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Nashville Hot Chicken Sandwich

Crispy, Spicy Nashville Hot Chicken Sandwich Recipe

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 2 tbsp hot sauce
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Vegetable oil, for frying
  • 1/4 cup of the hot frying oil
  • 2 tbsp light brown sugar
  • 4 soft hamburger buns
  • Dill pickle chips
  • 2 cups finely shredded green cabbage
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • Pinch of salt

Method
 

  1. Whisk buttermilk and hot sauce in a bowl. Submerge chicken, cover, and refrigerate at least 2 hours.
  2. Toss cabbage with mayonnaise, apple cider vinegar, 1 tsp sugar, and a pinch of salt. Set aside.
  3. In a small heatproof bowl, whisk cayenne, smoked paprika, garlic powder, brown sugar, and 1 tsp salt.
  4. Mix flour, cornstarch, 1 tsp salt, 1 tsp cayenne, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp pepper. Dredge each thigh: flour, back into buttermilk, then flour again. Rest on a rack 10 minutes.
  5. Heat 1 inch of oil to 350°F (175°C). Fry thighs in batches, 5–6 minutes per side, until deep golden and 165°F internal. Drain on a rack. Immediately whisk 1/4 cup hot oil into spice mixture and brush all over hot chicken.
  6. Toast buns, spread with mayo, top with slaw, a glazed chicken thigh, and pickles. Serve right away.

Notes

The chicken is best eaten immediately while the crust is crackly. If you need to hold pieces before building the sandwiches, keep them warm on a rack in a 200°F (93°C) oven for up to 20 minutes.