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Best Crispy Nashville Hot Chicken Sandwich Recipe
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Best Crispy Nashville Hot Chicken Sandwich Recipe

Prep Time20 minutes
Cook Time20 minutes
Marinade time4 hours
Total Time40 minutes
Course: Dinner
Servings: 4

Equipment

  • large cast iron skillet

Ingredients

Chicken Marinade: 

  • 4 small boneless skinless chicken thighs , excess fat removed 
  • 2 cups buttermilk
  • 2 tablespoon hot sauce, such as Frank’s Red Hot 

Breading Ingredients:

  • 2 cups all purpose flour 
  • ½ cup potato starch
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder 

Nashville Spice Oil:

  • ½ cup used frying oil from frying the chicken (use hot) (plus more if needed)
  • 2 tablespoon cayenne pepper (use less if you like a milder chicken)
  • 2 tablespoon dark brown sugar
  • 1 teaspoon chili powder 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoon butter

Sandwiches: 

  • 4 Brioche burger buns 
  • butter, for toasting buns 
  • pickles 
  • shredded lettuce

Garlic Mayonnaise

  • ¼ cup mayonaise
  • 1 teaspoon minced garlic

Instructions

  • Preparing the Chicken:
    1. Place the chicken in an airtight container or resealable bag, and cover with buttermilk and hot sauce so that all chicken is fully coated/submerged. 
    2. Marinate in the refrigerator for a minimum of 4 hours, or up to overnight. 
    3. Once chicken in marinated, combine breading ingredients in a large bowl with a whisk until homogenous. 
    4. Add a few tablespoon of the buttermilk to the dry mixture and toss with a fork to form craggly pieces. 
    5. Carefully remove each piece of chicken from the buttermilk, and coat evenly in the breading mixture.
    6. Transfer breaded chicken to a plate as you bread. Once chicken is breaded, allow to sit for at least 15 minutes, or refrigerate breaded chicken for up to 2 hours.
    7. Once ready to fry, add 2-3 inches of oil to a large cast iron skillet, and heat over medium-high heat. Heat oil for 5-7 minutes. To test oil, add a small pinch of the breeding to the oil. If it disintegrates immediately, the oil is ready. 
    8. Working in batches of 2 at a time, add the chicken to the hot oil, dropping away from yourself. Fry for 7-8 minutes a side, until golden brown and crispy and the internal temperature reaches 165 degrees F. 
    9. Once chicken is cooked, transfer to a wire rack set over a baking sheet to drain. Repeat until all chicken is fried. 
    10. Add spice blend and butter to a heat proof bowl. Ladle in hot frying oil  and whisk or stir to combine until butter is fully melted (add more hot oil as needed to thin it out if it becomes too thick). Using a silicone brush, brush the chicken on both sides with spice mixture.
    Assembling the sandwiches:
    1. Toast the buns cut side down in melted butter in a pan until golden. 
    2. Add a layer of the garlic mayonnaise to the bottom of the bun. Top with shredded lettuce, sauced chicken, pickles and top bun. Enjoy!