Nashville Hot Chicken Sandwich Recipe

Brine and Chill

In a bowl or resealable container, whisk together the buttermilk, 1 tbs kosher salt, sugar and optional hot sauce. Add the chicken pieces, ensuring they are submerged. Cover and refrigerate for at least 4 hours or up to 12 hours. Remove chicken from fridge 30 minutes before frying to take the chill off.

Prepare Breading Stations

In a shallow bowl or rimmed dish, whisk the eggs with the milk to create an egg wash. In a second large bowl, combine flour, cornstarch, baking powder, paprika, smoked paprika, garlic powder, onion powder, cayenne, 1.5 tsp kosher salt and black pepper. Mix thoroughly.

Dredge Chicken

Working one piece at a time, let excess buttermilk drip from the chicken, then dip into the egg wash, then press firmly into the flour mixture, coating completely. For extra-crispy crust, return the coated piece to the egg wash briefly and coat again in the flour mixture (double-dredge). Place coated pieces on a wire rack while heating oil.

Heat Oil

Pour 3–4 inches of vegetable oil into a heavy-bottomed pot or Dutch oven (about 6 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry Chicken

Carefully lower chicken pieces into the oil, working in batches so not to overcrowd. Fry thighs about 9–12 minutes, breasts 8–10 minutes, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil near 325–350°F. Transfer cooked pieces to a wire rack set over a sheet pan to drain and keep crisp while finishing the rest.

Make the Hot Oil

In a small saucepan, warm 1/2 cup neutral oil over low heat until shimmering but not smoking. Add 2 tbs butter and let melt. Remove from heat and whisk in sweet paprika, hot paprika or cayenne, light brown sugar, chili crisp or red pepper flakes, garlic powder and 1/2 tsp kosher salt. Taste carefully (it will be very flavorful) and adjust heat or sweetness. Keep warm.

Dunk or Brush Chicken

Working one piece at a time, dunk the hot fried chicken briefly into the hot oil mixture (just enough to coat) or brush the oil evenly over the top. Place back on the rack so oil sets into the crust. Apply more or fewer passes to control heat level. Reserve any remaining oil for serving.

Make Aioli

In a small bowl, combine mayonnaise, Calabrian chili paste, lemon juice, minced garlic, honey, 1/4 tsp kosher salt and black pepper. Stir until smooth and taste; adjust salt, lemon or chili paste to preference. Refrigerate until ready to assemble.

Toast Buns

Lightly butter the cut sides of the brioche buns. Toast in a skillet over medium heat until golden and fragrant, about 1–2 minutes per side.

Assemble Sandwich

Spread about 1 tablespoon of Calabrian pepper aioli on the bottom half of each bun. Place a handful of shredded lettuce (if using), then a piece of the hot-coated fried chicken. Top the chicken with a generous handful of kosher dill slices (about 3–4 slices or 2–3 chips worth). Spoon a little extra Nashville hot oil over the chicken if you want more heat. Add a smear of aioli to the top bun and close the sandwich. Serve immediately while hot and crispy.

Serve

Serve the sandwiches hot with remaining pickles and extra hot oil or aioli on the side.