I love making this Nashville Hot Chicken when I want something crispy, spicy, and deeply comforting. I rely on a long buttermilk marinade to keep the chicken juicy, then coat it in a thick flour crust that fries up perfectly crunchy. I finish everything with a buttery hot sauce that soaks into every crack of the crust, making each bite rich and bold.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers restaurant-style fried chicken at home with simple ingredients. I like how the marinade builds flavor ahead of time, while the double dredge guarantees a crisp exterior. I also appreciate how easy it is to control the heat level depending on my mood or who I’m cooking for.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 pounds bone-in, skin-on chicken thighs
2 cups buttermilk
2 large eggs
½ cup warm water
5 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
4 cups self-rising flour
8 cups canola oil
For the butter mixture
½ cup unsalted butter
¼ cup hot sauce
½ teaspoon cayenne pepper
Directions
I start by preparing the buttermilk mixture. In a large bowl, I whisk together the warm water, salt, pepper, onion powder, and garlic powder until well combined. I then whisk in the buttermilk and eggs.
I add the chicken to the buttermilk mixture, making sure every piece is fully submerged. I cover it and let it marinate for at least 8 hours, turning the chicken occasionally for even flavor.
After marinating, I remove the chicken and let any excess liquid drip off. I dredge each piece thoroughly in the flour, then return it to the flour for a second gentle coating. I let the chicken rest for about 15 minutes before shaking off any excess flour.
I preheat the oven to 325°F. I heat the canola oil in a large pot until it reaches 350°F. I fry the chicken in batches, skin-side down, turning once, until golden brown and crisp.
I transfer the fried chicken to a wire rack and finish cooking it in the oven until the internal temperature reaches 175°F.
While the chicken finishes cooking, I make the butter mixture by simmering the butter, hot sauce, and cayenne pepper together until fragrant. I brush the hot butter mixture generously over the chicken before serving.
Servings And Timing
I make this recipe to serve 6 people.
Prep time is about 8 hours and 30 minutes.
Cooking time is approximately 25 minutes.
Total time comes to about 8 hours and 55 minutes.
Variations
I sometimes use chicken tenders instead of thighs for quicker cooking.
I reduce the cayenne pepper for a milder version.
I increase the cayenne when I want extra heat.
I use all-purpose flour with baking powder if I don’t have self-rising flour.
Storage/Reheating
I store leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven at a low temperature to help keep the coating crisp. I avoid the microwave since it softens the crust.
FAQs
Can I make this less spicy?
I simply reduce or omit the cayenne pepper and use a mild hot sauce.
Can I use boneless chicken?
I can use boneless pieces, but I shorten the cooking time since they cook faster.
Why is marinating important?
I rely on the long marinade to tenderize the chicken and add deep flavor.
Can I prepare anything ahead of time?
I prepare the marinade and flour mixture in advance, but I fry the chicken just before serving.
What sides go well with this dish?
I like serving it with biscuits, coleslaw, or dill pickles to balance the heat.
Conclusion
I always turn to this Nashville Hot Chicken when I want something crispy, spicy, and satisfying. I love how the crunchy coating, juicy meat, and buttery heat come together into a dish that feels indulgent yet homemade, making it perfect for special meals or comfort-food cravings.
This Nashville Hot Chicken recipe features juicy marinated chicken with a thick, crispy crust and a buttery, spicy glaze. It’s bold, crunchy, and full of Southern flavor — perfect for comfort food lovers.
Total Time:8 hours 55 minutes
Yield:6 servings
Ingredients
4 pounds bone-in, skin-on chicken thighs
2 cups buttermilk
2 large eggs
½ cup warm water
5 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
4 cups self-rising flour
8 cups canola oil
½ cup unsalted butter
¼ cup hot sauce
½ teaspoon cayenne pepper
Instructions
In a large bowl, whisk together warm water, salt, pepper, onion powder, and garlic powder. Add buttermilk and eggs, mixing well.
Add chicken to the marinade, ensuring it’s fully submerged. Cover and refrigerate for at least 8 hours, turning occasionally.
Remove chicken from marinade and let excess drip off. Dredge in flour, then repeat for a second coating. Let rest 15 minutes.
Preheat oven to 325°F. Heat canola oil in a large pot to 350°F.
Fry chicken in batches, skin-side down first, turning once until golden brown and crisp. Transfer to a wire rack.
Finish chicken in the oven until internal temperature reaches 175°F.
Meanwhile, simmer butter, hot sauce, and cayenne pepper in a small pan until melted and fragrant.
Brush hot butter mixture generously over the fried chicken. Serve hot.
Notes
Use chicken tenders for quicker cooking.
Adjust cayenne to control spice level.
Substitute self-rising flour with all-purpose flour + baking powder if needed.
Let chicken rest after flouring for better crust adherence.
Serve with pickles, coleslaw, or biscuits to balance heat.
