Spicy Fried Chicken Sandwich with Cayenne Hot Oil

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs are pounded even, brined overnight in seasoned buttermilk, then dredged in a craggy flour coat and fried until deep golden. Straight out of the oil each cutlet gets swiped with cayenne-spiked frying fat — the Nashville trick that makes the crust glow red and drink up heat — before landing on a griddled buttered bun with cold dill pickles. Thighs stay juicy where breasts dry out, and the hot fat glaze is the whole point.

Ingredients

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

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp kosher salt
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp baking powder
• 6 cups peanut or vegetable oil, for frying

• 1/2 cup hot frying oil (reserved from the pan)
• 2 tbsp cayenne pepper
• 1 tbsp dark brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp chili powder

• 4 soft potato or brioche buns
• 3 tbsp unsalted butter, softened
• 1/3 cup mayonnaise
• 1 tsp dill pickle brine
• 20 slices dill pickle chips, cold
• 1 cup shredded iceberg lettuce (optional)

Instructions

1. Place each chicken thigh between two sheets of plastic wrap and pound with a flat mallet or heavy skillet until an even 1/2 inch thick — roughly the width of your buns. Trim any dangling flaps of fat.
2. Whisk the buttermilk, 2 tbsp pickle brine, 1 tbsp kosher salt, hot sauce, 1 tsp cayenne, 1 tsp garlic powder, and 1 tsp black pepper in a bowl or zip-top bag. Add the thighs, press out air, and refrigerate at least 4 hours and up to 24. Overnight is best.
3. When you're ready to fry, whisk the flour, cornstarch, 1 tbsp salt, smoked paprika, garlic powder, onion powder, black pepper, and baking powder in a wide shallow dish. Spoon 3 tbsp of the buttermilk brine into the flour and rub it in with your fingers so the mix looks pebbly — those clumps become the crunchy bits.
4. Lift a thigh from the brine, letting excess drip for a few seconds, then press it firmly into the flour, scooping and packing the dredge onto every surface. Set on a wire rack and repeat with the rest. Rest the breaded cutlets 10 minutes so the coating hydrates and grips.
5. Pour the oil into a large Dutch oven to a depth of about 2 inches and heat over medium-high to 350°F on a clip-on thermometer. Set a clean wire rack over a sheet pan nearby.
6. Fry two cutlets at a time, 4 to 5 minutes per side, adjusting the heat to hold the oil between 325°F and 350°F. They're done when the crust is deep golden brown and the thickest part registers 175°F — thigh meat is best a little past 165°F. Drain on the rack, not on paper towels. Return the oil to 350°F and fry the second batch.
7. While the chicken fries, combine the cayenne, brown sugar, smoked paprika, garlic powder, 1/2 tsp salt, and chili powder in a heatproof bowl. Carefully ladle 1/2 cup of the hot frying oil over the spices and whisk hard; it will sizzle and bloom into a glossy red paste-like oil.
8. Butter the cut sides of the buns and griddle them in a dry skillet over medium heat, 1 to 2 minutes, until toasted and golden. Stir together the mayonnaise and 1 tsp pickle brine and spread on both halves.
9. Brush or spoon the cayenne hot oil generously over both sides of each hot cutlet — start with about 1 1/2 tbsp per piece and add more for serious heat. The crust should look lacquered and dark red.
10. Set a cutlet on each bottom bun, pile on 5 cold pickle chips and a little shredded lettuce if using, cap it, and press gently. Serve immediately, while the crust is loud.

Chef's tips

Nutrition (per serving, estimated)

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