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SpiceJax Seasonings
Southern · From your pack to your plate

Nashville Hot Chicken Sandwich

Buttermilk brine, shattering crust, and the sizzling spice-butter pour that makes it Nashville.

Nashville Heat Wave
Let’s cook
Nashville Heat WaveFrom your pack
to your plate.
Prep
30 min
Cook
20 min
Total
50 min
Serves
4
Level
Medium
Calories
780 kcal
The method

Make it happen.

  1. Brine

    4 hrs–overnight

    Whisk the buttermilk with 1 tablespoon of Nashville Heat Wave and the salt. Submerge the thighs, cover, and refrigerate at least 4 hours — overnight is better.

  2. Dredge

    ~10 min

    Whisk the flour with 2 teaspoons of the blend in a shallow dish. Beat the egg into 1/4 cup of the brine in a second dish.

  3. Lift each thigh out of the brine, let it drip, then go flour → egg wash → flour again, pressing hard so the coating grips. Rest the breaded thighs on a rack for 10 minutes.

  4. Fry

    ~12 min

    Heat 2 inches of oil to 325°F in a heavy pot or Dutch oven.

  5. Fry two thighs at a time for 6–7 minutes, turning once, until deep golden and 165°F inside. Oil temperature will crash when the chicken goes in — keep it above 300°F.

  6. Drain on a wire rack, never on paper towels, or you'll steam away the crust you just built.

  7. The hot pour

    ~5 min

    Carefully ladle 1/2 cup of the hot frying oil into a heatproof bowl. Whisk in 2 tablespoons of Nashville Heat Wave and the brown sugar — it will bloom and go brick red.

  8. Brush the spiced oil generously over each piece of chicken.

  9. Build on toasted brioche with pickles and iceberg. Serve immediately, while the crust is still loud.

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