Nashville Hot Chicken Recipe

Pat chicken pieces dry and set aside.

In a large bowl or container combine buttermilk, 2 tbs kosher salt, 1 tbs sugar, 1 tsp garlic powder and 1 tsp onion powder. Stir until salt dissolves.

Submerge chicken in the buttermilk brine. Cover and refrigerate for 4–6 hours (or overnight for deeper flavor).

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. Prepare dredge and wet batter.

Dredge and Wet Mix

In a shallow bowl whisk eggs and milk until combined. In a large bowl combine flour, cornstarch, smoked paprika, 1 tsp cayenne, 1 tsp black pepper and 1.5 tsp salt. Whisk to evenly distribute spices.

Pour vegetable oil into a deep heavy pot or Dutch oven to 3–4 inches depth (about 1.25–1.5 L). Heat oil to 350°F (175°C). Use a thermometer if available.

Working in batches (do not overcrowd), remove a piece of chicken from the brine, let excess drip, dip into the egg wash, then thoroughly coat in the flour mixture, pressing to adhere. For extra-crispy crust, double-dip: back into egg, then again into flour.

Carefully lower chicken into hot oil. Fry bone-in thighs for 12–15 minutes, turning once, until internal temperature reaches 165°F (74°C) and crust is deep golden-brown. Adjust time for size—smaller pieces 10–12 minutes, larger up to 18.

Remove chicken to a wire rack set over a sheet pan to drain and keep crisp. Keep warm in a 200°F (95°C) oven while finishing remaining pieces.

In a small saucepan over low heat melt 0.75 cup (6 tbs) unsalted butter until fully liquid but not browned.

Remove pan from direct heat and whisk in 3 tsp cayenne pepper, 1 tbs smoked paprika, 1 tsp brown sugar, 2 tsp apple cider vinegar, 0.5 tsp Worcestershire and 0.5 tsp kosher salt. Stir in 0.25 cup hot oil (or 2–3 tbs oil skimmed from fryer) to temper and create a glossy sauce. Taste and adjust cayenne to desired heat.

Brush or spoon the sauce liberally over the fried chicken pieces so it soaks into the crust. For maximum heat, spoon a second coat immediately after the first while sauce and chicken are hot.

In a mixing bowl combine shredded green and red cabbage, julienned carrot, sliced scallions and chopped cilantro.

In a small bowl whisk together mayonnaise, lime juice, chili garlic sauce, honey, 0.5 tsp salt and 0.25 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Lightly butter brioche buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Place 1 toasted bottom bun on a plate. Add a generous spoonful of chili slaw, then place a sauced Nashville hot chicken thigh on top. Add 2 pickle slices (and pickled jalapeño if using), then a little more slaw if desired. Top with the bun crown.

Serve immediately while chicken is hot and crisp. Provide extra sauce on the side if desired.