American · Lunch
Nashville Hot Chicken Sandwich
A spiced fried chicken thigh sandwich in the Nashville tradition. Buttermilk-marinated boneless thigh dredged in seasoned flour, fried until crisp, then brushed with a fiery cayenne and brown sugar oil glaze. Served on a toasted brioche bun with dill pickles, mayonnaise and cabbage slaw.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
776Calories
41.6gProtein
38.2gFat
62.6gCarbs
18.6gSugar
3.4gFiber
585mgSodium
213mgChol
9.6gSat Fat
620mgPotassium
145mgCalcium
2.8mgIron
0.9mcgVitamin B12
12mgVitamin C
protein-rich
sweet-heat
cheat-day
all-time-classics
Instructions
1
Prep
Trim the boneless chicken thigh, pat dry, and submerge in buttermilk in a covered bowl.
2
Marinate
Chill the chicken in buttermilk for 4 hours until pale.
3
Dredge
Whisk flour with garlic powder and half the smoked paprika, then press the drained chicken until thickly coated.
4
Fry
Heat vegetable oil to 350°F in a deep pan and fry the chicken 6 to 7 minutes until deep golden and 165°F inside.
5
Bloom
Whisk cayenne, brown sugar and remaining paprika into 3 tbsp hot oil over low heat 30 seconds until glossy red, then brush over the fried chicken.
6
Plate
Toast the brioche bun cut sides, spread mayonnaise on the base, add cabbage slaw and dill pickles, top with glazed chicken and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless chicken thigh
- 1 cup240ml buttermilk
- 1 cup120g all-purpose flour
- 2 tbsp2 tbsp cayenne
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp garlic powder
- 6 tbsp90ml vegetable oil
- 22 brioche bun
- 2 tbsp2 tbsp mayonnaise
- 2 oz56g dill pickle slices
- 1.8 oz50g cabbage
