Entree: United States – Tennessee – Tennessee Hot Chicken

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 25 min

Additional 4 hrs

Total 5 hrs 5 min

Ingredients

- 8 bone-in, skin-on chicken pieces (mix of thighs and drumsticks), approx. 3.5 lb (1.6 kg)
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (such as Louisiana-style)
- 2 tsp (10 g) kosher salt, for marinade
- 2 tsp (10 g) freshly ground black pepper, for marinade
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 tbsp (30 g) paprika
- 2 tsp (10 g) garlic powder
- 2 tsp (10 g) onion powder
- 2 tsp (10 g) kosher salt, for dredge
- 1 tsp (5 g) freshly ground black pepper, for dredge
- 6 cups (1.4 L) peanut oil or other high-smoke neutral oil for deep frying
- 6 tbsp (90 g) unsalted butter
- 3 tbsp (45 ml) vegetable oil or neutral oil (for paste)
- 3 tbsp (39 g) cayenne pepper (adjust heat up or down; 3 tbsp = very spicy)
- 2 tbsp (25 g) brown sugar, packed
- 1 tsp (5 g) smoked paprika (optional, for color/depth)
- 1/2 tsp (2.5 g) garlic powder (for paste)
- 1/2 tsp (2.5 g) kosher salt (for paste)
- 8 slices (about 8 oz / 225 g) white sandwich bread
- 8–12 dill pickle slices (or more to taste)
- Vegetable oil spray or additional melted butter (optional, for crisping)

Instructions

Short Description:
Crispy, bone-in fried chicken brushed with a fiery cayenne pepper–based paste that gives the skin a bright red color and intense heat, served on white bread with dill pickles for a classic Tennessee hot chicken meal.

Regional Notes:
This Tennessee version uses a cayenne-forward spice paste applied to the chicken after frying (not just in the dredge), producing the signature fiery flavor and red color associated with Nashville/Tennessee hot chicken. It is traditionally served on plain white sandwich bread with dill pickle slices to cut the heat.

1. Pad the chicken pieces dry with paper towels. In a large bowl, whisk together buttermilk, 1 tbsp hot sauce, 2 tsp salt, and 2 tsp black pepper. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or overnight.
2. About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. In a shallow dish, combine flour, cornstarch, 2 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp salt, and 1 tsp black pepper. Shake off excess buttermilk and dredge each piece in the flour mixture, pressing to adhere. Place on a wire rack and let rest 15–20 minutes to help the coating set.
3. While chicken rests, make the cayenne paste: melt 6 tbsp butter with 3 tbsp vegetable oil in a small saucepan over low heat. Whisk in 3 tbsp ground cayenne, 2 tbsp brown sugar, 1 tsp smoked paprika (if using), 1/2 tsp garlic powder, and 1/2 tsp salt until smooth. Keep warm on the lowest heat or transfer to a heatproof bowl; stir occasionally to keep emulsified. Taste carefully (it will be very hot); reduce cayenne if you prefer milder.
4. Heat oil in a large deep skillet or Dutch oven to 325°F (163°C) for the initial fry. Use a candy/deep-fry thermometer and enough oil so pieces are mostly submerged (about 4–6 cups / 1–1.4 L depending on your pan).
5. Fry the chicken in batches, skin side down first, for 10–12 minutes per batch, turning once, until a deep golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Keep oil between 300–350°F (149–177°C) while frying; lower heat as needed to avoid burning the coating.
6. Remove fried pieces to a wire rack set over a baking sheet to drain and rest for 5 minutes. This resting keeps the crust crisp and allows juices to redistribute.
7. Working one piece at a time, spoon or brush the warm cayenne paste over the top (skin) of each fried chicken piece. Apply more or less paste to taste—traditional Tennessee hot chicken is liberally coated so the crust turns bright red and spicy. Place coated pieces back on the rack for 2–3 minutes to set the paste.
8. Optionally, for an extra-crisp finish: place the coated chicken under a preheated broiler for 30–60 seconds (watch closely) or return to 350°F (177°C) oil for 30–45 seconds to “flash” the paste onto the crust. Do not overcook; ensure internal temperature remains at least 165°F (74°C).
9. To serve as a classic Tennessee hot chicken meal: place 2 slices of white sandwich bread on each plate, top each with 2 chicken pieces, and add 2–3 dill pickle slices per serving. The bread soaks up juices and the pickles cut the heat. Serve immediately with extra pickles and cold beverages.
10. Leftovers: refrigerate cooled chicken in a shallow airtight container up to 2 days. Reheat in a 375°F (190°C) oven until hot and crisp, 12–15 minutes.