Nashville Hot Chicken Sandwiches with Buttermilk Ranch Slaw Step-by-step instructions

Before you start

Before starting, pound the chicken breasts to an even thickness and prepare the marinade. Whisk together the buttermilk, pickle juice, hot sauce, garlic powder, onion powder, and smoked paprika in a large bowl. Add the chicken and refrigerate for at least 4 hours.

Set up a dredging station with the flour mixture in a shallow dish. Measure all ingredients and have your frying oil and thermometer ready. If making the ranch slaw, toss the shredded lettuce and cabbage with the dressing just before serving to keep it crisp.

Instructions

Marinate and Dredge

1. 1Marinate the chicken
   In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, garlic powder, onion powder, and smoked paprika. Add the pounded chicken breasts, turning to coat. Cover and refrigerate for at least 4 hours or up to overnight.
   Look for The marinade should be well combined and the chicken fully submerged.
   Tip Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy.
2. 2Prepare the dredge
   In a shallow dish, whisk together the flour, cornstarch, kosher salt, and black pepper. Set aside.
   Look for The dredge should be well blended with no lumps.
   Tip The cornstarch helps create an extra crispy crust.

After marinating, the chicken should smell tangy and spicy. The dredge should be well mixed with no lumps. When you lift a piece from the marinade, it should be coated but not dripping.

The flour mixture should cling to the chicken in a thick, even layer after the double dredge. The oil should be shimmering and at the right temperature before you start frying.

Fry and Glaze

3. 3Heat the frying oil
   Pour the vegetable oil into a deep skillet or Dutch oven, filling about 1 inch deep. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer.
   Look for The oil should shimmer and a small piece of bread should sizzle immediately.
   Tip Maintain the oil temperature between 325°F and 350°F during frying.
4. 4Dredge the chicken
   Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Dip back into the marinade, then dredge again in the flour mixture for a double coating.
   Look for The chicken should have a thick, craggy coating.
   Tip The double dredge creates a shatteringly crisp crust.
5. 5Fry the chicken
   Carefully place the chicken in the hot oil, working in batches to avoid crowding. Fry for 6 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a wire rack.
   Look for The crust should be deep golden and very crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan—this lowers the oil temperature and makes the chicken greasy.
6. 6Make the spicy glaze
   In a heatproof bowl, whisk together the hot frying oil, cayenne pepper, smoked paprika, brown sugar, and garlic powder until the sugar dissolves.
   Look for The glaze should be smooth and slightly thick.
   Tip Use the reserved hot oil from frying for the best flavor.
7. 7Brush the chicken with glaze
   Brush the spicy glaze liberally over both sides of the fried chicken while it is still hot.
   Look for The glaze should coat the chicken evenly and glisten.
   Tip Brush generously for a fiery kick.

The chicken should be golden brown and crisp, with an internal temperature of 165°F (74°C). The spicy glaze should be smooth and slightly thick, with a deep red color. When brushed on, it should coat the chicken evenly and glisten. The aroma should be spicy and sweet, with a hint of smoked paprika.

Assemble and Serve

8. 8Make the ranch slaw
   In a large bowl, toss the shredded lettuce and cabbage with the buttermilk ranch dressing until well coated.
   Look for The slaw should be creamy but not soggy.
   Tip Add the dressing gradually to control the consistency.
9. 9Toast the brioche buns
   Spread the cut sides of the brioche buns with softened butter. Heat a griddle or skillet over medium heat and toast the buns, cut side down, until golden and crisp.
   Look for The buns should be golden brown and lightly crisp.
   Tip Toasting adds flavor and prevents sogginess.
10. 10Assemble the sandwiches
    Place the glazed chicken on the bottom half of each toasted bun. Top with a generous handful of ranch slaw and a few dill pickle chips. Close the sandwiches with the top buns and serve immediately.
    Look for The sandwich should be tall, colorful, and inviting.
    Tip Press down gently to hear that satisfying crunch.

The slaw should be creamy and crisp, with the dressing evenly distributed. The brioche buns should be golden and buttered, with a slight crunch. When you assemble the sandwich, the chicken should be the star, with the slaw and pickles adding freshness and tang. Press down gently and you should hear the crunch of the crust.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and results in greasy, soggy chicken. Fry in batches and let the oil come back to 350°F between batches. Another is not pounding the chicken evenly—thick parts will be undercooked while thin parts dry out.

Finally, don't skip the double dredge; it's what creates that thick, crunchy crust that holds up to the glaze. If the crust falls off, the chicken wasn't dry enough before dredging.

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 inserted into the thickest part. The crust should be deep golden brown and very crisp to the touch.

If you don't have a thermometer, cut into the thickest piece—the juices should run clear and the meat should be opaque throughout. The glaze should be brushed on while the chicken is still hot so it melts slightly and clings to the crust.

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