Nashville Hot Chicken Recipe

Chicken thighs: The main protein for this dish, providing juicy and flavorful meat.

Buttermilk: Used for marinating the chicken, it helps tenderize the meat and adds a slight tang.

Hot sauce: Adds an initial layer of heat to the marinade.

All-purpose flour: Creates the crispy coating when the chicken is fried.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Paprika: Contributes to the color and flavor of the coating.

Vegetable oil: Used for frying the chicken to achieve a crispy texture.

Cayenne pepper: Provides the signature heat for the hot oil mixture.

Brown sugar: Balances the spiciness with a touch of sweetness.

Garlic powder: Adds a savory depth to the hot oil mixture.

When marinating the chicken in buttermilk and hot sauce, ensure the chicken thighs are fully submerged to allow even absorption of flavors. This step not only tenderizes the meat but also infuses it with a subtle heat that complements the final spicy coating.

• chicken thighs - Substitute with chicken drumsticks: Both cuts are dark meat and have similar cooking times and flavor profiles.

• buttermilk - Substitute with plain yogurt: Yogurt provides a similar tangy flavor and helps tenderize the chicken.

• hot sauce - Substitute with sriracha: Sriracha offers a similar heat level and adds a bit of garlic flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a crispy coating and is a good alternative for gluten-free diets.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish while maintaining the same color and mild heat.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• cayenne pepper - Substitute with chili powder: Chili powder offers a similar heat level with additional complexity from other spices.

• brown sugar - Substitute with honey: Honey provides sweetness and a slight floral note, though it may slightly alter the texture.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth, though with a different flavor profile.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a mild heat and a slightly fruity flavor, similar to paprika.

• Allow the chicken to cool completely before storing. This helps to maintain its crispy texture and prevent condensation, which can make it soggy.
• Store the fried chicken in an airtight container. If you have multiple pieces, place a sheet of parchment paper between each layer to avoid sticking.
• For short-term storage, keep the container in the refrigerator. The chicken will stay fresh for up to 3-4 days.
• To freeze, wrap each piece of chicken individually in aluminum foil or plastic wrap. Then, place the wrapped pieces in a freezer-safe bag or container. This method prevents freezer burn and keeps the chicken tasting fresh.
• Label the container with the date to keep track of how long it has been stored. Frozen chicken can last up to 2-3 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• For reheating, preheat your oven to 375°F. Place the chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until heated through and crispy.
• Alternatively, you can reheat the chicken in an air fryer at 350°F for 5-7 minutes to regain its crispy texture.
• Avoid microwaving as it can make the chicken rubbery and lose its crispiness.

• Preheat your oven to 375°F. Place the chicken on a baking sheet lined with foil. Cover the chicken with another piece of foil to keep it moist. Bake for about 20 minutes or until the internal temperature reaches 165°F.

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium heat for 2-3 minutes, checking halfway through to ensure it heats evenly.

• If you want to retain the crispiness, use an air fryer. Preheat the air fryer to 350°F. Place the chicken in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For stovetop reheating, heat a skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the chicken in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until the chicken is thoroughly heated and crispy.

• If you have a toaster oven, preheat it to 375°F. Place the chicken on a baking tray and cover with foil. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the exterior.

• Deep fryer: Essential for frying the chicken to achieve a crispy and golden brown exterior.

• Mixing bowl: Used for combining the flour, salt, pepper, and paprika to create the dredging mixture.

• Whisk: Helps in mixing the buttermilk and hot sauce for marinating the chicken.

• Tongs: Useful for handling the chicken pieces when dredging and frying.

• Measuring cups: Necessary for accurately measuring the buttermilk, flour, and vegetable oil.

• Measuring spoons: Used to measure the hot sauce, salt, pepper, paprika, cayenne pepper, brown sugar, and garlic powder.

• Baking sheet: Handy for placing the dredged chicken pieces before frying.

• Thermometer: Ensures the oil is at the correct temperature of 350°F for frying.

• Small saucepan: Used for heating the oil and mixing in the cayenne pepper, brown sugar, garlic powder, and paprika for the hot oil mixture.

• Pastry brush: Ideal for brushing the hot oil mixture over the fried chicken.

• Paper towels: Useful for draining excess oil from the fried chicken.

Marinate overnight: Prepare the chicken the night before by marinating it in buttermilk and hot sauce. This saves time on the day of cooking.

Pre-mix spices: Combine all your spices and flour mixture ahead of time. Store in an airtight container until ready to use.

Use a thermometer: Ensure your oil is at the right temperature quickly by using a kitchen thermometer. This avoids guesswork and speeds up the frying process.

Double batch: Make extra hot oil mixture and store it. It can be reheated and used for future batches, saving prep time.