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Irresistible Nashville Hot Chicken Sandwich

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A quick and easy homemade Nashville hot chicken sandwich featuring juicy, crispy chicken thighs marinated in buttermilk and hot sauce, coated in a spicy flour mix, fried to perfection, and brushed with a smoky, spicy butter sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 2 tablespoons hot sauce (preferably Frank’s RedHot)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons paprika (smoked paprika preferred)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon cayenne pepper (for spicy butter sauce)
  • 1 teaspoon smoked paprika (for spicy butter sauce)
  • ½ teaspoon brown sugar (for spicy butter sauce)
  • 2 sturdy brioche or potato buns, toasted
  • Pickles (dill or bread-and-butter)
  • Optional toppings: coleslaw, lettuce, sliced tomato

Instructions

  1. In a medium bowl, whisk together buttermilk and hot sauce. Add chicken thighs, fully submerge, cover, and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  2. In a large bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
  3. Pour vegetable oil into a deep frying pan or Dutch oven to about 2 inches depth. Heat over medium-high until oil reaches 350°F (175°C).
  4. Remove chicken from marinade one piece at a time, letting excess drip off. Dredge thoroughly in flour mixture, pressing gently. Dip coated chicken briefly back into buttermilk marinade, then dredge again in flour (double-dip). Set aside.
  5. Carefully lower chicken into hot oil using tongs. Fry 2 pieces at a time without crowding, about 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed.
  6. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes.
  7. In a small bowl, melt butter. Stir in cayenne pepper, smoked paprika, and brown sugar until smooth.
  8. Brush spicy butter sauce generously over each piece of fried chicken while still warm.
  9. Toast buns lightly. Spread mayo or favorite sauce if desired.
  10. Assemble sandwich by placing spicy butter-coated chicken on bottom bun, add pickles and optional toppings, then top with the other bun. Serve immediately.

Notes

Maintain oil temperature at 350°F to avoid greasy or undercooked chicken. Rest fried chicken on a wire rack to keep crust crispy. Adjust cayenne pepper in butter sauce to control heat level. For gluten-free, use gluten-free flour and buns. For dairy-free, substitute buttermilk with dairy-free yogurt and butter with vegan butter.

Nutrition

Keywords: Nashville hot chicken, spicy chicken sandwich, fried chicken, southern recipe, homemade sandwich, spicy butter sauce

Find it online: https://tempotaste.com/irresistible-nashville-hot-chicken-sandwich-recipe-easy-spicy-homemade-guide/