Nashville Hot Recipe

Trim any excess skin flop from chicken pieces. Pat chicken dry with paper towels.

In a large bowl, whisk together buttermilk, hot sauce, kosher salt and black pepper. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or overnight (8–12 hours recommended) to tenderize and flavor.

About 30 minutes before frying, remove chicken from refrigerator to take the chill off while still cold. Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 L total in pot). Heat over medium-high until oil reaches 350°F (175°C). Use a thermometer for accuracy.

In a wide shallow bowl or rimmed sheet pan, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, dry mustard, kosher salt and black pepper. Whisk to evenly distribute spices.

Working one piece at a time, remove chicken from brine allowing excess buttermilk to drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere a thick coating. For extra-crispy, double-dredge: dip the floured chicken briefly back into any remaining buttermilk, then dredge again in flour.

Shake off excess flour and let coated pieces rest on a wire rack for 10 minutes to set the crust.

Fry chicken in batches without crowding. Carefully lower pieces into oil and maintain oil temperature between 325–350°F (160–175°C). Fry thighs/drumsticks 12–16 minutes, turning occasionally, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed.

Transfer fried chicken to a wire rack set over a sheet pan to drain for 5 minutes before finishing with Nashville hot oil.

While chicken fries, make the hot oil. In a small saucepan combine 1/2 cup neutral oil and butter. Warm over low heat until butter melts and oil is hot but not smoking.

Remove from heat and whisk in cayenne pepper, sweet paprika, smoked paprika, brown sugar, hot sauce and salt until smooth. Taste carefully (very spicy) and adjust cayenne or sugar to preference. Keep warm.

Once fried chicken has rested 5 minutes, spoon or brush 1–2 tablespoons of the hot oil over each piece, ensuring the skin is coated. Let rest 2 more minutes so flavors sink in.

Thinly slice cucumber and onion into 1/8" rounds. Place in a colander and sprinkle with 1/2 tsp kosher salt. Let sit 15 minutes, then gently pat dry to remove excess moisture.

In a small saucepan, combine white vinegar, water, sugar, 1 tsp kosher salt, mustard seeds and turmeric. Bring to a simmer over medium heat until sugar dissolves, about 2–3 minutes. Remove from heat.

Place cucumber and onion slices into a clean jar or bowl. Pour the hot pickling liquid over the vegetables, pressing to submerge. Cool to room temperature, then cover and refrigerate at least 1 hour (best after 4 hours). These keep well up to 1 week refrigerated.

In a small bowl combine mayonnaise, grated garlic, lemon juice, hot sauce, cayenne (if using) and salt. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to assemble.

Split buns and lightly butter cut sides with softened salted butter. Toast in a skillet over medium heat or on a grill until golden and just crisp, about 1–2 minutes per side.

Spread a generous layer (about 1 tbsp) of the aioli on both top and bottom bun halves.

Place a piece of Nashville hot chicken on the bottom bun. Top with 2–3 tablespoons of bread & butter pickles and optional pickled jalapeños if desired for extra heat.

Drizzle any remaining Nashville hot oil over the chicken for added spice (about 1 tsp per sandwich), cap with top bun and serve immediately.