Nashville-Style Hot Fried Chicken

Recipe from Rodney Frazer

Adapted by Melissa Clark

Updated July 9, 2026

  • An overhead image of fried chicken, pickles and bread on a parchment-lined tray.
    Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Ready In
1 hour 45 minutes, plus at least 3 hours for brining and resting
Rating
4(781)
Comments
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This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is one of the hottest chiles in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can’t find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either. —Melissa Clark

Featured in: Brooklyn Provides the Secret to Nashville-Style Hot Chicken

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Ingredients

Yield:4 to 5 servings

FOR THE BRINE

  • 3 tablespoons coarse kosher salt (such as Morton’s) or 6 tablespoons kosher salt (such as Diamond Crystal) 

  • ⅓ cup ground black pepper

  • 3 tablespoons onion powder

  • 3 tablespoons garlic powder

  • 3 tablespoons cayenne pepper

  • 3 tablespoons paprika

  • 3 ½ pounds bone-in skin-on chicken pieces

FOR THE VERY HOT SPICE

  • 3 tablespoons cayenne pepper

  • 1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika

  • 2 tablespoons granulated sugar

FOR THE DREDGE

  • 2 ½ cups all-purpose flour (see Tips)

  • 3 tablespoons granulated garlic

  • 3 tablespoons granulated onion

  • 2 teaspoons kosher salt

  • 2 teaspoons ground black pepper

  • Safflower, corn or vegetable oil, for frying

  • 2 large eggs, optional (see Tips)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 5 servings)

18 grams carbs; 238 milligrams cholesterol; 768 calories; 20 grams monosaturated fat; 11 grams polyunsaturated fat; 14 grams saturated fat; 50 grams fat; 6 grams fiber; 805 milligrams sodium; 63 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for 2 to 6 hours.

  2. Step 2

    In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.

  3. Step 3

    Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.

  4. Step 4

    Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 1 ½ cups ice water to make egg wash (see Tips). Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.

  5. Step 5

    Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for about 3 minutes, until golden brown on one side. Remove lid and flip pieces. Continue frying, uncovered, and turning in 3-minute increments, until the chicken is evenly golden brown all over and cooked through, about 12 minutes total. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.

Tips

  • For an especially light and crispy crust, substitute 2 cups of all-purpose flour and ½ cup potato starch.

  • Using an egg wash during the second dredge tends to yield a more durable, crispier crust, but you can skip it if you like.

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Ratings

4 out of 5
781 user ratings
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Comments

Patti

I modified! I omitted the brine and the dredge. I substituted lettuce for chicken. I did not use the hot spice, but I did use ranch dressing. Amazing fried chicken recipe.

Catherine DiNardo

Made this a second time, using sous vide to cook the chicken (155 degrees F, 3 hours for the dark meat and adding the white meat at the 2 hour point) after marinating for 24 hours. Fried the chicken in peanut oil at 375 degrees for 2-3 minutes until the crust was golden brown. Excellent results and less time spent over a pot of hot oil.

Eve

Yes, this isn't my recipe but I have fried a LOT of chicken and having the chicken at room temp makes for a crispier crust

TJ

Where’s the half cup of potato starch from the video?

P.S

It’s bonkers to me that in the video, Melissa isn’t wearing gloves while sprinkling ghost powder on the chicken. I’ve made that mistake. It’s not fun.

Maureen

Seems to be an incomplete recipe without the dredge. You need to watch the video to realize it is missing.

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Credits

Adapted from Rodney Frazer, Peaches HotHouse, Brooklyn

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