American · Lunch
Nashville Hot Chicken Sandwich
A spiced fried chicken thigh sandwich built on the Nashville tradition. The buttermilk-marinated chicken is dredged in seasoned flour, fried until crisp, then brushed with a fiery cayenne and brown sugar oil paste. Served on a toasted brioche bun with dill pickles, mayonnaise and shredded slaw.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
776Calories
41.6gProtein
38.2gFat
62.6gCarbs
18.6gSugar
3.4gFiber
585mgSodium
213mgChol
9.6gSat Fat
protein-rich
sweet-heat
cheat-day
all-time-classics
Instructions
1
Prep
Trim the chicken thigh and pat dry, then submerge it in the buttermilk in a covered bowl.
2
Marinate
Chill the chicken in the buttermilk for 4 hours until pale.
3
Dredge
Whisk the flour with garlic powder and half the smoked paprika, then press the drained chicken in until thickly coated.
4
Fry
Heat frying oil to 350F in a deep pan and fry the chicken 6 to 7 minutes until deep golden and 165F inside.
5
Bloom
Whisk cayenne, brown sugar and remaining paprika into 3 tbsp hot oil over low heat 30 seconds until glossy red, then brush over the fried chicken.
6
Plate
Toast the brioche bun cut sides, spread mayonnaise on the base, add cabbage slaw and pickles, top with glazed chicken and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless chicken thigh
- 1 cup240ml buttermilk
- 1 cup120g all-purpose flour
- 2 tbsp2 tbsp cayenne
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp garlic powder
- 6 tbsp90ml frying oil paste base (vegetable oil)
- 22 brioche bun
- 2 tbsp2 tbsp mayonnaise
- 2 oz56g dill pickle slices
- 1.8 oz50g cabbage
