Nashville Hot Recipe

Pat the chicken pieces dry with paper towels. In a large bowl or container, whisk together the buttermilk, hot sauce, kosher salt (1 tbs), garlic powder (1 tsp), and onion powder (1 tsp) until combined.

Submerge the chicken completely in the buttermilk mixture. Cover and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

About 30 minutes before frying, remove the chicken from the refrigerator to come closer to room temperature. In a large shallow dish or bowl, combine the all-purpose flour, cornstarch, paprika (2 tsp), cayenne (1 tsp), salt (2 tsp), black pepper (1 tsp), garlic powder (1 tsp), and onion powder (1 tsp). Mix thoroughly.

Prepare a wire rack set over a baking sheet to drain fried chicken.

Pour oil into a large, heavy pot or deep fryer to a depth of about 3 inches (use enough oil so chicken can float without touching the bottom). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and float immediately.

Working in batches (do not overcrowd), remove a piece of chicken from the buttermilk, allowing excess to drip back into the bowl, then press and dredge thoroughly in the seasoned flour mixture, ensuring an even, thick coating. Shake off excess flour and set the coated piece on the rack.

Carefully lower 2–3 pieces into the hot oil. Fry until golden brown and cooked through, about 12–15 minutes per piece depending on size, turning once halfway. Internal temperature should reach 165°F (74°C) near the bone. Adjust heat to maintain oil at about 325–350°F (160–175°C) so coating crisps without burning.

Transfer fried chicken to the wire rack and keep warm in a 200°F (95°C) oven if desired while frying remaining batches.

While the chicken fries (or during the last 10 minutes), make the Nashville hot sauce. In a small saucepan over low heat, melt the unsalted butter (1/2 cup) gently — do not boil.

Stir in the cayenne pepper (3 tbsp), smoked paprika (1 tbsp), brown sugar (1 tsp), hot sauce (1 tbsp), apple cider vinegar (1 tsp), worcestershire sauce (1/2 tsp), and kosher salt (1/2 tsp). Remove from heat and whisk until combined and smooth. Taste and adjust cayenne for desired heat (add more for extra heat, less for milder). Keep warm.

Optional: For a thinner sauce that soaks into the crust more, add 1–2 tbsp neutral oil or a splash of the frying oil to the butter mixture and whisk.

Split the sandwich buns and toast cut sides lightly in a skillet or oven until just golden (optional).

Spread about 1 to 1 1/2 tablespoons mayonnaise on the bottom half of each bun.

Place a piece of fried chicken on each mayo-smeared bottom bun. Using a spoon or brush, generously spoon the warm Nashville hot sauce over the top of each piece of chicken so it soaks into the crust and glazes it.

Top with a handful (about 1/2 cup) shredded iceberg lettuce, 3 slices dill pickle per sandwich, and pickled jalapeños if using.

Cap with the top bun and serve immediately while hot and crispy.