Experience the essence of Nashville right in your kitchen by preparing the beloved Hot & Mildly Spicy Chicken Sandwich. This version offers a milder heat, but for those who crave more spice, simply increase the cayenne!

Prep Time: 30 minutes, Cook Time: 15 minutes, Servings: 4

Ingredients for Spicy Fried Chicken Sandwich:

• 1 1/2 Cups Flour
• 1/2 Cup Cornmeal
• 1 Tbsp Garlic Powder
• 1/2 Tbsp Cayenne (add more for extra heat)
• 1/2 Tbsp Paprika
• 1 tsp Onion Powder
• 1 tsp Pepper
• 1/2 Tbsp Salt
• 1 1/2 Cups Buttermilk
• 1/2 Tbsp Hot Sauce (add more for extra heat)
• 4 Boneless Chicken Thighs
• 5-6 Cups Oil (enough to fill the pan 2 inches high)

Ingredients for Fried Chicken Basting Sauce:

• ¼ Cup Used Oil
• ½ tsp Garlic Powder
• 1 Tbsp Cayenne
• ½ Tbsp Paprika
• 1 tsp Chili Powder
• 1 Tbsp Brown Sugar
• Buns, Lettuce, Tomato, Pickles, Mayo

Preparation Instructions for Chicken Sandwich:

1. In a large bowl, combine flour, cornmeal, garlic powder, cayenne, paprika, onion powder, pepper, and salt.

2. In a separate bowl, mix buttermilk and hot sauce.

3. Prepare the chicken thighs by trimming away any cartilage or excess fat.

4. Set up a dredging station: place the chicken thighs first, followed by the buttermilk, then the flour mixture, and a clean plate for the finished thighs.

5. Coat each chicken thigh in the flour mixture, dip it in the buttermilk, then return it to the flour mixture for an even coating. Place on the clean plate and repeat with the remaining thighs.

6. Refrigerate the coated chicken for at least 30 minutes to help the breading adhere better during frying.

TIP: Chilling the chicken enhances the breading’s adherence, particularly beneficial for frying vegetables or fish.

7. In a heavy cast iron pan, heat oil over medium-high heat to 375°F. This temperature compensates for the drop when adding chicken.

TIP: A heavy pot retains heat better, minimizing temperature loss when adding cold chicken.

8. Once the oil reaches 375°F, fry the chicken in batches of two thighs. Monitor the temperature and adjust heat to maintain around 350°F, cooking for about 8 minutes.

9. Remove the chicken and drain on paper towels or a wire rack. Bring the oil back to 375°F and repeat with the remaining thighs.

10. Allow the oil to cool slightly after frying.

11. For the basting sauce, combine ¼ cup of frying oil with garlic powder, cayenne, paprika, chili powder, brown sugar, and salt to taste.

12. Brush the sauce generously over each piece of chicken.

13. Assemble the sandwich with preferred toppings: bottom bun, mayo, tomato, lettuce, hot chicken, pickles, and top bun.