Why We Love This Nashville Hot Chicken Recipe
If you have ever lived in the south, you likely have a favorite fried chicken spot, amirite? One of our favorites is this amazing chicken shack here in Asheville called Rocky’s Hot Chicken Shack which makes Nashville-style deep-fried chicken. Each piece of crispy, crunchy, and juicy fried chicken is brushed with spicy oil, so it’s bright red, crisp, and spicy hot. Seriously, I cannot get enough. So we decided to make our own homemade version of Nashville Hot Chicken, inspired by this beloved local joint. We added just a touch of sugar to balance the spicy, along with a bit of smoked paprika for depth and intrigue. If you like classic chicken and are a fan of all things spicy, you are going to love this Nashville Hot Chicken!
Ingredients You Need
This Nashville Hot Chicken recipe has two main components: Fried chicken, and the mind-blowing spicy oil that is brushed onto the crispy chicken skin. To make the fried chicken you need:
Bone-in chicken with skin – about 8 pieces total (chicken breast, thighs and legs) Dill pickle juice – the secret ingredient for a perfect southern brine Sugar – adds a bit of sweetness to balance the heat Buttermilk – either store-bought or learn How to Make Buttermilk All-purpose flour – or your favorite gluten-free flour mix for frying Cornstarch – to get the crispiest, crunchiest fried chicken Creole or Cajun seasoning – adds spice and depth of flavor Peanut oil – or vegetable oil, Canola oil, for frying
For the homemade spicy oil you need:
Reserved fry oil – from when you fry the chicken Brown sugar – for a perfectly smoky-sweet flavor Seasonings – cayenne pepper, smoked paprika, chili powder, garlic powder, salt
Our version of this oil would be considered medium-spicy at a place like Rocky’s Hot Chicken Shack or at Hattie B’s Hot Chicken in Nashville. You can make the chicken more or less spicy by adding or reducing the amount of cayenne pepper.
How to Brine Chicken for Frying
Spicy or not, the best fried chicken recipes always start with a pickle juice brine. This sour and salty flavor creates pieces of chicken that are perfectly crispy fried on the outside and juicy on the inside. Do not skip this step!
How to Make Nashville-Style Fried Hot Chicken
Once the chicken has brined for 1 to 8 hours, set out two shallow dishes. Pour the buttermilk and hot sauce into one shallow dish and whisk well. In the second dish, combine the flour, cornstarch, and creole seasoning. Mix well. Now drain the brine off the chicken, and set out a metal rack. Working one piece at a time, dunk the chicken in the flour mixture, then in the buttermilk mixture, and then dip back in the flour mixture. This double-coating dredge makes the crunchiest and crispiest fried chicken skin. Place the breaded chicken pieces on the wire rack as you go. Pro Tip: It’s good for the chicken breading to rest before frying in a pan, so don’t heat the oil until all the chicken has been well coated. After all the chicken is breaded, set a large saucepot (or dutch oven) on the stovetop and clip a cooking thermometer to the side of the pot. Pour enough frying oil into the pot to fill it about two-thirds full. Turn the heat on medium to medium-high and bring the oil to frying temperature. Meanwhile, preheat the oven to 250 degrees F. Set another rack on a baking sheet for the cooked fried chicken. You want to hold the chicken in the oven after frying to keep it warm as you work in batches. Once the oil temperature reaches 350 degrees F, carefully place 3-4 pieces of chicken in the fry oil. Use tongs to move the chicken so it doesn’t stick to the bottom of the pot. Fry for 7-8 minutes, until golden brown. Use the tongs to carefully pull the chicken pieces from the hot oil and place them on the clean rack. Test the chicken with a meat thermometer… The largest pieces should be 165 degrees F inside. Then place the fried chicken in the oven to keep warm and crisp. Repeat with the remaining chicken pieces, continuing to place the fried chicken on the rack in the oven as they are cooked. Turn off the stovetop heat as soon as all of the chicken is done.
How to Make Spicy Oil for Fried Chicken
After all the pieces of chicken have been fried and are resting in the oven, make the spicy oil. Use a ladle to scoop ¾ cup of fry oil from the pot into a heat-proof mixing bowl or measuring cup. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt. Stir to mix thoroughly. When ready to serve, remove the rack from the oven and brush the spicy oil over all sides of the fried chicken pieces.
Tips for Success
To make gluten-free Nashville hot chicken, use a gluten-free replacement flour! Don’t fry fridge-cold chicken! You want to take the chicken out of the fridge about 30 minutes before you plan to bread it. This will help the oil stay hot and not drop in temperature too much once you add the chicken. You must use an oil with a high smoke point! Use a neutral oil with a high smoke point like vegetable, canola, grapeseed, or peanut oil. Only use peanut oil if you are sure no one has a peanut allergy! Make sure the oil is ready before frying! The best part about fried chicken is the crispy skin. You can only get that golden crisp if the oil is at the perfect temperature!
Serving Suggestions
Like at Rocky’s Hot Chicken Shack or Hattie B’s Hot Chicken, we recommend that you serve Nashville Hot Chicken with the traditional two slices of white bread and pickles. Enjoy as a main dish with all of your favorite Southern side dishes! Some classics include Homemade Mac and Cheese, Potato Salad, Coleslaw, Baked Beans, and Perfect Southern Collard Greens.
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