The Nashville Hotti Recipe

Trim and brine

Trim excess fat from the chicken thighs and place them in a bowl or zip-top bag. Whisk together the buttermilk, hot sauce, kosher salt, black pepper, and garlic powder; pour over the chicken so pieces are fully coated. Refrigerate and brine for at least 1 hour and up to 6 hours. (Longer brine increases tenderness and flavor.)

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Prepare dry mix

While oil heats, combine the all-purpose flour, cornstarch, smoked paprika, cayenne, onion powder, celery salt, black pepper, and kosher salt in a shallow bowl or pie plate. Whisk to distribute spices evenly.

Dredge chicken

Remove one piece of chicken from the buttermilk (let excess drip but do not blot dry). Dredge thoroughly in the flour mixture, pressing so a thick, even coating adheres. Shake off excess and set on a wire rack. Repeat with remaining pieces.

Fry

Carefully add chicken to hot oil in a single layer (work in batches to avoid crowding). Fry 4–6 minutes per side, turning once, until golden-brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer fried chicken to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if needed.

Make the hot oil

In a small saucepan over low heat, melt the butter with 2 tablespoons vegetable oil. Remove from heat and whisk in the cayenne pepper, brown sugar, smoked paprika, garlic powder, honey, and kosher salt until smooth. Taste cautiously and adjust cayenne or honey to reach the desired heat/sweet balance. Keep warm.

Coat chicken

Place each fried chicken thigh in a shallow bowl or on a sheet tray. Spoon or brush 1–2 tablespoons of the Nashville hot oil over each piece, making sure both sides are evenly coated. Return coated chicken to the warm rack for 1–2 minutes to let the oil set into the crust.

Make quick slaw

In a bowl combine shredded green and red cabbage and grated carrot. Stir in the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until evenly coated. Taste and adjust seasoning. Chill until ready to assemble (can be made up to 2 hours ahead).

Prepare pickles

Drain sliced dill pickles and set aside. If using pickled banana peppers, have them ready for assembly.

Toast buns

Split the buns and spread the inside faces with a little softened butter. Toast cut-side down in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

Build the sandwich

On the bottom bun, optionally spread 1 teaspoon mayonnaise. Add a generous handful (~1/4 cup) of the quick slaw, then place one hot-coated fried chicken thigh. Spoon an additional 1 teaspoon of the Nashville hot oil over the chicken if you want extra heat. Top with 2–3 dill pickle slices (and pickled banana peppers if using). Close with the top bun.

Serve

Serve immediately while the chicken is hot and crispy. Provide extra napkins — this is a juicy, spicy sandwich.