Turn up the heat in your kitchen with this fiery Nashville Hot Chicken recipe! This Southern classic is all about that perfect blend of crispy, juicy chicken and a fiery, flavor-packed sauce. Whether you’re hosting a party or craving a spicy kick, this foolproof method guarantees crispy perfection with a spicy punch.
Why You’ll Love This Craveworthy Chicken
- Bold Flavors. The combination of cayenne pepper, paprika, and garlic powder creates a rich, spicy, and slightly sweet flavor that’s hard to resist.
- Ultimate Comfort. Nashville Hot Chicken is comfort food at its finest, with a perfect balance of crunchy coating and juicy meat.
- Customizable Heat. You can easily adjust the heat level by adding more or less cayenne pepper, making it perfect for everyone’s taste buds.
With this recipe, you’ll enjoy the rich, deep flavors of Southern cooking without needing to head to Nashville. It’s a spicy, crispy, and absolutely delicious meal that’s sure to become a favorite.
What Is Nashville Hot Chicken?
Nashville Hot Chicken is a fiery fried chicken dish that originated in Nashville, Tennessee.
The chicken is typically marinated, breaded, and deep-fried, then slathered with a spicy, cayenne pepper-laden sauce. It’s traditionally served with white bread and pickles, which help to balance the intense heat of the chicken.
Is Nashville Hot Chicken Wet Or Dry?
while Nashville Hot Chicken is most commonly wet due to the spicy oil-based sauce (as with this recipe), it can also be served dry for a different textural experience. Both versions are delicious and packed with flavor, with the choice largely depending on personal preference.
Ingredients You’ll Need
For The Chicken
- Chicken Breasts or Thighs – Choose boneless, skinless chicken for easy preparation.
- Buttermilk – Helps tenderize the chicken and adds flavor.
- Hot Sauce – Adds an extra layer of flavor to the marinade.
- All-Purpose Flour – Forms the base of the crispy coating.
- Cayenne Pepper – The star ingredient for that signature Nashville heat.
- Paprika – Adds a subtle sweetness and vibrant color.
- Garlic Powder – Enhances the overall flavor with a savory note.
- Salt and Pepper – To taste, for seasoning.
- Vegetable Oil – For frying the chicken to golden perfection.
For The Sauce
- Cayenne Pepper – Adjust to your preferred level of spiciness.
- Brown Sugar – Adds a touch of sweetness to balance the heat.
- Paprika – Deepens the color and flavor of the sauce.
- Garlic Powder – Adds depth to the sauce.
- Butter – The base of the sauce, making it rich and silky.
- Hot Sauce – For an additional kick of heat and flavor.
How To Make Nashville Hot Chicken
- Prep the Chicken. Start by marinating the chicken. In a large bowl, mix the buttermilk and hot sauce. Add the chicken, ensuring each piece is fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Prepare the Coating. In a separate shallow dish, mix the flour, cayenne pepper, paprika, garlic powder, salt, and pepper. This will form the crispy coating.
- Coat the Chicken. Remove the chicken from the marinade, letting any excess buttermilk drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. For an extra crispy finish, you can double-dip the chicken by returning it to the buttermilk and then back into the flour mixture.
- Fry the Chicken. Heat the vegetable oil in a large skillet or deep fryer to 350°F. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Make the Hot Sauce. While the chicken is frying, prepare the sauce. In a small saucepan, melt the butter over medium heat. Stir in the cayenne pepper, brown sugar, paprika, garlic powder, and hot sauce. Mix until well combined and heated through.
- Coat the Chicken in Sauce. Once the chicken is done frying, place it on a wire rack to drain excess oil. Brush each piece generously with the hot sauce while it’s still hot, ensuring it’s well-coated.
- Serve. Serve your Nashville Hot Chicken with slices of white bread and pickles on the side. This traditional pairing helps to balance the heat and adds a delightful contrast to the spicy chicken.
Tips And Tricks
Making Nashville Hot Chicken at home can be a rewarding experience, but there are a few tips and tricks that can help you achieve that perfect crispy, spicy result:
- Use a Meat Thermometer . To ensure your chicken is cooked through but still juicy, use a meat thermometer. The internal temperature should reach 165°F. This also prevents overcooking and drying out the chicken.
- Fry at the Right Temperature . Maintain the frying oil at 350°F for the best results. If the oil is too hot, the outside will burn before the inside is cooked; if it’s too cool, the chicken will absorb too much oil and become greasy.
- Rest on a Wire Rack . After frying, place the chicken on a wire rack instead of paper towels. This allows air to circulate around the chicken, keeping it crispy while excess oil drains away.
Variations
Nashville Hot Chicken is a versatile dish that can be adapted to different tastes:
- Honey Hot Chicken – Drizzle honey over the fried chicken before adding the hot sauce for a sweet and spicy combo.
- BBQ Hot Chicken – Mix BBQ sauce with the hot sauce for a smoky flavor.
- Chicken Tenders – Use chicken tenders instead of thighs or breasts for a fun, bite-sized version.
What Is A Good Side Dish For Nashville Hot Chicken?
This spicy chicken pairs wonderfully with a variety of sides:
- Coleslaw – The cool, creamy texture of coleslaw helps to balance the heat of the chicken.
- Mac and Cheese – Creamy, cheesy mac and cheese is the perfect comfort food pairing.
- Pickles – Classic pickles add a tangy crunch that complements the spicy chicken.
- Cornbread – A sweet, moist slice of cornbread offers a delicious contrast to the heat.
How Long Does It Last?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes to maintain the crispiness before serving.
Can You Freeze It?
Absolutely! After frying and cooling, freeze the chicken on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in the oven at 350°F for about 25 minutes.
More Of Our Best Chicken Recipes
- Instant Pot Butter Chicken
- Tandoori Chicken
- Air Fryer Chicken Tenders
- Chicken Vindaloo
- Chicken Biryani
- Apricot Chicken
Nashville Hot Chicken Recipe | Irresistible Hot Chicken
Ingredients
For The Chicken
- ▢ 4 Boneless Skinless Chicken Thighs
- ▢ 1 cup Buttermilk
- ▢ 2 tbsp Hot Sauce
- ▢ 1 1/2 cups All Purpose Flour
- ▢ 2 tsp Cayenne Pepper
- ▢ 1 tsp Paprika
- ▢ 1 tsp Garlic Powder
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ Vegetable Oil , for frying
For The Nashville Hot Sauce
- ▢ 1/2 cup Butter
- ▢ 2 tbsp Cayenne Pepper
- ▢ 1 tbsp Brown Sugar
- ▢ 1 tsp Paprika
- ▢ 1 tsp Garlic Powder
- ▢ 2 tbsp Hot Sauce
Instructions
- Prep the Chicken. Start by marinating the chicken. In a large bowl, mix the buttermilk and hot sauce. Add the chicken, ensuring each piece is fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Prepare the Coating. In a separate shallow dish, mix the flour, cayenne pepper, paprika, garlic powder, salt, and pepper. This will form the crispy coating.
- Coat the Chicken. Remove the chicken from the marinade, letting any excess buttermilk drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. For an extra crispy finish, you can double-dip the chicken by returning it to the buttermilk and then back into the flour mixture.
- Fry the Chicken. Heat the vegetable oil in a large skillet or deep fryer to 350°F. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Make the Hot Sauce. While the chicken is frying, prepare the sauce. In a small saucepan, melt the butter over medium heat. Stir in the cayenne pepper, brown sugar, paprika, garlic powder, and hot sauce. Mix until well combined and heated through.
- Coat the Chicken in Sauce. Once the chicken is done frying, place it on a wire rack to drain excess oil. Brush each piece generously with the hot sauce while it’s still hot, ensuring it’s well-coated.
- Serve. Serve your Nashville Hot Chicken with slices of white bread and pickles on the side. This traditional pairing helps to balance the heat and adds a delightful contrast to the spicy chicken.
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Nashville Hot Chicken Recipe | Irresistible Hot Chicken
Ingredients
For The Chicken
- 4 Boneless Skinless Chicken Thighs
- 1 cup Buttermilk
- 2 tbsp Hot Sauce
- 1 1/2 cups All Purpose Flour
- 2 tsp Cayenne Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Vegetable Oil for frying
For The Nashville Hot Sauce
- 1/2 cup Butter
- 2 tbsp Cayenne Pepper
- 1 tbsp Brown Sugar
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 2 tbsp Hot Sauce
Instructions
- Prep the Chicken. Start by marinating the chicken. In a large bowl, mix the buttermilk and hot sauce. Add the chicken, ensuring each piece is fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Prepare the Coating. In a separate shallow dish, mix the flour, cayenne pepper, paprika, garlic powder, salt, and pepper. This will form the crispy coating.
- Coat the Chicken. Remove the chicken from the marinade, letting any excess buttermilk drip off. Dredge each piece in the flour mixture, ensuring it’s fully coated. For an extra crispy finish, you can double-dip the chicken by returning it to the buttermilk and then back into the flour mixture.
- Fry the Chicken. Heat the vegetable oil in a large skillet or deep fryer to 350°F. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Make the Hot Sauce. While the chicken is frying, prepare the sauce. In a small saucepan, melt the butter over medium heat. Stir in the cayenne pepper, brown sugar, paprika, garlic powder, and hot sauce. Mix until well combined and heated through.
- Coat the Chicken in Sauce. Once the chicken is done frying, place it on a wire rack to drain excess oil. Brush each piece generously with the hot sauce while it’s still hot, ensuring it’s well-coated.
- Serve. Serve your Nashville Hot Chicken with slices of white bread and pickles on the side. This traditional pairing helps to balance the heat and adds a delightful contrast to the spicy chicken.
Nashville Hot Chicken Recipe | Irresistible Hot Chicken https://twosleevers.com/nashville-hot-chicken-recipe/
Crock Pot Chicken Alfredo is a creamy slow-cooker pasta dish made with chicken breasts, heavy cream, butter, garlic, Parmesan cheese, fettuccine, and chicken broth. It’s weeknight and hands-off and works well for a family-friendly dinner when you want comfort food without hovering over the stove. Unlike classic stovetop chicken Alfredo that has you cook pasta separately and babysit a sauce, this version slow-cooks the chicken right in the Alfredo base, then cooks the fettuccine directly in the sauce at the end for an easy, one-crock approach.
Why You’ll Love This Spectacular Slow Cooker Recipe
- Hands-Free Cooking . Let your slow cooker do the work while you focus on your day.
- Creamy Comfort . Silky Alfredo sauce combined with tender chicken and pasta.
- Family-Friendly . A dish the whole family will love and devour!
With just a few ingredients, you’ll have a delicious and satisfying meal ready to go. Perfect for busy weeknights or when you want to treat your family to a cozy dinner without spending hours in the kitchen.
What Does Crock Pot Chicken Alfredo Taste Like?
Yes! Crock Pot Chicken Alfredo is creamy, flavorful, and so easy to make. The chicken cooks until it’s tender, and the Alfredo sauce turns into a silky smooth texture that coats the fettuccine perfectly.
Ingredients You’ll Need For Alfredo Chicken Pasta
- 1 Pound Chicken Breasts - Boneless, skinless chicken breasts that become tender in the slow cooker.
- 2 cups Heavy Cream - Adds richness and a velvety texture to the Alfredo sauce.
- 1/2 Cup Butter - Adds a creamy base to the sauce.
- 4 Cloves Garlic - Freshly minced garlic gives the sauce a savory depth.
- 1 1/2 Cups Parmesan Cheese - Freshly grated for the ultimate flavor boost.
- 12 Ounces Fettuccine Pasta - Traditionally served with Alfredo sauce, but you can substitute your favorite pasta.
- 2 Cups Chicken Broth - Adds flavor and helps cook the pasta evenly in the sauce.
- Salt and Pepper - Enhances all the flavors.
- Parsley - For garnish and a pop of fresh color.
How To Make Chicken Alfredo In A Crock Pot
- Prepare the Chicken . Place the chicken breasts in the bottom of your crock pot. Season with salt, pepper, and minced garlic.
- Add the Sauce Ingredients . Pour the heavy cream and chicken broth over the chicken. Add butter and freshly grated Parmesan cheese.
- Cook on Low . Cover and cook on low for 4-5 hours until the chicken is fully cooked and tender.
- Shred the Chicken . Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the sauce.
- Cook the Pasta . Add the fettuccine to the crock pot, ensuring it is submerged in the sauce. Cover and cook for an additional 30 minutes or until the pasta is tender.
- Serve . Once the pasta is cooked, stir everything together. Garnish with fresh parsley and more Parmesan if desired. Serve warm!
Tips And Tricks
Making Crock Pot Chicken Alfredo is simple, but a few tips can elevate your dish:
- Don’t Overcook the Pasta . Keep an eye on the pasta once it’s added to the slow cooker. It should be tender but not mushy.
- Use Fresh Parmesan . For the best flavor, freshly grate your Parmesan instead of using pre-shredded.
- Thicken the Sauce . If the sauce is too thin, stir in more Parmesan cheese or let it cook uncovered for a few minutes to thicken.
Variations
If you love this Crock Pot Chicken Alfredo but want to switch things up, try these variations:
- Spinach Alfredo - Add fresh spinach during the last 15 minutes of cooking for a healthy twist.
- Broccoli Chicken Alfredo - Add steamed broccoli to the Alfredo sauce before serving for added color and nutrition.
- Cajun Chicken Alfredo - For a spicy kick, season the chicken with Cajun spices before slow cooking.
What To Eat With Crock Pot Chicken Alfredo
This dish is rich and creamy, so pairing it with light sides will balance the meal:
- Garlic Bread - Crunchy and buttery garlic bread is the perfect companion.
- Caesar Salad - A crisp Caesar salad adds freshness and a tangy contrast.
- Roasted Vegetables - Lightly roasted vegetables like zucchini, carrots, or asparagus bring a pop of color and nutrients to your plate.
How Long Does It Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The Alfredo sauce may thicken, so add a splash of milk or chicken broth when reheating.
Can You Freeze It?
Yes, you can freeze this dish! However, the texture of the cream sauce may change slightly. To freeze, let the dish cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.
Your crockpot chicken alfredo is often watery because slow cookers trap steam and don’t reduce liquid like a stovetop simmer. The chicken releases a lot of moisture as it cooks, which thins the slow cooker Alfredo sauce. To fix a watery crockpot chicken alfredo sauce, cook uncovered on HIGH for 20–30 minutes to evaporate excess liquid, then stir in freshly grated Parmesan (it thickens as it melts) and let it sit a few minutes. Also, add the cheese and any dairy at the end so it doesn’t break down and thin out early.
To thicken Alfredo sauce in a slow cooker, first remove the lid and cook on HIGH for 15–30 minutes so the crockpot chicken Alfredo sauce can reduce (slow cookers trap steam, so this step matters). Then stir in freshly grated Parmesan cheese a little at a time. Real Parmesan melts smoother and naturally thickens the sauce. Let it sit for a few minutes, and avoid boiling hard so it doesn’t split. If it’s still thin, you can briefly transfer some sauce to a saucepan to reduce faster, then mix it back in for a thicker, creamier slow cooker Alfredo sauce.
Your Alfredo sauce curdled/split because the dairy got too hot or was cooked too long. Slow cookers can run hotter than expected around the edges, and lower-fat dairy is especially prone to breaking. Adding Parmesan too early (or using pre-shredded cheese with anti-caking agents) can make a slow cooker Alfredo sauce turn grainy. For crockpot chicken Alfredo, keep the heat gentle (LOW when possible), stir occasionally, and add heavy cream/butter and freshly grated Parmesan at the end so the sauce emulsifies smoothly instead of separating.
More Craveworthy Crock Pot Recipes
- Slow Cooker Carnitas
- Chicken Street Tacos
- Crock Pot Sloppy Joes
- Slow Cooker Chicken Teriyaki
- Beef Tips And Gravy
- Crockpot Chili
- Slow Cooker Lasagna Soup
Crock Pot Chicken Alfredo | Slow Cooker Chicken Alfredo Recipe
Ingredients
- ▢ 1 pound boneless skinless chicken breast
- ▢ 2 cups Heavy Cream
- ▢ 1/2 cup Unsalted Butter
- ▢ 4 cloves Garlic , minced
- ▢ 1 1/2 cup Parmesan Cheese
- ▢ 12 oz Fetuccini Noodles
- ▢ 2 cups Chicken Broth
- ▢ 1 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ Parsley , for garnish
Instructions
- Prepare the Chicken . Place the chicken breasts in the bottom of your crock pot. Season with salt, pepper, and minced garlic.
- Add the Sauce Ingredients . Pour the heavy cream and chicken broth over the chicken. Add butter and freshly grated Parmesan cheese.
- Cook on Low . Cover and cook on low for 4-5 hours until the chicken is fully cooked and tender.
- Shred the Chicken . Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the sauce.
- Cook the Pasta . Add the fettuccine to the crock pot, ensuring it is submerged in the sauce. Cover and cook for an additional 30 minutes or until the pasta is tender.
- Serve . Once the pasta is cooked, stir everything together. Garnish with fresh parsley and more Parmesan if desired. Serve warm!
