Nashville Hot Chicken Sandwich Recipe

In a large bowl, whisk together buttermilk, kosher salt, sugar, garlic powder, paprika and optional hot sauce until combined.

Add the chicken thighs to the brine, pressing them so they are submerged. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight is fine).

Prep dry and wet dredges

In a shallow dish, whisk together flour, cornstarch, kosher salt, black pepper, paprika, cayenne, garlic powder and onion powder. In a second shallow bowl, beat the eggs with milk until smooth.

Remove chicken from brine and let excess drip off. Pat lightly with paper towels — chicken should still be moist but not dripping.

One by one, dip each piece of chicken into the egg wash, letting excess drip, then press into the flour mixture until well coated. For an extra-crispy crust, double-dredge: after the first coat, return to egg wash and then a second coating of flour. Place breaded pieces on a rack and let rest 10–15 minutes to help adhesion.

Pour 2–3 cups of frying oil into a heavy skillet or Dutch oven to reach about 1 to 1.5 inches depth. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer.

Working in batches to avoid overcrowding, gently lower breaded chicken into the oil. Fry until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 6–8 minutes per side depending on thickness.

Transfer the cooked chicken to a wire rack set over a sheet pan to drain and rest. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

While chicken fries, combine oil and butter in a small saucepan over low heat. Warm until butter melts and oil is hot but not smoking.

Remove from heat and whisk in brown sugar, cayenne pepper, smoked paprika, paprika, chili powder, garlic powder and salt until smooth and emulsified. Taste carefully and adjust heat (add more cayenne for more spice) and salt as needed.

Reserve about 2–3 tablespoons of the sauce for brushing the inside of the buns. Place the rest in a shallow bowl for dunking or brushing the fried chicken.

Halve the buns and butter the cut sides. Toast in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes per side.

Spread about 1 tablespoon mayonnaise on the bottom half of each bun. Brush the toasted top and bottom bun cuts lightly with the reserved hot oil sauce (about 1/2 tablespoon per bun) to add heat.

Place a piece of fried chicken on the bottom bun. Using a spoon or brush, coat the top of the chicken generously with the hot oil sauce (about 1–2 tablespoons per piece), making sure to distribute the cayenne mixture evenly.

Top the spicy chicken with 2–3 pickle slices and a handful of shredded iceberg lettuce if using. Cap with the top bun and press gently.

Serve immediately while hot and crispy.