Ingredients

For the Chicken:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (e.g., Frank’s RedHot)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil (for frying)

For the Nashville Hot Oil Glaze:

  • 1/2 cup vegetable oil (from frying)
  • 3 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt

For the Sandwich:

  • 4 brioche buns, toasted
  • 8 dill pickle slices
  • 1 cup shredded lettuce
  • 1/4 cup mayonnaise
  • 1 tablespoon hot sauce (optional, for spicy mayo)

Equipment

  • Deep skillet or Dutch oven
  • Tongs
  • Wire rack
  • Baking sheet
  • Thermometer (for oil)

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine buttermilk and hot sauce.
  2. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for 4–8 hours (or overnight for best results).

Step 2: Prepare the Dredge

  1. In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
  2. Remove chicken from marinade, letting excess drip off. Dredge each thigh in the flour mixture, coating thoroughly. Press gently to adhere.
  3. Place coated chicken on a wire rack and let rest for 10 minutes to set the coating.

Step 3: Fry the Chicken

  1. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  2. Fry chicken thighs in batches (2 at a time to avoid crowding) for 6–8 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
  3. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil.

Step 4: Make the Nashville Hot Oil Glaze

  1. Carefully scoop 1/2 cup of hot frying oil into a heatproof bowl.
  2. Whisk in cayenne pepper, brown sugar, chili powder, garlic powder, paprika, smoked paprika, and salt until fully combined.
  3. Brush or spoon the hot glaze generously over both sides of the fried chicken thighs while still warm.

Step 5: Assemble the Sandwiches

  1. Mix mayonnaise with hot sauce (if using) for a spicy spread.
  2. Spread spicy mayo on the bottom half of each toasted brioche bun.
  3. Add a layer of shredded lettuce, followed by 2 pickle slices.
  4. Place a hot chicken thigh on top and cap with the top bun.

Serving Suggestions

  • Serve immediately with fries, coleslaw, or a cold drink to balance the heat.
  • Adjust cayenne in the glaze for milder or hotter flavor (2 tbsp for mild, 4 tbsp for extra spicy).

Prep Time

  • Marinating: 4–8 hours
  • Active Prep: 20 minutes
  • Cooking: 20 minutes
  • Total: ~40 minutes (excluding marinating)

Notes

  • Wear gloves when handling the hot oil glaze to avoid irritation from cayenne.
  • For crispier chicken, double-dredge by dipping back into buttermilk and flour mixture before frying.
  • Store leftover glaze in an airtight container in the fridge for up to 1 week; reheat gently before use.