Quick Recipe Version (TL;DR)

Yield: 4 servings (about 8 pieces)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 4 hours 50 minutes (includes 4 hours marinating)

Quick Ingredients

3 lb bone-in, skin-on chicken pieces (8 pieces)
2 cups buttermilk, 1/4 cup dill pickle brine, 2 tbsp hot sauce
2 tsp kosher salt, 1 tsp black pepper
2 cups all-purpose flour, 1/2 cup cornstarch, 1 tbsp kosher salt
2 tsp black pepper, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne, 1 tsp baking powder
2 quarts peanut or vegetable oil (for frying)
Hot oil mix: 3 tbsp cayenne, 1 tsp smoked paprika, 1 tsp paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp chili powder, 1 tbsp brown sugar, 1/2 cup hot frying oil
To serve: 8 slices soft white bread, 1 cup dill pickle chips
Optional ranch or slaw (see full recipe)

Do This

1. Whisk buttermilk, pickle brine, hot sauce, salt, and pepper; submerge chicken and chill 4 to 24 hours.
2. Stir dredge: flour, cornstarch, salt, pepper, paprika, garlic and onion powder, cayenne, baking powder. Preheat oven to 250°F with a rack inside.
3. Heat 2 inches of oil to 335°F. Shake excess brine, dredge chicken well, and rest on a rack 10 minutes.
4. Fry in batches at 320–340°F until deep golden and 165°F inside, about 12–15 minutes; keep cooked pieces warm in the oven.
5. Whisk cayenne, paprika, garlic powder, salt, chili powder, and brown sugar; carefully ladle in 1/2 cup hot frying oil to bloom spices.
6. Dunk or brush chicken with hot chili oil. Serve on white bread with dill pickle chips and ranch or slaw.

Why You’ll Love This Recipe

Shatteringly crisp crust with a juicy, well-seasoned interior.
Authentic Nashville-style heat balanced by a touch of brown sugar.
Foolproof, home-cook friendly method with clear timing and temperature cues.
Customizable heat level and built-in cooling sides to match your crowd.

Grocery List

Produce: Garlic (or garlic powder), lemon, fresh dill, fresh chives, green cabbage, 1 carrot
Dairy: Buttermilk, mayonnaise, sour cream, unsalted butter (optional)
Pantry: Bone-in chicken pieces, dill pickle chips (plus jar brine), hot sauce, all-purpose flour, cornstarch, kosher salt, black pepper, cayenne, paprika (regular and smoked), chili powder, onion powder, brown sugar, white bread, peanut/vegetable oil, apple cider vinegar, sugar, Dijon mustard, celery seed (optional)

Full Ingredients

Chicken and Buttermilk Brine

3 lb bone-in, skin-on chicken pieces (8 pieces: thighs and drumsticks)
2 cups buttermilk
1/4 cup dill pickle brine (from the pickle jar)
2 tbsp hot sauce
2 tsp kosher salt
1 tsp freshly ground black pepper

Seasoned Flour Dredge

2 cups all-purpose flour
1/2 cup cornstarch
1 tbsp kosher salt
2 tsp black pepper
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper (for the crust)
1 tsp baking powder

For Frying

2 quarts peanut, canola, or vegetable oil (enough for 2 inches in a deep pot)

Nashville Hot Chili Oil

3 tbsp cayenne pepper (2 tbsp mild-medium, 4 tbsp extra-hot)
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp chili powder
1 tsp kosher salt
1 tbsp light brown sugar
1/2 cup very hot frying oil (ladled from the pot)
1 tbsp melted butter or melted lard (optional, for richness)

To Serve

8 slices soft white sandwich bread
1 cup dill pickle chips

Optional Cooling Buttermilk Ranch

1/2 cup mayonnaise
1/3 cup sour cream
1/4 cup buttermilk (plus a splash to thin if needed)
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh chives
1/4 tsp kosher salt, 1/4 tsp black pepper

Optional Simple Slaw

4 cups finely shredded green cabbage
1 small carrot, grated
1/3 cup mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
1/2 tsp celery seed (optional)
1/4 tsp kosher salt, 1/8 tsp black pepper

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk the buttermilk, pickle brine, hot sauce, salt, and pepper. Add the chicken, turning to coat well. Cover and refrigerate for at least 4 hours and up to 24 hours. This brine seasons the meat and helps create a juicy interior.

Step 2: Make ranch or slaw (optional)

For ranch, whisk the mayonnaise, sour cream, buttermilk, lemon juice, Dijon, garlic, dill, chives, salt, and pepper until smooth. Cover and chill. For slaw, toss the cabbage and carrot with mayonnaise, vinegar, sugar, celery seed (if using), salt, and pepper. Cover and chill. Both sides can be made 1 day ahead.

Step 3: Mix the seasoned dredge and set up your station

In a shallow dish, combine flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne, and baking powder. Place a wire rack over a sheet pan for resting dredged chicken. Preheat the oven to 250°F for holding cooked chicken. Pour 2 inches of oil into a deep, heavy pot and clip on a thermometer.

Step 4: Dredge and rest for extra crunch

Remove chicken from the brine, letting excess drip back. Dredge each piece in the seasoned flour, pressing so a thick, craggy layer adheres. Place on the rack and let the coated chicken rest 10–15 minutes; this hydrates the flour and helps the crust stick during frying.

Step 5: Fry in batches

Heat the oil to 335°F (target frying range 320–340°F). Fry 3–4 pieces at a time, adjusting heat to maintain temperature. Cook until deep golden brown and the thickest part reaches 165°F, about 12–15 minutes for medium pieces (thighs and drumsticks). Transfer to a clean rack and hold in the warm oven while you finish the rest.

Step 6: Bloom the Nashville hot chili oil

In a heatproof bowl, stir together cayenne, smoked paprika, sweet paprika, garlic powder, chili powder, kosher salt, and brown sugar. Carefully ladle in 1/2 cup of very hot frying oil (and melted butter/lard if using). Whisk until smooth and brick-red. Taste and adjust salt or cayenne. Handle with care; it is potent and hot.

Step 7: Dunk, stack, and serve

Dip each fried piece into the hot chili oil (or brush generously) to coat the crust. Lay slices of soft white bread on plates to catch drips, stack chicken on top, and crown with dill pickle chips. Serve immediately with ranch or slaw on the side.

Pro Tips

Resting the dredged chicken 10–15 minutes before frying creates an ultra-crispy, craggy crust.
Use a thermometer. Keep oil between 320–340°F; too hot burns the crust, too cool yields soggy chicken.
Dark meat (thighs/drums) remains juicier and is very forgiving for frying.
Bloom spices with hot oil right before serving so the chili oil stays vivid, aromatic, and glossy.
Scale the heat: 2 tbsp cayenne for medium, 3 tbsp for classic hot, 4 tbsp for fiery.

Variations

Boneless Tenders: Use 2 lb chicken tenders. Fry 5–7 minutes to 165°F. Great for sliders.
Air Fryer: Lightly spray double-dredged boneless pieces with oil; air fry at 380°F for 10–12 minutes, flipping once. Toss in hot oil mixture after.
Extra-Rich: Whisk 1 tbsp melted lard or butter into the chili oil for a classic, silky finish.

Storage & Make-Ahead

Refrigerate leftover chicken (undunked is best) up to 3 days. Reheat on a rack at 400°F for 12–15 minutes or in an air fryer at 375°F for 6–8 minutes until crisp and hot; then brush with freshly made hot oil. Ranch and slaw can be made 1 day ahead. Brine chicken up to 24 hours ahead. Store bread and pickles at room temp and refrigerate sauces.

Nutrition (per serving)

Approximate for 1 serving (2 pieces chicken with bread, pickles, and some hot oil): 990 calories; 56 g fat; 14 g saturated fat; 60 g carbohydrates; 4 g fiber; 11 g sugar; 62 g protein; 2,100 mg sodium. Values vary by oil absorption and cut size.

Extra-Crispy Nashville Hot Chicken with Pickles