The Nashville Nottie Recipe
Make The Nashville Nottie Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken
For the Nashville Hot Sauce / Finish
For the Sandwich Assembly
Method
For the Chicken
Brine / Marinade
Pat chicken thighs dry and place in a bowl or zip-top bag. Whisk together buttermilk and 2 tablespoons hot sauce; pour over chicken to fully coat. Cover and refrigerate at least 1 hour or up to 6 hours (overnight is fine).
Prep the Dredge
In a shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, 1 1/2 tsp kosher salt, black pepper, garlic powder, onion powder, smoked paprika and 1/2 tsp cayenne until evenly combined.
Dredge and Rest
Remove a piece of marinated chicken, letting excess buttermilk drip off, then coat thoroughly in the flour mixture, pressing to adhere. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.
Fry
Heat 1 1/2 to 2 cups neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken in batches without crowding, 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 baking sheet to drain; keep warm in a 200°F oven if needed.
For the Nashville Hot Sauce / Finish
While chicken fries, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Whisk in brown sugar, 1 1/2 tablespoons cayenne, 1 teaspoon smoked paprika, 1 tablespoon hot sauce, 1 tablespoon apple cider vinegar and 1/2 teaspoon kosher salt until smooth and just warmed through. Taste and adjust heat or salt; sauce should be bright, spicy and pourable. Keep warm off the heat.
For the Sandwich Assembly
Toast buns: spread 1/2 tablespoon butter on each cut side of brioche buns. Heat a skillet over medium heat and toast cut sides until golden, 1–2 minutes.
Assemble: Spread 1 tablespoon mayonnaise on the bottom bun and 1 tablespoon on the top bun (per sandwich). Place a handful (~1/2 cup) shredded iceberg lettuce on the bottom bun, top with the hot sauced chicken, arrange 4 pickle chips over the chicken, drizzle 1 teaspoon hot honey if using, then close with the top bun.
Serve immediately while the chicken is hot and crunchy.