Nashville Crispy Chicken Sandwich Recipe

In a large bowl, whisk together 2 cups buttermilk, 1 cup cold water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon black pepper until salt dissolves.

Add the trimmed chicken pieces, ensuring they are submerged. Cover and refrigerate for at least 2 hours or up to 8 hours. The brine tenderizes and seasons through the meat.

Remove the chicken from the refrigerator 20–30 minutes before cooking to take the chill off. Prepare a dredge station: in a shallow bowl whisk 1 egg with 2 tbs hot sauce and 1 cup milk or buttermilk.

In a large bowl or rimmed sheet, combine 2 cups all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp black pepper and 1 tsp kosher salt. Mix thoroughly so spices are even.

Drain each piece of chicken from the brine, letting excess drip off. Pat lightly with paper towel if very wet (do not dry completely). Dredge each piece first in the flour mixture, shaking off loose excess, then dip into the egg/milk/hot sauce mixture, then press back into the flour mixture for a double-coated crust. For extra crispness, repeat the wet-dry cycle a second time (flour → wet → flour). Place coated pieces on a wire rack and let rest 10–15 minutes to help crust adhere.

While chicken rests, heat oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer; maintain temperature between 330–355°F for best texture.

Working in batches to avoid crowding, lower chicken carefully into hot oil. Fry until deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (about 6–8 minutes for thighs; times vary by thickness). Flip once halfway through if pieces are large. Remove to a wire rack set over a sheet pan to drain. Keep cooked pieces in a warm oven (200°F/95°C) while you finish remaining pieces—do not stack.

Make the hot oil: in a small saucepan combine 1 cup neutral oil and 1 teaspoon brown sugar; warm over medium heat until sugar dissolves. Remove from heat and immediately whisk in 2 tablespoons hot paprika or cayenne, 1 teaspoon smoked paprika, 1 tablespoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon brown butter (optional — add a teaspoon of butter and let it brown briefly before removing from heat), 1 tablespoon apple cider vinegar, 1 teaspoon honey and 1/2 teaspoon kosher salt.

Taste carefully (it will be spicy). If oil is very hot, let it cool for a minute. Pour about 3–4 tablespoons of the hot sauce over each fried chicken piece and brush gently to coat evenly. For a more intense coating, dip each piece into the sauce. Place sauced chicken back on rack to let excess drip and sauce set for 1–2 minutes.

Toast buns: melt 2 tablespoons butter in a skillet over medium heat. Butter cut sides of buns and toast in skillet until golden, about 1–2 minutes per side. Keep warm.

Make spicy mayo: in a small bowl combine 3/4 cup mayonnaise with 1–2 teaspoons of reserved Nashville hot oil or 1 teaspoon hot sauce to taste (ensure you use cooled oil). Stir until uniform.

To assemble each sandwich: spread about 1 1/2 tablespoons spicy mayo on both top and bottom buns. Place a handful (about 1/2 cup) shredded lettuce on the bottom bun, add 1 sauced fried chicken piece, top with 2–3 dill pickle slices, drizzle a little hot honey if using (about 1/2 teaspoon), then crown with the top bun.

Serve immediately so crust remains crisp. Provide extra napkins — Nashville hot sandwiches are best enjoyed hot and messy.

Use a thermometer and never fill the pot more than half full with oil. Carefully lower and remove chicken to avoid splatter. Let oil return to 350°F between batches for consistent frying. Strain and cool oil before disposing or storing.