Nashville Hot Chicken

Ingredients

• 4 pieces (about 1.5 lb) boneless skinless chicken breasts
• 1.5 cup all-purpose flour
• ¼ cup cornstarch
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp cayenne pepper
• 1.5 tsp salt
• ½ tsp black pepper
• 1.5 cup buttermilk
• 3 cup vegetable oil
• 2 tbsp cayenne pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tbsp brown sugar
• 2 tbsp honey
• 3 tbsp melted butter
• 4 slices white bread slices
• 2 tbsp butter
• ½ cup dill pickle chips
• ½ cup coleslaw (optional)

Instructions

1. 1

   Pound each chicken breast to an even 0.75-inch thickness using a meat mallet. This ensures even cooking throughout. Place the flattened breasts on a cutting board and season both sides lightly with salt and pepper.

2. 2

   Pour buttermilk into a shallow bowl and submerge the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, for tenderness and moisture.

3. 3

   Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish. Remove chicken from buttermilk one piece at a time and coat thoroughly, pressing the flour mixture to adhere, then place on a plate.

4. 4

   Heat vegetable oil in a heavy Dutch oven or deep skillet to 350°F, using a thermometer to verify temperature. Once hot, carefully lay chicken breasts in the oil without crowding—work in batches if needed—and fry 6–7 minutes per side until golden brown and internal temperature reaches 165°F.

5. 5

   While chicken fries, whisk together cayenne pepper, paprika, garlic powder, brown sugar, honey, and melted butter in a small bowl until smooth and well combined. The paste should be thick and paintable, fragrant with deep spice notes.

6. 6

   Transfer fried chicken to a wire rack and immediately brush or spoon the spiced paste generously over both sides while still hot. The residual heat will help the oils penetrate and flavor the chicken fully.

7. 7

   Butter the bread slices lightly and toast in a skillet over medium heat 1–2 minutes per side until golden and crispy. Arrange one slice on each serving plate to catch the flavorful oils from the chicken.

8. 8

   Top each piece of toasted bread with a hot Nashville chicken breast and serve immediately with dill pickle chips on the side and coleslaw if desired. The cool pickles provide essential relief from the heat.

Tools you’ll need

• Dutch oven or deep skillet
• Meat mallet
• Instant-read thermometer
• Shallow dish
• Shallow bowl
• Basting brush
• Wire rack
• Tongs

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