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Crispy fried Nashville hot chicken with a fiery red glaze

Classic Nashville Hot Chicken

This recipe delivers authentic Nashville hot chicken with a crispy crust and fiery glaze. Brining ensures tender, juicy chicken, while a special spice blend creates an unforgettable flavor experience.
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Prep Time 8 hours 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes
Servings: 4 people
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Brine
  • 2-3 lbs bone-in, skin-on chicken pieces thighs and drumsticks work best
  • 2 cups buttermilk
  • 1 tablespoon hot sauce e.g., Frank's RedHot
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Dredging Flour
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch for extra crispiness
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper add more for extra heat
For Frying
  • 4-6 cups peanut oil or other high smoke point oil enough to submerge chicken
For the Hot Oil Glaze
  • 1/2 cup hot frying oil strained
  • 1/4 cup cayenne pepper adjust to your heat preference
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Equipment

  • Large bowl
  • Whisk
  • Shallow dish or Ziploc bag
  • Heavy-bottomed pot or Dutch oven
  • Thermometer
  • Wire rack
  • Baking sheet
  • Fine-mesh sieve
  • Heatproof bowl
  • Brush

Method
 

Brine the Chicken
  1. Whisk together buttermilk, hot sauce, salt, and black pepper in a large bowl. Add chicken, ensuring full submersion, then cover and refrigerate for at least 4 hours, or preferably overnight.
Prepare the Dredging Station
  1. Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow dish or large Ziploc bag, mixing well.
Heat the Oil
  1. Pour peanut oil into a heavy-bottomed pot or Dutch oven, about 3-4 inches deep. Heat over medium-high heat to 350°F (175°C) using a thermometer for accuracy.
Dredge the Chicken
  1. Remove one chicken piece from buttermilk, letting excess drip off, then dredge thoroughly in seasoned flour, pressing to coat. Shake off excess flour and place on a wire rack; repeat for remaining chicken.
Fry the Chicken
  1. Carefully lower 2-3 chicken pieces into the hot oil, avoiding overcrowding. Fry for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C), adjusting heat to maintain 325-350°F (160-175°C).
Rest and Keep Warm
  1. Transfer fried chicken to a clean wire rack over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while frying remaining chicken.
Make the Hot Oil Glaze
  1. Once all chicken is fried, scoop out 1/2 cup of hot frying oil and strain into a heatproof bowl. Whisk in cayenne pepper, brown sugar, paprika, garlic powder, and salt until smooth.
Glaze the Chicken
  1. Generously brush the hot oil glaze over all surfaces of the freshly fried chicken. The chicken's heat will help the glaze adhere.

Notes

For an extra kick, consider adding a pinch of ghost pepper powder to the hot oil glaze. Serve with pickles and white bread for a traditional Nashville experience.