Nashville Hot and Crispy Chicken Sandwiches Recipe

Name: Nashville Hot and Crispy Chicken Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups brine from jarred spicy dill pickles, plus sliced spicy dill pickles, for serving; Eight 4- to 5-ounce boneless chicken thighs with skin, pounded 1/2 inch thick; 1/4 cup schmaltz (rendered chicken fat; see Note), melted; 1/2 cup gochugaru (Korean chile powder); 1 tablespoon sugar; 1/2 teaspoon garlic powder; 2 teaspoons cayenne pepper; Kosher salt; 1 cup all-purpose flour; 1 tablespoon ground white pepper; 2 teaspoons sweet paprika; Canola oil, for frying; 8 slices of white sandwich bread

Servings: persons

2 1/2 cups brine from jarred spicy dill pickles, plus sliced spicy dill pickles, for serving
Eight 4- to 5-ounce boneless chicken thighs with skin, pounded 1/2 inch thick
1/4 cup schmaltz (rendered chicken fat; see Note), melted
1/2 cup gochugaru (Korean chile powder)
1 tablespoon sugar
1/2 teaspoon garlic powder
2 teaspoons cayenne pepper
Kosher salt
1 cup all-purpose flour
1 tablespoon ground white pepper
2 teaspoons sweet paprika
Canola oil, for frying
8 slices of white sandwich bread

1
In a large resealable plastic bag, combine the pickle brine and the chicken thighs.
2
Seal the bag and refrigerate the chicken for at least 8 hours or overnight.
3
Meanwhile, in a small bowl, whisk the schmaltz with the gochugaru, sugar, garlic powder, 1 teaspoon of the cayenne and 1 teaspoon of salt.
4
Remove the chicken thighs from the marinade and pat dry.
5
In a shallow bowl, whisk the flour with the white pepper, paprika, 1 tablespoon of salt and the remaining 1 teaspoon of cayenne.
6
Set a rack over a baking sheet.
7
In a large, deep skillet, heat 1/3 inch of oil until shimmering.
8
Dredge half of the chicken in the seasoned flour, shaking off any excess.
9
Fry the chicken thighs skin side down over moderate heat until well-browned and crisp, about 4 minutes.
10
Turn the chicken and cook until no trace of pink remains, about 4 minutes.
11
Transfer to the rack.
12
Repeat with the remaining chicken.
13
Generously brush the fried chicken thighs all over with the gochugaru paste.
14
Put 4 slices of bread on a work surface and arrange 2 chicken thighs on each.
15
Top the chicken with sliced pickles, close the sandwiches and serve.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups brine from jarred spicy dill pickles, plus sliced spicy dill pickles, for serving, Eight 4- to 5-ounce boneless chicken thighs with skin, pounded 1/2 inch thick, 1/4 cup schmaltz (rendered chicken fat; see Note), melted, 1/2 cup gochugaru (Korean chile powder), and more.

Yes, Nashville Hot and Crispy Chicken Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nashville Hot and Crispy Chicken Sandwiches

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