Nashville Hot Chicken Recipe

Trim and brine

Trim excess fat from chicken thighs and pound slightly to even thickness (~1/2 inch). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place chicken in a bowl with buttermilk and 1 tablespoon hot sauce, turning to coat. Cover and refrigerate for at least 2 hours or up to overnight.

In a shallow dish or bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1/2 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined. Set aside. Remove chicken from marinade, letting excess drip off; reserve marinade bowl for cleanup.

Heat oil

Pour 2 cups neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily.

Fry chicken

Dredge each thigh thoroughly in the dry coating, pressing the flour mix onto the surface. Shake off excess. Fry in batches so the oil temperature stays near 325–350°F (160–175°C). Fry thighs 5–7 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain for 3–4 minutes.

Make hot oil paste

While chicken fries, in a small saucepan melt 2 tablespoons butter over low heat. Add 2 tablespoons cayenne, 1 tablespoon smoked paprika, 1 teaspoon regular paprika, 1/2 teaspoon garlic powder, 1 teaspoon light brown sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon chile flake (optional). Stir to combine and warm for 1–2 minutes—do not burn. Remove from heat and carefully whisk in 1/4 cup of the hot frying oil (use a spoon to skim oil from the fryer) to temper and make a pourable paste. Taste and adjust heat/salt if desired.

Brush or ladle the hot oil paste evenly over the fried chicken pieces while on the rack. For extra heat, double the paste on one side. Let sit 1–2 minutes so flavors adhere.

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt in a jar. Add the sliced cucumbers or pickles, press down, seal and refrigerate for at least 30 minutes (best after 1 hour). Use as sandwich topping.

In a bowl combine shredded green and red cabbage and carrot. Mix in 2 tablespoons Duke's mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp kosher salt and a pinch (1/8 tsp) black pepper. Toss until evenly coated. Taste and adjust seasoning. Chill until ready to assemble.

Heat a skillet over medium and spread 1 tablespoon butter on cut sides of brioche buns. Toast, buttered side down, until golden, about 1–2 minutes. Spread 2 tablespoons Duke's mayo on each bottom bun.

Place a fried, hot-oil coated chicken thigh on each mayo-smeared bottom bun. Top each with 4–5 quick pickles, then 1/2 cup house coleslaw (or adjust to preference). Cap with the top bun. Serve immediately with your choice of side.