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Crispy Nashville Hot Fried Chicken

Shatteringly crisp fried chicken coated in a glossy, spicy butter glaze. Juicy inside, fiery outside, and perfect for sharing.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 580 kcal

Equipment

  • 1 Large mixing bowl
  • 1 | Wire rack | for resting and draining
  • 1 | Heavy pot or Dutch oven | for deep frying
  • 1 | Tongs | for turning chicken
  • 1 | Small saucepan | for glaze
  • 1 | Wooden spoon | for stirring sauce

Ingredients
  

  • 3 | lbs | chicken pieces | drumsticks and thighs preferred
  • 2 | cups | buttermilk |
  • 1/4 | cup | hot sauce | for marinade
  • 2 | cups | all-purpose flour |
  • 2 | tbsp | paprika |
  • 1 | tbsp | garlic powder |
  • 1 | tbsp | onion powder |
  • 1 | tsp | cayenne pepper | adjust to taste
  • 1 | tsp | salt |
  • 1 | tsp | black pepper |
  • | | oil for deep frying | neutral high-heat oil
  • 1/2 | cup | butter |
  • 1/3 | cup | hot sauce | for glaze
  • 2 | tbsp | minced garlic or pickle relish |
  • 1 | tbsp | brown sugar |
  • 1 | tsp | smoked paprika |

Instructions
 

  • Season chicken pieces with salt, pepper, and a pinch of paprika.
  • Pour buttermilk and 1/4 cup hot sauce over chicken; toss to coat.
  • Mix flour with remaining spices in a wide tray.
  • Dredge each piece thoroughly in the seasoned flour.
  • Rest coated chicken on a wire rack for 10–15 minutes.
  • Heat oil to 350°F and fry chicken in batches until golden and 165°F inside.
  • Melt butter; stir in hot sauce, minced garlic or relish, brown sugar, and smoked paprika.
  • Spoon warm glaze generously over the hot fried chicken.

Notes

Store leftovers in the fridge up to 3 days; reheat in a 375°F oven to restore crispness.
Double the cayenne for extra heat if desired.
Keep fried pieces on a rack so the bottom stays crunchy.