Crispy Nashville Hot Chicken Sandwich with Pickles and Comeback Sauce

Ingredients

• 4 whole chicken breasts , pounded to even thickness
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tablespoons cayenne pepper , divided
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups vegetable oil , for frying
• 4 tablespoons unsalted butter , melted
• 4 whole brioche buns
• 1 cup dill pickle chips
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon hot sauce

Nutrition Facts

Instructions

1. 1

   Marinate chicken in buttermilk for at least 2 hours or overnight in the refrigerator. This tenderizes the meat and helps the coating stick.

2. 2

   Make comeback sauce: Mix mayonnaise, ketchup, and hot sauce. Refrigerate until ready to use.

3. 3

   In a shallow dish, combine flour, 1 tablespoon cayenne, paprika, garlic powder, brown sugar, salt, and pepper. Mix well.

4. 4

   Heat oil in a large cast-iron skillet or Dutch oven to 350°F. Use a thermometer - temperature control is crucial for crispy chicken.

   💡 Pro Tip: The oil should be deep enough to come halfway up the chicken pieces.
5. 5

   Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in seasoned flour, pressing to adhere. Let rest on a rack for 5 minutes - this helps the coating stick.

6. 6

   Carefully add chicken to hot oil (don't crowd the pan). Fry for 6-7 minutes per side until deep golden brown and internal temperature reaches 165°F. Adjust heat to maintain oil temperature.

7. 7

   While chicken fries, make the spicy butter: Mix melted butter with remaining 1 tablespoon cayenne pepper (or more for extra heat).

8. 8

   As soon as chicken is done, transfer to a wire rack and immediately brush generously with the spicy cayenne butter on both sides. The butter should sizzle on contact.

   💡 Pro Tip: This step creates that signature Nashville hot chicken flavor and beautiful red coating.
9. 9

   Toast buns in the remaining oil or in a skillet until golden. Assemble sandwiches: bun bottom, comeback sauce, hot chicken, pickle chips, more sauce, bun top. Serve immediately with extra pickles!