How to Make Nashville Hot Chicken Like Hattie B’s At Home

Nashville hot chicken has become one of the most iconic dishes associated with the city of Nashville. What started as a local specialty has turned into a nation-wide phenomenon, with hot chicken restaurants popping up across the country. At the center of this hot chicken craze is Hattie B’s, the Nashville-based restaurant chain that has helped popularize the dish beyond its hometown.

With locations now in cities like Atlanta, Las Vegas, and Birmingham, Hattie B’s has figured out how to make the perfect spicy fried chicken that keeps fans lining up out the door. The balance of cayenne spiced crispy fried exterior and juicy, tender interior has made Hattie B’s one of the most sought-after hot chicken experiences.

While Hattie B’s has expanded over the years, the restaurant tries to stay true to its Nashville roots and the traditions of hot chicken They still hand bread and fry their chicken fresh daily, making sure each piece has that signature Hattie B’s flavor profile

If you don’t live near one of their brick and mortar locations, learning how to make Hattie B’s famous hot chicken at home is the next best thing. With this step-by-step recipe, you can recreate the heat, crunch, and juiciness of Hattie B’s beloved hot chicken tenders right in your own kitchen.

Ingredients You’ll Need

To nail the Hattie B’s hot chicken experience, you will need:

For the chicken:

• 2 pounds chicken tenders, washed and patted dry
• 1 tablespoon kosher salt
• 1 1⁄2 teaspoons black pepper

For the dip:

• 1 cup whole milk
• 2 large eggs
• 1 tablespoon hot sauce

For the dredge:

• 2 cups all-purpose flour
• 2 teaspoons sea salt

For frying

• Soybean or peanut oil

For the spicy coating:

• 1⁄2 cup lard or hot frying oil
• 3 tablespoons cayenne pepper
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 3⁄4 teaspoon sea salt
• 1⁄2 teaspoon garlic powder

Optional spices:

• Smoked paprika
• Cayenne powder
• Onion powder
• Garlic powder
• Ground mustard

Step 1: Dry Brine the Chicken

The first step to making tender, juicy hot chicken is to dry brine the tenders. This draws moisture out of the chicken, then allows it to reabsorb, keeping the meat incredibly moist while frying.

To dry brine, place the washed and dried chicken tenders in a bowl. Season with the kosher salt and black pepper, then toss to evenly coat. Cover and refrigerate for at least an hour, or preferably overnight.

Step 2: Make the Dip and Dredge

While the chicken brines, you can prep your dip and dredge stations. In one bowl, whisk together the milk, eggs, and hot sauce until fully combined. This will form the wet dip.

In a second bowl, mix together the flour and sea salt. This will be the dry dredge.

Step 3: Bread the Chicken

Once the chicken has brined, you can start the breading process. One by one, dip the tenders in the flour dredge first, coating completely and shaking off any excess.

Next, dip the floured chicken in the milk and egg wash, again coating fully and allowing any excess to drip off.

Finally, place the chicken back in the flour dredge, pressing to completely coat in the dry mixture once more.

Repeat this process until all the brined chicken tenders have been double dredged.

Step 4: Deep Fry the Chicken

To achieve Hattie B’s signature crispy exterior, you’ll need to deep fry the breaded chicken.

Heat at least 2-3 inches of oil in a heavy bottomed pot or dutch oven to 325°F. Working in batches, carefully add the breaded chicken to the hot oil.

Fry each batch for 5-6 minutes, until deeply golden brown and cooked through. Be sure to flip the chicken halfway during frying to evenly crisp both sides.

Remove each batch to a wire rack or paper towel lined plate to drain. Bring the oil back up to temperature before frying the next batch.

Step 5: Make the Spicy Coating

While the just-fried chicken drains, it’s time to make the cayenne spiced coating that gives hot chicken its signature kick.

Carefully pour the melted lard or 1⁄2 cup of reserved frying oil into a heatproof bowl. Then whisk in the cayenne, sugar, black pepper, salt, garlic powder, and any other dry spices you want to add more flavor.

You can adjust the amount of cayenne to your desired level of heat. More cayenne = more spice!

Step 6: Coat in the Spice Mix

Here’s where your chicken gets its Nashville style heat! One by one, dip the hot fried chicken tenders into the spicy lard or oil mixture, turning to completely coat.

As the chicken soaks up the spiced liquid, it will really start to sizzle. Work quickly but carefully to avoid splatters.

Let any excess coating drip off back into the bowl, then place the coated chicken on a clean rack or plate.

Step 7: Enjoy Immediately!

Once all the tenders have been dipped in the spicy coating, your Hattie B’s inspired hot chicken is ready to eat! For maximum crunch and heat, serve immediately while still piping hot.

Dig in and enjoy your homemade hot chicken, made just like they do at Hattie B’s restaurants in Nashville. The tender, juicy chicken covered in crispy, cayenne-spiced coating is hard to beat.

Making hot chicken at home does take some time and effort, but the end result is well worth it. Now you can satisfy your hot chicken craving any time, without having to travel to one of Hattie’s locations.

This Nashville style spicy fried chicken is perfect for game days, picnics, potlucks, or anytime you need a seriously mouth-watering meal. Just be sure to have plenty of sides, drinks, and napkins ready to help tame the heat.

Once you master this Hattie B’s copycat recipe, you can start experimenting with your own variations. Try different heat levels, spices, or even coat in the cayenne mixture before frying for an extra kick.

However you make it, homemade hot chicken is the ultimate treat for spice lovers. Thanks to Hattie B’s for popularizing this Nashville specialty so we can all enjoy the magic combination of juicy, crispy, fiery chicken.

Hattie B’s Hot Chicken fries their chicken in soybean oil. They also use FreshFry Pods to purify the oil, ensuring consistent quality and taste.