Nashville Hot Chicken (Printable Version)
Crunchy bold fried chicken, creamy slaw, and pickles stuffed in a warm brioche bun for a true Southern blast.
# What You'll Need:
→ Chicken Prep
01 -
Sprinkle as much ground black pepper as you want
02 -
Dash salt, however you like
03 -
Two medium chicken breasts, cut into four thinner slices
→ Frying
04 -
Fill a pot with canola oil, peanut oil, or veggie oil for frying
→ Breading
05 -
Toss in 1.5 teaspoons salt
06 -
Stir in 120 grams plain flour
07 -
Add 0.5 teaspoon pepper (ground)
08 -
Mix together 120 milliliters buttermilk
09 -
Pour 15 milliliters hot sauce (the kind with vinegar)
→ Hot Sauce
10 -
0.5 teaspoon garlic powder
11 -
2 teaspoons brown sugar, lightly packed
12 -
2 teaspoons cayenne chili powder
13 -
Toss in 0.25 teaspoon chili powder
14 -
0.25 teaspoon smoky paprika
15 -
120 milliliters of your hot frying oil (be careful!)
→ Sandwich Build
16 -
4 fluffy brioche buns, toasted with a bit of butter
17 -
Plenty of bread & butter pickles
18 -
Coleslaw, either from scratch or store-bought, up to you
19 -
60 grams creamy mayo
# Step-by-Step Guide:
01 -
Set your cut-up chicken in a bowl, add salt and pepper as much as you like, then cover it with wrap. Pop that in the fridge for half an hour to about an hour.
02 -
Start by mixing flour, pepper, and salt in a shallow dish. Grab another bowl and whisk your buttermilk with hot sauce. Now, pinch some of that buttermilk into your flour mix and use your fingers to make clumpy bits.
03 -
First, dunk each piece in the flour stuff and shake off the extra. Dip it in the buttermilk blend. Then roll it in flour again so it’s evenly coated. Knock off any loose flour before cooking.
04 -
Heat up your oil in a sturdy pot or Dutch oven to about 160°C. Cook two pieces at a time for three to four minutes, flip, and let them fry for three minutes more. Check the thickest part hits 74°C inside. Move them to a wire rack and keep them toasty in the oven.
05 -
Put the brown sugar, spicy cayenne, paprika, chili powder, and garlic powder in a bowl. Ladle in the hot cooking oil and stir it all together. Brush or spoon this hot stuff over your chicken while it’s still sizzling.
06 -
Rub some mayo on the cut sides of your warm buns. Put a piece of spicy chicken on the bottom half. Add some crunchy coleslaw and a bunch of pickles. Top with the other bun. Grab it while it's fresh.
# Additional Notes:
01 -
Really press the flour onto the chicken. That way, it gets extra crunchy and soaks up more flavor.