Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3 cups vegetable or peanut oil (for frying)
- 1/2 cup cayenne pepper
- 1/4 cup light brown sugar
- 2 tablespoons smoked paprika
- 4 brioche buns and dill pickle chips (for serving)
Instructions
- Step 1: Marinate the chicken thighs in the buttermilk for at least 30 minutes (or up to 4 hours in the refrigerator). Meanwhile, prepare the dredging mixture by combining the flour with 1 tablespoon of salt and 1 teaspoon of black pepper in a shallow dish.
- Step 2: Heat the frying oil in a deep pot or Dutch oven to 325°F (160°C). Remove the chicken from the buttermilk, letting any excess drip off, then thoroughly dredge each piece in the flour mixture, ensuring they are completely coated.
- Step 3: Carefully place the chicken into the hot oil, ensuring not to crowd the pot. Fry the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crispy. Remove the chicken and place it on a wire rack.
- Step 4: Prepare the hot sauce by carefully scooping 1/2 cup of the hot frying oil into a small bowl. Whisk in the cayenne pepper, brown sugar, and smoked paprika until a smooth, thin paste forms.
- Step 5: Using tongs, dip each piece of fried chicken thoroughly into the hot sauce mixture, ensuring it is fully coated. Place the hot chicken on a toasted brioche bun, top generously with dill pickle chips, and serve immediately.
Notes
- If you have leftover sauced chicken, store it in an airtight container in the fridge for up to 3 days, but keep the pickles and buns separate to prevent sogginess.
- To revive the crispy texture and intense heat the next day, reheat leftover chicken in a 350°F oven or an air fryer until warmed through (about 10 minutes), then assemble the fresh sandwich.
- Balance the extreme heat of the sauce with a cool, creamy element like classic Southern coleslaw or a generous dollop of ranch dressing served on the side.
- For the ideal Nashville consistency, ensure the frying oil you scoop for the sauce is at temperature—this hot fat "blooms" the cayenne and sugar, creating the signature gritty, deeply flavored paste instead of just an oil bath.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American