Description

This Nashville Hot Chicken recipe features boneless, skinless chicken thighs coated in a spicy, crunchy breading and fried to golden perfection. The chicken is topped with a fiery cayenne butter sauce that balances heat with a hint of sweetness, then served on a soft burger bun with tangy pickles for the ultimate spicy fried chicken sandwich experience.

Ingredients

Units Scale

Dry Ingredients

4 cups (560 grams) all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon black pepper

Wet Ingredients

2 cups buttermilk
1/4 cup hot sauce (like Tabasco or Frank’s)
2 large eggs
1 tablespoon kosher salt

Chicken and Frying

10 boneless, skinless large chicken thighs (or 3 chicken breasts as alternative)
Oil for frying (peanut or rice bran oil recommended)

Spicy Paste

1/2 cup used frying oil
1/4 cup butter
2 to 6 tablespoons cayenne pepper (adjust to heat preference)
1 to 2 tablespoons brown sugar (adjust to sweetness preference)
1 teaspoon chili powder blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 1/2 teaspoon kosher salt
1 teaspoon black pepper

To Serve

10 burger buns
Dill pickle slices or bread and butter pickles

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Instructions

Prepare the dry and wet mixtures. In one large shallow dish, whisk together flour, cayenne pepper, paprika, kosher salt, and black pepper. In a separate shallow dish, whisk together buttermilk, hot sauce, eggs, and kosher salt. Prepare a baking sheet lined with parchment or wax paper to place the breaded chicken.
Bread the chicken. Dredge each piece of chicken first in the dry flour mixture, coating both sides. Dip it into the wet buttermilk mixture, allowing excess to drip off, then dredge again in the dry flour mixture. Place coated chicken pieces on the baking sheet and let rest to help the coating adhere.
Heat the frying oil. Pour enough oil into a deep skillet or Dutch oven to reach 2 inches deep and heat to 350°F. Test readiness by frying a cube of bread until golden brown in about 45 seconds if you lack a thermometer.
Fry the chicken. Carefully place two to three chicken pieces into the hot oil using tongs. Fry for 6 to 8 minutes total, flipping halfway to ensure even cooking, maintaining 350°F. Chicken is done when golden brown with an internal temperature of 165°F. Drain on a wire rack or paper towels. Repeat for remaining chicken.
Make the spicy paste. Let the oil cool for 5 to 10 minutes. In a microwave-safe bowl, combine butter and 1/2 cup of the hot frying oil. Heat slightly if needed to melt butter. Stir in cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, paprika, salt, and pepper until a brushable paste forms. Adjust consistency with more oil if necessary.
Assemble the sandwiches. Place a fried piece of chicken on the bottom half of a bun. Generously brush the spicy paste on the chicken to coat thoroughly. Add pickles on top, then cover with the bun. Serve immediately for best flavor and texture.

Notes

This sandwich delivers a bold spicy kick balanced with a touch of sweetness from the brown sugar in the sauce.
Adjust cayenne and brown sugar quantities to control the heat and sweetness level to your preference.
Using peanut or rice bran oil for frying helps reach high heat with a neutral flavor and crisp crust.
Resting the breaded chicken before frying improves coating adhesion and texture.
Monitor frying temperature carefully to prevent burning and to cook chicken through safely.

Nutrition

Serving Size: 1 sandwich
Calories: 712 kcal
Sugar: 6 g
Sodium: 1028 mg
Fat: 44 g
Saturated Fat: 11 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 41 g
Cholesterol: 206 mg