Nashville Hot Chicken – Easy Cheesecake Factory Copycat

This Nashville hot chicken recipe is a solid dupe for the Cheesecake Factory version—spicy, crispy, juicy. You fry it, brush it with this fiery hot oil, and yeah, it hits hard. It’s not fast, but it’s simple stuff, and the flavor payoff is ridiculous.

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Quick Summary

• Prep time: 30 mins
• Cook time: 40 mins
• Flavor: spicy, crunchy, bold
• Great for: weekend dinners, sharing, serious cravings

Why I Like This Recipe

Had a weird craving for something spicy but didn’t feel like leaving the house. This one’s a bit of a process, yeah, but the end result? Legit. You make the chicken, brush on this hot oil—it’s messy, loud, and kinda perfect. Serve it on white bread with pickles and you’re in business.

Ingredients

For the Chicken:

• 2 cups buttermilk
• ⅓ cup hot sauce
• 2 ½ cups all-purpose flour
• 3 tbsp cornstarch
• 3 tbsp seasoned salt
• 1 tbsp paprika
• 2 tsp cayenne pepper
• 2 tsp black pepper
• ½ tsp garlic powder
• 1 tbsp onion powder
• 10 chicken pieces
• Vegetable oil for frying

For the Hot Oil Glaze:

• ⅓ cup cayenne pepper
• 1½ tbsp dark brown sugar
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup used frying oil

For Serving:

• White bread
• Sliced pickles

How To Make Nashville Hot Chicken 

1. Marinate the chicken: Buttermilk + hot sauce in a bowl. Dunk the chicken in and let it hang out for a bit while you prep.
2. Mix the flour coating: Throw all the dry stuff in a big paper bag or bowl. Shake/stir it up. Smells like spice already.
3. Coat the chicken: Flour → buttermilk → flour again. Press it in. Set aside on a tray.
4. Let it sit: 15–20 mins to help the coating stick. Don’t skip this—it makes a difference.
5. Heat the oil: 2–2½ inches deep in a skillet. Bring to 175°C. Use a thermometer or you’re just guessing.
6. Fry in batches: Four pieces at a time. Fry till both sides are golden. Cover for 2–3 mins to steam, then uncover to crisp again.
7. Keep warm: Drain on paper towels or a wire rack. Oven at 135°C to keep it hot while the rest finishes.
8. Make the spicy glaze: Mix 1 cup of that used frying oil with the cayenne, sugar, garlic powder, chili powder, smoked paprika. Stir. It’s intense.
9. Brush + serve: Pull the chicken from the oven, brush on the hot oil. White bread + pickles = full experience.

Tips for Success

• Let the breading sit before frying — helps it stay stuck.
• Use a thermometer — winging the oil temp is how you ruin it.
• Cover then uncover while frying — steams the inside, crisps the outside.
• Use frying oil for the glaze — brings that smoky flavor.
• Double dip = double crunch. Don’t skip it.

Storage and Reheating

• Fridge: Cool first. Store in a container lined with paper towels. 3–4 days tops.
• Freezer: Freeze fully cooled chicken in a bag or airtight container. Good for 2–3 months.
• Reheat: Air fryer at 180°C, 5–7 mins. Flip halfway.
  Oven works too. Microwave? Nah.

Frequently Asked Questions

• Is this really spicy?
  Yes. It’s called hot chicken for a reason. But you can dial back the cayenne if needed.
• Can I use boneless chicken?
  Sure. Just watch the cook time—it’ll be quicker.
• Do I have to use used oil for the glaze?
  Technically no. But the flavor won’t be the same.
• Can I bake instead of fry?
  Not really the same texture. But if you must, coat well and bake at 425°F till crispy.
• Can I make it ahead?
  Yeah. Fry it, let it cool, store it. Reheat and glaze when ready.

Common Mistakes and How to Dodge Them

• Skipping the resting time after breading: Your coating will slide right off in the oil. Let it sit, at least 15 mins.
• Oil temp too high or low: Too low = soggy. Too high = burnt outside, raw inside. Thermometer saves you here.
• Underseasoning the flour: Big mistake. The flour is where a ton of the flavor lives. Don’t skimp.
• Using clean oil for the glaze: Boring. The used oil carries that deep-fried flavor. That’s the whole point.
• Overcrowding the pan: Kills the temp. Leads to sad, greasy chicken. Fry in small batches.

Nutrition Facts (Per Serving)

• Calories: 197 kcal
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 6mg
• Sodium: 2364mg
• Potassium: 324mg
• Total Carbohydrate: 37g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 6g

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