Nashville Hot Chicken Sandwich
Inspired by, Cast Iron Cooking and Grandpa
Serves: 6
Prep time: 3 hours +
Cook time: 45 mins.
Skill level: Intermediate
Cooking method: Cooktop with 12” cast iron skillet or Dutch oven
ingredients:
FOR THE CHICKEN
1½ cups buttermilk
3 tablespoons Louisiana-style hot sauce, such as Crystal
4½ teaspoons kosher salt, divided
6 boneless, skinless chicken thighs (3 to 5 ounces each)
2 large eggs
1¼ cups all-purpose flour (5¾ ounces)
¼ cup cornstarch (1⅓ ounces)
1 teaspoon cayenne pepper
1 teaspoon mild sweet paprika
1 teaspoon freshly ground black pepper
¼ teaspoon baking powder
2 quarts neutral oil such as vegetable or peanut, for frying
FOR THE SAUCE
3 tablespoons unsalted butter
1 to 3 tablespoons cayenne pepper
2 tablespoons packed dark brown sugar
¾ teaspoon onion powder
¾ teaspoon kosher salt
¾ teaspoon mild sweet paprika
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
FOR SERVING
6 tablespoons mayonnaise
6 brioche hamburger buns
Dill or bread-and-butter pickle chips
instructions:
1. FOR THE CHICKEN: In a large bowl, whisk buttermilk, hot sauce, and 4 teaspoons salt until combined. Add chicken to buttermilk mixture and turn to coat evenly. Marinate in the refrigerator for at least 2 hours or up to overnight.
2. Set a wire rack in a rimmed baking sheet. Remove chicken from buttermilk, allowing excess to drip off. Transfer chicken to prepared rack.
3. Whisk eggs into buttermilk mixture until combined. In a baking dish or pie plate, whisk flour, cornstarch, cayenne, paprika, black pepper, baking powder, and remaining ½ teaspoon salt until combined.
4. Dip 1 chicken thigh into flour mixture, turning and pressing to coat evenly; shake off excess flour mixture. Then dip into reserved buttermilk mixture, allowing excess to drip off. Dredge chicken in flour mixture a second time, turning and pressing to coat evenly. Return to wire rack and repeat with remaining chicken thighs. Let chicken rest on rack for about 15 minutes until ready to fry.
5. Meanwhile, adjust oven rack to middle position and preheat oven to 200°F. Set a second wire rack in another rimmed baking sheet and line rack with a triple layer of paper towels. In a large Dutch oven or pot, heat at least 2 inches of oil over medium-high heat to 350℉. Working in batches of 3, carefully add chicken to oil. Adjust heat as needed to maintain oil temperature between 325°F and 350℉. Fry, flipping chicken halfway through, until chicken is golden brown and registers 175℉ on an instant-read thermometer, 8 to 12 minutes. Transfer chicken to prepared paper towel–lined rack and place in oven to keep warm. Repeat with remaining chicken. Reserve ½ cup hot frying oil.
6. FOR THE SAUCE: In a large heatproof bowl, combine butter, cayenne, brown sugar, onion powder, salt, paprika, chili powder, and black pepper. Add reserved hot frying oil and whisk vigorously until combined and butter is melted.
7. Brush ⅓ cup sauce over chicken; reserve remaining sauce for serving.
8. FOR SERVING: Spread 1 tablespoon mayonnaise on each bun bottom. Place chicken on bun bottoms, then top with pickles and bun tops. Serve with remaining sauce.
grandpa’s thoughts:
This is was my first go at fried chicken sandwiches. At it was a delicious hit. You need to think ahead and take the time to marinate at least for 2 hours, but its best if you can afford a 24 hour timeline. It’s important to keep your eye on the oil temp and keep it within the 325 to 350 degree range.
Give it a try and you will thank me:)