BEST HOT CHICKEN SANDWICH
Dive into the fiery, crispy, and juicy world of Nashville-style Hot Chicken Sandwiches with this recipe. Craft your own version bursting with flavor and customized to your perfect spice level, promising sandwich perfection in no time.
Equipment
- Large bowl
- Whisk
- Shallow Dish
- Wire rack
- Large, heavy-bottomed pot or Dutch oven
- Thermometer
- Heatproof bowl
- Tongs or slotted spoon
- Toaster
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut in half
- 1 cup buttermilk
- 1 tablespoon hot sauce like Frank's RedHot
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 tablespoons cayenne pepper adjust to your spice preference
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup reserved frying oil from frying the chicken
- 2-4 tablespoons cayenne pepper depending on desired heat
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 4 brioche buns, toasted
- Dill pickle chips
- Colesla w
- Frying oil canola or vegetable
Instructions
- In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, garlic powder, and paprika.
- Add the chicken thighs, making sure they are fully submerged in the marinade.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- In a large, shallow dish, whisk together the flour, cornstarch, cayenne pepper, paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper.
- Remove the chicken from the marinade, letting any excess drip off.
- Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to ensure it's fully coated.
- Place the dredged chicken on a wire rack while you heat the oil.
- Pour enough frying oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches.
- Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a thermometer to ensure the oil is at the right temperature.
- Carefully add the chicken to the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary.
- Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the oil and place it on a wire rack to drain.
- Carefully reserve about 1/2 cup of the frying oil.
- In a heatproof bowl, whisk together the reserved hot oil, cayenne pepper, paprika, brown sugar, and garlic powder. Adjust the amount of cayenne pepper to your desired level of heat.
- Dip each piece of fried chicken into the hot oil, making sure it's fully coated.
- Spread mayonnaise (if using) on the toasted brioche buns.
- Place a piece of hot chicken on the bottom bun.
- Top with dill pickle chips and coleslaw.
- Place the top bun on the sandwich and serve immediately!
Notes
Adjust the cayenne pepper in the dredge and hot oil to control the spice level. Brioche buns are classic, but potato buns are a great alternative. A vinegar-based coleslaw cuts through the richness. If you don't have buttermilk, substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes. For a healthier option, bake the chicken at 400°F (200°C) for 20-25 minutes.