Nashville-Style Hot Chicken Sandwich

Ingredients

• 2 lb Chicken breast (Pounded to even thickness)
• 2 cup Buttermilk (For marinade)
• 0.333 cup Pickle juice (For marinade)
• 0.25 cup Hot sauce (For marinade)
• Salt (To taste; for marinade)
• 1 tsp Black pepper (For marinade)
• 1 tbsp Garlic powder (For marinade)
• 1 tsp White pepper (For marinade)
• 1 tsp MSG (For marinade)
• 1 tbsp Onion powder (For marinade)
• 1 tbsp Smoked paprika powder (For marinade)
• Oil (For frying)
• 2 cup All-purpose flour (For dry batter)
• 0.333 cup Cornstarch (For dry batter)
• Salt (To taste; for dry batter)
• 1 tsp Black pepper (For dry batter)
• 1 tbsp Garlic powder (For dry batter)
• 1 tbsp Onion powder (For dry batter)
• 1 tsp White pepper (For dry batter)
• 1 tsp MSG (For dry batter)
• 1 tbsp Smoked paprika powder (For dry batter)
• 0.5 cup Mayonnaise (For ranch dressing)
• 0.5 cup Sour cream (For ranch dressing)
• 0.5 cup Buttermilk (For ranch dressing)
• Salt and pepper (To taste; for ranch dressing)
• 1 tbsp Dill (For ranch dressing)
• 1 tbsp Parsley (For ranch dressing)
• 1 tbsp Garlic powder (For ranch dressing)
• 1 clove Garlic (Minced; for ranch dressing)
• 1 tsp Pickle juice (For ranch dressing)
• 1 tsp Smoked paprika powder (For Nashville hot oil)
• 2 tbsp Cayenne pepper (For Nashville hot oil)
• 1 tsp Chili powder (For Nashville hot oil)
• 1 tbsp Garlic powder (For Nashville hot oil)
• 1 cup Hot frying oil (Stir into the Nashville hot oil mixture)
• 1 tbsp Brown sugar (For Nashville hot oil)
• 1 tsp Black pepper (For Nashville hot oil)
• 0.5 tsp Kosher salt (For Nashville hot oil)
• 1 cup Lettuce (For creamy lettuce)
• 0.25 cup Cabbage (Thinly sliced)
• 2 tbsp Ranch dressing (For creamy lettuce)
• 6 Brioche buns (For assembly)
• 0.5 cup Pickles (For assembly)
• 0.5 cup Butter (For toasting buns)

Steps

1. 1

   Combine the buttermilk, pickle juice, hot sauce, salt, black pepper, white pepper, garlic powder, onion powder, smoked paprika, and MSG for the marinade.

2. 2

   Add the pounded chicken breast to the marinade and coat it well. Marinate for 4 hours or overnight.

3. 3

   Mix the all-purpose flour, cornstarch, salt, black pepper, white pepper, garlic powder, onion powder, smoked paprika, and MSG to make the dry batter.

4. 4

   Whisk the mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, minced garlic, pickle juice, salt, and pepper together for the ranch dressing. Chill the dressing.

5. 5

   Remove the chicken from the marinade and coat it in the flour mixture.

6. 6

   Dip the floured chicken back into the marinade, then coat it again in the flour mixture for a double dredge.

7. 7

   Let the double-dredged chicken rest for 10 minutes before frying.

8. 8

   Fry the chicken at 350°F for 5–7 minutes per side, until golden and until the internal temperature reaches 165°F.

9. 9

   Mix the smoked paprika, cayenne pepper, chili powder, garlic powder, brown sugar, black pepper, and kosher salt for the Nashville hot oil.

10. 10

    Stir the hot frying oil into the spice mixture, then brush the Nashville hot oil over the fried chicken.

11. 11

    Toss the lettuce and cabbage with 2–3 tablespoons of ranch dressing.

12. 12

    Toast the brioche buns with butter.

13. 13

    Assemble the sandwiches with the hot chicken, creamy lettuce, and pickles. Serve warm.

Notes

The source does not specify the amount or type of frying oil, or the amount of butter for toasting. The amount of ranch used in the creamy lettuce is given as a range. Marination may be done for 4 hours or overnight.

Nutrition per serving

• main
• sandwich
• American
• fried
• spicy
• crispy chicken
• make-ahead marinade