) hot sauce
  • ¼ cup (57 g) unsalted butter
  • ¼ cup (63 ml) vegetable oil


  • Place chicken in a large bowl or Large Ziploc. Then seasoned with salt followed by a crushed garlic, hot sauce and creole seasoning.
  • Next, pour the buttermilk in the marinated chicken, cover bowl with plastic wrap and refrigerate for at least 4 hours and up to overnight.
  • In a large bowl, whisk together the flour, cornstarch, bread crumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
  • Remove all the marinated chicken from the buttermilk. Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process too.
  • Let the chicken rest for about 10-15 minutes while preparing oil. This will help the coating to stay on better.

Frying the Chicken

  • Now, heat oil over medium-high heat in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Take note that temperature will drop once you add chicken.
  • Use a tong and carefully and slowly place the chicken in the hot oil. Remember to work in batches and do not overcrowd the skillet.
  • Fry the chicken until golden brown, turning once every 10 to 15 minutes – depending on the size of the pieces. You will know when the chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.
  • Drain the chicken on paper towels and then transfer them on a wire rack.
  • Repeat with remaining chicken pieces; let it cool for at least 10 minutes.

Baking Method

  • Let the chicken rest in a single layer in a baking sheet pan for about 10-15 minutes. This will help the coating to stay on. Then place the baking pan into the 375 degrees F (190 degrees C) oven and bake for 45- 50 minutes or until the chicken meat is no longer pink and its juices run clear. You may do a test by piercing the chicken with a fork.

Nashville Hot Sauce

  • To make the sauce, whisk together cayenne pepper, brown sugar, paprika, chilli powder, salt and hot sauce in a small bowl. Then add in the melted butter and oil and carefully mix until fully combined.
  • Finally, brush the top of the fried chicken with the desired amount of spicy sauce. Garnish with pickles and serve.


  • You can substitute every cup of buttermilk with 1 cup of regular milk + 1 tablespoon of white vinegar or lemon. Let it stand for 5-10 minutes until the milk curdles. Then pour it into the seasoned chicken meat.
  • Brush the chicken with hot sauce depending on your spiciness tolerance or you can completely leave it out.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1piece | Calories: 467kcal | Carbohydrates: 42g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 1296mg | Potassium: 530mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1715IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 4mg