This amazing Nashville Hot Chicken recipe (adapted from Hattie B's famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.
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What's the Story Behind this Recipe?
I love fried chicken. I don’t eat it often, but I love it. Back when I was a kid, my BFF's Gramma Barbara made THE BEST southern fried chicken I've ever eaten, or ever hope to eat, in my life. Tender, juicy, crispy, and seasoned just right, Gramma B's chicken was so finger-licking delicious that it tasted like it had been fried in heaven. It was Perfect.
As a young teen, Gramma B kind of adopted me. She was fun and irreverent, and to this day I love her like my own.
Gramma B taught me how to make fried chicken a couple of times, and I think I got the basics down fine, but I could never make it quite as good as she did. I don't know if was her skillet, or the lard (of course it was the lard) or some other sublime combination of environmental and mystical factors, but her fried chicken was absolutely divine and mine was, at best, pretty darn good.
In my quest to scratch my fried chicken itch, I've ordered fried chicken at nearly every place from Portland to Memphis that serves it. While some places turn out a very decent chicken plate, nothing has ever come close to ringing that elusive Gramma B-worthy, southern fried chicken bell for me. There's always something missing.
Then we went to Nashville and discovered Hot Chicken.
What is Nashville Hot Chicken, and why is it Awesome?
Nashville Hot Chicken is a hyper-regional specialty with a long, colorful, sordid history involving a philandering man, a jealous woman hell-bent on revenge, and a whole lot 'a hot pepper juice.
Heaven and hell in a one transcendent bite.
The origins of Nashville Hot Chicken is a finely-woven tale that I simply can't do justice and still keep this post under ten thousand words, so I'm not even going to try. (And I don't need to, because The Bitter Southerner has done a bang-up job telling the story for us: when you have a minute or ten, I strongly encourage you to read about how Nashville Hot Chicken really came to be!)
The minute Mr B and I heard the term "hot chicken," we were all over it like red beans on rice. We did a little research, and discovered that Nashville's Prince's Hot Chicken Shack is the acknowledged home of the original hot chicken, so we made plans to check it out.
However, so many of the Nashville locals we asked pointed us toward relative newcomer Hattie B's that we decided to try it instead. (Just like the slider-eaters in the Great Southern Slider Debate, hot chicken-eaters appear to have a fierce loyalty to their chosen chicken fryer!)
Hattie B's has three locations in Nashville (2015), and reviews said that the lines at West Nashville location (closest to where we were staying) could be very long at peak times. However, we arrived relatively late for a weekday (around 8:30 pm) and had a less than five minute wait: just long enough for us to check out the menu.
Our chicken arrived quickly, stacked in a basket atop the traditional slice of white bread, garnished with dill pickle slices. It only took me one bite to know that Hattie B's Hot Chicken was absolutely amazing. Possibly addictive.
Hattie B's Nashville Hot Chicken is the first chicken I've eaten in at least twenty years that even comes close to Grandma B's fried chicken - with one important caveat: instead tasting like chicken sent from heaven, it tastes more like the devil himself cooked up a batch of fried chicken on his day off.
Get that fried chicken recipe!
When we got back to our hotel room, I immediately searched for a Nashville Hot Chicken recipe, and was absolutely thrilled to discover Hattie B's recipe in Lee Brian Schrager's cookbook Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides.
Well, you can bet that it took me less than a Tennessee minute to order it. (Which, come to think of it, is probably substantially longer than a New York minute, but still...)
When my copy of Fried & True arrived, I opened it to find the pages bursting with great recipes, valuable tips and cooking methods, personal stories, and a true love of fried chicken.
How to Make this Recipe (Step-by-Step)
The following Nashville Hot Chicken recipe, adapted from the aforementioned recipe in Fried & True, results in a crispy, tender, fiery fried chicken with a spicy kick that will keep you coming back for more.
The recipe itself is relatively straightforward, but after making hot chicken myself, I have some wisdom to pass along that will make the process go more smoothly.
Step 1: Dry-Brine
In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)
NOTE: The first time I made this chicken, we had a scheduling conflict and ended up dry-brining it for 3 days. (Stuff happens.) It was totally fine.
Step 2: Dredge-Dip-Dredge
In a 9x9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9x9 baking dish, combine the four and salt.
A. Drag the chicken through the flour mixture, coating evenly.
B. Dip the floured chicken in the milk mixture.
C. Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.
Step 3: Fry
For this step, you will need either a deep fryer, a large deep skillet, or a deep electric skillet. You will also need tongs, and a deep-fry/meat thermometer. I suggest using using a combination of canola and soybean oil for deep frying.
If you don't have a skillet deep enough for deep frying, see Expert Tips to learn what to do. (We don't have one either. It's not a problem.)
WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.
REMEMBER! When you add your chicken, it will displace a lot of oil. If you are using a frying pan or electric skillet, it is vital that you DO NOT OVERFILL it with oil or it may or it may overflow when you add the chicken. (See FAQs & Expert Tips)
Maintain a constant temperature of 325° F when for frying chicken.
Initially heat the oil to 340° - 350° to allow for the natural drop in temperature when the chicken is added to the oil, then reduce the heat to 325°.
The oil needs to be deep enough for the chicken to fully submerge.
- If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken.
- If the temperature rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.
Using tongs, carefully lower the coated chicken pieces into the hot oil. Turn them as they brown and do not let them touch each other while frying.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.
↓↓ This is what your chicken should sound like when it is frying. ↓↓
Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.
Chicken is done when it registers an internal temperature of 165°F. We aim to take the chicken off the heat when it registers a temperature of 160°, and allow carryover cooking to bring it up to temperature as it sits on the wire rack.
When done, remove the chicken from oil and allow to drain on wire rack.
Step 4: Spicy Coating (Wet Application)
Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices.
We use a small saucepan for this in case we need to heat the oil up again before basting a second batch.
Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.
Step 5: Serve
If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.
FAQs & Expert Tips
According to the recipe from which this one is adapted, the spice level for this recipe is gauged as MEDIUM HOT; however, in my experience, it is slightly hotter than medium. (I'd rate it about a 6 or 6.5 on a 1-10 heat scale.)
For one test batch, I used two tablespoons of cayenne instead of three, and the results were (for my tastes) perfect - not painfully spicy, but with solid heat and a decided kick. (About a 4.5.)
Here's a simple trick for determining the amount of frying oil you will need for your pan or fryer:
1. Put one batch/fryer full of chicken pieces in a large ziplock bag. Squeeze as much air out of the bag as you can and seal it shut.
2. Lay the bag of raw chicken pieces flat in the bottom of the frying pan.
3. Add water to the level that you want the oil to be when you deep fry.
4. Remove bag of chicken from the pan. Note level of the water.
5. Pour the water out, and carefully dry out pan.
6. Add oil to that same level.
Now you're ready to fry without fear of overflowing your frying pan!
Thanks, Archimedes!
You may have noticed that my chicken is sticking out at the top in some of the process images. That's because I don't own a deep fryer (I only deep fry about twice a year), and prefer to make hot chicken in my electric skillet because I can control the temperature of the fry oil more accurately than in a stovetop skillet.
Unfortunately, my electric skillet isn't quite deep enough to allow most chicken pieces to completely submerge, so I end up turning the chicken pieces a few times in the process, and it takes a few extra minutes to cook.
If this is you, don't worry - just use your meat thermometer to keep an eye on the internal temp, and you be fine.
Yes, you can make Nashville Hot Chicken in your Air Fryer. (If you have a smaller air fryer like we do, it is a slow process because you can't fit very many chicken pieces in the basket at one time, but it does work.)
In order for the coating to brown, you need to spray the prepared chicken with cooking spray just before placing it into the air fryer.
Air Fried Hot Chicken comes out of the air fryer with a decidedly different, less appetizing texture (imo) and color than that of oil-fried Hot Chicken; however, once you baste it with the basting spices, it is difficult to tell the difference.
NOTE: If you air fry your hot chicken, you will need to heat up some oil in a small cooking pot to mix with the basting spices. 
Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout.
If necessary, you can pop slightly underdone fried chicken into a preheated 325°F oven until it is fully cooked.
More Southern-Fried Recipes
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Nashville Hot Chicken
Equipment
- 1 Deep fryer or electric skillet or deep, heavy skillet
- 1 Tongs
- 1 Half-Sheet Pan (for draining chicken)
- 1 Whisk
Ingredients
Dry Brine
- 1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
Dip
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon Louisiana-style hot sauce
Dredge
- 2 cups all-purpose flour
- 2 teaspoons sea salt
- Vegetable oil for frying
Spicy Coating
- 1 cup hot frying oil or hot lard
- 3 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Garnish
- Dill pickle slices
- White bread optional
Instructions
Step 1: Dry-Brine
- In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)
Step 2: Dredge-Dip-Dredge
- In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.
- Drag the chicken through the flour mixture, coating evenly.Dip the floured chicken in the milk mixture.Drag once again in the flour mixture.Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.
Step 3: Fry
- Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F.The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
- Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy. If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying.
- Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.Cooking times are for fully submerged chicken. Times will be longer if you have to turn the chicken in the oil.
- Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer, and it works just fine.)
- When done, remove chicken from oil and allow to drain on wire rack.
Step 4: Spicy Coating (Wet Application)
- Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices.
- Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.
Step 5: Serve
- Serve hot or cold. If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Post Updated November 10, 2019 (Originally published July 28, 2017)
Rebecca says
I've never made Nashville hot chicken, this looks delicious!
Shadi Hasanzadenemati says
I'm making this for the weekend, I bet everyone is going to devour it!
Renée ♥ says
It's so good!
Adriana says
wow, this hot chicken looks fantastic there is nothing better than grandma's home cooking. Many of my recipes are inspired in my grandma's recipe box.
Renée ♥ says
Those recipes that survive and make their way down through the generations are always amazing!
LaQuita James says
If you think Hattie B's is good, you should have went to Prince's! There is NO comparison to the original. This from a Nashvillian!
Tim Moss says
I miss both of my grandmothers' cooking, biscuits, stew beef, etc. I also now miss my mother's cooking, fried chicken especially, but she's too old to do so anymore.
Buddy Garrett says
I also miss fried chicken. I also miss fried peas that I used to have.
Lily Kwan says
turnip cakes
Renée ♥ says
That's a new one to me, Lily. 🙂
Lily Kwan says
It's a dim sum dish. =)
Leela says
Homemade pasta.
Sand says
My grandmother made the best cupcakes!
Michelle H. says
I miss my grandma's apple pie.
Abigail Gibson says
I miss my grandma's sloppy joes. Great memories.
Philip Lawrence says
I miss the old fashioned flapjacks they made from rising bread dough.
Leah Shumack says
My gram's tomato noodle soup...I have no idea how she did it and I have such a craving for it now
Laurie Emerson says
I miss my grandmothers homemade clam chowder. It warmed you up on cold winter nights in Maine.
Francine Anchondo says
Homemade pizza.