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Crispy Nashville Hot Chicken Sandwiches

Juicy buttermilk fried chicken thighs coated in a thick seasoned crust and drenched in a glossy cayenne and brown sugar glaze, loaded onto a toasted brioche bun with cool creamy slaw and dill pickles.
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Prep Time 15 minutes
Cook Time 20 minutes
Brining Time 2 hours
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 cup hot frying oil reserved from cooking
  • 2 tbsp cayenne pepper reduce to 1 tsp for mild
  • 1 tbsp light brown sugar
  • 1 tsp smoked paprika
  • 3 cups green cabbage thinly shredded
  • 1 large carrot grated
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp white sugar
  • 4 brioche or potato buns
  • dill pickle slices
  • mayonnaise
  • neutral oil for frying

Instructions
 

  • Whisk the buttermilk, salt, and pepper together, submerge the chicken thighs completely, cover, and refrigerate for at least 2 hours or overnight.
  • Toss the shredded cabbage and grated carrot together, whisk the mayo, vinegar, sugar, salt, and pepper, pour over the vegetables, toss to coat, and refrigerate until needed.
  • Whisk the flour, garlic powder, paprika, and salt together in a shallow dish. Remove the chicken from the brine, let the excess drip off, and press firmly into the flour until fully coated. Rest on a wire rack for 10 minutes.
  • Heat 2 inches of neutral oil to 325°F (160°C) and fry the chicken in batches for 6 to 8 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack and reserve half a cup of the hot oil.
  • Whisk the cayenne, brown sugar, and smoked paprika into the reserved hot oil until a smooth glossy glaze forms.
  • Brush the glaze generously over both sides of the hot chicken.
  • Toast the buns in a buttered pan until golden, spread mayo on both halves, stack the glazed chicken, a handful of slaw, and dill pickles, and serve immediately.

Notes

  • Keep a thermometer in the oil and bring it back to 325°F (160°C) between batches. Frying in cool oil gives you a greasy, soft crust rather than a crispy one.
  • Rest the dredged chicken on a wire rack for 10 minutes before frying so the coating bonds properly and stays intact in the oil.
  • Always drain fried chicken on a wire rack, not paper towels. Paper towels trap steam underneath and soften the crust within minutes.
  • Use chicken thighs over breasts. They have more fat running through the meat which keeps them juicy and forgiving, and they are much harder to overcook.