Nashville Style Recipe

Brine and Marinate

In a large bowl, whisk together 2 cups buttermilk, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar. Submerge the 6 chicken thighs in the buttermilk mixture, cover, and refrigerate for 2 to 6 hours (minimum 2 hours). This tenderizes and flavors the chicken.

Prepare Breading

In a shallow dish combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper. Mix thoroughly so spices are evenly distributed.

Egg Wash

Beat 2 eggs in a separate shallow bowl. If the buttermilk marinade is thick, you can use it as the first wet-dredge and the beaten eggs as a second wet-dredge; either method works. Set up a dredging station: wet (buttermilk/eggs) and dry (flour mix).

Dredge the Chicken

Remove a thigh from the buttermilk, allow excess to drip off, then dip in the beaten eggs (or back into buttermilk), then press firmly into the flour mixture, ensuring all sides are coated. For extra-crispy texture, double-dip: after the first flour coat, dunk briefly back in the wet and re-coat with flour. Place on a wire rack and let sit 15–20 minutes to allow the crust to adhere.

Heat Oil and Fry

In a deep heavy skillet or Dutch oven, pour neutral oil (about 1.5 cups) and peanut oil (or add enough oil to reach about 1.5–2 inches deep). Heat over medium until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle immediately. Fry the chicken in batches, skin-side down first, without crowding the pan. Maintain oil temperature between 325–350°F. Fry each piece 6–8 minutes per side (depending on size) until crust is deep golden and internal temperature reaches 165°F (74°C). Total fry time typically 12–16 minutes. Transfer to a wire rack over a sheet pan to drain and rest 5 minutes before glazing.

Make the Spicy Glaze

While the first batch fries (or after frying), melt 1/2 cup unsalted butter and 2 tablespoons lard or bacon drippings in a small saucepan over low heat. Remove from heat and whisk in 2 tablespoons cayenne pepper, 1 tablespoon hot paprika, 1 teaspoon dark chili powder, 1 teaspoon garlic powder, 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon salt. Taste carefully (it will be spicy). Adjust heat by adding a little more butter to mellow or more cayenne for extra heat. Keep warm on the lowest heat setting or in a warm spot.

Brush the Chicken

Working one piece at a time, liberally brush the hot glaze over the fried chicken on all sides. The heat of the chicken will melt and absorb the glaze, creating the characteristic lacquered coating. For more heat, spoon a little of the oil that cooked the chicken into the glaze (strained) and mix to carry more heat and flavor.

Place a slice of white bread on each plate. Set a glazed Nashville hot chicken thigh on the bread. Top with 2 dill pickle chips and optionally some pickled or plain sliced onions. Serve immediately while the chicken is hot and crispy. If serving family style, stack chicken on a platter lined with bread and scatter pickles and onions on top.