Name: Nashville Fried Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 270 min
Ingredients: 12 oz boneless skinless chicken tenders ((or chicken breasts cut into long strips)); 1 tsp cayenne pepper; 1.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp Cajun spice; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp ground black pepper; 300 ml buttermilk; 2 cups all-purpose flour; 2 tsp paprika; 1 tsp cayenne pepper ((for the flour mix)); 1 tsp garlic powder ((for the flour mix)); 1 tsp salt ((for the flour mix)); oil (for deep frying); 1 tsp cayenne pepper ((for spiced finishing oil)); 1 tsp paprika ((for spiced finishing oil)); 1 tbsp frying oil (to mix with spices for drizzling)

Jump to Recipe

There’s something deeply satisfying about perfectly crisped, spicy fried chicken: the crunch, the warmth, the tongue-tingling heat that lingers and makes you reach for another bite. This Nashville Fried Chicken recipe takes classic Southern flavors and brings them home with simple pantry spices and a reliably crunchy coating. It’s written for 12oz boneless, skinless chicken tenders (preferred) or chicken breasts cut into long strips, and every step is presented clearly so you can get that iconic crust and bright spice finish with confidence.

Why you’ll love this recipe

Bold, balanced spice blend—smoky paprika, cayenne heat, and garlic notes that sing together.
A two-stage flavor approach: a tangy buttermilk soak and a seasoned flour dredge for maximum tenderness and crunch.
Easy substitutions and straightforward steps make this approachable for cooks at any level.

Ingredients

12oz boneless and skinless chicken tenders, (preferred) or chicken breasts (cut into long strips)
1 teaspoon cayenne pepper
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1 teaspoon Cajun spice
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
300 ml buttermilk
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
Oil, for deep frying
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon frying oil

Prep and planning

Bring your chicken out of the refrigerator about 10 to 15 minutes before you begin so it loses some chill. This helps the buttermilk soak do its job and promotes more even frying. Measure spices into small bowls ahead of time, and set up a dredging station: one bowl for the buttermilk-marinated chicken and one wide tray or bowl for the seasoned flour. Choose a deep, heavy pot or a deep-fryer and a thermometer so you can maintain oil temperature between 325°F and 350°F (about 160°C–175°C).

Step-by-step directions

Make the marinade: In a mixing bowl, whisk together 1 teaspoon cayenne pepper, 1 1/2 teaspoons garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Cajun spice, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon ground black pepper into 300 ml buttermilk. Stir until spices are evenly distributed.
Marinate the chicken: Place the 12oz boneless and skinless chicken tenders (or the chicken breasts cut into long strips) into the buttermilk-spice mixture. Make sure each piece is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. The acid and dairy in the buttermilk will tenderize and infuse the chicken with flavor.
Season the flour: In a shallow dish or large bowl, combine 2 cups all-purpose flour with 2 teaspoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, and 1 teaspoon salt. Stir until the dry ingredients are evenly mixed. This seasoned flour will form the crunchy exterior.
Heat the oil: Pour enough oil into a deep pot or fryer so the chicken pieces can float while frying—about 2 to 3 inches deep. Heat the oil over medium-high heat to a steady 325°F to 350°F (160°C–175°C). Use a thermometer and adjust the heat to maintain that range. If the oil is too hot, the coating will burn before the chicken cooks through; if it’s too cool, the coating will absorb excess oil and become greasy.
Dredge the chicken: Remove one piece of chicken at a time from the buttermilk, letting excess drip back into the bowl. Press the chicken into the seasoned flour so it’s fully coated, then shake off any loose flour. Place coated pieces on a rack or tray while you finish dredging the rest. For the crispiest crust, press the flour into the chicken firmly so the coating adheres well.
Fry in batches: Working in small batches—do not overcrowd the pot—carefully lower the coated chicken into the heated oil. Fry until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C), about 3 to 5 minutes per side depending on thickness. Use a slotted spoon or spider to turn pieces as needed for even browning. Transfer fried chicken to a wire rack set over a baking sheet to drain; this preserves the crunch better than paper towels.
Make the finishing spice oil: While the chicken cooks, combine 1 teaspoon cayenne pepper, 1 teaspoon paprika, and 1 tablespoon frying oil in a small heatproof bowl. Warm gently—either in the microwave for 10–15 seconds or in a small pan over very low heat—until the oil is fragrant and the spices bloom. Stir to combine. This spicy oil is what gives authentic Nashville-style chicken that vivid, tingly finish.
Coat with spicy oil: Once a batch of chicken is out of the oil and still warm, brush or spoon the spicy oil over each piece so the heat clings to the crust. If you like it extra spicy, add a second light brush. Place the finished pieces back on the rack for a minute so the oil sets into the crust.
Serve: Serve your Nashville Fried Chicken hot. It’s excellent on buttery white bread or alongside pickles and coleslaw to balance the heat. Leftovers can be reheated in a 375°F (190°C) oven on a rack to re-crisp the coating.

Troubleshooting and tips

If the breading slides off during frying, you may be dredging too soon after the buttermilk step; let excess buttermilk drip off and press the flour firmly into the meat before frying.
Maintain oil temperature by adjusting the burner between batches. A thermometer is essential for consistent results.
For extra crunchy coating, double-dredge: after the first flour coating, briefly dip back into the buttermilk and then coat again in flour. Fry as directed.
Adjust spice levels to taste. The recipe’s spice layers are balanced for noticeable heat, but you can reduce any cayenne increments if you prefer milder flavors.

Serving suggestions

This Nashville Fried Chicken is perfect with simple, refrigerated sides: crisp dill pickles, a tangy vinegar coleslaw, or buttery toast. For a full meal, add mashed potatoes, collards, or a light cucumber salad. The contrast of cool, acidic sides helps temper the spice and keeps each bite interesting.

Make-ahead and storage

Chicken can be marinated up to 4 hours in advance and fried just before serving for the best crunch. Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack until warmed through to help restore crispness.

Final notes

This Nashville Fried Chicken recipe is straightforward, flavor-forward, and flexible. The layered spices—marinade, seasoned flour, and finishing oil—create depth and heat without overwhelming the juicy chicken inside. Follow the step-by-step directions here, keep an eye on your oil temperature, and you’ll have a plate of restaurant-style, spicy fried chicken to share and savor.

Print Recipe Save it for later

Nashville Fried Chicken

Crispy, spicy Nashville-style fried chicken tenders marinated in buttermilk and tossed in a seasoned flour coating.

Prep Time15

Cook Time15

Total Time4 30

Servings: 2 servings

Ingredients

12 oz boneless skinless chicken tenders (or chicken breasts cut into long strips)
1 tsp cayenne pepper
1.5 tsp garlic powder
0.5 tsp onion powder
1 tsp Cajun spice
1 tsp dried oregano
1 tsp salt
0.5 tsp ground black pepper
300 ml buttermilk
2 cups all-purpose flour
2 tsp paprika
1 tsp cayenne pepper (for the flour mix)
1 tsp garlic powder (for the flour mix)
1 tsp salt (for the flour mix)
oil for deep frying
1 tsp cayenne pepper (for spiced finishing oil)
1 tsp paprika (for spiced finishing oil)
1 tbsp frying oil to mix with spices for drizzling

Instructions

Place the chicken tenders (or strips) in a large bowl.
Add 1 tsp cayenne, 1½ tsp garlic powder, ½ tsp onion powder, 1 tsp Cajun spice, 1 tsp oregano, 1 tsp salt, ½ tsp black pepper, and 300 ml buttermilk to the bowl; mix to coat the chicken evenly.
Cover and refrigerate the chicken to marinate for 4 hours.
While the chicken marinates, combine 2 cups all-purpose flour, 2 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, and 1 tsp salt in a large bowl and stir until evenly mixed.
After 4 hours, remove the chicken from the marinade, letting excess drip off, and dredge each piece thoroughly in the seasoned flour to coat.
Place the coated chicken on a plate and let rest at room temperature for 20 minutes to allow the coating to adhere.
Just before frying, dredge the rested chicken in the flour mixture once more for an extra-crispy crust.
Heat enough oil in a deep frying pan or Dutch oven to 350–375°F (176–190°C). Carefully add chicken and deep-fry about 2 minutes per side, or until golden brown and cooked through.
Transfer fried chicken to a plate lined with paper towels to drain excess oil.
Let the frying oil cool for 10 minutes, then combine 1 tbsp of the oil with 1 tsp cayenne and 1 tsp paprika in a small bowl; whisk and drizzle over the fried chicken before serving.