We were setting up for a family game night, my oldest son was home with his kids, and my husband had just cleared space on the kitchen table for snacks, when my granddaughter asked for “the spicy chicken from that trip.” She was talking about the Nashville-style hot chicken we’d all devoured at a little hole-in-the-wall place in Tennessee during a road trip a few years back.
The memory of that crisp, spicy coating and juicy bite had apparently lingered in her mind. I wasn’t about to deep-fry a batch with a house full of little ones running around, but the oven was already warm, and I had chicken in the fridge. So, I rolled up my sleeves and made my version—oven-fried, still crispy, and generously brushed with that unforgettable fiery glaze.
That night, the kids ditched the board games and huddled around the kitchen island, devouring every piece with pickles and white bread on the side. Even my husband, who usually avoids anything labeled “hot,” went back for seconds with a chuckle and a cold drink in hand. Moments like those are why I keep cooking.
Short Description
This oven-fried Nashville hot chicken delivers crispy skin, juicy meat, and a fiery cayenne glaze—all without deep frying. Perfect for weeknight dinners or weekend treats.
Key Ingredients
For the Chicken:
- 8 pieces bone-in chicken (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 egg
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
For the Nashville Hot Oil:
- ¼ cup vegetable oil (or reserved pan drippings)
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Tools Needed
- Mixing bowls
- Whisk
- Shallow dredging dish
- Wire rack
- Foil-lined baking sheet
- Basting brush
- Instant-read thermometer
- Small saucepan
Cooking Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together the buttermilk and egg. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes—or overnight for deeper flavor.
Step 2: Preheat the Oven
Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a greased wire rack on top.
Step 3: Dredge the Chicken
In a shallow bowl, combine flour, salt, black pepper, paprika, garlic powder, and cayenne. Remove chicken from the marinade and dredge each piece in the flour mixture, pressing firmly so it sticks.
Step 4: Bake the Chicken
Place coated chicken on the wire rack. Lightly spray the tops with cooking oil. Bake for 40–45 minutes, flipping once halfway through. Chicken is ready when golden and crispy with an internal temp of 165°F (74°C).
Step 5: Make the Hot Oil Glaze
While the chicken bakes, heat vegetable oil in a small saucepan over medium. Stir in cayenne, brown sugar, paprika, garlic powder, and salt. Cook for 1–2 minutes until fragrant, then remove from heat.
Step 6: Finish and Serve
Once chicken is done, brush each piece generously with the hot oil. Serve immediately with pickles and white bread for a true Nashville touch.
Why You’ll Love This Recipe
Fiery Flavor: A bold, spicy glaze packs just the right heat without overpowering.
Crispy Without Frying: Baked on a wire rack, the coating crisps beautifully in the oven.
Lighter Twist: Skips the deep-fryer, making it a bit gentler on your waistline.
Crowd-Pleaser: Great for feeding families or entertaining spicy food lovers.
Flexible Cuts: Works with drumsticks, thighs, or even boneless pieces.
Mistakes to Avoid & Solutions
Skipping the marinade: The chicken will be dry and bland.
Solution: Marinate for at least 30 minutes—overnight is even better.
Overcrowding the baking rack: Leads to steaming, not crisping.
Solution: Leave space between pieces for proper air circulation.
Not flipping the chicken: One side may brown unevenly.
Solution: Flip halfway through to ensure even cooking and crispness.
Using cold chicken straight from the fridge: Can slow baking and affect doneness.
Solution: Let chicken sit at room temperature for 15–20 minutes before baking.
Brushing the glaze too early: Makes the crust soggy.
Solution: Apply glaze only after baking.
Serving and Pairing Suggestions
Serve with classic dill pickles and soft white sandwich bread.
Add a side of coleslaw or potato salad for a Southern-style plate.
Great with iced sweet tea, lemonade, or cold beer.
Can be served buffet-style for gatherings or plated individually.
Pairs well with cornbread muffins or baked mac and cheese.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating (Oven): Reheat in a 375°F oven for 10–15 minutes until warmed and crispy.
Reheating (Air Fryer): 350°F for 6–8 minutes works great for maintaining crispness.
Avoid Microwave: It softens the crust and dulls the texture.
Freezing: Not ideal, but can be frozen up to 1 month. Reheat directly from frozen in the oven.
FAQs
1. Can I make this with boneless chicken?
Yes, just reduce the baking time to 25–30 minutes depending on thickness.
2. How spicy is this recipe?
It’s fairly hot! Reduce cayenne in the glaze for milder heat or use hot paprika.
3. What’s the purpose of the wire rack?
It allows air to circulate under the chicken, making the coating crisp all over.
4. Can I use gluten-free flour?
Yes, just be sure to choose a 1:1 gluten-free blend for best coating results.
5. Can I skip the hot oil glaze?
You can, but that’s where the iconic Nashville flavor comes from. Try brushing lightly if you prefer less spice.
Tips & Tricks
Add a splash of pickle juice to the buttermilk marinade for extra tang.
Use a meat thermometer to avoid undercooked or overcooked pieces.
For more heat, double the cayenne in the glaze—or add hot sauce.
Let the chicken rest 5 minutes before serving so juices redistribute.
Want extra crunch? Double-dredge the chicken by dipping back into the buttermilk and flour again.
Recipe Variations
Honey Hot: Stir 1 tablespoon of honey into the glaze for a sweet-and-spicy version.
Buttermilk Brine: Marinate the chicken overnight in buttermilk mixed with a tablespoon of hot sauce for deeper flavor.
Spice Blend Swap: Add ½ teaspoon of smoked paprika or chili powder for a smoky kick.
Boneless Strips: Slice chicken breasts into tenders, dredge, and bake for 25 minutes for crispy strips kids love.
Air Fryer Version: Air fry at 380°F for 25–28 minutes, flipping halfway and brushing with glaze at the end.
Final Thoughts
This Nashville hot oven-fried chicken hits all the right notes—spicy, crispy, juicy, and packed with character. It’s a dish that brings a little Southern heat into your kitchen without the mess of frying. Every time I pull a tray of this chicken out of the oven, it disappears faster than I can slice the bread. The aroma alone turns heads.
Simple steps, bold flavor, and a bit of homemade magic, that’s the kind of cooking that feeds more than hunger. It feeds connection, laughter, and stories passed around the table. And that’s what makes it worth sharing.
Nashville Hot Oven-Fried Chicken
Print ThisIngredients
- For the Chicken:
- 8 pieces bone-in chicken (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 egg
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- For the Nashville Hot Oil:
- ¼ cup vegetable oil (or reserved pan drippings)
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
Step 1: Marinate the Chicken
Whisk buttermilk and egg in a bowl. Add chicken, coat well, cover, and refrigerate for 30 minutes or overnight.
Step 2: Preheat the Oven
Preheat to 425°F (220°C). Line a baking sheet with foil and place a greased wire rack on top.
Step 3: Dredge the Chicken
Mix flour with seasonings in a shallow dish. Dredge marinated chicken, pressing to coat thoroughly.
Step 4: Bake the Chicken
Place chicken on rack, lightly spray with oil. Bake 40–45 minutes, flipping halfway, until golden and cooked to 165°F (74°C).
Step 5: Make the Hot Oil Glaze
Heat oil in a small pan. Stir in cayenne, brown sugar, paprika, garlic powder, and salt. Cook 1–2 minutes, then remove from heat.
Step 6: Finish and Serve
Brush cooked chicken with hot oil. Serve hot with pickles and soft white bread.
