Go Back

Nashville Hot Chicken Sandwich

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

The Chicken and Brine
  • 4 boneless skinless chicken thighs or breasts
  • 2 cups buttermilk
  • 1/4 cup pickle juice
  • 2 tablespoons hot sauce
The Breading
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
The Nashville Hot Oil
  • 1/2 cup hot frying oil reserved from frying
  • 3 tablespoons cayenne pepper adjust for heat
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
Assembly
  • 4 brioche buns toasted
  • Dill pickle slices
  • Creamy coleslaw
  • Mayonnaise

Method
 

Brining and Breading
  1. In a large bowl, combine buttermilk, pickle juice, and hot sauce. Add chicken and refrigerate for at least 4 hours.
  2. In a shallow dish, whisk together flour and spices for the breading.
  3. Remove chicken from brine, dredge in flour, dip back into brine, and dredge again for a thick crust.
Frying
  1. Heat oil in a deep fryer or heavy pot to 350°F (175°C).
  2. Fry chicken for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Drain on a wire rack.
The Hot Oil and Assembly
  1. Carefully whisk the Nashville Hot Oil spices with 1/2 cup of the hot frying oil.
  2. Brush the spicy oil generously over the fried chicken.
  3. Spread mayo on toasted buns, add the chicken, top with plenty of pickles and coleslaw.
  4. Serve immediately while hot and crispy.