American
Nashville Hot Chicken Sandwiches
Chicken thighs are dredged and fried in a deep pot of oil, then brushed with a cayenne and brown-sugar paste. The sandwich tastes fiery, salty, and crunchy against cool pickles and soft bread.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- A buttermilk soak helps the flour cling to the skin.
- The hot oil, not the oven, is what makes the crust blister.
- The cayenne paste is brushed on after frying so the spices do not burn in the pot.
- Pickles and bread cool the heat without hiding it.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Stir the chicken with the buttermilk and let it sit 15 minutes.
- 2
Mix the flour, 1 teaspoon of the salt, the black pepper, and the garlic powder in a shallow dish. Lift the chicken from the buttermilk and press it into the flour.
- 3
Pour the peanut oil into a heavy pot and keep the oil below the halfway mark. Heat it to 350°F. If the oil smokes, turn the heat off and let it cool before you continue.
- 4
Fry the chicken in two batches until the crust is deep brown and the center reaches 165°F, about 6 to 7 minutes. Drain on a rack.
- 5
Spoon 1/3 cup of the hot frying oil into a heatproof bowl. Whisk in the cayenne, brown sugar, paprika, and the remaining salt. Brush that paste over both sides of the hot chicken.
- 6
Toast the buns if you like, then build each sandwich with chicken and pickle slices.
Pro tips
- Use a thermometer in the oil, not a guess from the shimmer.
- The cayenne paste is very hot; use less cayenne if you want a milder sandwich.
- Brush the paste on while the chicken is hot so it soaks into the crust.
Easy substitutions
- buttermilk
- 1 cup milk plus 1 tablespoon lemon juice
- peanut oil
- vegetable oil
- white sandwich buns
- potato rolls
Storage and reheating
Storage
Refrigerate the chicken separately from the buns for up to 3 days.
Reheating
Reheat the chicken on a rack at 400°F for about 10 minutes, until hot, and toast fresh buns.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 614
- Protein
- 38 g
- Carbs
- 48 g
- Fat
- 30 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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