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Spicy Nashville Chicken Sandwich Recipe

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4.9 from 59 reviews

Experience the bold, fiery flavors of the South with this Spicy Nashville Chicken Sandwich recipe. Juicy chicken thighs are marinated in tangy buttermilk, coated in a highly seasoned flour and cornstarch mixture for an extra-crispy crust, then fried to golden perfection. The chicken is glazed with a spicy garlic-onion oil and paired with tangy dill pickles on soft potato or brioche buns, delivering a perfect balance of heat, crunch, and flavor in every bite.

Ingredients

Chicken Marinade

  • 4 chicken thighs, trimmed
  • 2 cups buttermilk
  • Salt and pepper, to taste

Dredging Mixture

  • 2 cups all-purpose flour, heavily seasoned
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar

Hot Oil Glaze

  • 1 cup reserved frying oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Assembly

  • 8 slices dill pickles
  • 4 potato buns or brioche buns
  • Mayonnaise, for spreading (optional but recommended)

Instructions

  1. Marinate the Chicken: Soak the trimmed chicken thighs in buttermilk seasoned with salt and pepper for at least 4 hours or overnight to tenderize the meat and infuse flavor.
  2. Prepare the Dredging Mix: In a shallow dish, combine all-purpose flour, cornstarch, baking powder, cayenne pepper, smoked paprika, and brown sugar thoroughly to create a spicy, crispy coating.
  3. Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off, then coat each piece thoroughly with the seasoned flour mixture, pressing to adhere.
  4. Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C), ensuring the temperature is steady before frying.
  5. Fry the Chicken: Fry the coated chicken pieces in batches for 6-8 minutes each, or until golden brown and cooked through, maintaining the oil temperature throughout.
  6. Make the Hot Oil Glaze: After frying, combine the reserved frying oil with garlic powder and onion powder, mixing well to create a flavorful glaze.
  7. Glaze the Chicken: Immediately brush the hot garlic-onion oil glaze over each piece of fried chicken to add an extra layer of flavor and heat.
  8. Assemble the Sandwiches: Spread mayonnaise on the potato or brioche buns, layer on the glazed chicken thighs, add dill pickle slices, and cap with the bun tops. Serve immediately for the best texture and taste.

Notes

  • For best results, marinate the chicken overnight to maximize tenderness and flavor.
  • Maintain consistent oil temperature during frying to ensure even cooking and prevent sogginess.
  • You can adjust the cayenne pepper to control the heat level according to your preference.
  • Using cornstarch in the dredging mix contributes to an extra crispy crust.
  • If preferred, substitute mayonnaise with spicy aioli for added kick.
  • Ensure buns are lightly toasted before assembling to prevent sogginess.

Find it online: https://mealsbykate.com/spicy-nashville-chicken-sandwich-recipe/