Nashville Hot Chicken & Pickle Recipe

Brine

In a large bowl combine buttermilk, 1 tablespoon kosher salt and 1 teaspoon sugar. Submerge the chicken thighs in the buttermilk mixture, cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.

Prepare dredge

Whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, 1/2 teaspoon cayenne, and 1/2 teaspoon black pepper in a shallow dish or bowl. In a separate bowl beat the 2 eggs until combined.

Dredge and rest

Remove a piece of chicken from the buttermilk, letting excess drip off. Dip into the egg, then press firmly into the flour mixture to fully coat; for extra crispness double-dip: back into a little buttermilk then into the flour again. Place dredged pieces on a wire rack and rest 10–15 minutes to help coating adhere.

Fry

Heat a deep skillet or Dutch oven with neutral oil to 325°F (about medium-high until a small piece of bread sizzles). Fry chicken in batches (do not overcrowd) skin-side down first for 6–8 minutes, then flip and fry another 6–8 minutes until internal temperature reaches 165°F and crust is golden-brown and crisp. Adjust heat to maintain 300–325°F. Drain on a wire rack set over a sheet pan.

Make the spicy butter

In a small saucepan over low heat melt the 4 tablespoons unsalted butter. Whisk in 2 teaspoons cayenne, 1 teaspoon dark chili powder or sweet paprika, 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon hot sauce (if using) and a pinch (about 1/4 tsp) salt. Taste and adjust: more cayenne for heat, more vinegar for tang. Keep warm on lowest heat or off but covered.

Brush on fried chicken

Using a pastry brush, liberally brush the spicy butter onto each fried chicken piece while hot so the sauce soaks into the crust. For extra heat repeat brushing a second time. Place brushed chicken back on the wire rack between coats so excess drains off.

Make Alabama white sauce

In a bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or buttermilk), 2 tablespoons apple cider vinegar, 1 teaspoon prepared horseradish, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; thin with a teaspoon or two of buttermilk if you prefer a pourable sauce.

Prepare toppings

Dice the red onion fine (about 1/2 cup) and thinly shred the dill pickles (about 1/2 cup). If using extra pickle chips or lettuce, have them ready and buns toasted.

To assemble sandwiches: spread a generous tablespoon of Alabama white sauce on each toasted bun bottom. Place a lettuce leaf (optional), then a piece of hot Nashville fried chicken. Spoon a little extra spicy butter from the pan or brush for shine if desired. Top with shredded dill pickle, a sprinkle of diced red onion and extra pickle chips if using. Add the top bun and serve immediately.

To serve plated: arrange the brushed chicken on a platter, serve Alabama white sauce in a small bowl alongside, and scatter shredded pickles and diced red onion on top or on the side. Serve hot.