Nashville Hot Chicken Sandwich Recipe

If chicken breasts are thick, butterfly them or pound to an even 1/2–3/4-inch thickness. This yields 2 sandwich-sized pieces.

In a bowl, whisk together buttermilk, 2 tbs hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Submerge chicken in the brine, cover, and refrigerate for at least 2 hours or up to overnight.

About 30 minutes before frying, remove chicken from refrigerator to take off chill. In a shallow bowl, whisk 2 eggs with 2 tbs water to make an egg wash.

In a large shallow dish, combine flour, cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix well and set aside.

Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Use enough oil so the chicken can float — roughly 4–6 cups depending on your pot.

Working one piece at a time: remove chicken from brine, allow excess to drip, dip into egg wash, then press into flour mixture to fully coat. For an extra-crispy crust, double-dredge: return coated piece to egg wash and then to flour again, pressing firmly to adhere.

Gently lower chicken into hot oil. Fry until golden brown and internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Adjust heat to maintain 325–350°F. Transfer cooked chicken to a wire rack set over a baking sheet; keep warm in a 200°F oven if making multiple pieces.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Stir in 2 tsp cayenne, 1 tsp smoked paprika, 1 tsp sugar, 1/2 tsp brown sugar, 2 tbs hot sauce, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, and 1/2 tsp kosher salt. Whisk until smooth and warmed through, about 2 minutes. Taste and adjust cayenne or sugar to desired heat/balance.

Brush the warm sauce generously over the hot fried chicken pieces so it soaks into the crust. For more heat, brush again and let rest 1–2 minutes so sauce sets.

Split brioche buns and spread 1 tbs mayonnaise on each bottom half.

Slice red onion thinly into rings. Lay 4 pickle slices on each mayo-spread bottom bun.

Place the sauced hot chicken breast on top of the pickles. Top with a few red onion rings.

Heat a skillet over medium heat and melt 1 tbs butter. Toast buns, cut side down, until golden, about 30–45 seconds per side. Place toasted top bun over sandwich and serve immediately.