Crispy Nashville-Style Chicken

Crispy Nashville-Style Chicken

  • Cook Time

    50 min + 4 hours marinating

  • servings


  • appliance



What You'll Need

Chicken Marinade:

  • 12 chicken drumsticks
  • 1 tbsp kosher salt
  • 1 tbsp pepper
  • 1 tbsp granulated sugar
  • 4 tsp vinegar-based hot sauce, such as Tabasco sauce
  • 1 tsp dried oregano
  • 3 cups buttermilk


  • 1 cup buttermilk
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp each salt and pepper
  • 1/2 tsp cayenne pepper
  • 1 cup peanut oil, for frying

Hot Chicken Spice Mixture:

  • 1/2 cup butter, melted
  • 1/4 cup vinegar-based hot sauce, such as Tabasco sauce
  • White bread slices, for serving
  • Pickle slices, for serving
What To Do

Chicken Marinade: In bowl, toss together chicken, salt, pepper, sugar, hot sauce and oregano; pour in buttermilk, stirring to combine. Cover and refrigerate for at least 4 hours and up to overnight.

Coating: In bowl, whisk together buttermilk with eggs. In separate bowl, whisk together flour, salt, pepper and cayenne.

Remove chicken from buttermilk marinade and shake off excess; discard marinade. Dredge each drumstick first in the flour mixture, then in buttermilk mixture, then in flour mixture again. Let stand for 10 minutes.

Add oil to Bella Electric Skillet and PREHEAT to 450˚F (PAN FRY/SAUTÉ), about 10 minutes before cooking.

Fry chicken, turning once, for about 20 minutes or until juices run clear and instant-read thermometer inserted in thickest part of drumstick registers 165°F. Place on paper towel–lined tray to drain.

Hot Chicken Spice Mixture: Meanwhile, combine melted butter and hot sauce. Brush over chicken to taste. Serve with bread and pickle slices.

Tip: For milder chicken, omit hot sauce in marinade and adjust cayenne pepper in coating and hot sauce in spice mix to taste.

Nutrition Facts
  • Per 1/6 recipe
  • Calories 540
  • Fat 41g
  • Cholesterol 150mg
  • Sodium 670mg
  • Carbohydrate 23g
  • Fibre 1g
  • Sugars 3g
  • Protein 19g