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Active Time
1½ minutes
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Total Time
4½ hours
Nashville hot chicken is nothing new. The fiery take on classic Southern fried chicken has been a staple of the Black community in Middle Tennessee since at least 1945 when Prince’s Hot Chicken Shack first opened its doors. Still, many don’t realize that the primary source of heat comes not from a tingle-inducing marinade or an ultra-spicy breading. Instead, the final flourish for this iconic spicy fried chicken is a wash of chile-infused hot oil, introduced to the crispy pieces of chicken after they come out of the fryer. This version, from the relative newcomer but already ubiquitous Hattie B’s, calls for adding 6 Tbsp. of cayenne and other spices to the sauce. They consider it “medium”; if you’re worried about your ability to take the heat, reduce the cayenne to 2 Tbsp..
Like many of the best fried chicken recipes—making Nashville hot chicken is a bit of a process. Don’t try to take shortcuts by swapping in boneless meat; bones ensure the chicken stays moist and flavorful. If you don’t care to break down the bird on your own, ask your butcher to cut a whole chicken into 10 parts (2 drumsticks, 2 thighs, and 2 wings, plus 2 breasts that have been halved into equal portions). You can get ahead on your prep time by seasoning the chicken (simply with salt and pepper) a day ahead. You can also apply the breading and slide the (uncovered!) baking sheet into your fridge for up to 2 hours before frying.
This Nashville hot chicken recipe makes enough for a party or picnic. The classic sides of white bread and pickles (dill pickles are the go-to, but sweet bread and butter pickles also make a nice contrast) help to cool your palette. Finish off the spread with a big bowl of coleslaw or a mustardy potato salad, plus plenty of paper towels. If you make the chicken a day ahead, don’t bother reheating it. It’s just as delicious cold...or, um, hot and spicy...right out of the fridge.
Looking for a hot chicken sandwich? Try this one, which stacks crispy boneless chicken thighs with a gochujang glaze.
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What you’ll need
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Deep-Fry Thermometer
$29 $16 At Amazon
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Dutch Oven
$133 $80 At Amazon
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Texas Pete Original Hot Sauce
$10 At Amazon
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Large Bowl
$18 At Amazon
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Whisk
$10 At Amazon
Ingredients
8 servings
2
1
2
4
2
2
4
6
2
1
1
1
special equipment
Preparation
Step 1
Toss 2 (3½–4-lb.) chickens, each cut into 10 pieces with 1 Tbsp. freshly ground black pepper with 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt in a large bowl. Cover and chill at least 3 hours (and up to 24).
Step 2
Whisk 4 large eggs, 2 cups buttermilk or whole milk, and 2 Tbsp. vinegar-based hot sauce in a large bowl. Whisk 4 cups all-purpose flour and remaining 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt in a second large bowl.
Step 3
Fit a Dutch oven with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet lined with a wire rack.
Step 4
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until crust is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers an internal temperature of 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Step 5
Whisk 6 Tbsp. cayenne pepper, 2 Tbsp. dark brown sugar, 1 tsp. chili powder, 1 tsp. garlic powder, and 1 tsp. paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with white bread and sliced pickles.
Do Ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
Editor’s note: This recipe for hot chicken was first printed in our June 2014 issue. Head this way for more of our spiciest recipes →