Crispy Oven-Fried Nashville Hot Chicken (No Deep Fryer Needed!)
Achieve the iconic, fiery, crispy, juicy flavor of Nashville Hot Chicken without the mess of deep frying! This oven-baked version uses a buttermilk brine for tender meat and a spicy, buttery glaze for that unmistakable kick.
Equipment
- Large bowl
- Shallow dish or large resealable bag
- Large baking sheet
- Foil
- Oven-safe wire rack
- small saucepan
- Whisk
- Cooking spray
- Instant-read thermometer
Ingredients
For the Chicken
- 8 pieces bone-in chicken drumsticks, thighs, or breasts
- 1 cup buttermilk
- 1 large egg
- 2 cups all-purpose flour
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper or more, to taste
- 1 tsp salt
- 0.5 tsp black pepper
For the Hot Oil Glaze
- 0.5 cup unsalted butter
- 0.25 cup hot sauce such as Frank's RedHot
- 2 tbsp cayenne pepper
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
Instructions
- Step 1: Give that chicken a bath: In a large bowl, whisk together the buttermilk and the egg until they're well combined. Place your chicken pieces into the bowl, making sure they're completely submerged. Cover and refrigerate for at least 2 hours (overnight is best).
- Step 2: Whip up the crispy coating: In a shallow dish or large resealable bag, combine the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir or shake to combine.
- Step 3: Prep for baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place an oven-safe wire rack on top. Lightly spray the wire rack with cooking spray.
- Step 4: Coat the chicken: Remove chicken from the buttermilk mixture, letting excess drip off. Place one piece at a time into the flour mixture, pressing to get a thick, even coating. Place coated chicken onto the prepared wire rack, leaving space between pieces.
- Step 5: Bake 'em up: Bake for 30 minutes. Carefully flip each piece and bake for another 20-30 minutes, or until cooked through (internal temperature 165°F / 74°C) and golden and crispy.
- Step 6: Make the hot glaze: While the chicken bakes, melt the butter in a small saucepan over low heat. Stir in the hot sauce, cayenne pepper, brown sugar, smoked paprika, garlic powder, and black pepper. Whisk until combined and warm. Taste and adjust heat if needed.
- Step 7: Glaze and serve: As soon as the chicken comes out of the oven, immediately brush each piece generously with the hot oil glaze. Serve hot.
Notes
For maximum tenderness and flavor, brine the chicken in the buttermilk mixture overnight. Using a wire rack on the baking sheet is crucial for achieving a crispy bottom. Ensure pieces are not crowded on the pan to allow them to crisp properly. Use an instant-read thermometer to check the chicken's internal temperature in the thickest part (avoiding bone) to ensure it reaches 165°F (74°C). Brush the hot glaze onto the hot chicken immediately after baking for best adhesion and flavor. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat on a wire rack in a 350°F (175°C) oven or air fryer for 10-15 minutes to maintain crispiness.
Substitutions: Use a gluten-free flour blend for a gluten-free option. Adjust cayenne pepper amount to control spice level. Boneless chicken breasts or tenders can be used, but reduce baking time (likely 20-30 minutes total).
Serving Suggestions: Serve with classic sides like pickles, white bread, coleslaw, mac and cheese, or potato salad.