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Crispy Buttermilk Fried Chicken Recipe with Easy Nashville Hot Glaze

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A crispy, juicy fried chicken soaked in buttermilk and coated with a spicy, smoky Nashville hot glaze. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 2 cups buttermilk (full-fat)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup melted unsalted butter
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • About 4 cups vegetable oil or peanut oil

Instructions

  1. In a large bowl, whisk together buttermilk, kosher salt, black pepper, and garlic powder. Add chicken pieces, fully submerged. Cover and refrigerate for at least 4 hours or overnight.
  2. Combine all-purpose flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and baking powder in a shallow dish. Mix well.
  3. Heat oil in a deep frying pan or Dutch oven to 350°F (175°C), using a thermometer to monitor temperature.
  4. Remove chicken from buttermilk one piece at a time, letting excess drip off. Dredge thoroughly in flour mixture, pressing gently to adhere. Place coated pieces on a wire rack and rest for 10 minutes.
  5. Fry chicken in batches, avoiding overcrowding, for 12-15 minutes, turning occasionally until internal temperature reaches 165°F (74°C) and crust is golden and crisp. Drain on wire rack over baking sheet.
  6. While frying, melt butter in a small saucepan. Stir in cayenne pepper, brown sugar, smoked paprika, chili powder, garlic powder, and salt. Cook over low heat until fragrant and sugar dissolves.
  7. Brush fried chicken pieces generously with warm Nashville hot glaze. For extra heat, spoon glaze over or double-coat.
  8. Let glaze set for a few minutes before serving. Enjoy warm with sides like pickles or coleslaw.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Rest coated chicken before frying to help crust adhere. Use a wire rack to drain fried chicken to keep it crispy. Fresh spices improve glaze flavor. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. For dairy-free glaze, use melted coconut oil or vegan butter. Adjust cayenne pepper to control heat level.

Nutrition

Keywords: fried chicken, buttermilk chicken, Nashville hot chicken, spicy fried chicken, crispy chicken, southern fried chicken

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