BGDR’s Nashville Hot Chicken Sandwiches

BGDR’s Nashville Hot Chicken Sandwiches

BGDR’s Nashville Hot Chicken Sandwiches

Derrick Riches and Sabrina Baksh
You haven’t lived till you’ve tried a Nashville hot chicken sandwich! Typically this sandwich is made of breast meat, but hey, skinless, boneless thighs work perfectly too. It’s breaded, fried, and then coated in a special cayenne pepper sauce. I like to top mine with a little comeback sauce and fried pickles, taking it to the next level. You can also add a little sandwich slaw. Now, you will need to brine these chicken breasts, but it will be worth it.
Photo by: bhofack2/Depositphotos
Course Main Course, Main Dish
Cuisine American

Ingredients
  

  • 4 medium chicken breasts or 4 large thighs boneless and skinless
  • 4 brioche buns toasted and buttered
  • 1 ½ cups buttermilk
  • 1 1/2 tablespoons coarse salt
  • comeback sauce see below for the link to the recipe
  • sandwich slaw see below for the link to the recipe
  • dill pickle slices or deep fried pickles see below for the link to the recipe
  • For frying:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 1 1/2-2 cups buttermilk
  • 1 egg beaten
  • Frying oil
  • After sauce:
  • ½ cup unsalted butter or a neutral flavored oil
  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1-2 tablespoons cayenne
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon allspice
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Instructions
 

  • If using chicken breasts, place them between two pieces of plastic wrap and flatten them to an even thickness with a kitchen mallet. Not too thin, just to make them uniform.
  • Combine 1 ½ cups of buttermilk with 1 ½ tablespoon of coarse salt. Let stand for a few minutes until the salt has dissolved. Place chicken into a resealable plastic bag and pour buttermilk mixture over the top. Coat chicken well. Seal bag and place into the refrigerator for 6-12 hours. Once brined, remove chicken from bag, wipe them off with a paper towel, and place them onto a clean plate. Discard the bag and the marinade.
  • Heat skillet and add oil until it is about 3” high. Heat until it reaches between 375-385 degrees F. You’ll need a good kitchen thermometer for this job.
  • While the pan is heating, combine 1 ½- 2 cups buttermilk with egg on a large low-rimmed bowl and set aside. Combine flour with salt, black pepper, smoked paprika, and onion powder. Dredge chicken in the buttermilk-egg mixture, then coat both sides with flour mixture. Set onto a parchment-lined platter until all 4 breasts have been coated.
  • Once the oil is up to temp, add 2 chicken breasts at a time—Fry each side for about 5 minutes (depending on size and thickness) per side. Once the chicken reaches an internal temperature of 165 degrees F., it is done. Check multiple spots and pieces before removing. Once cooked, remove and place onto a write rack. Add the next two breasts and repeat the same process.
  • While chicken is frying, it’s time to prepare the spicy after sauce. Melt butter in a medium skillet and add sugar and spices to butter. Let mixture sizzle for a minute or two, until spices start to bloom and mixture forms into a paste.
  • Promptly remove after sauce from heat and brush mixture onto both sides of the fried chicken breasts (or thighs). Serve in toasted brioche buns, topped with pickles (fresh or fried), sandwich slaw, and come back sauce. Enjoy!

Notes

Things to think about with this recipe:
Spice: This chicken sandwich is supposed to be spicy, but you can certainly cut down the amount of cayenne used in the recipe. Just add more paprika for that deep color or smoked paprika for a deeper flavor.
Toppings: Try this recipe topped with southern chow chow (a green tomato relish) or any sandwich topping of your choice.
Frying oil: I recommend using peanut, soybean, canola, or vegetable oil for this recipe. My number one pick is peanut, but I understand that people have allergies and may need substitutes. You can also use Crisco or some variant thereof.
Keyword fried chicken sandwich, Nashville hot chicken, Nashville hot chicken sandwich, southern cooking

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