Nashville Hot Chicken Sandwich Recipe
buttermilk fried chicken, hot sauce, pickles, grilled pineapple slaw, mayo, brioche bun
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Ingredients
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Chicken Marinade
Breading
Fried Chicken Assembly
Grilled Pineapple Slaw
Method
Chicken Marinade
Marinate the Chicken
In a large bowl, combine buttermilk and hot sauce. Add chicken thighs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading
Prepare the Breading
In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove the marinated chicken from the refrigerator and let excess marinade drip off.
Fried Chicken Assembly
Fry the Chicken
In a large pot or deep skillet, heat vegetable oil over medium-high heat to 350°F (175°C). Dredge each piece of chicken in the flour mixture, pressing to adhere. Fry the chicken in batches, about 7-8 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Buns
Spread mayo on the top and bottom of each brioche bun. Place fried chicken on the bottom bun, followed by pickles and grilled pineapple slaw. Top with the other half of the bun.
Grilled Pineapple Slaw
Grill the Pineapple
Preheat a grill or grill pan over medium heat. Grill pineapple slices for about 2-3 minutes on each side until caramelized. Remove from heat and chop into small pieces.
Make the Slaw
In a large bowl, combine grilled pineapple, shredded cabbage, shredded carrot, chopped cilantro, lime juice, salt, and black pepper. Toss well to combine.
