Fried Thigh Nashville Hot Soft Scrambled Egg Recipe

Marinate

Trim excess fat from the chicken thighs and pound lightly if uneven so they are roughly 1/2 inch thick. In a bowl, combine 3 tbs buttermilk and 1 tbs hot sauce. Add the thighs, coating thoroughly, and refrigerate for 30 minutes (or up to 4 hours).

Prep dredge

In a shallow dish mix 1 cup all-purpose flour, 2 tsp cornstarch, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp cayenne. Shake excess marinade from each thigh, dredge thoroughly in the seasoned flour, pressing to adhere. Place on a wire rack and let rest 10 minutes to set the crust.

Fry

Heat a sturdy skillet (cast-iron preferred) over medium-high and add about 1 cup neutral oil — enough to come 1/3 to 1/2 inch up the side. Heat until oil registers 350°F (175°C) or a cube of bread browns in ~30 seconds. Fry the thighs skin-side down 4–5 minutes until golden and crisp, then flip and fry another 3–4 minutes, until internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet tray.

Finish with butter

While still hot, brush or spoon 1 tbs melted butter over the fried thighs to keep them moist and glossy. Let rest 3 minutes.

In a small saucepan or heatproof bowl, warm 4 tbs neutral oil over low heat until shimmering but not smoking. Remove from heat and whisk in 2 tsp cayenne pepper, 1 tsp brown sugar, 1 tsp paprika, 1 tbs apple cider vinegar, 1 tsp hot honey (if using) and 1/2 tsp kosher salt until smooth. Taste and adjust heat/sweetness — add a pinch more cayenne for extra heat. Spoon about 2–3 tbs of the sauce evenly over each fried thigh (or brush on) while the chicken is still warm so it soaks into the crust. Reserve remaining sauce for serving.

Beat eggs

Crack 3 large eggs into a bowl, add 2 tbs milk or cream, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk until fully blended and slightly frothy.

Cook gently

Heat a nonstick skillet over low heat and add 1 tbs unsalted butter. When butter is melted but not browning, pour in the egg mixture. Stir constantly with a silicone spatula, scraping the bottom and folding the eggs. Keep the heat low so curds remain soft and creamy — total cooking time should be 2–3 minutes. Remove from heat when eggs are still slightly wet; residual heat will finish them. Taste and adjust seasoning if needed.

Split the brioche rolls and butter both cut sides with 1 tbs unsalted butter. Toast in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side.

Place a slice of sharp cheddar on the bottom half of each warm roll so it slightly softens from the heat.

Nestle one Nashville hot fried thigh on each cheddar-topped bottom bun. Spoon any reserved Nashville sauce over the thigh to taste.

Top the chicken with the soft scrambled eggs, dividing them evenly between the two burgers. Add optional pickles if desired.

Close with the toasted top bun and press gently. Serve immediately.