Nashville Fried Chicken Sandwich Recipe

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly or gently pound to an even thickness about 3/4" to 1" so they cook evenly.

In a bowl or resealable container, whisk together buttermilk, 1 tablespoon kosher salt, sugar, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper until combined.

Submerge the chicken breasts in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to 12 hours. This tenderizes and seasons the meat.

In a large shallow bowl or rimmed baking sheet, whisk together flour and cornstarch until evenly combined.

Add paprika, smoked paprika, ground mustard, onion powder, garlic powder, celery salt, dried dill, white pepper, cayenne, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Whisk thoroughly to distribute spices—this is your Minnesota Nice Spice blend.

Set the seasoned flour mixture next to the egg wash and a clean tray to hold dredged chicken.

In a medium bowl, whisk the 2 eggs and 1/2 cup milk until smooth. Season lightly with a pinch of salt and pepper.

Remove one piece of chicken from the buttermilk brine, allowing excess to drip off. Dip the chicken in the seasoned flour, then into the egg wash, and finally press into the flour a second time to build a thick crust. Place on the clean tray and repeat with remaining chicken. For extra-crisp crust, let dredged chicken rest 10–15 minutes to set.

Pour 3–4 cups neutral oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1"–1.5". Heat over medium-high to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and browns in about 15–20 seconds.

Carefully add the chicken, breaded side down, without crowding the pan. Fry 3–5 minutes per side (depending on thickness) until golden brown and an instant-read thermometer in the thickest part reads 160–165°F (71–74°C). Adjust heat to maintain 325–350°F. If necessary, finish thicker pieces in a 350°F oven for 5–7 minutes.

Transfer fried chicken to a wire rack set over a sheet tray and tent loosely with foil to keep warm while you prepare sauce and buns.

In a small saucepan over low heat, melt 4 tablespoons butter. Stir in 1/2 cup hot sauce, brown sugar, apple cider vinegar, paprika, smoked paprika, and garlic powder. Simmer gently for 2–3 minutes until blended and slightly thickened. Taste and add honey if you want a touch of sweetness. Keep warm.

Using a pastry brush or spoon, coat one side of each fried chicken breast with the Nashville sauce just before assembling. For a spicier sandwich, brush both sides.

Make the scallion aioli: in a small bowl combine 1/2 cup mayonnaise, thinly sliced scallions (reserve a few for garnish), 1 teaspoon lemon juice, and 1/2 teaspoon minced garlic. Mix well and season with salt and pepper to taste.

Prepare vegetables: wash and shred lettuce, slice tomato into 2–3 thick slices, and have pickle slices ready.

Split buns and spread butter on cut sides. In a medium skillet over medium heat, toast buns buttered-side down until golden, about 1–2 minutes. Alternatively, toast under a broiler briefly. Keep warm.

To assemble each sandwich: spread about 1 to 1.5 tablespoons scallion aioli on the bottom bun. Place the sauced fried chicken breast on the aioli. Top chicken with shredded lettuce (about 1/2 cup), 2–3 tomato slices (or enough to cover), and 4 pickle slices. Spread a little extra aioli or a drizzle of Nashville sauce on the top bun if desired, then close the sandwich.

Press gently, cut in half if desired, and serve immediately with extra pickles and a napkin—this is a two-fisted handheld.

Taste and season the assembled sandwich lightly with kosher salt and black pepper if needed. Serve hot.