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Recipe Detail Page
Nashville Hot Chicken Sandwich
Summer 2024
A sandwich like no other, Nashville hot chicken gets its distinct punch from a dunk in a spicy butter bath after it comes out of the fryer. Piled high on a toasted pretzel bun with pickles and peppery mayo, it requires both hands and a lot of napkins to eat. The Nashville hot sauce is also delicious on chicken wings, boiled seafood or even roasted cauliflower.
Serves 4
CHICKEN
1 1/2 cups (375 mL) shaken buttermilk
2 tbsp (30 mL) pickle brine
2 tsp (10 mL) paprika
2 tsp (10 mL) garlic powder
3/4 tsp (4 mL) salt, divided
Pinch freshly ground pepper
4 boneless, skinless chicken breasts, tenders removed
1 cup (250 mL) all-purpose flour
Canola oil for frying
NASHVILLE HOT SAUCE
1/4 cup (60 mL) salted butter
1/4 cup (60 mL) Louisiana-style hot sauce
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) chili powder
1 tsp (5 mL) garlic powder
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) celery salt
Pinch salt
TO SERVE
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) pickle brine
1/4 tsp (1 mL) freshly ground black pepper
4 pretzel or regular burger buns, toasted
Sliced pickles and iceberg lettuce for serving
1. For the chicken, stir buttermilk, brine, paprika, garlic powder, 1/4 tsp (1 mL) salt and pepper in a large bowl. Add chicken breasts and push down so they are fully covered. Marinate for 30 minutes at room temperature.
2. In a large shallow bowl, mix flour with remaining 1/2 tsp (2 mL) salt. Remove chicken and let excess buttermilk drip off. Dredge thoroughly in flour and transfer to a plate. Let sit for 20 minutes to dry.
3. Fill a large, heavy-duty pot with 2 inches (5 cm) of oil and heat to 350°F (177°C). Line a baking sheet with paper towel and top with a cooling rack.
4. Carefully lower chicken into hot oil. Cook, turning occasionally, until coating is golden and crisp, and chicken is cooked to an internal temperature of 165°F (74°C), 10 to 12 minutes. Remove to prepared cooling rack to drain for 5 minutes.
5. While the chicken is cooking, prepare the Nashville hot sauce. Melt butter with hot sauce, oil, chili powder, garlic powder, cayenne pepper, celery salt and salt in a small skillet over medium heat, whisking to combine. When it comes to a simmer, let it cook for 1 to 2 minutes. Reduce heat to low to keep warm until ready to use. After chicken has drained, quickly turn each piece in sauce and return to cooling rack.
6. Stir mayonnaise with pickle brine and pepper in a small bowl. To build sandwiches, spread mayonnaise mixture over bottom buns. Top with pickles, lettuce, chicken and top bun. Serve immediately.
Serves 4
