Ingredients

Chicken

• 4–6 bone‑in chicken thighs (or breasts)

• 1 cup buttermilk

• 1 egg

• 1 tablespoon hot sauce

• 1½ cups flour

• 1 tablespoon paprika

• 1 teaspoon cayenne (increase for more heat)

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• Oil for frying (½ inch depth in the skillet)

Nashville Hot Oil

• ½ cup frying oil (taken from the skillet after frying)

• 2 tablespoons cayenne

• 1 tablespoon brown sugar

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon salt

Step‑by‑Step Instructions

1. Marinate the chicken Whisk buttermilk, egg, and hot sauce. Add chicken and refrigerate for at least 30 minutes.

2. Prepare the seasoned flour Mix flour, paprika, cayenne, garlic powder, salt, and pepper in a shallow bowl.

3. Dredge the chicken Remove chicken from marinade, coat thoroughly in the flour mixture, press firmly, and let rest 10 minutes so the coating adheres.

4. Fry in the skillet Heat ½ inch of oil over medium‑high. Fry chicken 6–8 minutes per side until golden brown and the internal temperature reaches 165°F.

5. Make the Nashville hot oil In a heat‑safe bowl, combine cayenne, brown sugar, paprika, garlic powder, and salt. Ladle in ½ cup of the hot frying oil and whisk.

6. Brush and finish Brush the spicy oil generously over the fried chicken. Serve immediately.

Serving Suggestions

• White bread slices

• Pickles

• Skillet mac and cheese

• Creamy coleslaw

Heat Levels

• Mild: 1 tablespoon cayenne

• Medium: 2 tablespoons

• Hot: 3 tablespoons

• Extra hot: 4+ tablespoons