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5 from 9 votes

Nashville Hot Chicken

Ultra crispy fried chicken smothered in a buttery hot sauce.  This KFC copycat recipe takes finger-licking good chicken to the next level!
Course Main
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 564kcal
Author Krystle Smith

Ingredients

  • 4-5 Pounds Bone-In Mixed Chicken Pieces
  • Vegetable Oil For Frying

For the Buttermilk Marinade

  • 2 Cups Buttermilk
  • 1 ½ Tablespoons Spice Rub See Below
  • 2 Bay Leaves

For the Spice Rub

  • 1 ½ Tablespoons Salt
  • 1 Tablespoon Paprika
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Black Pepper
  • 1 Teaspoon Oregano Dried
  • 1 Teaspoon Basil Dried
  • 1 Teaspoon Cayenne Pepper
  • For the Buttermilk Egg Wash
  • 2 Eggs
  • 1 Cup Buttermilk
  • ¼ Cup Hot Sauce

For the Breading

  • 3 ½ cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • Remaining Spice Rub Reserve 1 Teaspoon For the Sauce (See Above)

For the Nashville Hot Sauce

  • 2 Tablespoons Hot Sauce
  • 2 Tablespoons Butter Melted
  • 1 Tablespoon Cayenne Pepper
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Spice Rub See Above
  • ½ Teaspoon Smoked Paprika
  • ¾ Cup Vegetable Oil

Instructions

For the Spice Rub

  • In a small bowl, combine all spice rub ingredients.

For the Marinade

  • In a large bowl, combine buttermilk, bay leaves, and 1 ½ tablespoons of the spice rub you just made. Add chicken until well coated. Refrigerate at least 3 hours.

For the Hot Sauce

  • In a medium bowl combine, 1 teaspoon of the spice rub, and all remaining hot sauce ingredients except for the butter.

For the Breading/Egg Wash

  • In a large shallow dish, combine eggs, buttermilk, and hot sauce.
  • In a separate shallow dish, combine flour, baking powder, and remaining spice rub in a large bowl.
  • Dredge chicken in flour, then buttermilk, and then flour again. Place on a baking sheet until ready to fry.

Frying

  • In a large dutch oven heat 3 inches of oil to 375 degrees F. Cook 3-4 pieces at a time for 7 minutes per side, or until chicken reaches 165 degrees F.
  • Drain on paper towels.
  • Add butter to prepared sauce, whisk until smooth.
  • Cool for 2-3 minutes before brushing on sauce.

Notes

Ingredient Notes and Shopping Tips
  1. Chicken: Look for mixed chicken pieces in your grocery's meat section. Or use your favorite piece for your own customized bucket of chicken!
  2. Hot Sauce: I used Frank's Red Hot, but feel free to use your favorite. 
  3. Buttermilk: If you don't have buttermilk make your own with 1 tablespoon of vinegar (or lemon juice) per 1 cup of milk. 
Tips For Success
  1. Use room temperature chicken (allow to sit out for 20-30 minutes).  This leads to even cooking, and super crispy skin.
  2. Allow breaded chicken to rest before frying as well. I like to bread chicken, and then heat the oil up while it rests. 
  3. Don't overcrowd your pot, or your chicken won't get crispy. Limit yourself to 3-4 pieces at a time max.
  4. Use Thermometers: Ensure your oil remains at the right temp by using a deep-fry thermometer. Always cook chicken until it registers 165 degrees F in the thickest part. 
  5. Hands: Use one hand for dry dipping, and one for wet dipping. This will stop you from breading your fingers!
  6. Heat your oven to 200 degrees F. Keep the first batches of chicken warm while you fry the rest. 

Nutrition

Calories: 564kcal | Carbohydrates: 54g | Protein: 31g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1826mg | Potassium: 670mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1654IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 5mg