Nashville Hot Chicken Sandwich

By Sprig Originals ✓ · cooked up in Sprig

Buttermilk-brined chicken thighs get a craggy seasoned crust in a shallow skillet fry, then a hot brush of cayenne paste made with the frying oil itself — the move that makes Nashville hot chicken taste like Nashville hot chicken. Crisp dill pickles and a cold vinegar slaw keep the heat in check on a buttered, toasted bun.

Ingredients

• 4 boneless skinless chicken thighs (about 1 1/2 lb)
• 1 1/2 cups buttermilk
• 2 tbsp dill pickle brine
• 1 tbsp kosher salt
• 1 tsp cayenne pepper
• 1 tsp hot sauce

• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp kosher salt
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp baking powder

• 1/2 cup hot frying oil, reserved from the skillet
• 3 tbsp cayenne pepper
• 1 tbsp dark brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp kosher salt

• 3 cups shredded green cabbage
• 1 cup shredded carrot
• 3 tbsp cider vinegar
• 2 tbsp mayonnaise
• 1 tsp sugar
• 1/2 tsp celery seed
• 1/2 tsp kosher salt

• 4 soft potato or brioche buns
• 2 tbsp unsalted butter, softened
• 24 slices dill pickle chips
• 3 cups neutral oil for frying (peanut, canola, or vegetable)

Instructions

1. Whisk the buttermilk, pickle brine, 1 tbsp kosher salt, 1 tsp cayenne, and hot sauce in a bowl. Pound or press the chicken thighs to a fairly even 3/4-inch thickness, add them to the brine, cover, and refrigerate at least 2 hours and up to 12.
2. Make the slaw: toss the cabbage and carrot with the cider vinegar, mayonnaise, sugar, celery seed, and 1/2 tsp salt. Refrigerate at least 30 minutes so it wilts slightly and the dressing thins out.
3. Whisk the dredge ingredients together in a wide shallow dish. Spoon 3 tablespoons of the buttermilk brine into the flour and rub it in with your fingers until it forms small shaggy clumps — these become the crunchy bits.
4. Lift each thigh from the brine, letting excess drip off for a few seconds, then press it firmly into the dredge, turning and packing flour into every crevice. Set on a wire rack and let the coating hydrate for 10 minutes while the oil heats.
5. Pour 3/4 inch of oil into a 12-inch cast-iron or heavy skillet and heat over medium-high to 340–350°F. Set a clean wire rack over a sheet pan nearby.
6. Fry the chicken in two batches, 2 pieces at a time, 5 to 6 minutes per side, adjusting heat to hold 325–340°F, until deep golden and the thickest part reads 175°F on an instant-read thermometer. Transfer to the rack — never to paper towels — and let the oil come back to temperature between batches.
7. Make the paste: combine the cayenne, brown sugar, smoked paprika, garlic powder, chili powder, and 1/2 tsp salt in a heatproof bowl. Carefully ladle 1/2 cup of the hot frying oil straight from the skillet over the spices and whisk until smooth and glossy. It will smell aggressive — that is correct.
8. Toast the buns: wipe a clean skillet, spread the cut sides with butter, and toast over medium heat 1 to 2 minutes until golden.
9. Brush both sides of each hot fried thigh generously with the cayenne oil paste, using a silicone brush and going back for a second coat on the top side.
10. Build each sandwich: bottom bun, 6 pickle chips, the hot chicken, a heap of drained slaw, top bun. Press gently and serve immediately, with any leftover paste on the side for the brave.

Chef's tips

Nutrition (per serving, estimated)

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