Best I’ve made to date – awesome recipe!  Thanks for sharing.

To everyone that has been googling Nashville hot chicken recipes and watching videos on YouTube, TikTok, etc. stop looking. This recipe is the one. Have now made it several times and it has been absolutely amazing every time. Thank you so much. 

Absolutely delicious!! I have a very happy husband ☺️

Dear everything! This is it! I can’t get over how well this chicken turned out. I used both bone in thighs and boneless skinless. The latter cooked much more quickly and the family ate it up as soon as it came out of the oil. For the last few pieces I put some of the buttermilk mixture into the last of the flour mix and made a thick batter which worked really well. I added a bit more salt at the end and will increase by 1/2 t next time I make this. The Nashville sauce mixture is magical. I can’t wait to make it again. Thank you so much for this amazing recipe!

At my husband’s request for Father’s Day, this is the recipe he chose for us to try making for the first time. He loves spicy foods and was pleased with the heat. And even though I am not the biggest fan of spicy, liked that I could choose whether to add the spicy oil or omit it from the chicken I had on my plate. We both found the flavors to be extremely delicious and loved the underlying pickle flavor from the brining process.
The only thing that we will change for next time is to tenderize our boneless chicken breasts and cut into equal thickness pieces for ease of cooking and better meat texture. Thank you for sharing this recipe!

Best hot chicken I’ve ever had. 

I made these boneless! I followed the recipe exactly, even made the buttermilk myself (cheaper alternative to store bought and very easy!) and they were so delicious. I cleaned and trimmed 4 large chicken breasts (about 4.5 lbs) and cut each breast into 5 1/2 inch thick pieces. Each piece was a little bigger than my palm. The pickle brine was genius because it infused salt, garlic, and vinegar into the breast. The only tweak I did was I used corn oil because that’s what I had on hand. Because I wound up with 20 pieces, I tripled the amount of flour, cornstarch, and creole seasoning. I only had to double the buttermilk and Frank’s. I wound up with no leftover flour or wet dredge so no waste. I fried them for 10 minutes each on medium to medium high being that they’re thinner than bone-in. I also made a slaw with apple cider vinegar, mayo, spicy mustard, salt, pepper, garlic powder, olive oil, cayenne, and honey which brightened this up and put them on brioche buns. I struggled a little with the hot oil sauce because my spices and sugar sank to the bottom but I just stirred and spooned it on, then spread it with the brush. It all worked out. When I tell you my sons went crazy for these! They’re teenaged boys so you know they can EAT! I thought I’d have leftovers for tomorrow… they probably had 6 sandwiches each plus fries. I will DEFINITELY make this recipe again!

Crispy and juicy and hot! Used a whole fryer chicken i had in the freezer. Cut up into 8 pieces. Don’t think I ever want to make fried chicken any other way again.

I read a lot of the comments and didn’t see any that experienced the same problem that I did
My spices just clumped up in the oil instead of making a smooth sauce
Any suggestions on why this happened?