Chef John's Crispy Nashville Hot Chicken

You don’t need to head to Tennessee for a taste of Nashville hot chicken. This crispy, spicy fried chicken makes for an unforgettable sandwich experience. Don't forget to save the extra sweet-and-spicy sauce—it’s so delicious, you’ll want to pour more on, even if your taste buds are already on fire!

Make sure to bookmark this recipe before your cravings kick in!

What Exactly Is Nashville Hot Chicken?

The name says it all: Nashville hot chicken — crispy fried chicken with a spicy kick — originated in Nashville, Tennessee.

The original Nashville hot chicken, typically served with white bread and pickles, is thought to have been created at Prince's Hot Chicken Shack in Nashville. Since then, this fiery chicken has spread across the country, now served in restaurants and home kitchens everywhere.

How to Prepare Nashville Hot Chicken

Chef John's take on Nashville hot chicken stays true to tradition. You can find the full recipe below, but here's a quick preview of what’s involved:

Prepare the Marinade

Mix together buttermilk, pickle brine, hot sauce, and egg. Pour the marinade over the chicken pieces and let them marinate in the refrigerator for up to four hours.

Coat the Chicken

Take the chicken out of the marinade and pat it dry. Coat the chicken in a flour and salt mixture, then return it to the marinade to coat again. Dredge the chicken one more time in the flour mixture, then let the coating set for 15 minutes.

Prepare the Hot Sauce

Melt the butter and lard in a pan over medium-high heat, then stir in cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Cook until the fat has melted, and keep the sauce warm until ready to use.

Fry the Chicken

Fry the chicken on both sides until it reaches an internal temperature of 160°F. Once cooked, transfer the chicken to a rack to drain, then generously brush with more sauce. Serve on a slice of white bread (or bun) with pickles and extra sauce on the side.

How Spicy Is Nashville Hot Chicken?

Nashville hot chicken packs a punch. The chicken is marinated in hot sauce and then drenched in a cayenne pepper sauce. However, the cayenne sauce is balanced with ingredients like brown sugar and butter, which help tone down the heat.

The great thing about Nashville hot chicken is that you can control the spice level. Adjust the hot sauce in the marinade or use less sauce when serving if you prefer a milder version.

What to Pair With Nashville Hot Chicken

Nashville hot chicken pairs perfectly with classic sides like french fries and coleslaw. You can also serve it with Southern staples such as cornbread, hush puppies, mac and cheese, or corn on the cob for a complete meal.

How to Store Nashville Hot Chicken

Keep any leftover Nashville hot chicken in an airtight container in the fridge for up to four days. To bring back its crispiness, reheat in the oven or air fryer.

Dinogo Community Tips and Praise

"I've made this dish multiple times, and it’s always a crowd-pleaser when I’m hosting," says alb. "When it’s just my family, we use the leftovers to make chicken salad for lunch. As other reviewers mentioned, I learned the hard way not to prepare the sauce too early — the spices, butter, and lard will separate if you do."

"My husband and sons love spicy food," shares Lis. "I'm not as much of a fan. I was a little nervous about the amount of cayenne in the recipe, but the fats and brown sugar mellowed it out. It was amazing — we all agreed. It was spicy, but not so intense that you need a gallon of milk to cool down."

"I lived in Nashville for a few years and picked up a few tips from some friends' moms," says kb4ird. "This recipe is the real deal. And even though I’m not a fan of frying — whether it’s pan frying, deep frying, or anything in between — the cleanup is always a hassle. But trust me, this is so worth it. The result was absolutely delicious!"

Editorial contributions by Bailey Fink

Ingredients

• 1 whole chicken, cut into 8 pieces

Marinade Ingredients:

• 1 cup buttermilk

• ¼ cup pickle brine

• 2 tablespoons Louisiana-style hot sauce

• 1 large egg

Coating:

• 2 cups all-purpose flour

• 2 teaspoons fine table salt

Spicy Sauce:

• ¼ cup butter

• ¼ cup lard

• 2 tablespoons cayenne pepper

• 1 tablespoon packed light brown sugar

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 cup vegetable oil for frying, or as needed

Instructions

In a mixing bowl, whisk together buttermilk, pickle brine, hot sauce, and egg. Pour the marinade over the chicken and stir to make sure each piece is evenly coated. Cover and refrigerate the chicken for 2 to 4 hours to marinate.

In a shallow dish, combine flour and salt. Remove the chicken from the marinade and pat dry with paper towels, reserving the marinade. Dredge the chicken in the flour mixture, ensuring it’s fully coated. Return the chicken to the marinade, coating all sides, then lift it out, letting any excess marinade drip off. Coat the chicken again in the flour mixture. Place the pieces on a rack and repeat with the remaining chicken. Let the coated chicken sit for 15 minutes to let the coating set.

In a large pot, combine butter and lard. Stir in cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Heat over medium-high until the fats melt. Remove from heat and keep the sauce warm.

Transfer the chicken to a rack to drain and brush both sides with the sauce.

Dig in and enjoy!

Chef's Tip

Nutrition Information (per serving)