Nashville Hot Chicken Sandwiches

March 23, 2022
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Created by Chef Casey Bowthorpe
1 day 35 minutes
Serves 4
INGREDIENTS:
  • 4 boneless, skinless chicken thighs
  • 1 qt Buttermilk, divided
  • 1 tsp granulated garlic
  • 1 tsp Old Bay
  • 1 tsp onion powder
  • 1/2 tsp celery salt
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried tarragon
  • 1/2 tsp salt
  • 1 egg
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Frying oil
  • 4 hamburger buns
  • Mayonaisse
  • Hot Honey
  • Pickles
  • Cole slaw, store-bought or homemade
DIRECTIONS:

Marinate the chicken in 3 cups buttermilk for 24 hours in the fridge. Reserve 1 cup of buttermilk for breading.

After the chicken is marinated, remove from the buttermilk and let drain off. In a small bowl combine all of the spices and salt and mix together.

Heat enough oil to deep fry to 350°.

In a medium bowl combine the 1 cup reserved buttermilk and egg. In a separate bowl, combine the flour, baking powder, and baking soda. Season the chicken with the spice mixture. Dredge the chicken in the flour, then in the egg, then back to the flour. After the second coating of flour, fry until chicken reaches an internal temp of 165°. Remove from oil and let drain on a paper towel lined pan.

Assemble the sandwich on a bun with mayonnaise, drizzle of hot honey, pickles, and slaw.