Nashville Hot Chicken Sandwich Recipe

If using whole pickles, slice into 12 thin rounds. Pat dry and set aside. These are used immediately on assembled sandwiches.

Trim and flatten

Trim excess fat from chicken thighs. If thighs are thick, lightly pound to an even 1/2-inch thickness so they cook evenly. Pat dry.

Brine

In a bowl, whisk together buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon sugar (optional). Submerge the chicken thighs in the mixture, cover, and refrigerate for at least 2 hours or up to overnight. This tenderizes and flavors the chicken.

Prepare dry mix

In a shallow bowl or rimmed plate, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. Whisk to evenly distribute the spices.

Prepare wet mix

In a separate bowl whisk the 2 eggs with 2 tablespoons milk until combined.

Dredge

Remove each thigh from the buttermilk, letting excess drip off. First dredge in the seasoned flour mixture, then dip into the eggs, and then press again into the flour mixture for a double-coated, crunchy crust. Place coated pieces on a wire rack and let rest 5–10 minutes to help the breading adhere.

Heat oil

Pour about 4 cups neutral oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately and brown slowly.

Fry chicken

Working in batches to avoid crowding, gently lower the breaded thighs into the oil. Fry until golden brown and cooked through, about 4–5 minutes per side depending on thickness, maintaining oil temperature around 325–350°F (160–175°C). Use a thermometer to check internal temperature reaches 165°F (74°C). Transfer cooked pieces to a wire rack set over a baking sheet to drain and keep crisp.

Prepare glaze

In a small heatproof bowl combine 3 tablespoons rendered chicken fat or melted butter, 2 teaspoons cayenne pepper, 1 teaspoon brown sugar, 1 teaspoon paprika, 1 tablespoon hot sauce, 1 teaspoon apple cider vinegar, and 1/4 teaspoon kosher salt. Stir to combine.

Heat oil for infusion (optional)

If you rendered chicken fat or saved a bit of frying oil, warm it gently so it's liquid but not smoking (about 140–160°F / 60–70°C). Pour the warm oil over the spice mixture and whisk until combined. Taste carefully and adjust heat by adding more cayenne or reducing if needed. The glaze should be pourable and bright red-orange.

Coat chicken

Brush or spoon the hot oil glaze over each fried chicken piece so it soaks into the crust and colors it. Use more glaze for hotter results. Place glazed chicken back on the rack for a minute to set.

Toast buns

Butter the cut sides of the 4 buns and toast them in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side in a hot skillet.

Prepare mayo

In a small bowl mix 1/2 cup mayonnaise with 1 tablespoon yellow mustard (optional) and a pinch of salt and pepper. Spread a generous layer on the bottom bun.

Assemble sandwiches: place one glazed chicken thigh on each bottom bun, top with 3 pickle slices per sandwich, then the top bun. Press gently, serve immediately while hot and crispy.

Serve each sandwich hot with extra pickles and a side of fries or coleslaw. Leftover chicken can be refrigerated up to 3 days; reheat in a hot oven (400°F/200°C) on a rack to re-crisp the breading.