Riesling
Riesling is an amazing grape that can make delicious sweet wines and delicious dry wines! Dry rieslings are particularly food friendly.
Homemade Nashville Hot Chicken Sandwiches Recipe
View more Game Day Recipes, Poultry & Chicken Recipes
Prep Time
15 min
Total Time
45 min
Yield
Makes 4 sandwiches
Have you had Nashville Hot Chicken? It’s like the best thing ever, especially if you get it from Nashville. Our favorite place is Hattie B’s, and we’ve long tried to replicate their recipe to make at home, because we don’t get to Nashville that often. This recipe is our attempt to come close to their hot recipe. If you like a little milder chicken, dial back the cayenne pepper, and skip the oil brushing. It is absolutely key to serve this sandwich with pickles and coleslaw on white bread. The entire combination makes for an amazing culinary experience. Have you tried to recreate this restaurant classic at home? Let us know how it went for you in the comments below.
Ingredients
- 5 Tbsp Cayenne Pepper
- 2 Tbsp Brown Sugar (dark is preferred)
- 1 Tbsp Salt (but light is fine)
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Cajun Seasoning
- 1 tsp Black Pepper
- 4 Boneless Skinless Chicken Thighs
- 12 cup Vegetable Oil
- 1 cup Milk
- 2 Egg (whole milk is preferable)
- 1 Tbsp Tabasco
- 2 cup Flour (or your favorite hot sauce)
Directions
Mix together the cayenne pepper, brown sugar, salt, chili powder, garlic powder, Cajun seasoning, and black pepper to make your spice mix. Season the chicken thighs on all sides with the mix, and set the chicken aside. Save the rest of the seasoning mix.
Add the oil to a large Dutch oven and heat to 350ºF. While the oil is heating, whisk together the milk, eggs, and hot sauce in a shallow bowl. Put the flour in another bowl, then dunk the chicken in the milk mixture, then dredge it in the flour until it is thoroughly coated. Drop the chicken into the hot and fry until golden brown, about 12 minutes.
Once the chicken is cooked, remove from the oil, and set on a wire rack placed over a baking sheet to rest. While the chicken is resting, remove 1 large ladleful of frying oil and add to a small frying pan. Add the reserved spice mix to frying pan and whisk together to make a spice oil. Brush the chicken with the oil to add more fragrance and heat.
Serve on white bread slices with pickles on top, and coleslaw on the side. Enjoy!
