Hi there! My name is Alex Hawker, and I’m thrilled to share my recipe for Chicken Fried Chicken, Nashville Style with you. Over the years, living in the heart of Tennessee has taught me a thing or two about Southern comfort food, and nothing says Nashville quite like a spicy, crispy piece of fried chicken. This recipe is not only a family favorite, but it’s also packed with the bold flavors Nashville is known for. Let’s dive in, step by step, so you can bring a little Music City magic to your table.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional for extra kick)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch
- Vegetable oil for frying
For the Nashville Hot Sauce:
- 1/2 cup melted butter
- 3 tablespoons cayenne pepper (or to taste)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Gravy (Optional):
- 1/4 cup reserved frying oil (or butter)
- 1/3 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions:
Step 1: Prep the Chicken
- Flatten the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Pound with a meat mallet or rolling pin until about 1/2-inch thick. This helps the chicken cook evenly and stay tender.
- Marinate:
- In a large bowl, combine buttermilk and hot sauce.
- Add the chicken breasts, ensuring they’re fully submerged.
- Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Alex’s Tip: Don’t skip the marinade! Buttermilk tenderizes the chicken, making it juicy on the inside while keeping the outside crispy.
Step 2: Prepare the Breading
- In a shallow dish, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, pepper, and cornstarch.
- Remove the chicken from the buttermilk marinade, letting excess drip off, and dredge each piece in the seasoned flour mixture.
- Press the flour into the chicken to ensure a thick, even coating.
- Place breaded chicken on a wire rack to rest for 10-15 minutes. This helps the breading stick better during frying.
Step 3: Fry the Chicken
- Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F.
- How to check oil temperature: If you don’t have a thermometer, drop a small pinch of flour into the oil. It should sizzle immediately.
- Carefully add chicken to the skillet, working in batches to avoid overcrowding.
- Fry for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Remove and place on a wire rack over a baking sheet to drain excess oil. This keeps the chicken crispy.
Alex’s Tip: Keep the oven at 200°F and place cooked chicken inside to stay warm while frying the rest.
Step 4: Make the Nashville Hot Sauce
- In a medium bowl, whisk together melted butter, cayenne pepper, smoked paprika, brown sugar, garlic powder, salt, and black pepper.
- Brush the sauce generously over each piece of fried chicken while it’s still warm.
- Want less heat? Use half the cayenne and add a tablespoon of honey for a sweet-and-spicy twist.
Step 5: Make the Gravy (Optional)
- Heat 1/4 cup of reserved frying oil (or butter) in a heavy-bottomed skillet over medium heat.
- Whisk in flour and cook for 1 minute to remove the raw taste.
- Gradually add milk while whisking continuously to prevent lumps.
- Cook until the gravy thickens, then season with salt and pepper to taste.
- Serve the gravy poured over the fried chicken or on the side for dipping.
Step 6: Serve and Enjoy
- Serve your Nashville-style chicken fried chicken hot with classic sides like coleslaw, pickles, and buttery biscuits.
- For an authentic touch, top with a slice of white bread to soak up the extra sauce.
Frequently Asked Questions:
Q: Can I use bone-in chicken?
A: Absolutely! Just adjust the cooking time, as bone-in pieces take longer to fry—around 12-15 minutes per side.
Q: How do I keep the breading from falling off?
A: Resting the breaded chicken before frying is key. Also, avoid flipping the chicken too often while frying.
Q: Can I make this in an air fryer?
A: Yes! Preheat your air fryer to 375°F. Spray the breaded chicken with oil and cook for 12-15 minutes, flipping halfway through.
Q: How spicy is this?
A: It’s spicy, but the heat level is adjustable. Start with less cayenne and taste as you go when making the sauce.
Q: Can I make the sauce ahead of time?
A: Yes! The sauce can be made a day in advance. Just reheat it gently before brushing it on the chicken.
Q: What’s the best oil to use for frying?
A: Peanut oil is ideal for frying due to its high smoke point, but vegetable oil works perfectly too.
Anecdotes and Tips:
When I first moved to Nashville, I was blown away by the local hot chicken joints. But what really inspired me was the way people came together over this fiery comfort food. That’s the magic of this recipe—it’s not just about the heat; it’s about creating memories around the table.
One time, I made this for a family gathering, and my little boy, Sterling, gave it a “thumbs up,” though I toned down the spice just for him. My other son, Finn, insisted on extra pickles, which I’ll admit is a genius pairing with this crispy chicken.
Serving Suggestions:
Pair this dish with some Southern staples to complete the meal. Here are some of my favorites:
- Macaroni and Cheese: Creamy and comforting.
- Collard Greens: A healthy balance to the richness of the chicken.
- Mashed Potatoes: Perfect for soaking up extra gravy.
- Green Beans or Cornbread: Classic sides that never fail.
Final Thoughts:
Now that you have this recipe, you’re ready to bring the taste of Nashville to your kitchen. Whether you’re hosting friends, treating your family, or just craving something indulgent, this chicken fried chicken won’t disappoint. I’d love to hear how it turns out—drop a comment or share your photos! Happy cooking!