Bold, blazing, and unapologetically indulgent, Nashville Hot Chicken is not just fried chicken it’s an experience. This iconic Southern dish is famous for its shatteringly crisp crust, juicy interior, and a signature cayenne-heavy hot oil glaze that brings serious heat balanced by butter and a hint of sweetness.

Chef John’s take delivers everything Nashville hot chicken is known for: deeply seasoned meat, a crunchy double-dredged coating, and that unmistakable fiery finish brushed on while the chicken is still hot.

Traditionally served on slices of soft white bread with tangy pickles, this dish is messy, spicy, and completely unforgettable.

Chef John’s Nashville Hot Chicken (Ultra-Crispy & Fiery)

Recipe Overview

Prep Time: 20 minutes
Marinating Time: 2–4 hours
Cook Time: 16 minutes
Total Time: About 3 hours
Servings: 4

What Makes Nashville Hot Chicken Special

Heat on heat: Spicy marinade and cayenne glaze
Extra-crispy crust: Double dredging creates crunch
Signature hot oil sauce: Butter and lard carry intense flavor
Classic Southern serving: White bread + pickles = essential

Ingredients

Chicken

1 whole chicken, cut into 8 pieces

Marinade

1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg

Breading

2 cups all-purpose flour
2 teaspoons fine table salt

Hot Glaze

¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper (adjust to taste)
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

For Frying

Vegetable oil, as needed

Step-by-Step Instructions

1. Marinate the Chicken

Arrange the chicken pieces in a large bowl.

In a separate bowl, whisk together buttermilk, pickle brine, hot sauce, and egg. Pour the marinade over the chicken and stir to coat every piece thoroughly. Cover and refrigerate for 2 to 4 hours to tenderize and season the meat.

2. Prepare the Breading

In a wide, shallow dish, mix flour and salt until evenly combined.

Remove chicken from the marinade and blot lightly with paper towels (reserve the marinade).

Dredge each piece in the flour mixture, then dip it back into the marinade, letting excess drip off. Dredge again in the flour for a thick, craggy coating. Place the breaded chicken on a rack and let it rest for 15 minutes so the coating sets.

3. Make the Hot Glaze

In a small saucepan, combine butter, lard, cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper.

Heat over medium-high, stirring until the fats melt and the mixture becomes smooth and glossy. Remove from heat and keep warm do not let it boil or separate.

4. Fry the Chicken

Pour oil into a cast iron skillet until it’s about one-third full. Heat to 350°F (175°C).

Carefully place chicken into the oil, skin-side down. Adjust heat to maintain an oil temperature around 325°F. Fry for 8–10 minutes per side, until deeply golden and the internal temperature reaches 160°F (71°C).

Transfer chicken to a rack to drain.

5. Sauce & Serve

While the chicken is still hot, generously brush both sides with the warm cayenne glaze.

Serve immediately on slices of white bread, topped with pickle chips. Brush with extra sauce if you dare.

How Spicy Is It?

Very spicy—but customizable.

Reduce cayenne for milder heat
Add extra brown sugar for balance
Brush lightly instead of drenching

The fat in the sauce softens the heat, but this dish is meant to bite back.

Serving Suggestions

Classic: white bread + dill pickles
Sides: coleslaw, fries, mac and cheese, cornbread
Sandwich-style on buns with extra sauce

Storage & Reheating

Refrigerate: Up to 4 days in an airtight container
Reheat: Oven or air fryer for best crispiness
Avoid microwaving if you want to keep the crunch

Nutrition (Per Serving)

Calories: 1115
Fat: 66g
Carbohydrates: 75g
Protein: 54g

This Nashville Hot Chicken recipe is bold, fiery, and unapologetically Southern. Crispy on the outside, juicy inside, and dripping with spicy hot oil, it’s not just dinner it’s a statement.