Open Faced Nashville Hot Chicken Sandwich Recipe
Andy’s famous fried chicken, dipped into our super spicy Nashville hot sauce. Served open faced on our griddled milk bread topped with dill pickles
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Ingredients
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Buttermilk-Brined Chicken Thighs
Coating / Frying
Nashville Hot Sauce
Assembly & Garnish
Method
Buttermilk-Brined Chicken Thighs
- 1
Brine
In a large bowl or resealable bag combine buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 tablespoon hot sauce (optional), garlic powder and onion powder. Submerge chicken thighs in the brine, cover or seal, and refrigerate for at least 4 hours and up to 12 hours. This tenderizes and flavors the meat.
- 2
Drain
Remove thighs from brine and let excess drip off. Pat very dry with paper towels. Let sit 15 minutes at room temperature while you prepare the dredging station and oil. Season lightly with a pinch of salt and pepper if desired.
Coating / Frying
- 3
Prepare Dredge and Egg Wash
In a shallow bowl whisk eggs with 1/2 cup milk until combined. In a separate large bowl combine all-purpose flour, cornstarch, 2 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper and 1.5 tsp kosher salt. Mix well and set both bowls beside the stove.
- 4
Heat Oil
Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat to 340–350°F (170–175°C). If you don't have a thermometer, heat until oil shimmers and a small pinch of flour sizzles and browns slowly.
- 5
Dredge Chicken
Working one piece at a time: dredge a brined, patted-dry thigh in the flour mixture, shake off excess, dip in the egg-milk wash, then return to the flour mixture for a final coating. Press the flour onto the skin and edges to build a good crust. Set coated pieces on a wire rack for 5–10 minutes to help the crust adhere.
- 6
Fry
Carefully lower chicken thighs into hot oil (do not crowd — fry in batches if necessary). Fry until deep golden and internal temperature reaches 165°F (74°C), about 12–14 minutes for bone-in thighs, turning once halfway through for even color. Maintain oil temperature between 320–350°F by adjusting heat. Transfer fried chicken to a wire rack set over a sheet pan to drain while you make the sauce.
Nashville Hot Sauce
- 7
Make the Hot Butter Sauce
In a small saucepan over low heat melt 1/2 cup unsalted butter. Once melted, remove from heat and whisk in 3 tsp cayenne pepper, 1 tsp smoked paprika, 2 tbsp hot sauce, 1 tsp brown sugar, 1 tsp apple cider vinegar, 1/2 tsp garlic powder and 1/2 tsp kosher salt until smooth. Taste carefully and adjust heat: add more cayenne for spice, more butter to mellow. Keep warm on the lowest setting or return to very low heat — do not boil.
- 8
Assembly & Garnish
- 9
Griddle the Milk Bread
Preheat a large skillet or griddle over medium heat. Butter each side of the milk bread slices with the 2 tablespoons unsalted butter. Place bread butter-side down and toast until golden brown and slightly crisp, about 1–2 minutes per side. Keep warm.
- 10
Optional Mayo Smear
If using mayonnaise, mix 1/4 cup mayo with 1/4 tsp salt and 1/4 tsp black pepper. Spread about 1 tablespoon of the mayo mixture onto each toasted slice of bread for a creamy layer under the chicken.
- 11
Assemble Open-Faced Sandwiches
Place one sauced chicken thigh on each slice of toasted milk bread (if thighs are large, you can halve them to fit). Top each thigh with two dill pickle slices and optional pickled jalapeños. Spoon any remaining Nashville sauce over the chicken if desired.
- 12
Serve
Serve open-faced while hot so the crust stays crisp and the sauce is vibrant. Provide extra pickles and napkins — this is a spicy, hands-on sandwich.
