Mild to Wild Ep. 3 Nashville Hot Chicken Sandwich

By Tasty · 30 min

Ingredients

Instructions

1. Put the chicken in a large bowl and set it aside.
2. Whisk the buttermilk, pickle brine and hot sauce in a medium bowl. Pour over the chicken, coat well, cover and marinate in the refrigerator for 2 to 4 hours.
3. In another medium bowl, mix the flour, salt and pepper.
4. Working in batches, take chicken from the marinade and blot it dry, keeping the marinade in its bowl. Coat in the flour mixture, return to the marinade, drain off the excess, then coat in the flour again. Set on a wire rack for about 15 minutes until the coating dries slightly.
5. In a heat-safe bowl, whisk the cayenne, brown sugar, chili powder, garlic powder and paprika together.
6. In a Dutch oven over high heat, add 1 to 2 inches of oil and heat to 350°F (180°C). Fry the chicken two pieces at a time: 3 to 4 minutes on one side, flip, then 3 minutes more, until an instant-read thermometer in the center reads 160°F (71°C). Move to a wire rack and repeat with the rest.
7. Ladle 1 cup of the hot oil into the spice mixture and stir well. Immediately brush the fried chicken with the seasoned oil.
8. Spread mayonnaise on the toasted buns. Top the bottom buns with chicken, coleslaw if using, and pickle chips, then cover with the top buns.

Summarized from Tasty's video. Watch it for the details.

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