Nashville Hot Chicken Sandwiches

🧂 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
• sandwich slaw
• dill pickle slices or deep-fried pickles
• 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:
• 3/4 cup unsalted butter
• 2 tablespoons brown sugar
• 1 tablespoon paprika

  or 1/2 Tbsp regular paprika and 1/2 Tbsp smoked paprika
• 1/2 tablespoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

• 1 Place chicken breasts between two pieces of plastic wrap and flatten them to an
  even thickness with a kitchen mallet. Aim for 1/2″ thickness.
• 2 Combine 1 ½ cups of buttermilk with 1 ½ tablespoon of coarse salt. Let the
  mixture stand for a few minutes until the salt has dissolved.
• 3 Place chicken into a resealable plastic bag and pour buttermilk mixture over the
  top. Turn chicken to coat both sides. Seal the bag and place it into the
  refrigerator for 6-12 hours.
• 4 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.
• 5 Heat a 12″ skillet and add oil until it is about 3″ high. Heat until it reaches
  between 375-385 degrees F.
• 6 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 the flour mixture. Set onto a parchment-lined platter until
  all 4 breasts have been coated.
• 7 Once the oil is up to temp, add 2 chicken breasts and fry each side for 5
  minutes (depending on size and thickness). Once the chicken reaches an internal
  temperature of 165 degrees F, it is done.
• 8 Once cooked, remove and place them onto a write rack over a parchment-lined
  baking sheet to drain. Add the next two breasts to the skillet and repeat the
  process.
• 9 While the 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.
• 10 Promptly remove 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!

Nutrition Info