If you want to serve a spicy dish at your next gathering, then try Nashville-Style Chicken. Marinated in buttermilk and pickled jalapeno juice, this chicken is tender, flavorful, and delicious! Serve it filet-style, in medallions, or as nuggets, with lots of pickles and sides!
Dive Into Nashville-Style Chicken
If you’re looking for a dish that packs a punch and tantalizes your taste buds, this spicy chicken is a good choice! This Southern classic is known for its fiery flavor and crispy texture, making it a favorite among spice lovers.
The Magic of the Marinade
One of the secrets of this chicken is its tender texture, achieved through a buttermilk marinade. This step not only infuses the chicken with flavor but also keeps it moist during cooking. By adding pickled jalapeno juice to the marinade, you introduce a unique tang that sets this dish apart. The heat from the hot sauce, combined with the marinade’s sour notes, creates a delicious base.
The Perfect Crunch
Nashville hot chicken is all about an irresistible crunch. The chicken is double-dipped in the marinade and flour, resulting in a thick, crispy crust once fried. This technique ensures each bite delivers satisfying crunchiness, complementing the juicy chicken beneath. As you fry the chicken to perfection, the aroma of spices fills your kitchen, whetting your appetite for what’s to come.
The Fiery Sauce for Nashville-Style Chicken
No Nashville-style chicken is complete without its signature hot sauce. A buttery mix of cayenne pepper, brown sugar, and paprika creates a flavor explosion that enhances the chicken. The key to preserving crispiness is to brush on the sauce just before serving, so it doesn’t have time to get soggy. Additionally, brushing on the sauce allows you to control the heat level. However, for those who prefer a milder experience, omitting the sauce doesn’t mean sacrificing flavor. The chicken remains deliciously spicy without the extra kick.
Sides for Nashville-Style Chicken
When serving this chicken, don’t forget about the sides! Traditionally paired with dill pickles, the vinegary crunch of pickles cuts through the richness of the chicken, adding a refreshing contrast. For an even bolder experience, throw in some pickled jalapenos. Additionally, serving the chicken with vegetables, such as spicy green beans or corn on the cob, rounds out the meal.
Serving Nashville-Style Chicken
Whether you choose to serve your chicken filets as a meal or pile them high in a sandwich made with a soft roll or biscuit, the versatility of Nashville-style chicken makes it a delicious choice. The spicy kick, paired with the right sides, provides a fulfilling, memorable meal for any occasion.
For best results, reheat leftover chicken in an air fryer or convection oven to crisp the breading.
Recipes You Might Enjoy with Nashville-Style Chicken
Click on each name or photo to link to the recipe.
Nashville-Style Chicken Breasts
Equipment
- large skillet
- cooking thermometer (optional)
Ingredients
Marinade
- 1 cup buttermilk
- ¼ cup juice from mild pickled jalapenos
- 2 tablespoons hot sauce (such as Tabasco, Texas Pete, or Louisiana style hot sauce)
- 1 large egg, beaten well
Chicken
- 2.5 pounds chicken breasts, sliced thin (approximately 7-8 thin boneless chicken breasts)
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon white pepper
Sauce
- ¼ cup butter
- ¼ cup cooking oil
- 1 ½ tablespoons light brown sugar, packed
- 2 tablespoons cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Chili powder
- ½ teaspoon paprika
Other
- pickled jalapeno slices
- dill pickle slices
- ½ cup cooking oil for frying
Instructions
Marinade
- Place chicken in a plastic resealable bag (or bowl with lid). Add the buttermilk, jalapeno juice, hot sauce, and egg. Seal the bag and shake to mix ingredients and coat the chicken. Marinate in the refrigerator for 3-4 hours.
Chicken
- Remove chicken from the marinade bag and shake off excess liquid. Pour the leftover marinade into a wide shallow bowl for dipping.
- In another wide shallow bowl for dredging, mix flour, salt, and pepper.
- Dredge the chicken through the flour. Then dip the chicken into the marinade bowl to coat it again. Dredge again in the flour mixture to create a double coat of flour.
- Pour approximately 1/2 inch of cooking oil into a skillet. Heat oil to 325°F. Add a few chicken breasts to the hot oil, taking care not to crowd the pan. Brown the chicken on both sides, then cook until tender, or the internal temperature reaches 160°F. Remove chicken to a platter. Do not stack or cover the chicken, as the crusts may stick together or become soggy.
Sauce
- In a small saucepan, melt the butter and add the cooking oil. Add the spices and bring the mixture to a boil. Remove from the heat. Brush as little or as much hot sauce over the chicken breasts as desired just before serving, so the chicken stays crispy.
- Serve with pickles and/or pickled jalapeno slices.