Nashville Hot Chicken Recipe

Marinate

Trim excess fat from chicken thighs. In a large bowl combine buttermilk and 2 tbs hot sauce. Submerge chicken in the mixture, cover, and refrigerate at least 4 hours or up to overnight to tenderize and flavor.

Prepare Dredge

In a large shallow bowl or baking dish whisk together flour, cornstarch, 2 tsp kosher salt, black pepper, paprika, garlic powder, onion powder and 1/2 tsp cayenne. Set aside.

Heat Oil

Pour 1.5 cups vegetable oil into a large, heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a test piece of batter sizzles immediately and steadily. Maintain temperature between 325–350°F while frying.

Dredge and Fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry chicken in batches without crowding—about 6–8 minutes per side for bone-in (less for boneless) until golden-brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray to drain and rest while you finish frying remaining pieces.

While chicken rests, make the hot oil. In a small saucepan combine 0.75 cup neutral oil and 2 tbs unsalted butter over low heat until butter melts. Remove from heat and whisk in 2 tsp cayenne, 1 tsp smoked paprika, 1 tsp paprika, 0.5 tsp garlic powder, 1 tsp light brown sugar and 0.5 tsp kosher salt. Taste carefully (mixture will be hot) and adjust cayenne to desired heat. Let sit 2 minutes to bloom flavors.

Brush or spoon 2–3 tablespoons of the hot oil over each fried chicken piece while still warm so the crust absorbs the heat and color. For extra heat, pour an additional tablespoon over each piece just before serving.

Make the sauce while chicken is frying. In a small bowl combine crumbled gorgonzola, softened cream cheese, sour cream, mayonnaise, lemon juice, 1/4 tsp black pepper and 1/4 tsp kosher salt. Mash and whisk together until smooth but still slightly chunky. Chill until ready to assemble; bring to room temperature 10 minutes before using for easier spreading.

Toast buns: split brioche buns and brush cut sides with melted butter. Toast cut-side down in a hot skillet or griddle until golden and crisp, about 1–2 minutes.

Assemble sandwiches: spread about 1 tablespoon gorgonzola cream on the bottom bun, place a leaf of lettuce (optional), top with a piece of Nashville hot chicken, spoon 1–2 tablespoons house pickles over the chicken, and finish with a light drizzle or brush of any reserved hot oil for extra shine and heat. Cap with top bun and serve immediately.

Serve: accompany with extra pickles and napkins. Chicken is best eaten hot the day of cooking.