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Nashville Hot Chicken

Course Main Course
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 2 peoplw


Buttermilk Brine

  • 3 cups buttermilk
  • 2 whole chicken breasts

Hot Chicken

  • 1 cup corn flakes crushed up
  • 1 cup flour
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tbsp cayenne pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp pepper

Hot Chicken Sauce

  • 1 tbsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 6 tbsp butter
  • 2 tbsp honey


  • Preheat oven to 425°

Buttermilk Brine

  • Put chicken breasts in a large ziplock bag and add buttermilk.
  • Put in refrigerator and let sit for at least 30 minutes

Chicken Sauce

  • In a small skillet add butter from Hot chicken sauce ingredients
  • Heat and melt butter over medium heat
  • add other ingredients and continue to stir until you have a hot buttery sauce
  • Set aside for later use

Nashville Hot Chicken

  • In 2 separate bowl add 2 cups Buttermilk and hot sauce to one and then Flour/Corn Flakes with all other spices in the other
  • Remove chicken breasts from buttermilk bath and get ready to dip
  • Dip chicken in dry bowl (flour/corn flakes), wet bowl (buttermilk/hot sauce) and back into dry bowl coating the chicken each time.
  • Coat the chicken with half of the hot chicken sauce and save the other half for midway through baking
  • Put chicken on baking rack and put in oven for 20 minutes
  • Remove chicken (checking temp) coating again with remaining hot chicken sauce and put back in oven for another 15 minutes or until internal temp is at 160°