The Nashville Notti Recipe

Marinate

Trim excess fat from chicken thighs and lightly score if thick. In a bowl combine buttermilk and 1 tablespoon of the hot sauce. Add chicken, cover, and refrigerate 1 to 4 hours (minimum 30 minutes if short on time).

Prepare dredge and egg wash

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and 1 teaspoon kosher salt. In a separate bowl beat the egg and mix with the remaining 1 tablespoon hot sauce.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dip each piece into the egg-hot sauce mixture, then press into the seasoned flour mixture—coat thoroughly. For extra-crispy double dredge: after first coat rest 5 minutes, dip back into egg and flour again.

Fry

In a heavy skillet or Dutch oven, heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn. Fry chicken in batches without crowding for 6–8 minutes until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and rest 5 minutes.

While chicken rests, make the glaze. In a small saucepan or skillet melt butter with lard or bacon fat over low heat. Whisk in dark red cayenne, smoked paprika, brown sugar, hot honey, apple cider vinegar, and 1/4 teaspoon kosher salt until smooth and glossy. Keep warm on the lowest heat — do not boil. Taste and adjust heat/sweetness: add more cayenne for more heat or extra honey to temper it.

Brush or spoon about half of the warm glaze over each fried chicken piece, ensuring even coating. Reserve remaining glaze for finishing once the sandwich is assembled.

Toast the brioche buns lightly on a skillet or under a broiler until edges are golden. Spread ~2 tablespoons of buttery mayo on each bun half (adjust to taste).

Layer lettuce on the bottom bun to create a moisture barrier, then place the glazed fried chicken on top. Scatter bread-and-butter pickles over the chicken and add a few pickled jalapeños if using. Add tomato slice if desired.

Spoon the remaining Nashville glaze over the top of the chicken for an extra kick. Close the sandwich with the top bun and press gently to set.

Cut sandwich in half if desired and serve immediately with extra pickles and a napkin—this sandwich is spicy and saucy.