📝 About This Recipe
This sandwich is a masterclass in texture and heat, featuring a double-dredged chicken thigh that stays impossibly crispy under a veil of spicy oil. Drawing inspiration from Nashville's legendary hot chicken shacks, we balance the fiery cayenne kick with a cooling, creamy slaw and a tangy secret sauce. It is a bold, soul-satisfying meal that brings the quintessential American fast-food experience right into your home kitchen.
🥗 Ingredients
The Chicken & Brine
- 4 pieces Boneless skinless chicken thighs (pounded to even thickness)
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (Buffalo style or Louisiana style)
- 2 tablespoons Pickle juice (from the dill pickle jar)
The Dredge
- 2 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 teaspoon Cayenne pepper (adjust to heat preference)
The Spicy Glaze
- 1/2 cup Neutral frying oil (taken hot from the fryer)
- 2 tablespoons Cayenne pepper
- 1 tablespoon Brown sugar (for balance)
- 1 tablespoon Honey
Assembly
- 4 pieces Brioche buns (split and toasted with butter)
- 12-16 slices Dill pickle chips
- 1/2 cup Mayonnaise
- 1 cup Shredded iceberg lettuce
👨🍳 Instructions
-
1
In a large bowl, whisk together the buttermilk, hot sauce, and pickle juice. Submerge the chicken thighs in the mixture, cover, and refrigerate for at least 30 minutes (or up to 4 hours for maximum tenderness).
-
2
In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, cayenne, 1 tablespoon of salt, and 1 tablespoon of black pepper. Whisk thoroughly to distribute the spices.
-
3
Drizzle 3 tablespoons of the buttermilk brine into the flour mixture and rub it in with your fingers to create small crumbles; these will become the extra-crispy bits on the chicken.
-
4
Remove a chicken thigh from the brine, letting excess drip off. Dredge it in the flour, pressing firmly to adhere the coating. Dip it back into the brine briefly, then dredge a second time in the flour.
-
5
Place the coated chicken on a wire rack and let it rest for 10-15 minutes. This 'sets' the breading so it doesn't fall off during frying.
-
6
Fill a heavy-bottomed pot or Dutch oven with 2 inches of neutral oil (like peanut or canola). Heat to 350°F (175°C) using a deep-fry thermometer.
-
7
Carefully lower two pieces of chicken into the hot oil. Fry for 6-8 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
-
8
While the chicken fries, prepare the spicy glaze: place the cayenne, brown sugar, and honey in a small heat-proof bowl.
-
9
Once the chicken is done, carefully ladle 1/2 cup of the hot frying oil into the spice bowl. Whisk until the sugar is dissolved and the spices are fragrant.
-
10
Drain the fried chicken on a clean wire rack. Immediately brush the spicy oil glaze generously over both sides of the hot chicken.
-
11
Toast the brioche buns in a dry pan or with a little butter until the edges are golden and crisp.
-
12
Spread a thick layer of mayonnaise on both the top and bottom buns. Place 4 pickle slices on the bottom bun.
-
13
Add the glazed chicken thigh, a handful of shredded lettuce, and close the sandwich. Serve immediately while the chicken is roaring hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy even at high frying temperatures. Don't skip the resting period after dredging; it is the secret to a coating that doesn't flake off. Maintain your oil temperature—if it drops below 325°F, the chicken will become greasy rather than crispy. If you prefer less heat, reduce the cayenne in the glaze and increase the honey for a 'Sweet & Spicy' vibe. Use a wire rack for draining rather than paper towels to prevent the bottom of the chicken from steaming and getting soggy.
🍽️ Serving Suggestions
Serve with a side of seasoned waffle fries or sweet potato fries for the full experience. A cold, creamy coleslaw on the side helps cut through the richness and heat. Pair with a crisp Lager or a sweet iced tea to balance the spicy cayenne kick. Add a side of extra honey-mustard or ranch dressing for dipping the crusty edges.