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Welcome to the spicy and delectable realm of Nashville Hot Chicken Sandwiches, a dish that has transcended the borders of its Southern roots to capture the hearts (and taste buds) of food enthusiasts across the nation. This iconic Southern dish is renowned for its bold flavors, crispy texture, and the unique heat that sets it apart from other fried chicken offerings. If you’re craving a meal that embodies comfort and excitement, look no further than this homemade version of Nashville Hot Chicken Sandwiches.

Nashville Hot Chicken Sandwiches

Dive into the spicy goodness of Nashville Hot Chicken Sandwiches with this homemade recipe that captures the essence of Southern cuisine. This iconic dish features perfectly marinated, crispy fried chicken drizzled with a fiery sauce, all nestled in a soft brioche bun. Experience the rich history and bold flavors that make this sandwich a must-try. Perfect for casual gatherings or impressing guests, it's sure to elevate any meal! Get ready to savor each delicious bite of this comfort food classic.
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken thighs

1 cup buttermilk

1 tablespoon hot sauce (preferably Frank’s RedHot)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Flour Coating:

1 cup all-purpose flour

2 teaspoons paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon black pepper

1 teaspoon salt

For the Hot Sauce:

1/2 cup vegetable oil (for frying)

3 tablespoons cayenne pepper

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

For Assembly:

4 brioche buns

Dill pickle slices

Shredded lettuce

Optional: mayo or a spicy slaw for extra flavor

Instructions
 

Marinate the Chicken:

    - In a large bowl, mix the buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper.

      - Add the chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

        Prepare the Coating:

          - In a separate bowl, mix the flour, paprika, cayenne pepper, black pepper, and salt. Set aside.

            Heat the Oil:

              - In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

                Dredge the Chicken:

                  - Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, making sure it’s evenly coated. Lay the coated chicken on a wire rack to rest for 10 minutes to help the coating stick.

                    Fry the Chicken:

                      - Carefully place the chicken in the hot oil (work in batches if necessary) and fry for about 6-8 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

                        - Transfer to a paper towel-lined plate to drain excess oil.

                          Make the Hot Sauce:

                            - In a small bowl, combine the cayenne pepper, brown sugar, garlic powder, paprika, and salt. Slowly whisk in 1/2 cup of the leftover hot frying oil until well combined.

                              Toss the Chicken:

                                - Dip the fried chicken into the hot sauce mixture, ensuring each piece is liberally coated.

                                  Assemble the Sandwiches:

                                    - Toast the brioche buns lightly.

                                      - On the bottom half of each bun, layer shredded lettuce, a piece of hot chicken, pickles, and any additional mayo or spicy slaw if desired.

                                        - Top with the other half of the bun and serve immediately.

                                          Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | Serves 4