Spicy Nashville Chicken Sandwich
This sandwich features bold Nashville hot chicken thighs marinated in buttermilk, fried crispy, and drizzled with a spicy cayenne oil glaze, topped with pickles on soft buns.
Equipment
- 1 heavy-bottomed pot or deep fryer
- 1 wire rack
- 1 shallow dish
Ingredients
- 4 chicken thighs trimmed
- 2 cups buttermilk
- 2 cups all-purpose flour heavily seasoned
- 1 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 2 tablespoons brown sugar
- 8 slices dill pickles
- 4 potato buns or brioche buns
- 1 cup reserved frying oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Soak the trimmed chicken thighs in buttermilk, salt, and pepper for at least 4 hours or overnight.
- In a shallow dish, combine all-purpose flour, cornstarch, baking powder, cayenne pepper, smoked paprika, and brown sugar.
- Remove chicken from buttermilk and coat thoroughly with the seasoned flour mixture.
- Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C).
- Fry chicken pieces in batches for 6-8 minutes until golden and cooked through.
- Combine reserved frying oil with garlic powder and onion powder to create the hot oil glaze.
- Brush the hot oil glaze over the fried chicken immediately after frying.
- Assemble sandwiches by spreading mayonnaise on buns, adding glazed chicken, and topping with dill pickles and the bun tops.
Notes
- Double dredge chicken to add extra crunch.
- Marinate overnight for deeper flavor.
- Store leftovers in an airtight container up to 2 days.