KFC-Style Nashville Hot Chicken with Pickles

Why You’ll Love This Recipe

• Ultra-craggy crust that stays shatter-crisp even after brushing with spicy oil.
• Authentic Nashville-style heat balanced by brown sugar sweetness and tangy pickles.
• Step-by-step method designed for home kitchens with reliable times and temps.
• Classic presentation: white bread to catch the spicy drip and dill pickle crunch.

Grocery List

• Produce: None
• Dairy: Buttermilk, 1 large egg
• Pantry: Bone-in chicken pieces; hot sauce; dill pickle chips; white sandwich bread; all-purpose flour; cornstarch; baking powder; kosher salt; black pepper; cayenne; sweet paprika; garlic powder; onion powder; chili powder; packed brown sugar; neutral frying oil (peanut, canola, or vegetable); optional MSG; optional honey

Full Ingredients

Chicken

• 3 lb bone-in, skin-on chicken pieces (8 pieces: mix of thighs, drumsticks, and breast halves)

Buttermilk Marinade

• 2 cups buttermilk
• 1 large egg
• 2 tbsp hot sauce (such as cayenne-forward vinegar hot sauce)
• 2 tbsp dill pickle brine (from the pickle jar)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper

Craggy Dredge

• 2 1/2 cups all-purpose flour (about 300 g)
• 1/2 cup cornstarch (about 60 g)
• 1 tsp baking powder
• 1 tbsp kosher salt
• 2 tsp sweet paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper
• Optional: 1/2 tsp MSG
• 2–4 tbsp marinade (for making flour “craggies”)

For Frying

• 2–3 quarts neutral oil (peanut, canola, vegetable, or shortening)

Nashville Hot Oil

• 1 cup hot frying oil (ladled from the pot after frying)
• 3 tbsp cayenne pepper (use 2 tbsp for medium; 4 tbsp for extra hot)
• 1 tbsp sweet paprika
• 1 tbsp packed brown sugar
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

To Serve

• 8 slices soft white sandwich bread
• 24–32 dill pickle chips
• Optional: mild honey, for a light drizzle

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk buttermilk, egg, hot sauce, pickle brine, kosher salt, and black pepper. Add chicken pieces, turning to coat and making sure each piece is submerged. Cover and refrigerate for at least 4 hours and up to 24 hours. This tenderizes the meat and seasons it throughout.

Step 2: Make the craggy dredge

In a wide bowl or shallow tray, whisk together the flour, cornstarch, baking powder, kosher salt, paprika, garlic powder, onion powder, black pepper, cayenne, and MSG (if using). To create the signature craggy texture, drizzle 2–4 tablespoons of the buttermilk marinade into the flour and rub it in with your fingertips until you have small pebbly clumps throughout. These clumps will become the crunchy ridges.

Step 3: Dredge and rest

Working one piece at a time, lift chicken from the marinade, letting excess drip off. Press firmly into the dredge, packing on the flour and encouraging clumps to adhere. Shake gently and set on a wire rack. Repeat with remaining pieces. Let the coated chicken rest for 10 minutes so the flour hydrates—this helps the crust stick during frying.

Step 4: Heat the oil

Pour 2–3 quarts of neutral oil into a heavy, deep pot (Dutch oven or deep fryer) to reach 2–2 1/2 inches deep. Clip on a thermometer. Heat to 325–335°F. Set a wire rack over a rimmed sheet pan for draining, and preheat your oven to 250°F to keep finished chicken warm between batches.

Step 5: Fry in batches

Fry 3–4 pieces at a time, maintaining 325–335°F. Turn occasionally to promote even color. Cook until deeply golden and crisp, and a thermometer inserted at the thickest part reads 165°F. Approximate times: drumsticks and small breasts, 12–14 minutes; thighs and larger breasts, 14–18 minutes. Transfer to the rack and keep warm in the 250°F oven while you finish the rest.

Step 6: Make the Nashville hot oil

In a heatproof bowl, combine cayenne, sweet paprika, brown sugar, garlic powder, chili powder, kosher salt, and black pepper. Ladle in 1 cup of the hot frying oil and whisk until smooth and brick-red. Taste carefully with a clean spoon; adjust heat by adding more cayenne for hotter or more brown sugar for sweeter. Use caution—the mixture is very hot and spicy.

Step 7: Brush, assemble, and serve

Place two slices of white bread on each plate. Brush each piece of fried chicken generously with the Nashville hot oil, letting the excess drip onto the bread. Top with dill pickle chips. Serve immediately while the crust is shatter-crisp and the oil is warm. A light drizzle of honey is optional for extra sweet heat.

Pro Tips

• For maximum crag, add a few spoonfuls of marinade to the flour and rub into pea-size clumps before dredging.
• Rest the dredged chicken 10 minutes before frying to lock in the coating.
• Keep the oil between 325–335°F; too cool leads to greasy crusts, too hot burns the spices.
• Brush the spicy oil on—don’t dunk—so the crust stays crisp and the heat level stays balanced.
• Ventilate your kitchen when mixing the hot oil; the steam carries capsaicin and can be pungent.

Variations

• Classic tenders: Use 1 1/2 lb chicken tenders; marinate 1–2 hours, fry at 340°F for 4–6 minutes.
• Mild to wild: Use 2 tbsp cayenne for medium heat; 3 tbsp for hot; 4 tbsp for extra hot.
• Oven or air-fryer: Bake dredged chicken on a rack at 425°F for 35–45 minutes (flip halfway), or air-fry at 375°F for 20–25 minutes, then brush with hot oil.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. The seasoned flour can be mixed (dry) up to 2 days ahead; store airtight. Fried chicken keeps 2–3 days refrigerated; re-crisp on a rack at 400°F for 12–15 minutes or in a 375°F air fryer for 6–8 minutes. Brush with fresh hot oil just before serving. Do not store the spiced Nashville oil; make it fresh using hot frying oil and discard leftovers after service for food-safety and quality.

Nutrition (per serving)

Approximate for 2 pieces chicken with bread and pickles: 880 calories; 45 g protein; 55 g carbohydrates; 48 g fat; 10 g saturated fat; 1,700 mg sodium; 4 g fiber; 10 g sugars.