Nashville Hot Chicken
When my husband and I went to visit some friends in Nashville, we kept seeing “Nashville Hot Chicken” on the menu at almost every restaurant we went to. Finally we were curious about what made this chicken dish so special and gave it a try. We understood immediately why it has become a favorite of anyone who visits The Music City. It’s spicy, buttery, and crispy – and downright delicious. I knew I wanted to make my own version at home, but to make it a tiny bit healthier we’re baking it in the oven instead of frying it as you would traditionally. Don’t worry though – changing the method slightly doesn’t make this homemade Nashville Hot Chicken any less delicious!
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We’re showing this Nashville Hot Chicken as a sandwich, but it’s also absolutely delicious on top of a large Caesar salad or our High Protein Mac and Cheese!
Nashville Hot Chicken Recipe Tips:
+ Don’t have Cajun seasoning on hand? Use this simple recipe for whipping some up with ingredients you probably have in your pantry.
+ If you can’t find buttermilk at the grocery store, try easy these substitution ideas.
+ We recommend marinating this chicken overnight for maximum flavor, so give yourself plenty of time if you’re planning on making this recipe!
Nashville Hot Chicken
Ingredients
Marinade
- 2 cups buttermilk
- 1/2 cup pickle juice
- 1 tsp paprika
- 1 tsp Cajun seasoning
- 1/2 tsp pepper
- 1 1/2 lb boneless, skinless chicken thighs, about 6
Breading
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp cayenne pepper
- avocado oil, to bake
Glaze
- 1/2 cup butter, (8 tbsp)
- 1/2 cup avocado oil
- 2 tbsp cayenne pepper, or more for more spice
- 2 tbsp honey
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp Cajun seasoning
To Serve
- hamburger buns
- bread and butter pickle chips
- mayonnaise
Instructions
- Whisk together the ingredients for the marinade except the chicken. Add the chicken and submerge in the marinade. Cover and refrigerate overnight.
- Preheat the oven to 450 degrees Fahrenheit and place a medium cooling rack on a large baking sheet
- Remove the chicken from the marinade and place on a different cooling rack to let the excess marinade drip off. Meanwhile, mix together all ingredients for the breading mix.
- Dredge the chicken in the breading mix, coating each side generously with the mixture. Transfer to the cooling rack on the baking sheet, then brush the chicken lightly with oil.
- Bake in the preheated oven for 20-25 minutes, flipping the chicken halfway, until the chicken is cooked through. Broil on high for 2-3 minutes, if desired for extra crispness and further browning. Remove from heat.
- Meanwhile, make the glaze. Add the butter and oil to a small saucepan and heat over medium heat. While the butter and oil is heating, whisk together the remaining ingredients for the glaze in a heat proof bowl. When the oil starts to bubble, remove from heat, pour into the heat proof bowl, and mix well.
- Use a basting brush to brush the glaze generously over the baked chicken.
- Serve on burger buns with pickles and mayonnaise if desired!
Notes
