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- 1
Brine the chicken
In a large bowl or a zip-top bag, stir together the buttermilk, pickle juice, and hot sauce. Add the chicken thighs and turn to coat every piece. Cover and refrigerate at least 1 hour — longer if you've got the time, even overnight. That briny buttermilk soak is what keeps the meat juicy and gives it that tangy backbone.
- 2
Mix the dredge
When the chicken's done soaking, strain the brine into a clean bowl and hang onto it — you'll need it again. In another bowl, whisk together the flour, cornstarch, baking powder, and 1/2 tablespoon of the salt. The cornstarch and baking powder are my little secret for a crust that stays light and crackly instead of turning soggy.
- 3
Double-dredge
Dredge each thigh in the flour mixture, dip it back into the reserved buttermilk brine, then coat it in the flour a second time, pressing firmly so it really grabs on. Set each piece on a clean plate. Don't skip that second coat — it's what builds the craggy, extra-crunchy shell.
- 4
Heat the oil
Pour the vegetable oil into a heavy-bottomed skillet until it comes about a third of the way up the sides. Heat over medium-high until it reaches 350°F. An instant-read thermometer takes the guesswork out here; if you don't have one, dip the handle of a wooden spoon in — steady bubbles around it means you're ready.
- 5
Fry in batches
Carefully lower in two thighs at a time so you don't crowd the pan. Leave them be for at least 3 minutes so the coating sets, then fry until the first side is deep golden, 4 to 5 minutes. Flip gently with tongs and fry until the center reads 165°F, another 4 to 5 minutes. Move to a wire rack and repeat with the rest, letting the oil come back up to 350°F between batches. Save that hot oil!
- 6
Make the hot paste
In a heatproof bowl, stir together the cayenne, brown sugar, paprika, chili powder, garlic powder, black pepper, and the remaining 1/2 tablespoon salt. Turn off the heat under the skillet and carefully whisk 1/2 cup of the hot frying oil into the spice mix until it loosens into a glossy, fiery paste.
- 7
Sauce and serve
Brush the hot paste over both sides of each piece of chicken. Lay each thigh on a slice of thick white bread to catch every drip, top with a couple of pickle chips, and serve right away while it's hot and crisp.
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Nashville Hot Chicken
Created by: HomeCooking
Ingredients
- 1 cup buttermilk
- 1/4 cup pickle juice
- 1/4 cup hot sauce
- 4 boneless skinless chicken thighs
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 2 cup vegetable oil
- 2 tbsp cayenne
- 1 tsp brown sugar
- 1/2 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp salt
- 4 thick-sliced white bread
- 8 dill pickle chips
Instructions
- Brine the chickenIn a large bowl or a zip-top bag, stir together the buttermilk, pickle juice, and hot sauce. Add the chicken thighs and turn to coat every piece. Cover and refrigerate at least 1 hour — longer if you've got the time, even overnight. That briny buttermilk soak is what keeps the meat juicy and gives it that tangy backbone.
- Mix the dredgeWhen the chicken's done soaking, strain the brine into a clean bowl and hang onto it — you'll need it again. In another bowl, whisk together the flour, cornstarch, baking powder, and 1/2 tablespoon of the salt. The cornstarch and baking powder are my little secret for a crust that stays light and crackly instead of turning soggy.
- Double-dredgeDredge each thigh in the flour mixture, dip it back into the reserved buttermilk brine, then coat it in the flour a second time, pressing firmly so it really grabs on. Set each piece on a clean plate. Don't skip that second coat — it's what builds the craggy, extra-crunchy shell.
- Heat the oilPour the vegetable oil into a heavy-bottomed skillet until it comes about a third of the way up the sides. Heat over medium-high until it reaches 350°F. An instant-read thermometer takes the guesswork out here; if you don't have one, dip the handle of a wooden spoon in — steady bubbles around it means you're ready.
- Fry in batchesCarefully lower in two thighs at a time so you don't crowd the pan. Leave them be for at least 3 minutes so the coating sets, then fry until the first side is deep golden, 4 to 5 minutes. Flip gently with tongs and fry until the center reads 165°F, another 4 to 5 minutes. Move to a wire rack and repeat with the rest, letting the oil come back up to 350°F between batches. Save that hot oil!
- Make the hot pasteIn a heatproof bowl, stir together the cayenne, brown sugar, paprika, chili powder, garlic powder, black pepper, and the remaining 1/2 tablespoon salt. Turn off the heat under the skillet and carefully whisk 1/2 cup of the hot frying oil into the spice mix until it loosens into a glossy, fiery paste.
- Sauce and serveBrush the hot paste over both sides of each piece of chicken. Lay each thigh on a slice of thick white bread to catch every drip, top with a couple of pickle chips, and serve right away while it's hot and crisp.