Nashville Hot Chicken Sandwich
About this recipe
If you're a fan of spicy fried chicken, this Nashville Hot Chicken Sandwich is a must-try. It's all about using dark meat chicken thighs, which bring a juicy flavor that pairs perfectly with the heat from cayenne pepper and the tang from pickle juice. This version is straightforward, ensuring you get that crispy exterior and a fiery kick without any fuss.
The process involves marinating the chicken overnight and then frying it to perfection, making it a great choice for a satisfying meal that packs a punch.
Ingredient notes
- Use dark meat chicken thighs only for the best flavor and texture.
- Spicy pickle juice is recommended for marinating, but any pickle juice will work if you prefer milder flavors.
- Pork lard is suggested for frying, but vegetable oil can be used as an alternative.
Tips from ilovemeat.com’s video
- Dry brining the chicken overnight helps enhance its flavor and moisture.
- Dunking the chicken in the marinade before dredging it in flour creates crispy bits on the outside during frying.
- Make sure to fry the chicken in batches to avoid overcrowding the pan, which can lead to uneven cooking.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken thighs in the buttermilk mixture for a couple of hours after the overnight dry brine.
- What type of oil should I use for frying?
- Pork lard is recommended for frying, but vegetable oil can be used if you prefer.
- How long do I fry the chicken?
- Fry the chicken for 15-18 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- What makes this Nashville Hot Chicken Sandwich spicy?
- The sandwich gets its heat from cayenne pepper, and you can add dried crushed Thai chilies for extra spice.
No life story here — the video and the recipe are the whole point. All credit to ilovemeat.com: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Dry brine the chicken thighs by sprinkling kosher salt on them and refrigerating overnight on a wire rack.
- 2
Prepare the marinade by whisking together 2 eggs, 2 cups of buttermilk, a few splashes of hot sauce, and 2 tablespoons of pickle juice in a mixing bowl.
- 3
Dunk the chicken thighs in the marinade, cover with plastic wrap, and refrigerate for a couple of hours.
- 4
Create the seasoning flour by mixing 1 cup of flour, 1 tablespoon of salt, and 1 tablespoon of cracked black pepper in a bowl.
- 5
After marinating, dredge the chicken thighs in the flour mixture, ensuring they are well coated.
- 6
Heat frying oil (preferably pork lard) in a large dutch oven to 325 degrees Fahrenheit.
- 7
Fry the chicken in batches for 15-18 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- 8
In a mixing bowl, combine 6 tablespoons of cayenne pepper, 2 tablespoons of onion powder, 2 tablespoons of smoked paprika, 2 tablespoons of garlic powder, 1 tablespoon of kosher salt, 1 teaspoon of MSG, 3 tablespoons of brown sugar, and 2 tablespoons of dried crushed Thai chilies (optional).
- 9
After frying, rest the chicken on a wire rack and mix 1.5 cups of hot frying oil with the spice mixture.
- 10
Dunk the fried chicken in the spicy oil mixture, ensuring it is fully coated, and place it back on the rack.
- 11
Toast brioche buns with a little mayonnaise to prevent sogginess.
- 12
Assemble the sandwich by placing the fried chicken thigh on the bun and topping with pickles.
Heads up — we had to guess a little:
- The quantity of chicken thighs is inferred based on typical serving sizes for sandwiches.
- The quantity of mayonnaise is inferred based on typical usage for sandwiches.
Credit where it’s due: this recipe was transcribed from ilovemeat.com’s original video on YouTube. Follow them there — it’s their dish.
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