How to Clone KFC's Nashville Hot Chicken

Skip the drive-thru — you can fry up KFC-style Nashville Hot Chicken at home in less time than it takes to find out whether it's still on the menu.

KFC first introduced its take on Nashville hot chicken in stores in January 2016, riding a wave of national interest in Music City's signature fiery fowl. That same month, I reverse-engineered KFC's inaugural batch while the limited-time promo was still fresh on everyone's taste buds.

Nearly a decade later, the craze hasn't cooled. Hot-chicken pop-ups are everywhere, and KFC keeps teasing fans by yanking its spicy tenders on and off the menu. The chain's most recent tease came in January 2025, when KFC announced a new lineup of $5 bowls, including one with Nashville Hot Sauce, adding that "fans also get Nashville Hot Sauce on the new KFC Original Recipe Tenders while supplies last." If your local store has already eighty-sixed the sauce (Redditors say some locations pulled it again within weeks), this 2016-era clone will scratch the itch.

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Heat is a supporting actor in KFC's Nashville Hot Chicken. On first bite, there's a sweet flavor before the savory heat kicks in. With traditional Nashville hot chicken, the heat is the star of the show. However, KFC's Nashville hot chicken does pull off a sweet and hot flavor profile that works nicely with their savory fried chicken recipe.

About the recipe: The formula below is based on the 2016 version of KFC's Nashville Hot Chicken. KFC hasn't publicly changed the recipe, but if its spice blend has shifted over the years, expect small flavor differences. The bones of the dish — sweet heat over crunchy, peppery fried chicken — remain the same.

Why this version works

• Sweet heat balance: KFC's Nashville Hot isn't as scorch-the-earth as the real Nashville stuff. A hit of brown sugar tempers the cayenne so you get a warm, lingering burn instead of a four-alarm fire.

• Two-step dredge: Double-dipping the tenders (flour → buttermilk → flour) builds an extra-craggy crust that soaks up the spicy oil without going soggy.

• Home-cook friendly: We use boneless tenders because they fry fast and feed a crowd. Swap in bone-in pieces if you crave the classic bucket vibe — just extend the fry time and keep an eye on that thermometer.

It's all about the accoutrements

While KFC serves thin dill pickle chips with their version, I opted for a thicker cut. Whatever you choose, just remember that the pickle accompaniment is a must! The punch of sour works well with the sweet, hot, and crispy flavor of the chicken.

• Dill pickle chips — The briny snap cuts through the fat and sugar.

• Biscuits (or Wonder Bread if you want to be authentic) — It's there to catch drips of chile oil and keep your fingers safe from molten cayenne.

• Paper towels and a wire rack — Let those tenders drain so the crust stays shatter-crisp. (A pan will also work if you don't have a rack.)

Copycat KFC Nashville Hot Chicken

Makes about 16 tenders.

Ingredients

For the chicken:

• 2 lbs. chicken breast, cut into tenders

• 1 Tbsp. freshly-ground black pepper

• 2 Tbsp. kosher salt

Brine mixture:

• 1 cup buttermilk

• 2 Tbsp. hot sauce (Sriracha or your favorite)

Buttermilk dip:

• 2 large eggs

• 1 cup buttermilk (or whole milk)

• 2 Tbsp. hot sauce (Sriracha or your favorite)

Seasoned flour:

• 2 cups all-purpose flour

• 4 tsp. kosher salt

• ½ tsp. chili powder

• ½ tsp. garlic powder

• ½ tsp. paprika

• ½ tsp. celery salt

• ½ tsp. dried sage

• ½ tsp. ground allspice

• ½ tsp. dried oregano

• ½ tsp. dried basil

• ½ tsp. dried marjoram

• ½ tsp. onion flakes

Nashville hot chicken sauce:

• 3 Tbsp. cayenne pepper

• 1 Tbsp. dark brown sugar

• 1 tsp. paprika

• ½ tsp. garlic salt

• ½ cup frying oil (reserved from the pot)

Directions

1. Pat the tenders dry, then sprinkle them with salt and pepper.

2. Whisk the buttermilk and hot sauce in a large bowl, then drop in the tenders.

3. Cover and chill for at least two hours (overnight is best).

4. For the buttermilk dip, whisk eggs, buttermilk, and hot sauce in a large bowl.

5. For the seasoned flour, whisk all of the ingredients together in another large bowl. That means the flour, celery salt, kosher salt, sage, chili powder, allspice, garlic powder, oregano, paprika, basil, onion flakes, and marjoram.

6. Pour 2 inches of vegetable oil into a deep skillet or large Dutch oven fitted with a deep-fry thermometer.

7. Heat the oil over medium-high until the thermometer registers 325°F.

8. Remove each tender from the brine and pat lightly with paper towels.

9. One tender at a time:

   a. Dredge in the seasoned flour; shake off excess.
   b. Dip in buttermilk mixture; let excess drip off.
   c. Dredge again in the seasoned flour; press gently so the coating adheres.
   d. Transfer to a baking pan or rack while you bread the rest.

10. Place 3 to 4 tenders in the hot oil, one at a time.

11. Fry tenders, turning occasionally, until coating is golden brown and crisp and the thickest part hits 165°F (using a meat or instant thermometer) — about 3–5 minutes.

12. Continue frying your tenders in batches, allowing the oil to return to 325°F each time.

13. Place finished tenders on a tray lined with paper towels.

14. Whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.

15. Arrange the finished tenders on a serving platter; spoon or brush the spicy oil over each piece until glistening.

16. Pile pickle chips on top and slide a couple of biscuits (or slices of white bread) underneath to catch the drips.

17. Serve while hot.

KFC's version may come and go, but this stovetop stand-in is forever. Keep a jar of cayenne handy, stock a loaf of soft white bread, and you'll never have to watch the Colonel ghost your favorite sauce again. Nashville may have sparked the fire, but your kitchen is bringing the finger-licking-good heat tonight.

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Photos by JH Daniel/Food Hacks (unless otherwise stated).