Nashville Hot Chicken Sandwich

Next state up – Tennessee! Dry rub, Goo Goo Clusters, fried pickles, meat and three, fried bologna, MoonPies, banana pudding, I could just keep going…but I won’t. Tennessee has a lot of foods that define them. But my favorite on the list is the Nashville Hot Chicken Sandwich.

It’s called hot for two reasons. One, you eat it right after you cook it and two, the spice level is nearly three alarm! And it is amazing!

No one quite knows when this dish started in Tennessee or who was responsible. It’s said that it was first introduced in the 1930s, but didn’t become what we know today until the 1970s. But whenever it was created is moot and a big thank you to whoever created this prize!

Here’s How to Do it:

First thing you have to do is brine the chicken for 3 to 4 hours. You simply cannot skip this step! And the brine is easy – buttermilk and pickle juice. Yes, I said pickle juice!

After the brine time, drain the chicken (discard the brine).

Mix the spices with the flour in a shallow bowl. Beat the egg, milk and hot sauce in another shallow bowl until it’s all well blended.

Dredge the chicken in the flour,

dip it in the egg mixture

and deep fry it in  oil until it’s golden on the outside. Drain on paper towels.

Place the chicken on a parchment lined baking sheet and bake at 375° for about 15 to 20 minutes.

While the chicken is baking, toast the buns and make up the sauce.

Simply whisk all the ingredients for the sauce together in a small sauce pan. Simmer gently for about 5 minutes.

Take the chicken out of the oven. Place two buns on each plate. Drop a teaspoon of mayonnaise onto each bun,

and a piece of chicken on that. Drizzle the sauce over the chicken.

Top it with iceberg lettuce, a tomato slice and a big slice of dill pickle.

You will want seconds.

Nashville Hot Chicken Sandwich

One of Tennessee’s claims to fame – a deliciously spicy, hot chicken sandwich.

Brine

  • 4 boneless chicken thighs, cut in half
  • 1 cup buttermilk
  • 1/2 cup dill pickle juice

Chicken Coating

  • 2/3 cup flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground, black pepper
  • 1 large egg
  • 2/3 cup buttermilk
  • 1/4 cup Franks Red Hot sauce (or similar sauce)

Sauce

  • 2 Tablespoons olive oil
  • 4 Tablespoons melted butter
  • 2 teaspoons cayenne pepper
  • 2 teaspoons smoked paprika
  • 1/4 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground, black pepper
  • 2 teaspoons light brown sugar

The Sandwich

  • 8 slider buns
  • 3 Tablespoons mayonnaise
  • Lettuce
  • tomato slices
  • pickle slices

Brine

  1. Whisk the pickle juice and buttermilk together in a marinating dish. Add the chicken.

  2. Brine for 3 to 4 hours.

  3. Drain well and discard the brine.

Chicken

  1. Mix the spices with the flour in a shallow bowl. 

  2. Beat the egg, milk and hot sauce in another shallow bowl until it’s all well blended.

  3. Dredge the chicken in the flour, dip it in the egg mixture and deep fry it in oil until it’s golden on the outside. 

  4. Drain on paper towels.

  5. Place the chicken on a parchment lined baking sheet and bake at 375° for about 15 to 20 minutes.

Sauce

  1. While the chicken is baking, toast the buns and make up the sauce. 

  2. Simply whisk all the ingredients for the sauce together in a small sauce pan. 

  3. Simmer gently for about 5 minutes.

Building the Sandwich

  1. Take the chicken out of the oven. 

  2. Place two buns on each plate. Add a teaspoon of mayo and a piece of chicken on each bun. 

  3. Drizzle the sauce over the chicken. 

  4. Top it with iceberg lettuce, a tomato slice and a big slice of dill pickle. You will want seconds.

© Copyright 2019 The Lazy Gastronome

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