Nashville Hot Fried Chicken
Making a tasty batch of Nashville hot chicken is made even easier using Savvy Goose Nashville Hot Seasoning. All the spices are blended perfectly so you don’t have to go searching through your cupboard to find everything you need.
The basic premise of Nashville Hot Chicken is a marinade for the chicken, then flouring it, then frying it in hot oil.
This recipe will use bone-in chicken but it works just the same if you use boneless thighs or breasts, skin-on, or skin-off.
For the Chicken
2 cups buttermilk
1 tablespoon Savvy Goose Nashville Hot Seasoning
2 ½ cups all-purpose flour
3 tablespoons cornstarch
1 tablespoon salt
8 pieces of bone-in chicken (2 pieces each of breast, thigh, drumstick and wings)
6 to 8 cups canola oil for frying
For the Nashville Hot Sauce
1/2 cup canola oil left from your frying
½ stick, butter
1 to 2 tablespoons Savvy Goose Nashville Hot Seasoning
1 teaspoon brown Sugar
1 tablespoon dill pickle juice (optional)
As desired: thick white bread slices and dill pickles to garnish
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- In a mixing bowl large enough to hold the 8 pieces of chicken, whisk together the buttermilk, eggs and the 1 tablespoon of Savvy Goose Nashville Hot Seasoning.
- Place the chicken into the buttermilk mixture, coat well, and allow to marinate 3 to 6 hours or overnight.
- In a separate mixing bowl, stir together the flour, cornstarch, salt and Savvy Goose Nashville Hot Seasoning.
- In a deep skillet or saucepan, heat your frying oil to 300 F (using a candy thermometer to regulate the temperature). At the same time, pre-heat your oven to 350 F. Be sure to leave plenty of room for the oil to be displaced once you add the chicken later.
- Once marinated, remove the chicken pieces, one by one from the marinate, then coat each one very well with the seasoned flour mixture and set aside on a cutting board or plate until all are coated. Allow about 10 minutes time for the flour to adhere to the chicken.
- Once the oil is properly heated, carefully place as many pieces of chicken that can comfortably be fried in your pan, leaving space between each one. If you find that any of the coating has come off, simple dip that part in the marinade then into the flour once again.
- Fry the chicken pieces, turning occasionally, until they are crisp and developed a golden, mahogany brown color. As you remove the chicken from the frying oil, rest for a moment on some absorbent paper towels, then place them all on a baking sheet together.
- Place the fried chicken pieces in the oven to reheat together. Test for final doneness by making an incision in the thickest part of the breast or thigh and look for the flesh to be firm and opaque. You can also use an insta-read thermometer, which should read 165 F.
- While the chicken is in the oven, make the finishing sauce by combining 1/2 cup of your used frying oil with the butter, Savvy Goose Nashville Hot Seasoning, brown sugar and optional dill pickle juice. Adjust the heat to your liking.
- Serve your finished Nashville Hot Chicken over slices of white bread and basted with some of your finishing sauce and a garnishment of dill pickle.
Note 1: This recipe can also be adapted for oven baking. To do so, spray a non-stick baking pan or a baking pan with a silicone baking mat. Spray the surface with a vegetable spray, place the chicken pieces on the tray and spray the chicken once again. Bake at 350F until the chicken is crisp and fully cooked.
Note 2: Chicken wings are also another option for this tasty recipe. This marinate and flour will be enough for approximately 2 dozen average size wings.