📝 About This Recipe
Born in the heart of Tennessee, this legendary sandwich is a masterclass in the balance of heat, crunch, and soul. Our version features juicy, double-dredged chicken thighs bathed in a signature cayenne-infused lard glaze that delivers a slow, smoky burn. Topped with crisp pickles and cooling slaw on a toasted brioche bun, it’s a fiery fast-food classic that demands respect and a cold glass of sweet tea.
🥗 Ingredients
The Chicken & Brine
- 4 pieces Boneless skinless chicken thighs (pounded to even 1/2-inch thickness)
- 2 cups Buttermilk (full fat preferred)
- 1/4 cup Pickle juice (from the dill pickle jar)
- 2 tablespoons Hot sauce (vinegar-based like Louisiana or Crystal)
- 1 Egg (large)
The Flour Dredge
- 2 cups All-purpose flour
- 1/4 cup Cornstarch (for extra crunch)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly ground)
Nashville Hot Oil Glaze
- 1/2 cup Frying oil (taken hot from the frying pot)
- 3 tablespoons Cayenne pepper (adjust for heat level)
- 1 tablespoon Brown sugar (packed)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
Assembly
- 4 Brioche buns (split and buttered)
- 12-16 slices Dill pickle chips (thick cut)
- 1 cup Creamy coleslaw (chilled)
- 2 quarts Peanut or Vegetable oil (for frying)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, and egg. Submerge the chicken thighs in the mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize.
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2
In a shallow dish, combine the flour, cornstarch, salt, and black pepper. Whisk thoroughly to ensure the leavening and seasoning are evenly distributed.
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3
Fill a heavy-bottomed Dutch oven or deep fryer with oil until it reaches about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C).
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4
Remove a piece of chicken from the brine, letting the excess drip off. Dredge it in the flour mixture, pressing firmly to adhere. Dip it back into the buttermilk briefly, then back into the flour for a 'double dredge' that creates those signature crags.
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5
Repeat with the remaining chicken pieces and let them rest on a wire rack for 10 minutes. This helps the coating set and prevents it from falling off during frying.
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6
Carefully lower 2 pieces of chicken into the hot oil. Fry for 6-8 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
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7
Transfer the fried chicken to a clean wire rack set over a baking sheet to drain. Do not use paper towels, as they can make the bottom crust soggy.
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8
While the chicken is hot, prepare the glaze: Place the cayenne, brown sugar, paprika, and garlic powder in a small heat-proof bowl. Carefully ladle 1/2 cup of the hot frying oil over the spices and whisk until smooth.
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9
Using a pastry brush, liberally coat both sides of the fried chicken with the spicy oil glaze. The more you apply, the hotter it gets!
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10
Toast the buttered brioche buns in a skillet over medium heat until golden brown and slightly crisp on the edges.
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11
Assemble the sandwich: Place the glazed chicken on the bottom bun, top with 3-4 pickle chips, a generous scoop of cold coleslaw, and the top bun. Serve immediately while the contrast between hot and cold is at its peak.
💡 Chef's Tips
Use a candy thermometer to monitor your oil temperature; if it drops too low, the chicken will be greasy. For the most authentic flavor, use lard instead of vegetable oil for the spicy glaze. Don't skip the pickle juice in the brine; the acidity is the secret to breaking down the proteins for maximum tenderness. If you prefer less heat, reduce the cayenne to 1 tablespoon and increase the smoked paprika. Letting the breaded chicken rest before frying is the number one secret to a crust that doesn't flake off.
🍽️ Serving Suggestions
Serve with a side of seasoned waffle fries or potato wedges to soak up any extra spicy oil. A cold glass of sweet tea or a crisp lager is the perfect beverage to cut through the cayenne heat. Include a side of extra honey for drizzling if you enjoy a 'sweet and spicy' flavor profile. Pair with a vinegar-based potato salad to provide a bright, acidic contrast to the rich fried chicken.