The legendary Tennessee sandwich that has taken the world by storm. Crispy double dredged fried chicken drenched in a fiery cayenne paste, stacked in a brioche bun with pickles. Messy, spicy and completely extraordinary. Not for the faint hearted.
A note from us
The white bread underneath is not an afterthought — it is a Nashville tradition that soaks up all the spiced oil that drips off the chicken and becomes arguably the best part of the meal. Do not skip it. The heat level here is significant — reduce the cayenne in the hot paste to 1.5 tbsp for a milder version or increase to 4 tbsp if you want the full Nashville experience.
What you need 🛒
For the crispiest result marinate the chicken in buttermilk overnight in the fridge. The longer the soak the more tender and flavourful the meat.
How to make it 👨🍳
Mix the buttermilk, hot sauce and pickle juice together in a large bowl. Add the chicken thighs, cover and refrigerate for at least 2 hours — overnight is better. The buttermilk tenderises the chicken and the pickle juice adds an authentic tang.
Mix the flour, garlic powder, smoked paprika, cayenne, salt and black pepper together in a wide shallow dish.
Remove the chicken from the buttermilk letting any excess drip off. Dredge thoroughly in the seasoned flour pressing firmly so it adheres. Dip back into the buttermilk then dredge in the flour again — this double coating is what gives Nashville hot chicken its legendary crunch.
Heat the oil to 175C in a large deep pan. Fry the chicken in batches for 12-15 minutes, turning halfway, until deeply golden and cooked through. The internal temperature should reach 75C.
While the last batch fries make the hot paste: carefully ladle 4 tbsp of the hot frying oil into a heatproof bowl. Add the cayenne, chilli powder, brown sugar, smoked paprika and garlic powder. Whisk together — it will sizzle dramatically. This is the soul of Nashville hot chicken.
Immediately brush the hot paste generously over each piece of fried chicken while still hot. The paste soaks into the crust and turns it a deep burnished red.
To build: place a slice of white bread on the plate (this catches the drips — a Nashville tradition), top with the hot chicken, pile on pickles and slaw, add the toasted brioche bun top.
Serve immediately with cold drinks nearby. You will need them.
