Crunchy Nashville Hot Chicken Sandwich with Comeback Sauce Step-by-step instructions

Before you start

Before you start, pound the chicken breasts to an even thickness so they cook quickly and evenly. Whisk together the buttermilk, pickle juice, and cayenne in a large bowl, then add the chicken and refrigerate for at least 30 minutes.

Meanwhile, prepare the dredge by mixing the flour, cornstarch, paprika, garlic powder, salt, and pepper in a shallow dish. Have your oil heating while you dredge, and set up a wire rack over a baking sheet to hold the fried chicken.

Instructions

Brine and Dredge

1. 1Brine the Chicken
   In a large bowl, whisk together the buttermilk, pickle juice, and cayenne pepper. Add the pounded chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The chicken should be fully coated in the pinkish brine.
   Tip Pounding the chicken to an even thickness ensures even cooking and maximum crunch.
2. 2Prepare the Dredge
   In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, kosher salt, and black pepper. The cornstarch helps create craggy, crispy flakes.
   Look for The dredge should be well combined and lightly seasoned.
   Tip For extra crunch, let the dredged chicken rest for 10 minutes before frying.
3. 3Dredge the Chicken
   Remove the chicken from the brine, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere. Shake off any excess and place on a wire rack.
   Look for Each piece should be completely coated with a thick, shaggy crust.
   Tip For an even thicker crust, dip the chicken back into the brine and dredge again.

After the brine, the chicken should be pinkish from the cayenne and feel slightly tacky. The dredge should be well mixed and smell fragrant with paprika and garlic. Each piece should be thoroughly coated, with no bare spots. The thick, shaggy coating is what will create those massive craggy flakes when fried.

Fry and Coat

4. 4Heat the Oil
   In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Maintain this temperature throughout frying.
   Look for The oil should shimmer and a small piece of flour should sizzle immediately.
   Tip Use a thermometer to keep the oil at a steady temperature; too hot and the crust burns, too cool and the chicken greases.
5. 5Fry the Chicken
   Carefully place the dredged chicken in the hot oil, working in batches to avoid crowding. Fry for 5-6 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   Look for The crust should be deep golden brown and very crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use tongs to flip the chicken gently to avoid tearing the crust.
6. 6Coat with Hot Chicken Oil
   While the chicken is still hot, brush or drizzle with the hot chicken oil (spicy oil from frying or a mixture of oil and cayenne). This gives the sandwich its signature fiery kick.
   Look for The oil should sizzle slightly on the hot crust.
   Tip Adjust the amount of oil to control the heat level.

The oil should be at a steady 350°F, and the chicken should sizzle immediately when added. After frying, the crust should be deep golden brown and crisp to the touch. The internal temperature must read 165°F. When you brush on the hot oil, you'll hear a satisfying sizzle as it hits the hot crust.

Toast and Assemble

7. 7Toast the Brioche Buns
   Toast the split brioche buns in a dry skillet or under the broiler until golden brown and lightly crisp.
   Look for The buns should be golden with slightly crisp edges.
   Tip Toasting the buns prevents them from getting soggy from the sauce and chicken.
8. 8Assemble the Sandwiches
   Spread the comeback sauce on the bottom half of each toasted bun. Layer with thick dill pickle chips, the hot chicken cutlet, and a generous pile of creamy vinegar coleslaw. Top with the other half of the bun.
   Look for The sandwich should be tall, colorful, and packed with layers.
   Tip For a neater sandwich, slightly press down on the top bun before serving.

The buns should be toasted until golden with slightly crisp edges. The comeback sauce should be spread evenly, and the pickles should be layered in a single layer.

The coleslaw should be piled generously on top of the chicken. When you press the top bun down, the sandwich should hold together without falling apart.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and makes the crust greasy. Fry in batches and maintain the oil at 350°F. Another is not letting the dredge set—let the coated chicken rest for 10 minutes before frying to help the crust adhere.

Also, don't skip the brine; it's essential for flavor and tenderness. Finally, coat the chicken with hot oil while it's still hot so it absorbs the spice.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The crust should be deep golden brown and sound hollow when tapped.

If you don't have a thermometer, cut into the thickest part—the juices should run clear and the meat should be white throughout. Let the chicken rest for a few minutes before coating with the hot oil to keep the crust crisp.

• Poultry: 165°F (74°C) in the thickest part