Best Nashville Hot Chicken Sandwich Recipe
Prep Time:
2 hours, 40 minutes
Cook Time:
18 minutes
Servings:
6 Sandwiches
Ingredients
  • 6 boneless, skinless chicken thighs
  • 1 ¼ cups whole buttermilk
  • 2 tablespoons hot sauce
  • 1 ½ teaspoon kosher salt
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon baking powder
  • 2 large eggs
  • Peanut or vegetable oil, for frying
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons cayenne pepper
  • 1 tablespoon packed light or dark brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ¾ teaspoon garlic powder
  • Brioche buns, for serving
  • Mayonnaise, for serving
  • Pickles, for serving
Directions
  1. In a large bowl, toss the chicken thighs with buttermilk, hot sauce, and salt.
  2. Wrap tightly and refrigerate for at least 2 hours or overnight.
  3. In a separate bowl or rimmed plate, whisk to combine the flour, cayenne pepper, paprika, black pepper, and baking powder.
  4. When the chicken has marinated for at least 2 hours, transfer to a separate plate, letting any excess buttermilk drip off back into the bowl.
  5. Add eggs to the residual buttermilk and whisk to combine.
  6. Line a baking sheet with paper towels, and top with a wire rack. Place one additional rack into another baking sheet.
  7. Working with one piece of chicken at a time, dredge in the flour mixture, then the egg/buttermilk mixture, then flour mixture again.
  8. Transfer coated chicken pieces to the wire rack placed over a clean baking sheet, and repeat with remaining thighs.
  9. Pour 2 to 3 inches of oil into a large pot and heat to 350 F.
  10. Fry 3 thighs at a time in the oil, flipping once, until golden brown all over and the internal temperature of the thighs reaches 165 F.
  11. Use a slotted spoon to remove the thighs from the oil, and place onto the rack over the paper towel-lined baking sheet. Repeat the process with the remaining thighs.
  12. Make the glaze: Place butter, cayenne, brown sugar, salt, paprika, and garlic powder into a medium bowl.
  13. Add ⅓ cup of the hot frying oil and whisk to combine.
  14. Brush the glaze over hot chicken thighs.
  15. Assemble the sandwiches: Spread mayonnaise onto bottom buns.
  16. Top each bun with a chicken thigh, then pickles.
  17. Place on top buns and serve immediately with any leftover glaze.