Spicy Chicken Recipe
Nashville sauce, pepper jack cheese, crispy onions, hot sour pickles, home-baked brioche bun
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Ingredients
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Buttermilk Brine & Chicken
Breading & Fry
Nashville Hot Sauce
Assembly & Garnish
Method
Buttermilk Brine & Chicken
- 1
Brine and rest
In a bowl combine buttermilk, 2 tbs hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken thighs, pressing to submerge. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (up to overnight). This tenderizes and infuses heat.
Breading & Fry
- 2
Prep breading
In a shallow bowl or pie dish whisk together flour, cornstarch, smoked paprika, 3/4 tsp cayenne, garlic powder, onion powder and 1/4 tsp white pepper. Season the mixture lightly with a pinch of salt.
- 3
Dredge
Remove chicken from brine, letting excess drip off. Shake each piece to remove large clumps of buttermilk, then press into the flour mixture to fully coat. For an extra-crisp crust, double-dredge: dip briefly back into leftover buttermilk (or a small bowl of beaten egg if you prefer) then press back into the flour mixture again.
- 4
- 5
Fry chicken
Carefully add the coated thighs to the hot oil, working in batches if necessary so pieces don't touch. Fry 4–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer fried chicken to a wire rack set over a baking sheet to drain and rest for 3–5 minutes. Reserve 1 tbs of hot frying oil (or 1 tbs neutral oil) for the sauce if desired.
Nashville Hot Sauce
- 6
Make the hot butter
In a small saucepan or heatproof bowl, melt 3 tbs unsalted butter over low heat. Remove from heat and whisk in 2 tsp cayenne pepper, 1 tbs hot chili oil (or reserved frying oil), 1/2 tsp brown sugar, 1 tsp apple cider vinegar, 1/2 tsp paprika and 1/4 tsp kosher salt until smooth. Taste and adjust: add a pinch more sugar to tame heat or a little more vinegar for brightness.
- 7
Toss chicken in sauce
Place rested fried chicken in a large bowl. Pour about 2/3 of the hot butter sauce over the pieces and toss gently to coat evenly. Reserve remaining sauce for brushing or for diners to add more heat.
Assembly & Garnish
- 8
- 9
Prepare mayo
Mix mayonnaise with 1/4 tsp kosher salt and 1/4 tsp black pepper. Spread about 1 tbs of seasoned mayo on each bottom bun.
- 10
Melt cheese
Place a sauced chicken thigh on the bottom bun, top immediately with a slice of pepper jack. If you want the cheese melty, place assembled open sandwiches under a broiler for 30–60 seconds or cover skillet briefly until cheese softens.
- 11
Finish toppings
Add 2–3 tablespoons hot sour pickles over the cheese, then a generous handful (about 1/4 cup) of crispy fried onions. Spoon any reserved Nashville sauce over onions if you want extra heat. Top with bun crown and press gently.
- 12
Serve
Serve immediately while hot and crunchy with extra pickles and remaining sauce on the side.
