Nashville-Style Hot Chicken Sandwich

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken thighs, 4 even pieces, flattened to about 2.5 cm (1 in) thick
• 240 ml (1 cup) Buttermilk
• 1 tbsp Hot sauce, for the brine
• 1 tsp Fine salt, for the brine
• 140 g (5 oz) Plain (all-purpose) flour
• 28 g (1 oz) Cornflour (cornstarch)
• 2 tsp Smoked paprika, for the coating
• 1 tsp Garlic powder, for the coating
• 1 tsp Fine salt, for the coating
• 1600 ml (6¾ cups) Neutral oil, for deep frying, in a deep, heavy pot of at least 5 litres (5.3 US quarts) that it fills no more than one-third
• 60 ml (¼ cup) Neutral oil, for the hot chilli oil
• 2 tbsp Cayenne pepper, use 1 tbsp for medium heat
• 1 tbsp Brown sugar
• 1 tsp Garlic powder, for the chilli oil
• 1 tsp Smoked paprika, for the chilli oil
• 4 Brioche burger buns, split and toasted
• Dill pickle slices, to serve
• 4 tbsp (60 ml) Mayonnaise, to serve

You’ll need: Deep, heavy pot, at least 5 litres (5.3 US quarts), Cooking thermometer, Wire rack, Pastry brush, Heatproof bowl, Disposable gloves

Method

1. 1

   Read this first: deep-frying safety. Hot oil can cause serious burns and fires. Use a deep, heavy pot of at least 5 litres (5.3 US quarts), filled no more than one-third with oil, and a thermometer so you know the oil temperature. Never leave the pot unattended and keep children and pets away. Dry everything that goes into the oil. Keep a lid or baking tray nearby: if oil ever catches fire, turn off the heat and smother it with the lid. Never use water on an oil fire. If the oil smokes, turn off the heat. Fry only the amount that fits without crowding. The chilli oil step also uses very hot oil: use a heatproof bowl and stand back as you pour.

2. 2

   Brine the chicken. Mix the buttermilk, 1 tbsp hot sauce and 1 tsp salt in a bowl. Add the chicken, turn to coat, cover and refrigerate for at least 1 hour, or up to 12 hours.

3. 3

   Make the coating. Mix the flour, cornflour, 2 tsp smoked paprika, 1 tsp garlic powder and 1 tsp salt on a plate. Lift each piece of chicken out of the buttermilk, let the excess drip off, then press it firmly into the flour mixture on both sides. Rest the coated chicken on a rack for 10 minutes.

4. 4

   Heat the oil. Pour the 1.6 litres (6 3/4 cups) of frying oil into the deep pot and heat over medium heat to 180°C (350°F), checking with a thermometer. Heat the oven to 100°C (212°F) and put a wire rack over a tray inside to keep the chicken warm.

5. 5

   Fry the chicken. Lower 2 pieces of chicken into the oil, away from you, and fry for 6 to 8 minutes, turning once, until deep golden and cooked through, at least 75°C (167°F) in the thickest part. Lift onto the rack in the oven. Return the oil to 180°C (350°F) and fry the other 2 pieces. When finished, turn off the heat and let the frying oil cool completely, in the pot, before moving it.

6. 6

   Make the hot oil. Put the cayenne, brown sugar, 1 tsp garlic powder and 1 tsp smoked paprika in a small heatproof bowl. Heat the 60 ml (1/4 cup) of oil in a small pan until it shimmers, then carefully pour it over the spices. It will sizzle and spit, so stand back. Stir well. Wear gloves when handling the chilli oil, and do not touch your eyes.

7. 7

   Coat and build. Brush the hot oil generously over both sides of the hot chicken. Spread mayonnaise on the toasted buns, add the chicken and top with plenty of pickles. Serve straight away.