Description
Experience the magic of a Nashville chicken sandwich with crispy fried chicken thighs, fiery Nashville hot oil, and a cool coleslaw topping.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 2 cups buttermilk
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (reserved from frying)
- 3 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 brioche buns
- 1/2 cup mayonnaise
- 8 dill pickle slices (thick cut)
- 2 cups coleslaw mix
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Marinate the chicken: Pound the chicken thighs to an even thickness, then marinate in a mixture of buttermilk, kosher salt, black pepper, garlic powder, and onion powder for at least 2 hours.
- Prepare the coating: In a shallow dish, whisk together flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, kosher salt, and black pepper.
- Heat the oil: Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C).
- Coat the chicken: Remove the chicken from the buttermilk and dredge in the seasoned flour mixture, letting it rest for 5 minutes on a wire rack.
- Fry the chicken: Fry 2 pieces of chicken at a time for 6-7 minutes per side until golden brown and cooked through. Drain on a wire rack.
- Make the Nashville hot oil: Heat reserved frying oil and whisk in cayenne pepper, paprika, garlic powder, brown sugar, smoked paprika, and salt.
- Apply the hot oil: Generously coat each piece of fried chicken with the hot oil using a pastry brush.
- Prepare the coleslaw: Toss coleslaw mix with apple cider vinegar, sugar, salt, and pepper.
- Toast the buns: Lightly toast the brioche buns until golden brown.
- Assemble the sandwiches: Spread mayonnaise on each bun, layer with chicken, coleslaw, and pickle slices, then top with another bun.
Notes
For extra heat, increase the cayenne in the coating and hot oil. Store leftovers in the refrigerator and reheat for best results.
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 5g
- Sodium: 1240mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 150mg