Nashville Hot Chicken Sandwich

Ingredients

• 4 pieces boneless skinless chicken thighs
• 2 tsp kosher salt
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1 pieces large egg – beaten
• 2 cups all-purpose flour
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 2 quarts peanut oil
• 3 tbsp cayenne pepper
• 1 tbsp light brown sugar – packed
• 0.5 tsp garlic powder
• 0.5 tsp kosher salt
• 2 tbsp unsalted butter – melted
• 4 pieces hamburger buns – split
• dill pickle chips – for serving

Instructions

1. Trim excess fat from the chicken thighs and lightly pound to an even thickness.
2. Whisk buttermilk, hot sauce, beaten egg, and 2 tsp kosher salt in a bowl. Submerge the chicken, cover, and refrigerate 4–12 hours.
3. In a shallow dish, whisk together all-purpose flour, 2 tsp kosher salt, black pepper, paprika, and 1 tsp garlic powder.
4. Pour peanut oil into a deep, heavy pot to a depth of 2 inches and heat to 325°F. Set a wire rack over a rimmed sheet pan.
5. Working one piece at a time, let excess marinade drip off the chicken, dredge thoroughly in the flour mixture, and press to adhere. Set on the rack and let rest 10 minutes to hydrate the coating.
6. Fry the chicken in batches without crowding, turning once, until deep golden brown and an instant-read thermometer in the thickest part reads 165°F, 6–8 minutes per side. Adjust heat to maintain 325–340°F. Transfer to the rack and rest 2 minutes.
7. In a heatproof bowl, combine cayenne pepper, light brown sugar, 0.5 tsp garlic powder, and 0.5 tsp kosher salt. Carefully ladle 0.5 cup hot frying oil from the pot over the spices and whisk into a smooth, brick-red sauce.
8. Brush the hot sauce generously over both sides of each fried chicken thigh.
9. Heat a skillet over medium heat. Add unsalted butter, then place the split buns cut side down and toast until golden, 1–2 minutes.
10. Place a sauced chicken thigh on each toasted bottom, top with dill pickle chips, cap, and serve hot.