The Spicy Nashville Recipe

Marinate

Trim chicken thighs to even thickness. In a bowl combine buttermilk and 2 tbs hot sauce. Add chicken, coat, cover and refrigerate for at least 30 minutes (up to 4 hours).

Prepare dredge

In a shallow dish whisk together flour, cornstarch, 1.5 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika and 1 tsp cayenne.

Dredge and fry

Heat neutral oil in a heavy skillet or pot to 350°F (175°C). Remove chicken from marinade, let excess drip off, then coat thoroughly in the flour mixture, pressing so a good crust forms. Fry chicken 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed. Transfer to a wire rack lined baking sheet to drain.

Make Nashville hot butter

In a small saucepan melt 3 tbs butter over low heat. Stir in 3 tbs Nashville hot sauce (or mix 2 tbs hot sauce, 1 tbs melted butter, 1 tsp cayenne and 1 tsp brown sugar) until combined and warm.

Coat chicken

Brush or spoon the hot butter sauce generously over the fried chicken so it soaks into the crust. Place back on the rack for 2 minutes so sauce sets.

Combine apple cider vinegar, water, sugar, and 0.5 tsp kosher salt in a small saucepan. Heat until sugar dissolves, then remove from heat and add smashed garlic and red pepper flakes. Pour hot brine over the sliced cucumbers in a jar or bowl, cool to room temperature, then refrigerate at least 30 minutes before serving (best after 2 hours).

In a large bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, Dijon, 0.5 tsp salt and 0.25 tsp black pepper until smooth. Pour dressing over vegetables and toss to combine. Chill at least 15 minutes to let flavors meld. Taste and adjust seasoning.

Toast the sourdough: heat a skillet over medium heat, spread 0.5 tbs butter on each bread slice and toast until golden on both sides. Alternatively, butter and grill in a panini press.

Melt cheese: place a slice of pepper jack on one toast half and briefly return to skillet or oven so cheese softens but doesn't fully liquefy.

Build the sandwich: place the cheese-topped bread slice bottom-side up, add a generous spoonful of coleslaw, then place the coated Nashville chicken on top. Add house pickles, spoon a little extra Nashville sauce if desired, finish with the top slice of sourdough. Press gently and serve immediately.