Nashville Hot Chicken Sandwich Recipe
calabrian chili aioli, boston bibb, pickles, brioche bun
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Ingredients
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Chicken Marinade
Coating
Calabrian Chili Aioli
Sandwich Assembly
Method
Chicken Preparation
- 1
Marinate Chicken
In a large bowl, combine buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Coat Chicken
In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to coat.
Frying
- 3
Fry Chicken
In a deep skillet or fryer, heat oil to 350°F (175°C). Fry chicken thighs in batches until golden brown and cooked through, about 8-10 minutes per side. Drain on paper towels.
Aioli Preparation
- 4
Make Aioli
In a small bowl, mix mayonnaise, Calabrian chili paste, lemon juice, and minced garlic. Stir until well combined.
Assembly
- 5
Assemble Sandwich
Spread Calabrian chili aioli on the bottom half of each brioche bun. Place a fried chicken thigh on top, followed by a leaf of Boston Bibb lettuce and a generous portion of pickles. Top with the other half of the bun and serve.
