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Nashville Hot Chicken Sandwiches
Andre Lewis

Nashville Hot Chicken Sandwiches

Nashville hot chicken should hurt a little, but it still needs flavor under the cayenne. The chicken gets a hot-sauce buttermilk soak, a tightly packed seasoned flour shell and a final brush of chile-spiked frying oil. White bread would be traditional on a plate; a soft bun holds the sandwich together better.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs about 1 1/2 lbs, trimmed
  • 1 1/2 cups buttermilk
  • 2 tbsp Louisiana-style hot sauce
  • 2 tsp kosher salt divided
  • 1 1/2 cups all-purpose flour
  • 1 tsp garlic powder
  • 6 cups peanut oil
  • 2 tbsp cayenne pepper
  • 1 tbsp packed brown sugar
  • 1 tsp smoked paprika
  • 4 soft white hamburger buns split
  • 16 dill pickle chips

Method
 

  1. Whisk the buttermilk, hot sauce and 1 teaspoon salt, add the chicken and refrigerate for 4 to 12 hours.
  2. Combine the flour, garlic powder and remaining salt in a wide bowl, then press each drained thigh into the dredge twice for a compact, even shell.
  3. Rest the coated chicken on a rack for 10 minutes while heating the peanut oil in a deep heavy pot to 350°F.
  4. Fry 2 thighs at a time for 6 to 8 minutes, turning once and maintaining 335°F to 350°F, until deep gold and 165°F inside.
  5. Drain the chicken on a wire rack and carefully measure 1/3 cup hot frying oil into a heatproof bowl.
  6. Whisk the cayenne, brown sugar and paprika into the measured oil, then brush the hot mixture over both sides of every fried thigh.
  7. Toast the buns lightly and assemble each with 1 hot chicken thigh and 4 pickle chips.