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Crispy Nashville hot chicken on a white plate garnished with parsley and pickles, coated in spicy glaze

Nashville Hot Chicken

This Nashville hot chicken is a crispy, spicy masterpiece that captures the bold flavors of the South. With a double-dredge technique and a fiery hot glaze, it's the best Nashville hot chicken recipe for impressing family and friends.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting Time 10 minutes
Total Time 3 hours 45 minutes
Cuisine American
Servings 12 servings
Calories 707 kcal

Ingredients
  

  • 3 to 4 lb. bone-in, skin-on chicken breasts, wings, and thighs
  • Kosher salt
  • Freshly ground black pepper
  • 3 large eggs
  • 2 cups whole milk or buttermilk
  • 1 Tbsp. hot sauce
  • 2 cups (240 g) all-purpose flour
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper
  • 4 cups vegetable oil, for frying
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cayenne pepper
  • 1 Tbsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. kosher salt

Instructions
 

  • Generously season chicken with salt and pepper in a large bowl. Transfer to a baking sheet and refrigerate for at least 3 hours or overnight to allow the flavors to penetrate deeply.
  • Prepare a wire rack set over a baking sheet. In a shallow bowl, whisk together eggs, milk (or buttermilk), and hot sauce. In another bowl, mix flour, paprika, and cayenne pepper.
  • Pat chicken pieces dry. Dredge each piece in the flour mixture, then dip in the egg mixture, and finally coat again in the flour mixture. Place breaded chicken on the prepared rack and repeat with remaining pieces.
  • Heat 4 cups of vegetable oil in a large pot until a candy thermometer reads 325°F. Fry chicken in small batches, turning occasionally, and adjust the heat to maintain an oil temperature of 290°F to 300°F. Cook until the chicken is golden brown, about 15 minutes per batch. Transfer fried chicken to a clean wire rack on a baking sheet to drain excess oil.
  • Let the oil cool for about 10 minutes before carefully scooping out 1/2 cup of oil with a heatproof ladle. In a heatproof bowl, whisk together brown sugar, cayenne, paprika, garlic powder, chili powder, and kosher salt. Slowly pour the hot oil over the spice mixture, stirring continuously until combined.
  • Brush this hot oil glaze generously over each piece of fried chicken, ensuring every bite is packed with that iconic spicy flavor. Serve immediately.

Notes

Adjust the heat. Keep in mind—this is HOT. If you're worried about spice, cut down on the amount of cayenne in your hot oil. Start with 1 tablespoon and increase to your liking. Fry crispy chicken. One of the keys to crispy fried chicken is making sure your oil is at the correct temperature. The perfect temperature for frying chicken is 350º. The easiest way to monitor this temp is with a candy thermometer. Trust us—it’s important to check this. If your oil is too hot, the crispy, crunchy crust will form on your chicken before the inside is cooked. If it's too cold, your chicken will cook before your skin is perfectly crispy. Storage: This chicken is certainly best eaten the day of, but if you have leftovers, store them in a ziplock bag or an airtight container for up to three days. Reheat in your oven at 400º for 5-7 minutes.