Scale

🟡 For the Chicken:

4 boneless, skinless chicken thighs

1 cup buttermilk

1 tsp hot sauce

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp salt

1/2 tsp pepper

1 tsp paprika

Oil for frying

🟡 Nashville Hot Glaze:

1/3 cup frying oil (reserved)

1 tbsp cayenne pepper

1 tbsp brown sugar

1/2 tsp paprika

1/2 tsp garlic powder

Pinch of chili flakes (optional)

🟡 To Assemble:

4 brioche buns, toasted

Sliced pickles

Creamy coleslaw (optional)

1. Marinate chicken in buttermilk and hot sauce for at least 1 hour (or overnight).

2. In a bowl, mix flour, cornstarch, salt, pepper, and paprika.

3. Dredge marinated chicken in the dry mix until fully coated. Let rest for 10 minutes.

4. Heat oil in a deep skillet to 350°F (175°C). Fry chicken 5–6 minutes per side until golden and internal temp reaches 165°F. Drain on rack.

5. For hot glaze: carefully mix 1/3 cup hot frying oil with cayenne, brown sugar, paprika, garlic powder, and chili flakes.

6. Brush glaze over fried chicken while hot.

7. Assemble sandwiches with toasted buns, pickles, slaw (if using), and hot chicken. Serve immediately.

Adjust cayenne to control heat level.

Frying in cast iron gives extra crisp.

Great with a side of fries or mac and cheese.

Keywords: nashville hot chicken sandwich, spicy fried chicken sandwich, crispy chicken sandwich recipe