Nashville-style chicken is hot and spicy and usually served with pickles.
This chicken is very tender from marinating in buttermilk. It is double dipped in the marinade and flour so that it has a crunchy crust when fried.
The secret ingredient is pickled jalapeno juice (or brine) in the marinade.
The sauce is butter-based with cayenne pepper, brown sugar, paprika, and other spices. It should be stirred and brushed on the chicken breasts right before eating them so that they stay crispy. For a less spicy version, eat the chicken filets without the hot sauce. It is still spicy chicken but works for those who don’t want the extra heat.
Usually served with dill pickles, the vinegary pickles and spicy sauce will have your taste buds working overtime! Add a few pickled jalapenos for extra flavor.
Eat the chicken filets with vegetables or make a sandwich out of them with a roll or hot biscuit. I like this chicken recipe with corn on the cob and spicy green beans (click here for the green bean recipe).
| Prep Time | 20 minutes |
| Cook Time | 15-20 minutes |
| Passive Time | 3-4 hours |
| Servings |
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- 1 cup buttermilk
- 1/4 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
- 2.5 pounds chicken breasts sliced thin (approximately 7-8 thin boneless chicken breasts)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 cup butter
- 1/4 cup cooking oil
- 1 1/2 tablespoons light brown sugar, packed
- 2 tablespoons cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Chili powder
- 1/2 teaspoon paprika
Ingredients
Marinade
Chicken
Sauce
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- Place chicken in a plastic zipper bag. Add the buttermilk, jalapeno juice, hot sauce, and egg. Seal bag and shake to mix ingredients and coat chicken. Marinate in the refrigerator for 3-4 hours.
- 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 chicken into the marinade bowl to coat it again. Then dredge again in the flour mixture so that it is double-coated with the flour.
- Pour approximately 1/2 inch of cooking oil in a skillet. Heat oil to 325 degrees F. Add a few chicken breasts to the hot oil, taking care not to crowd the pan. Brown the chicken on both sides and cook until the chicken has an internal temperature of 160 degrees F. Remove chicken to a platter. Do not stack the chicken so that the crusts do not stick together.
- 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 of the hot sauce over the chicken breasts as desired just before serving so that the chicken stays crispy.
- Serve with pickles and/or pickled jalapeno slices.