“KFC” Nashville Hot Chicken Recipe

“KFC” Nashville Hot Chicken Recipe

Today, we’re bringing the heat with a finger-lickin’ good recipe inspired by KFC Nashville Hot Chicken (see what I did there) —tender, juicy chicken, wrapped in a crunchy coating and brushed with a spicy sauce. I say this recipe was “inspired by KFC” because that was the first time I tried it.

Unfortunately, they have since removed this item from their menu so we decided to learn to make it at home.

My son bought his girlfriend the bookBasics with Babish for her birthday and she’s determined that we need to cook ALL of the recipes. With my goal in mind, we checked and sure enough, there was a recipe for authentic Nashville Hot Chicken.

So, in this post, the kids are taking over the kitchen!

We are killing two birds with one stone. I get to hang out with my favorite people experimenting with a new recipe to share with you on the blog and Olivia and Jacob get to check another recipe off their cookbook bucket list. 

I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!

As part of our ongoing Taste the Nation series, this week we’re setting our sights on the great state of Tennessee. And what better way to represent the Volunteer State than with this iconic Nashville Hot Chicken recipe?

What is Nashville Hot Chicken?

Nashville Hot Chicken is fried chicken with a kick! It starts with pieces of chicken, typically marinated in a buttermilk blend, then coated in a seasoned flour mixture and fried to crispy perfection.

What sets it apart is the final step: the fried chicken is brushed or dipped in a paste or oil heavily spiced with cayenne pepper and other seasonings.

The result is a bright red, intensely spicy chicken with a crispy exterior and juicy interior. The heat level can vary from hot to extremely hot, depending on the recipe and personal preference.

Traditionally, Nashville Hot Chicken is served on top of white bread with pickle chips. This combination helps balance the heat and adds a tangy contrast to the spicy chicken.

Olivia made homemade bread and butter pickles just for the occasion.

Please excuse our mess. We are cooking at home today and we are in the midst of a major remodel. As you can see in the background, we still have a LONG way to go.

The story behind the chicken

So, how did Nashville become synonymous with this spicy specialty?

The story goes back to the 1930s and involves a scorned lover, revenge, and a recipe that backfired in the best possible way.

Legend has it that Thornton Prince, a notorious ladies’ man in Nashville, angered his girlfriend with his womanizing ways.

As payback, she doused his fried chicken with an unholy amount of cayenne pepper, hoping to punish him with an inedibly spicy meal. But Prince loved it so much, that he perfected the recipe and eventually opened a restaurant where they still sell it to this day – Prince’s Hot Chicken Shack.

Fast forward to today, and Nashville Hot Chicken has become a culinary phenomenon. It represents the bold, spicy spirit of Tennessee cuisine and has put Nashville on the map as a foodie destination.

From local joints to major chains like KFC, everyone’s trying to capture that perfect balance of heat and flavor that makes Nashville Hot Chicken so irresistible.

As we continue our culinary journey across the nation, it’s clear that Tennessee holds a special place in America’s food landscape. Nashville Hot Chicken is a dish that embodies the state’s creativity, boldness, and ability to turn a simple idea into a nationwide craze.

Let’s gather up the ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

  • 5-7 pound chicken– cut into 10 pieces.
  • Buttermilk
  • Eggs
  • Hot Sauce
  • Kosher salt and freshly ground black pepper
  • All-purpose flour– All-purpose flour gives the buttermilk and seasonings something to stick to while ensuring a crispy crust.
  • Lard
  • Oil– Go for a neutral-tasting oil with a high smoke point, like canola, vegetable, or peanut oil.
  • Butter
  • Cayenne pepper– adjust the amount to reach your desired heat level.
  • Brown sugar– for a touch of sweetness
  • Garlic powder
  • Onion powder
  • Paprika– we used smoked paprika, but if you only have sweet paprika go ahead and use that.

Now let’s get cooking

Traditionally, this recipe is made with bone-in chicken pieces, but because we were serving it on white bread, I decided to cut up a whole chicken and remove the bones. I used the breasts and thighs and saved the other parts for another recipe, but feel free to use bone-in chicken if that is your preference.

Place the chicken in a zip-top bag. 

Stir 2 tablespoons of kosher salt, hot sauce, and 2 teaspoons of black pepper into 2 cups of buttermilk, and then pour the buttermilk mixture over the chicken.

Seal the bag and smush it around ensuring that it’s fully coated. Place the bag into a large bowl (in case your bag springs a leak) and place it in the refrigerator for at least 4 hours, but ideally overnight. 

Tips for success: Ever since reading Salt Fat Acid Heat by Samin Nosrat, I always salt my chicken as far in advance as possible. A buttermilk brine is a great way to do that. The salt and acid in the buttermilk work together to flavor and tenderize the meat and prevent liquid from escaping when it cooks.

Preheat the oven to 200℉ once you are ready to fry.

Prepare the dredging station 

In a shallow dish, combine 1 cup of buttermilk with the eggs and a few dashes of hot sauce. Beat together with a fork until no streaks remain. 

In a separate shallow dish combine the flour 2 teaspoons of salt, and a few tablespoons of the egg mixture. This will create little chunks of breading which will help to give the chicken an extra crispy coating.

First, coat chicken pieces in the flour mixture, then into the egg mixture, then back into the flour mixture. This is a messy job, but it’s worth the effort. After double-dipping it, place it on a parchment-lined baking sheet and repeat with the remaining chicken.

Let it sit at room temperature for about 30 minutes allowing the flour coating to become a paste-like consistency before frying.

In a Dutch oven or large skillet with high sides, combine the lard and oil. Heat to 350°F. Use tongs to carefully lay the chicken pieces in the hot oil.

Fry three to four pieces at a time on each side. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness.

After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown. Check the internal temperature with a meat thermometer.

Once it has reached 165°F it is done.

Remove the chicken from the oil and place it on paper towels or a wire rack to drain. Transfer the drained chicken to the preheated oven to keep it warm while you continue to cook the remaining chicken.

Make the Nashville Hot Sauce

Measure out a 1/2 cup of the frying oil you used to fry the chicken. In a heat-proof dish, pour it over 4 tablespoons of butter and whisk until the butter has melted.

Add the cayenne pepper, brown sugar, garlic powder, onion powder, and smoked paprika. Whisk to form a paste. The paste will vary in texture, depending on how much cayenne and brown sugar you use. More spice and sugar will create a thicker paste. Less will give it a more oil-like consistency.

Brush the spicy oil over all of the pieces of fried chicken. Serve the hot chicken on top of white bread and serve with pickles.

Nashville hot sauce being brushed on the fried chicken

If you are empty nesters like us and don’t want to fry a whole chicken, this recipe can easily be adapted for two. You can use boneless chicken breasts or thighs to make a Nashville Hot Chicken sandwich or use chicken tenders like they do at KFC.

What to serve with Nashville Hot Fried Chicken

You can easily turn this into a complete Southern-style dinner by adding some tasty side dishes! Enjoy it with your favorites, but here are a few ideas to inspire you!

  • French Fries or tater tots

  • Cole Slaw

Tips for success:

  • Don’t Fry Cold Chicken– Placing cold chicken in the skillet will drop the temperature of the oil and prevent the chicken from frying evenly. Let your chicken sit out at room temperature for about 30 minutes before you start frying.
  • Rest Your Chicken– Once you have breaded your chicken, allow it to sit for a while. This allows the breading to stick to the chicken. This is the perfect opportunity to bring the chicken to room temperature before frying. 
  • Make Sure Your Oil Hot Enough–  To ensure you get crispy chicken, it must start with hot oil. The ideal temperature for frying chicken is usually between 350°F and 375°F (175°C to 190°C). A cooking thermometer takes the guesswork out of the process, but if you don’t have one, sprinkle a pinch of flour into the oil. If it sizzles immediately and rises to the surface, your oil is hot enough.

How to Store Fried Chicken

Let the fried chicken cool completely before storing. Place it in an airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the air fryer or in the oven.

DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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Hot Nashville chicken on toast with 2 pickle slices

“KFC” Nashville Hot Chicken Recipe

Crispy, fiery, and irresistible, this Nashville Hot Chicken brings the heat! Our version of this iconic dish delivers authentic flavors with a crispy coating and a spicy kick that'll transport your taste buds straight to Tennessee.
Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 1 day
Total Time 1 day 1 hour
Course Chicken, main
Cuisine American
Servings 10 servings
Calories 712 kcal

Equipment

  • Dutch oven or cast iron skillet
  • Tongs

Ingredients
  

  • 1 whole 5-7 pound chicken cut into 10 pieces
  • 1 cup lard
  • 1 cup oil

Buttermilk brine

  • 2 cups buttermilk
  • 2 tablespoons kosher salt
  • a few dashes of your favorite hot sauce. We like Frank's.
  • 2 teaspoons black pepper

Wet Ingredients

  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon hot sauce
  • 1 tablespoon salt

Dry ingredients

  • 2 cups all-purpose flour
  • 1 teaspoons kosher salt
  • 2 tablespoons of the egg and buttermilk mixture

Nashville hot sauce

  • ½ cup of the oil you used to fry the chicken in
  • 4 tablespoons butter
  • 2-3 tablespoons cayenne pepper depending on how hot you want it
  • 1-2 tablespoon brown sugar depending on how sweet you want it
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika

Instructions
 

  • Place the chicken in a zip-top bag.
  • Stir 2 tablespoons of kosher salt, hot sauce, and 2 teaspoons of black pepper into 2 cups of buttermilk, and then pour the buttermilk mixture over the chicken.
  • Seal the bag and smush it around ensuring that it’s fully coated. Place the bag into a large bowl (in case your bag springs a leak) and place it in the refrigerator for at least 4 hours, but ideally overnight.
  • Preheat the oven to 325℉ once you are ready to fry.

Prepare the dredging station

  • In a shallow dish, combine 1 cup buttermilk with 2 eggs and 1 tablespoon of hot sauce. Beat together with a fork until no streaks remain.
  • In a separate shallow dish combine the 2 cups of flour, 2 teaspoons of salt, and 2 tablespoons of the egg mixture. This will create little chunks of breading which will help to give the chicken an extra crispy coating.
  • First, coat chicken pieces in the flour mixture, then into the egg mixture, then back into the flour mixture. After double-dipping it, place it on a wire rack and repeat with the remaining chicken.
  • Let it sit at room temperature for about 30 minutes allowing the flour coating to become a paste-like consistency before frying.
  • In a Dutch oven or large skillet with high sides, combine the lard and oil. Heat to 350℉. Use tongs to carefully lay the chicken pieces in the hot oil.
  • Fry three to four pieces at a time on each side. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown. Check the internal temperature with a meat thermometer. Once it has reached 165°F it is done.
  • Remove the chicken from the oil and place it on paper towels or a wire rack to drain. Transfer the drained chicken to a 200℉ oven to keep it warm while you continue to cook the remaining chicken.

Make the Nashville Hot Sauce

  • Measure out a cup of the frying oil you used to fry the chicken. Whisk together with the cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, and smoked paprika.
  • Brush the spicy oil over all of the pieces of fried chicken. Serve the hot chicken on top of white bread with pickles.

Notes

Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Keyword Nashville Hot Chicken, Taste the Nation, Tennessee


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