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The Sandwich 100 · make it at home

Nashville hot chicken sandwich

45 min, plus 4 hr brining · 4 sandwiches

Buttermilk-brined thighs fried with a craggy crust, then painted with a cayenne oil made with the hot frying fat. Pickles and soft white bread or a bun cool it down.

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The real one

You need

• 4 boneless, skinless chicken thighs
• For the brine: 360 ml (1 1/2 cups) buttermilk, 2 tbsp hot sauce, 2 tsp salt
• For the dredge: 190 g (1 1/2 cups) flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika
• Neutral oil for frying (about 1.5 liters)
• For the hot oil: 120 ml (1/2 cup) of the hot frying oil, 2 to 4 tbsp cayenne (2 = medium, 4 = hot), 1 tbsp brown sugar, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt
• 4 soft potato buns or 8 slices white bread
• Dill pickle chips, coleslaw (optional)

How to make it

1. Brine (4 hr or overnight): Whisk the buttermilk, hot sauce and salt and turn the chicken in it. Refrigerate at least 4 hours.
2. Dredge (10 min): Mix the dredge in a wide bowl. Drizzle in 3 tbsp of the brine and rub it through with your fingers to make shaggy bits. Press each thigh into it firmly, turning to coat, and rest on a rack 10 minutes.
3. Fry (12 min): Heat 5 cm (2 in) oil in a heavy pot to 170 C (340 F). Fry 2 thighs at a time, turning once, until deep golden and 74 C (165 F) inside, 6 to 7 minutes. Drain on a rack.
4. Make the hot oil (2 min): Mix the cayenne, sugar, paprika, garlic powder and salt in a heatproof bowl. Carefully ladle in 120 ml of the hot frying oil and stir; it will sizzle.
5. Paint and build: Brush the hot oil all over the fried chicken. Put each piece on a bun with plenty of pickles (and slaw if you like). Eat right away.

Tips

• Start with 2 tbsp cayenne; you can always paint on more.
• Wear gloves to brush; cayenne oil finds your eyes.

Chef Amazing's own home version, in our words; not any shop's recipe.