Nashville-Style Hot Chicken

This dish was not worth the mess or the calories. The only thing we did differently was used whole milk and actually spiced up the flour mixture a little bit too. The oil and spice mixture did not mesh like someone else said. I love spice so thought this would be a winner. I don't like to fry a lot, so prefer to make only the most awesome of dishes, this wasn't it for me.

• heathernyc

• NYC

• 3/15/2020

It was so so good-- loved by all. I served it with Hawaiian sweet rolls, mayo, and sweet pickles. I only used 4.5 tbsp of cayenne because that's all I had in my cabinet and it was great. I'll probably use an even five next time. Maybe the whole six. I also will season my flour and buttermilk dredge mixtures more to add more flavor. But still, this recipe is great as-is.

• hiluhry

• North Texas

• 8/25/2018

PERFECTION! I had Hattie B's (medium) for the first time a couple weeks ago. I've craved it ever since, so I started searching for a recipe. I made this last night and it was so delicious and crispy. Ignore that reviewer that said that putting the oil on it would make it soggy. It absolutely doesn't make it soggy (I used very hot oil). She obviously didn't even try to make it. It is EXTREMELY crispy and so yummy!! I wish I could upload pictures because not only does it taste the same, it actually looks identical to the pic I took when at Hattie B's. I didn't change anything on the recipe because I wanted to use it as a baseline for future changes. I would make this again and again, and don't plan on changing a thing (which is very rare for me). Make this and enjoy!

• aprilgranier

• San Antonio, TX

• 10/1/2017

I was at Hattie B's today! For the record the no heat and southern is dry to the touch, that's what my kids got. I had the Shut the cluck up and damn hot which had a noticeable sheen. Both were amazing and I can't wait to try this recipe! Thank you as always Epicurious! Btw I'm rating this a four based on the recipe, I promise if I make it and don't agree with my rating I'll change it!!

• micbawl

• Chicago

• 4/4/2017

This recipe is a winner, however, we modified it a bit. Instead of using frying oil for the sauce, I used margarine....the thought of brushing more oil onto fried chicken was not appealing and using butter would have killed the heat of the cayenne. My little guy is a very picky eater and he went nuts for the chicken which obviously did not have the the 6-tablespoon cayenne sauce on it. The temperature and cooking times in this recipe yielded perfect golden-brown fried chicken. Coupled with cole slaw, mac n cheese, white bread for mopping and a case of beer, and delightful food coma ensued. This will definitely be on the menu in the future.

• fishing66

• NJ

• 8/15/2016

This was fantastic, with notes. We made this as wings, and used a deep fryer. We also only used 3T of cayenne in the sauce. When you bit into the wing, you first tasted the brown sugar, and then came the heat. 3T was a moderate amount of heat, but we like spicy food. We brushed a liberal amount of the sauce onto the wings, which was readily soaked in. DH awoke with horrible tummy pains, which we attribute to the massive amount of oil ingested. Between deep frying and dousing in more oil, it was too much. Our modification for next time will be to add the sauce spices to the flour, and then make a diluted brown sugar/cayenne sauce. But, besides clogging arteries, this recipe was amazing.

• neets22

• PhoPho

• 7/27/2016

Lawdy that was tasty.... I'll probably up the heat the next time I make it, but otherwise it was perfect! A very well written, easy to follow recipe that's guaranteed to make you lick your fingers afterwards.

• dzehner2

• Lafayette, IN

• 7/24/2016

After reading all the reviews, I decided to make mine with 2 tablespoons of Cayenne. It was a hit for those who liked it hot (everyone). My son just came back from Memphis and reported that this recipe was even better than the chicken he had in a restaurant famous for this dish. Yum!

• Yinyin61

• Vermont

• 5/12/2016

I just got back from having some amazing hot chicken at Hattie b's in Nashville, and this is not how Nashville hot chicken is made. You put the spices in the breading. Real Nashville hot chicken is dry to the touch, and not oily and soggy like this will leave your fried chicken.

• Gaujo

• 5/9/2016

I made this following the recipe and it was awesome, if not a bit painful. Since Nashville Hot Chicken is my newest obsession, I tried making it again with one change - using just one heaping tablespoon of cayenne pepper instead of the 6 or even 3 that some people suggested. The results were great; there was a warmth to the spice paste instead of just a burn. Overall I felt it still had some heat, but also flavor that the first go-around masked because of the overwhelming spice. Maybe NHC is supposed to be about pain, but I really enjoyed having a kick to my chicken instead of just a knock-down-and-stomp-on-you heat. Will definitely make it again!

• amweiner

• Monterey, CA

• 4/2/2016

Delicious!! I followed recipe except for cayenne, cut the amount in half, and I thought it was perfect. Plan on making again and again. You must try!!

• freaknik

• Atlanta, GA

• 2/22/2016

I followed the recipe as written and it was delicious! I will definitely make it again on day.

• adh5667

• Memphis, TN

• 11/29/2015

Well Hot DAMN! This recipe was terrific. I thought I'd be brave and did 8 tablespoons of Cayenne rather than the 6. I wouldn't say I regret it, but I wouldn't do it again. Excellent way to fry chicken if you're looking to get a good burn -- just make sure you have something frosty to drink next to you.

• jontreem

• Philadelphia

• 5/21/2015

We loved, loved, loved this recipe so much, I'd like to marry it! Followed as written and will definitely make again.

• Anonymous

• Los Angeles, CA

• 12/30/2014

We had the pleasure - no privilege - of eating at Prince's Hot Chicken in Nashville. This recipe was not as hot (I ordered medium at Prince's) and a little sweeter, but oh so good! I did change the technique a bit. I let the chicken set in the buttermilk all day, dredged it, put it back in the buttermilk, dredged it again, then let it sit on a wire rack until the flour had "moistened". Other than that I followed the recipe. SO good. May try it with just a tad less sugar next time.

• clayvd

• california

• 7/25/2014