Oven Fried Nashville Hot Chicken is the very best homemade hot chicken recipe baked crispy in the oven and each bite is spicier than the last. Oven fried chicken slathered in a spicy cayenne glaze, this Oven Fried Nashville Hot Chicken will be your new favorite way to serve up chicken.
So there is this little place .. you may have heard of it … called Nashville, Tennessee. In addition to being the home of the Grand Ole Opry and the start of many a country music career, Nashville is also knows for it’s signature take on fried chicken. We are not talking about any ol’ fried chicken, we are referring to the one and only Nashville Hot Chicken. Believe me when I tell you that this is a dish not for the weak. I am a lover of spicy foods but even I was afraid to lick my fingers on this one. My lips were burning, I was having sneezing seizures from the cayenne, I thought I was going to die …. but it is soooooo good!!!
WHAT IS NASHVILLE HOT CHICKEN?
Nashville Hot Chicken, hot chicken, Southern hot chicken … however you refer to this super spicy fried chicken, Nashville Hot Chicken is what we are talking about. Nashville Hot Chicken is simply super crispy fried chicken that is marinated in buttermilk and spices before being fried and then covered in a hot spicy cayenne glaze that will leave your mouth on fire and your heart happy. If you like spicy food, this hot chicken needs to be on your Must Try Bucket List. As the story goes, this dish was created by a scorned lover to pay back a bit of Southern revenge on her man that was running around. She made the spiciest chicken she could but her plan backfired and instead of torturing her husband with a stomach of fire, he loved her hot chicken and Nashville Hot Chicken was born.
HOW SPICY IS HOT CHICKEN?
Nashville Hot Chicken is called hot chicken for a reason… it’s got a little somethin’ to it! Marinated in buttermilk infused with hot sauce and glazed with a cayenne and chili pepper sauce, this chicken is HOT! But like anything, this hot chicken recipe can be modified to your taste and if you are not ready to bring that heat index up to a ten, use a bit less cayenne and you will survive.
PS… the pickles help.
HEY.. THIS ISN’T FRIED CHICKEN?
No, this Oven Fried Nashville Hot Chicken is not it’s normal take either fried chicken or hot chicken but I have to be honest about something, I’ve never fried chicken a day in my life. Don’t get me wrong, I LOVE me some fried chicken but it’s just not something I do in my own kitchen. If I want fried chicken, I forego the mess and smell in my house (not to mention the potential fire hazzard of me frying ANYTHING) and I simply stop and buy myself fried chicken from people to do it way better than I ever could. That being said, just because this Oven Fried Nashville Hot Chicken isn’t fried, doesn’t mean that it’s not crispy and juicy and perfectly ‘oven fried’ chicken done stress-free and mess-free in the oven. If you want to fry up your Nashville Hot Chicken, go for it!!! .. but this girl pops hers in the hot box 🙂
HOW DO YOU MAKE OVEN FRIED NASHVILLE HOT CHICKEN?
Easy! To make your Oven Fried Nashville Hot Chicken, start with the marinade. Whisk together buttermilk, pickle brine, your favorite hot sauce and two teaspoons of Cajun seasoning salt and then pour it into a large zip top bag.
Cut your chicken breasts in half (across) and add them to the buttermilk marinade. Push out the excess air, seal the bag and move your chicken to the refrigerator to marinate for at least six hours but overnight is best. Once your chicken is marinated, remove your chicken breasts from the buttermilk and move to a baking rack to drain. Add cornflakes to a food processor and pulse to create cornflake crumbs.
Move your cornflake crumbs to a large bowl and stir in the all purpose flour along with cayenne and salt. Preheat your oven to 450 degrees and line a baking pan with parchement paper or tin foil. Dredge the chicken pieces in the cornflake crumbs, pressing firmly to adhere the crumbs to all sides of the chicken. Move the coated chicken to the baking pan and repeat until all chicken pieces are coated in cornflakes.
Lightly brush each of the chicken pieces with olive oil and bake for 20-25 minutes, turning your chicken over half way through the cooking time and continue cooking. As your oven fried chicken is baking, make your hot chicken cayenne glaze. In a small saucepan, add vegetable oil and butter and heat over medium heat. Increase your temperature slightly until you just start to see little bubbles start to form. Whisk together your spices in a separate bowl and then slowly start whisking into your heated oil. Once your oven fried chicken is done, remove from the oven and using a basting brush, coat both sides of your chicken in the cayenne glaze. Serve with pickles.
PRO TIPS FOR HOT CHICKEN
- Pickles. Pickles will save your life. Traditionally, dill pickles and white bread slices is what hot chicken is usually served up with and once you try a bite and then follow it up with a pickle slice, you will see why. For the record, I am a bread and butter pickle freak so that is what I had with mine and honestly, do not try Nashville Hot Chicken without them.
- Do not skip the marinating for anything. The spiced buttermilk adds great flavor to your chicken and letting it sit for at least 6 hours really helps tenderize the chicken.
- Panko breadcrumbs vs breadcrumbs vs cornflakes. Cornflakes hands down it the best choice for this baked chicken recipe. I have tried making this hot chicken recipe a few times with a few lessons learned. Cornflakes lightly brushed with olive oil create the best crunchy oven fried chicken that breadcrumbs and Panko can’t compete with.
- Let’s talk about that spicy cayenne sauce. See that part where I mention to whisk the seasonings together before adding them slowly to the heated oil? And see where I mention to heat the oil and butter over medium heat and then slightly increase the heat to bring the temperature up? That instruction is super important because the first time I made this recipe, my sauce broke!! How does oil and spice break??? Beats the heck out of me but all I can figure is that I heated my oil too hot and dumped in my spices all at once to create a lovely clump of ickiness. Go slow .. trust me .. this glaze is amazing!!
Enjoy!
OVEN FRIED NASHVILLE HOT CHICKEN
Oven Fried Nashville Hot Chicken
Ingredients
Marinade
- 2 cups buttermilk
- 1/4 cup pickle brine
- 2 teaspoons Cajun seasoning salt
- 1/3 cup hot sauce
Oven Fried Chicken
- 3 large chicken breasts .. cut lengthwise and then widthwise
- 4 cups cornflakes
- 1/4 cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon cayenne
- olive oil for brushing
Hot Chicken Cayenne Glaze
- 4 tablespoons cayenne
- 2 tablespoons brown sugar
- 1 tablespoom smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon Cajun seasoning salt
- pickles and white bread ... optional but highly suggested
- 3/4 cup vegetable oil
- 4 tablespoons butter
Instructions
Marinade
- To make your Oven Fried Nashville Hot Chicken, start with the marinade. Whisk together buttermilk, pickle brine, your favorite hot sauce and two teaspoons of Cajun seasoning salt and then pour it into a large zip top bag. Cut your chicken breasts lengthwise and then in half (across) and add them to the buttermilk marinade. Push out the excess air, seal the bag and move your chicken to the refrigerator to marinate for at least six hours but overnight is best.
Oven Fried Chicken
- Once your chicken is marinated, remove your chicken breasts from the buttermilk and move to a baking rack to drain. Add cornflakes to a food processor and pulse to create cornflake crumbs. Move your cornflake crumbs to a large bowl and stir in the all purpose flour along with cayenne and salt. Preheat your oven to 450 degrees and line a baking pan with parchement paper or tin foil. Dredge the chicken pieces in the cornflake crumbs, pressing firmly to adhere the crumbs to all sides of the chicken. Move the coated chicken to the baking pan and repeat until all chicken pieces are coated in cornflakes. Lightly brush each of the chicken pieces with olive oil and bake for 20-25 minutes, turning your chicken over half way through the cooking time and continue cooking.
Hot Chicken Cayenne Glaze
- As your oven fried chicken is baking, make your hot chicken cayenne glaze. In a small saucepan, add vegetable oil and butter and heat over medium heat. Increase your temperature slightly until you just start to see little bubbles start to form. Whisk together your spices in a separate bowl and then slowly start whisking into your heated oil. Once your oven fried chicken is done, remove from the oven and using a basting brush, coat both sides of your chicken in the cayenne glaze. Serve with pickles.
Notes
Nutrition
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Any ideas for a substitute for the vegetable oil. Wonder if avocado oil would work?
Hi Debbi! .. I haven’t tried it personally but since it’s only being used in the glaze, I think avocado oil may definitely work. If you decide to give it a try, I would love to know how it turns out 🙂 Hope this helps!
We made this last night and it turned out great overall! I was really appreciative that I read the comments saying to pat the chicken down before breading, but did then have to brush olive oil to get the breading to stick. For the marinade, I used ‘Hot Chix’ brand wing sauce rather than true hot sauce. For the breading, I added A LOT more cayenne than it called for in the recipe. For the sauce at the end, I did use dark brown sugar, and definitely heated too fast as it did separate. The end result was crisp and juicy – amazing! However my I will say it was more sweet than hot chicken. Any thoughts or suggestions as we definitely want to make this again and perfect it! Thank you for the recipe! We served with mixed greens and homemade blue cheese dressing to replicate The Southern’s in Nashville. 🙂
Just made this and WOW! I made mine without the hot chicken glaze because… calories. Even without the glaze this chicken is tender and full of flavor. I added some garlic powder and a little extra salt to my marinade and used panko breadcrumbs. It made for a delightful sandwich on brioche with a slice of tomato. It could give your fave chicken sandwich place a run for it’s money. Thank you!
I don’t know why I haven’t left a comment before- we LOVE this!! We make it at least once a week and after we are finished my husband always asks when can we make it again. It’s awesome!! Thanks for sharing!!
This was amazing! Wow. I will be making it again for sure.
So spicy. I ate w slaw and pickles.
I need help w the sauce. My spices didn’t seem to stay mixed together!
Loved this! My first time to make hot chicken and this didn’t disappoint. We made milder ones for my kids and spicier ones for us. My breading did start to fall off when flipping halfway through baking so I just left them alone and they still turned out amazing.
So glad you and your family enjoyed the recipe Stephanie. Try making sure the chicken is patted down really well before breading and that should help alot with it falling off.
This was phenomenal! One question – why might my glaze have not successfully turned into a glaze? I whisked in the spices slowly as directed. The spices stayed mostly separated as a sludge, no matter how vigorously I whisked it. I ended up spreading the sludge on my chicken like butter, then pouring some of the butter/oil over top.
So glad you enjoyed it Shane, and sorry for the confusion on the glaze, we should have called it a sauce because its thin and not thick like a glaze, so that it soaks into the breading and chicken. To stop the spices from separating you have to stir it and use it immediately or it will seperate. It is just butter and spices so it has nothing to hold it all together. Hope this helps.
Are the breasts bone or bone out skinless or skin on? I’m a thigh girl my self and want to try it with thighs.
Hello Maria and thanks for the Question. We used skinless chicken breast but you can absolutely use chicken thighs. You can leave the skin on or ff if you want but you will have to adjust your baking time to about 25 minutes or internal temp of 165. Hope this helps.
Absolutely amazing! I made this tonight for my whole family and everyone loved it, which is a huge feat! Thanks so much for the great recipe!
Glad everyone enjoyed it and thanks for trying our recipe Christy.
Hello! I loved this recipe! My one question- I’m a kitchen newb and didn’t know how hot to crank the sauce to, how long to leave it on the burner, and what consistency I was going for! Any tips? Can’t wait to try this again! Thank you!
THanks for the trying our recipe Susie and to answer you question,heat the oil and butter over medium heat and then slightly increase the heat to bring the temperature up and slowly adding the spices. As far as the consistency goes its still going be a thin to soak into the chicken.
I just made this and it was INCREDIBLE.
So glad you enjoyed it Lauryn.
Omg!!! I made this tonight and wow! It turned out amazing!! So much flavor, and crispy and thank you for this recipe, I am really excited about how this turned out!
So glad you enjoyed the recipe Jenn.
We made this recipe as directed. Very tasty. Chicken stayed super tender. The coating didn’t get very crunchy though, perhaps we didn’t let the buttermilk drain off sufficiently. It is SPICY! I just dabbed a bit of the glaze on mine… be judicious! 🙂
Thanks for trying our recipe Donna and I am sorry to hear that the crust didn’t come out crunchy. They don’t call it nashville hot for no reason, it is super spicy. glad you enjoyed it.
The flavor is fabulous but when I went to turn the chicken in the oven the coating fell off three of the pieces. Do you know why that would happen? I followed the instructions to a tee!
Oh no!! I am glad you liked the flavor but I’m sad your coating fell. The only reason that it would fall is if there was still too much buttermilk left on the chicken after you let it drain on the rack. I will add the suggestion to pat dry with a paper towel after letting the chicken sit on the draining rack and that should solve the problem.
First time making it and surprised ourselves with how good it came out!
Is the glaze supposed to be thicker though?
So glad it came out and no Lori it should not be thicker because you want it to soak into the chicken so that it brings the spice not only to the breading but also the chicken meat.