Nashville Hot Chicken

by Sabrina Snyder

Last Update:

0 Comments

8 Servings
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Nashville Hot Chicken is a local specialty you can make in your own kitchen with this recipe. It’s spicy, crispy, and perfect for a sandwich!

This Hot Chicken recipe tastes like the Southern restaurant classic, and is the perfect Dinner for anyone who likes spicy food. For a more mild option, try my regular Crispy Fried Chicken.

Sabrina’s Nashville Hot Chicken Recipe

Nashville Hot Chicken is made with so many layers of flavor. These ingredients all come together for a beautiful balance of spicy and sticky sweet flavors. Plus, the chicken is fried to crispy perfection, while staying juicy and flavorful on the inside. Simply put, it’s one of the best Chicken Dishes ever.

Dinner, then Dessert

Nashville Hot Chicken Recipe

Nashville Hot Chicken is a local specialty you can make in your own kitchen with this recipe. It's spicy, crispy, and perfect for a sandwich!
Yield 8 Servings
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Fried chicken thighs on bread with pickles.
PrintRate

Ingredients
 

  • 8 boneless skinless chicken thighs
  • 1 tablespoon kosher salt
  • 1/2 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 1/2 teaspoons course ground black pepper
  • 1 teaspoon hot sauce
  • 3 cups flour
  • 2 cups cornstarch
  • vegetable oil , for frying
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup honey

Spicy Sauce

  • 1/3 cup cayenne pepper
  • 3 tablespoons dark brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 cup cooking oil
  • 8 slices texas toast
  • 1/2 cup bread and butter pickles

Instructions

  • Season the chicken with salt, garlic powder, onion powder, paprika, black pepper and hot sauce.
  • Allow the chicken to marinate for at least 30 minutes at room temperature.
  • Combine flour and cornstarch in a large bowl.
  • Add the oil to a skillet or a deep pot and heat until it reaches about 365 degrees.
  • Combine the egg, honey, and buttermilk and mix well. Then add the mixture to the same bowl as the chicken and coat well.
  • Dredge each piece of chicken in the flour mixture and shake off the excess.
  • Add each piece of chicken into the oil and fry for 6-8 minutes until golden brown and the chicken's internal temperature reaches 165 degrees.
  • Place chicken onto cooling rack on baking sheet.
  • In a heat safe bowl, add ½ cup of the frying oil you just used to cook the chicken, cayenne pepper, dark brown sugar, paprika, chili powder and garlic powder.
  • Whisk to combine and let sit for 2 minutes.
  • Whisk well again.
  • Brush the oil mixture onto the fried chicken.
  • Serve chicken with Texas toast and pickles.

Nutrition

Serving: 1 Thigh | Calories: 959kcal | Carbohydrates: 114g | Protein: 33g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 1278mg | Potassium: 623mg | Fiber: 6g | Sugar: 28g | Vitamin A: 4647IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 11mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.