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Easy Oven-Fried Nashville Hot Chicken

Capture the legendary crispy coating, tender chicken, and fiery, smoky, sweet kick of Nashville Hot Chicken right in your oven with this easier, less messy recipe.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 pieces bone-in chicken drumsticks, thighs, or breasts
  • 1 cup buttermilk
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Hot Oil Glaze
  • 1/2 cup unsalted butter
  • 1/4 cup hot sauce such as Frank's RedHot
  • 2 tbsp cayenne pepper
  • 2 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

Equipment

  • Large bowl
  • Whisk
  • Shallow Dish or Resealable Bag
  • Large Baking Sheet
  • Foil
  • Oven-Safe Wire Rack
  • Small saucepan

Method
 

  1. 1. Prepare Chicken Soak: In a large bowl, whisk together the buttermilk and egg. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. 2. Prepare Dry Coating: In a shallow dish or large resealable bag, combine the flour, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly.
  3. 3. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place an oven-safe wire rack on top. Lightly spray the rack with cooking spray.
  4. 4. Coat Chicken: Remove a piece of chicken from the buttermilk mixture, letting excess drip off. Dredge each piece generously in the flour mixture, pressing to ensure a thick, even coating.
  5. 5. Bake Chicken: Place the coated chicken pieces on the prepared wire rack, leaving space between pieces. Bake for 30 minutes. Flip each piece and bake for another 20-30 minutes, until cooked through (internal temp 165°F/74°C) and golden brown and crispy. (Total bake time: 50-60 minutes)
  6. 6. Make Hot Oil Glaze: While chicken bakes, melt the butter in a small saucepan over low heat. Stir in the hot sauce, 2 tablespoons cayenne pepper, brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Whisk until combined and heated through (do not boil).
  7. 7. Glaze and Serve: Immediately upon removing the chicken from the oven, brush each piece generously with the hot oil glaze. Serve hot, optionally with pickles, coleslaw, or white bread.

Notes

Substitutions & Additions: Use boneless chicken, but reduce cooking time significantly. For a buttermilk substitute, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit 5-10 min. Adjust heat by changing cayenne amount; add red pepper flakes for more heat. Serve with pickles, coleslaw, mac and cheese, or potato salad.
Tips for Success: The buttermilk soak is crucial (plan ahead). Use a wire rack for crispiness. Don't overcrowd the baking sheet. Ensure a thick, even flour coating. Brush the hot glaze on immediately after baking. Prep the soak and flour mixture ahead of time.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or air fryer for best crispiness; microwave will soften coating.