Spicy Nashville Hot Chicken Sandwich Recipe – Southern Comfort Food

Indulge in the fiery delight of our Nashville Hot Chicken Sandwich! This crispy, juicy, and explosively flavorful creation will set your taste buds ablaze with Southern-inspired heat.

Nashville hot chicken has taken the culinary world by storm, and for good reason. Our homemade version brings the iconic dish right to your kitchen, featuring succulent chicken thighs coated in a crunchy, spice-infused batter, then doused in a cayenne-packed hot oil that’s sure to make you break a sweat. Nestled in a soft brioche bun with cool mayo and tangy pickles, this sandwich strikes the perfect balance between heat and flavor.

While traditionally served on white bread, we’ve embraced the sandwich trend to create a handheld masterpiece that’s both convenient and utterly irresistible. Get ready to experience the burn – in the best way possible!

Mastering the Art of Perfectly Fried Chicken

Creating the ideal fried chicken for our Nashville hot sandwich involves a few key steps to ensure a juicy interior and a crispy, flavorful exterior. Here’s how we achieve chicken perfection:

The Double Dredge Technique: Brining and Coating for Ultimate Crunch

We start with a seasoned buttermilk brine, enriched with hot sauce and spices. This not only tenderizes the chicken but also infuses it with flavor from the inside out. While an overnight brine is ideal, even a two-hour soak will yield delicious results.

Our double-dredge method is the secret to achieving that thick, crunchy coating that stands up to the spicy sauce. By dipping the chicken in seasoned flour, then back into the buttermilk mixture, and once more in flour, we create layers of crispy goodness. The addition of cornstarch and baking powder to the flour mixture ensures a light, airy texture that stays crisp even after saucing.

Frying to Perfection: Temperature is Key

Maintaining the right oil temperature is crucial for perfectly fried chicken. We aim for 350°F (175°C), adjusting the heat as needed to keep it within a 25°F range. This ensures the chicken cooks through while developing a golden-brown exterior. Use a clip-on thermometer for precise control.

The Signature Hot Sauce: Customizable Heat

Our Nashville hot sauce is not for the faint of heart! Made with a blend of cayenne, spices, and a touch of brown sugar for balance, it’s designed to pack a punch. We provide a range of cayenne amounts so you can tailor the heat to your preference. Remember, this sauce should have some kick – it’s called “hot” chicken for a reason!

The sauce is made fresh using the hot frying oil, which helps bloom the spices and meld the flavors. Brush it on generously while everything’s still hot for the best flavor and texture.

Putting It All Together: The Perfect Bite

We keep the final assembly simple to let the star of the show shine. A generous smear of mayo (Duke’s is our favorite) and a few dill pickle chips provide cool, tangy contrast to the fiery chicken. The brioche bun adds a touch of richness and holds up well to the saucy filling.

Get ready for a flavor explosion that’ll transport you straight to Nashville with every bite!

Nashville Hot Chicken Sandwich Recipe

Ingredients

For the Chicken:

• 1 1/2 cups (355ml) buttermilk
• 3 tablespoons (45ml) Crystal hot sauce or other Louisiana-style hot sauce
• 4 1/2 teaspoons kosher salt; for table salt use half as much by volume, divided
• Six 3- to 5-ounce boneless skinless chicken thighs
• 2 large eggs
• 1 1/4 cups all purpose flour (5 3/4 ounces, 150g)
• 1/4 cup cornstarch (1 1/3 ounces; 38g)
• 1 teaspoon cayenne pepper
• 1 teaspoon mild sweet paprika
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• 2 quarts (2L) neutral oil such as vegetable or peanut, for frying

For the Sauce:

• 3 tablespoons (42g) unsalted butter
• 1 to 3 tablespoons cayenne pepper (9 to 25g)
• 2 tablespoons packed dark brown sugar (about 1 ounce; 28g)
• 3/4 teaspoon onion powder
• 3/4 teaspoon kosher salt; for table salt, use half as much by volume
• 3/4 teaspoon mild sweet paprika
• 1/4 teaspoon chile powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (118ml) reserved hot frying oil, from above

For Serving:

• 6 brioche hamburger buns
• 6 tablespoons (90g) mayonnaise, such as Duke’s brand
• Dill or bread and butter pickle chips

Directions

1. Prepare the Chicken: In a large bowl, whisk together buttermilk, hot sauce, and 4 teaspoons salt. Submerge chicken thighs in the mixture, ensuring even coating. Cover and refrigerate for at least 2 hours or overnight for best results.
2. When ready to fry, set up a wire rack in a rimmed baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off, and place on the prepared rack.
3. Whisk eggs into the remaining buttermilk mixture. In a separate dish, combine flour, cornstarch, cayenne, paprika, black pepper, baking powder, and remaining 1/2 teaspoon salt.
4. Dredge each chicken thigh in the flour mixture, then dip in buttermilk, and dredge in flour again. Press coating firmly onto chicken. Place back on wire rack and repeat with remaining thighs. Let chicken rest for 15 minutes before frying.
5. Preheat oven to 200°F (90°C). Prepare a clean wire rack lined with paper towels for draining the fried chicken.
6. Heat oil in a large Dutch oven to 350°F (175°C). Fry chicken in batches, flipping halfway through, until golden brown and internal temperature reaches 175°F (80°C), about 8-12 minutes. Adjust heat as needed to maintain oil temperature. Drain on prepared rack and keep warm in oven. Reserve 1/2 cup of hot frying oil for sauce.
7. Make the Hot Sauce: In a heatproof bowl, combine butter, cayenne, brown sugar, and spices. Pour reserved hot oil over mixture and whisk until butter melts and sauce is well combined.
8. Brush 1/3 cup of hot sauce over fried chicken, reserving the rest for serving.
9. Assemble the Sandwiches: Spread 1 tablespoon mayo on each bun bottom. Place a hot chicken thigh on each, top with pickle chips, and cover with bun tops. Serve immediately with extra hot sauce on the side.