Name: Nashville Hot Oven-Fried Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 3–4 lbs bone-in chicken pieces (thighs, drumsticks, breasts); 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar); 1/4 cup hot sauce (plus more for glaze); 1 1/2 cups all-purpose flour; 1/4 cup cornstarch (optional); 1 tbsp paprika (smoked or sweet); 1–2 tsp cayenne pepper (to taste); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1/2 tsp black pepper; 1 tsp baking powder; 4 tbsp butter (for glaze); 2 tbsp vegetable or canola oil (plus extra for spraying or drizzling)

I love this Nashville Hot Oven‑Fried Chicken because it delivers that iconic spicy, crisp exterior and juicy meat—all from the oven, with less mess and no frying.

Why You’ll Love This Recipe

I enjoy how it gives the same bold, fiery flavor and crunch of classic Nashville hot chicken but with an easier, healthier method. I bake the chicken instead of frying, which means less oil, no splatter, and fewer dishes. It’s a perfect blend of spicy comfort and easy prep, ideal when I’m craving that Southern heat without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone‑in chicken pieces (thighs, drumsticks, breasts)
Buttermilk (or milk + vinegar)
Hot sauce
All‑purpose flour
Cornstarch (optional, for extra crisp)
Paprika (smoked or sweet)
Cayenne pepper
Garlic powder
Onion powder
Salt and black pepper
Baking powder (for crisp)
Butter
Oil (neutral, like vegetable or canola)

Directions

I start by marinating chicken in a mixture of buttermilk and hot sauce for at least 2 hours (or overnight) to tenderize and infuse flavor.
I preheat my oven to 425 °F (220 °C) and line a baking sheet with a rack to help air circulate and crisp the coating.
I whisk together flour, cornstarch, paprika, cayenne, garlic and onion powders, baking powder, salt, and pepper in a shallow bowl.
After draining most of the marinade, I coat each chicken piece thoroughly in the flour mixture, pressing to adhere.
I place the chicken on the rack‑lined sheet, drizzle or spray lightly with oil, and bake for about 40–45 minutes, flipping halfway through to help crisp evenly.
While the chicken bakes, I melt butter and whisk in more hot sauce and cayenne to make the Nashville “hot oil” glaze.
When the chicken is golden and reaches an internal temperature of 165 °F (74 °C), I remove it from the oven and brush each piece generously with the spicy butter glaze.
I let it rest for a few minutes so the glaze adheres before serving.

Servings and timing

I typically get 4–6 servings depending on portion sizes. Prep takes about 10 minutes of hands‑on time (plus marinating), and baking takes around 45 minutes—so it’s ready in roughly 1 hour, plus marinating.

Variations

I sometimes coat with panko or crushed cornflakes for extra crunch.
I’ll swap cayenne for ghost‑pepper powder if I’m craving serious heat.
I use yogurt instead of buttermilk for a tangier marinade.
I add honey or maple syrup to the butter glaze for a sweet‑spicy balance.
For a gluten‑free version, I substitute the flour and cornstarch with a gluten‑free blend.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm chicken pieces on a wire rack in a 350 °F oven until heated through and crisp once again. I avoid the microwave so the coating doesn’t get soggy.

FAQs

Can I skip the buttermilk soak?

Marinating in buttermilk is key—it tenderizes the meat and helps the coating stick. If I’m in a hurry, I still soak for at least 30 minutes.

How spicy is the chicken?

It’s medium‑hot because of the cayenne and hot sauce, but I adjust based on my heat preference—less cayenne for milder, more for extra kick.

Can I use boneless chicken?

Yes—I bake boneless thighs or breasts, but I reduce the bake time to about 25–30 minutes and watch closely to avoid drying out.

Will it work without a rack?

I prefer using a rack for air circulation and crispness. Without one, I line the pan with foil and flip more often to achieve a similar crisp crust.

Can I make it gluten‑free?

Absolutely—I use a 1:1 gluten‑free flour blend and cornstarch in place of wheat flour, and ensure all other spices are certified gluten‑free.

Conclusion

This Nashville Hot Oven‑Fried Chicken has become a favorite in my kitchen—I love its fiery crunch without the guilt or hassle of deep frying. It’s bold, satisfying, and surprisingly easy to prepare. I hope it brings that Southern heat and hearty flavor to your dinner table as much as it does to mine!