Authentic Nashville Hot Chicken

Name: Authentic Nashville Hot Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: 1 whole whole chicken (approx. 1.8kg, cut into 8 pieces or 4 large bone-in, skin-on thighs and drumsticks); 500 ml full-fat buttermilk; 60 ml Louisiana-style cayenne hot sauce ((such as Frank's RedHot)); 1 tbsp kosher salt; 1 tsp garlic powder; 1 tsp smoked paprika; 300 g plain flour; 50 g cornflour (cornstarch) ((helps create an extra-crispy, shattering crust)); 1 tsp onion powder; 1 tsp freshly cracked black pepper; 4 tbsp ground cayenne pepper ((adjust down to 3 tbsp if you prefer a milder burn)); 2 tbsp dark brown sugar; 180 ml hot frying oil ((ladled directly from the chicken frying pot or melted lard)); 1.5 litres neutral cooking oil ((such as peanut oil, canola oil, or vegetable oil))

by J_C • 2026

Why some badges are missing

Not vegan: whole chicken → try chickpeas (or firm tofu)
Not vegetarian: whole chicken → try chickpeas (or Quorn pieces)
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: full-fat buttermilk
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: full-fat buttermilk
Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
Not kidney-friendly: whole chicken

Based on listed ingredients — always check labels for allergies.

About this recipe

Nashville hot chicken is a legendary American culinary icon born from a legendary tale of fiery retribution. According to local lore, in the 1930s, a notoriously womanising man named Thornton Prince was served an exceptionally spicy fried chicken laced with extra cayenne pepper by a vengeful partner intended to punish him. Instead of suffering, Prince loved the scorching flavour so much that he perfected the recipe. Alongside his great-nephews, he opened what is now Prince's Hot Chicken Shack, transforming a fiery accident into a celebrated cultural institution that defines Southern cuisine today.

Prep

30m

Cook

25m

Rest

10m

Serves

Rating

—

Total time · 55m

Ingredients

Kitchen Help

Shopping list

1 whole whole chicken — approx. 1.8kg, cut into 8 pieces or 4 large bone-in, skin-on thighs and drumsticks
500 ml full-fat buttermilk
60 ml Louisiana-style cayenne hot sauce — (such as Frank's RedHot)
1 tbsp kosher salt
1 tsp garlic powder
1 tsp smoked paprika
300 g plain flour
50 g cornflour (cornstarch) — (helps create an extra-crispy, shattering crust)
1 tsp onion powder
1 tsp freshly cracked black pepper
4 tbsp ground cayenne pepper — (adjust down to 3 tbsp if you prefer a milder burn)
2 tbsp dark brown sugar
180 ml hot frying oil — (ladled directly from the chicken frying pot or melted lard)
1.5 litres neutral cooking oil — (such as peanut oil, canola oil, or vegetable oil)

Tools

· large bowl
· whisk
· wire rack
· baking sheet
· heavy-bottomed Dutch oven
· cast-iron skillet
· deep-fry thermometer
· heatproof metal bowl
· pastry brush

Instructions

Step by step

1
Cut the chicken into 8 pieces (breasts, thighs, drumsticks, wings) or 4 large bone-in, skin-on chicken thighs and drumsticks.
2
In a large bowl, whisk together the buttermilk, Louisiana hot sauce, kosher salt, garlic powder, and smoked paprika. Submerge the chicken pieces in the mixture, cover tightly, and refrigerate for at least 4 hours (overnight is optimal for maximum tenderness and flavour penetration).
3
In a large, wide bowl, whisk together the plain flour, cornflour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Remove the chicken pieces from the buttermilk, letting any excess drip off, but do not shake them completely dry.
4
Dredge each piece of chicken thoroughly in the seasoned flour mixture, pressing the flour firmly into the skin and crevices. Dip the floured chicken back into the buttermilk mixture for a quick second, then give it a second coat in the flour. Place the coated chicken on a wire rack set over a baking sheet and let rest for so the crust sets.
5
Pour neutral oil into a large heavy-bottomed Dutch oven or cast-iron skillet until it reaches a depth of about 5cm. Heat the oil over medium-high heat until it registers 170°C to 175°C (340°F to 350°F) on a deep-fry thermometer.
6
Working in small batches to avoid crowding the pan (which lowers the oil temperature), carefully lower the chicken pieces into the hot oil. Fry bone-in thighs and drumsticks for roughly 12–, and breasts/wings for 9–, turning occasionally, until the crust is deeply golden brown and the internal temperature reaches 74°C (165°F).
7
Transfer the fried chicken to a clean wire rack set over a baking sheet. Rest for so the juices settle and the crust locks in its crispiness.
8
While the chicken rests, combine the ground cayenne pepper, brown sugar, smoked paprika, garlic powder, black pepper, and salt in a heatproof metal bowl. Carefully ladle 180ml (about 3/4 cup) of the hot frying oil directly from your cooking pot into the spice mixture. Whisk vigorously until smooth and completely incorporated into a fiery, glossy red paste.
9
Using a pastry brush or spoon, generously paint the hot oil paste all over the top and sides of the fried chicken pieces while they are still warm, allowing the spicy fat to soak slightly into the crispy crust. Serve immediately on thick slices of white sandwich bread topped with crisp dill pickle slices.

Per serving

serves 4

Calories

855kcal

Protein

63.5g

Carbs

53.7g

Fat

50.2g

Fibre

2.9g

Sugar

Sodium

1,890mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#dinner #chicken #Meat #american