Nashville Style Hot Chicken Sandwich
Nashville Style Hot Chicken Sandwich
Ingredients
For the Chicken Marinade
- 2 pounds chicken breast, pounded to even thickness
- 2 cups buttermilk
- 1/3 cup pickle juice
- 1/4 cup hot sauce
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon MSG
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika powder
For the Dry Batter
- 2 cups all purpose flour
- 1/3 cup corn starch
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon MSG
- 1 tablespoon smoked paprika powder
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon dill
- 1 tablespoon parsley
- 1 tablespoon garlic powder
- 1 garlic, clove, minced
- 1 teaspoon pickle juice, 1 to 2 teaspoons
For the Nashville Hot Oil
- 1 teaspoon smoked paprika powder
- 2 tablespoons cayenne pepper, 2 to 3 tablespoons
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 cup frying oil, hot
For the Creamy Lettuce
- 1 cup lettuce
- 1/4 cup cabbage, thinly sliced
- 2 tablespoons ranch dressing, 2 to 3 tablespoons
To Assemble
- 6 brioche buns
- 1/2 cup pickles
- 2 tablespoons butter, for toasting buns, as needed
- 4 cups oil, for frying, as needed
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, 1/3 cup pickle juice, hot sauce, salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, white pepper, MSG, onion powder, and 1 tablespoon smoked paprika powder. Whisk until well combined.
⏱️ 5 min
- 2
Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 5 min
- 3
Prepare the dry batter: In a separate shallow dish or bowl, combine the all purpose flour, corn starch, salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, onion powder, white pepper, MSG, and 1 tablespoon smoked paprika powder. Mix thoroughly.
⏱️ 5 min
- 4
Prepare the ranch dressing: In a medium bowl, whisk together the mayonnaise, sour cream, 1/2 cup buttermilk, dill, parsley, 1 tablespoon garlic powder, minced garlic, and 1 to 2 teaspoons pickle juice. Season with salt and black pepper to taste. Cover and chill in the refrigerator until ready to use.
⏱️ 10 min
- 5
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken thoroughly in the dry batter, ensuring it's completely coated.
⏱️ 5 min
- 6
Dip the floured chicken back into the remaining marinade, then immediately dredge it again in the dry batter for a second, thicker coating. This is called a double dredge.
⏱️ 5 min
- 7
Place the double-dredged chicken on a wire rack set over a baking sheet and let it rest for 10 minutes. This helps the coating adhere better during frying.
⏱️ 10 min
- 8
Heat frying oil in a large heavy-bottomed pot or Dutch oven to 350°F. Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350
- 9
Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 5 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the oil and place it on a clean wire rack to drain excess oil.
⏱️ 20 min•🌡️ 350
- 10
Prepare the Nashville hot oil: In a heatproof bowl, combine 1 teaspoon smoked paprika powder, 2 to 3 tablespoons cayenne pepper, chili powder, 1 tablespoon garlic powder, brown sugar, 1 teaspoon black pepper, and kosher salt. Mix well.
⏱️ 5 min
- 11
Carefully pour 1 cup of hot frying oil (from the pot used for chicken) into the spice mixture, stirring continuously until a smooth hot oil paste forms.
⏱️ 2 min
- 12
Brush the Nashville hot oil generously over both sides of each fried chicken breast, adjusting the amount to your preferred spice level.
⏱️ 3 min
- 13
Prepare the creamy lettuce: In a bowl, combine the lettuce and thinly sliced cabbage. Add 2 to 3 tablespoons of the prepared ranch dressing and toss to coat.
⏱️ 3 min
- 14
Toast the brioche buns: Melt butter in a skillet over medium heat. Place the brioche buns cut-side down in the skillet and toast until golden brown, about 1-2 minutes.
⏱️ 2 min
- 15
Assemble the sandwiches: Place a piece of hot chicken on the bottom half of each toasted brioche bun. Top with a generous portion of the creamy lettuce and pickles. Place the top bun and serve immediately.
⏱️ 5 min
Kitchen Tools
Nashville Style Hot Chicken Sandwich
For the Chicken Marinade
- 2 pounds chicken breast, pounded to even thickness
- 2 cups buttermilk
- 1/3 cup pickle juice
- 1/4 cup hot sauce
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon MSG
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika powder
For the Dry Batter
- 2 cups all purpose flour
- 1/3 cup corn starch
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon MSG
- 1 tablespoon smoked paprika powder
For the Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon dill
- 1 tablespoon parsley
- 1 tablespoon garlic powder
- 1 garlic, clove, minced
- 1 teaspoon pickle juice, 1 to 2 teaspoons
For the Nashville Hot Oil
- 1 teaspoon smoked paprika powder
- 2 tablespoons cayenne pepper, 2 to 3 tablespoons
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 cup frying oil, hot
For the Creamy Lettuce
- 1 cup lettuce
- 1/4 cup cabbage, thinly sliced
- 2 tablespoons ranch dressing, 2 to 3 tablespoons
To Assemble
- 6 brioche buns
- 1/2 cup pickles
- 2 tablespoons butter, for toasting buns, as needed
- 4 cups oil, for frying, as needed
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, 1/3 cup pickle juice, hot sauce, salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, white pepper, MSG, onion powder, and 1 tablespoon smoked paprika powder. Whisk until well combined.
⏱️ 5 min - 2
Add the pounded chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate.
⏱️ 5 min - 3
Prepare the dry batter: In a separate shallow dish or bowl, combine the all purpose flour, corn starch, salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, onion powder, white pepper, MSG, and 1 tablespoon smoked paprika powder. Mix thoroughly.
⏱️ 5 min - 4
Prepare the ranch dressing: In a medium bowl, whisk together the mayonnaise, sour cream, 1/2 cup buttermilk, dill, parsley, 1 tablespoon garlic powder, minced garlic, and 1 to 2 teaspoons pickle juice. Season with salt and black pepper to taste. Cover and chill in the refrigerator until ready to use.
⏱️ 10 min - 5
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken thoroughly in the dry batter, ensuring it's completely coated.
⏱️ 5 min - 6
Dip the floured chicken back into the remaining marinade, then immediately dredge it again in the dry batter for a second, thicker coating. This is called a double dredge.
⏱️ 5 min - 7
Place the double-dredged chicken on a wire rack set over a baking sheet and let it rest for 10 minutes. This helps the coating adhere better during frying.
⏱️ 10 min - 8
Heat frying oil in a large heavy-bottomed pot or Dutch oven to 350°F. Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350 - 9
Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 5 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the oil and place it on a clean wire rack to drain excess oil.
⏱️ 20 min•🌡️ 350 - 10
Prepare the Nashville hot oil: In a heatproof bowl, combine 1 teaspoon smoked paprika powder, 2 to 3 tablespoons cayenne pepper, chili powder, 1 tablespoon garlic powder, brown sugar, 1 teaspoon black pepper, and kosher salt. Mix well.
⏱️ 5 min - 11
Carefully pour 1 cup of hot frying oil (from the pot used for chicken) into the spice mixture, stirring continuously until a smooth hot oil paste forms.
⏱️ 2 min - 12
Brush the Nashville hot oil generously over both sides of each fried chicken breast, adjusting the amount to your preferred spice level.
⏱️ 3 min - 13
Prepare the creamy lettuce: In a bowl, combine the lettuce and thinly sliced cabbage. Add 2 to 3 tablespoons of the prepared ranch dressing and toss to coat.
⏱️ 3 min - 14
Toast the brioche buns: Melt butter in a skillet over medium heat. Place the brioche buns cut-side down in the skillet and toast until golden brown, about 1-2 minutes.
⏱️ 2 min - 15
Assemble the sandwiches: Place a piece of hot chicken on the bottom half of each toasted brioche bun. Top with a generous portion of the creamy lettuce and pickles. Place the top bun and serve immediately.
⏱️ 5 min