Ingredients:
- 4 boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons Nashville Heat Wave spice blend, divided
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Nashville Hot Sauce:
- 1/2 cup vegetable oil (reserved from frying)
- 3 tablespoons Nashville Heat Wave spice blend
- 2 tablespoons brown sugar
- 1 tablespoon honey
For Serving:
- 4 brioche burger buns
- Dill pickle slices
- Coleslaw (recipe below)
- Mayonnaise
For the Coleslaw:
- 3 cups shredded cabbage (green or a mix of green and purple)
- 1 carrot, grated
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions:
1. In a large bowl, combine buttermilk with 1 tablespoon of Nashville Heat Wave spice blend. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the coleslaw by combining all coleslaw ingredients in a bowl. Mix well, cover, and refrigerate until ready to serve.
3. In a shallow dish, combine flour, garlic powder, paprika, salt, black pepper, and the remaining 1 tablespoon of Nashville Heat Wave spice blend.
4. Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure good adhesion. Place on a wire rack and let sit for 15 minutes.
5. Meanwhile, heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F. The oil should be about 1 inch deep.
6. Carefully place chicken pieces in the hot oil and fry for 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Work in batches if necessary to avoid overcrowding.
7. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
8. Prepare the Nashville hot sauce: In a heat-safe bowl, combine 1/2 cup of the hot frying oil with the Nashville Heat Wave spice blend, brown sugar, and honey. Whisk until sugar is dissolved.
9. Brush or dip each piece of fried chicken generously with the hot sauce mixture.
10. To assemble sandwiches: Spread mayonnaise on the bottom half of each bun, add pickle slices, a piece of Nashville hot chicken, a generous portion of coleslaw, and the top bun.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus marinating time)
Notes:
- For an extra-crispy coating, double-dredge the chicken: after the first dredging in flour, dip back in the buttermilk, then dredge in flour again.
- Adjust the heat level by varying the amount of Nashville Heat Wave spice blend in the hot sauce.
- The chicken can also be baked for a healthier option: after dredging, spray with cooking oil and bake at 425°F for 25-30 minutes.
Our Nashville Heat Wave spice blend provides the authentic flavor of Nashville hot chicken without having to source multiple specialty ingredients.