Nashville Hot Chicken Recipe

Place 1/2 cup warm water, 1 teaspoon kosher salt, and 1 teaspoon packed brown sugar in a large bowl and whisk until the salt and salt are dissolved. Coarsely chop 1/4 cup dill pickle chips and 1/4 cup hot peppers and add to the bowl. Add 1 cup jarred dill pickle brine and 1/2 cup jarred hot pepper brine, and stir to combine.

Cut 4 boneless, skinless chicken breasts in half horizontally (also known as butterflying). Add the chicken to the bowl if you want to marinate in the bowl, then cover. Alternatively, transfer the contents of the bowl to a large ziptop bag and add the chicken to the bag. Seal the bag and massage the chicken to evenly coat in the marinade. Refrigerate for 3 to 4 hours.

Make the hot chili oil spice mix:

Place 3 to 7 teaspoons cayenne pepper, 2 teaspoons red pepper flakes, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder or garlic granules, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, and 1/2 teaspoon packed brown sugar in a medium heatproof container or bowl and whisk to combine.

Place 1 cup all-purpose flour, 1 cup panko breadcrumbs, and 2 1/4 teaspoons of the hot chili spice mix in a medium bowl or shallow dish and whisk to combine. Place 1 cup buttermilk, 1 large egg, 1/4 cup hot sauce, and 1/2 teaspoon kosher salt in a second bowl or shallow dish and whisk to combine. Have a baking sheet ready.

Remove the chicken from the brine and rinse under cold running water. Pat dry with paper towels and place in a large bowl. Sprinkle with 1/4 cup cornstarch and toss until the chicken is well coated. Dredge the chicken one piece at a time: Shake off the excess cornstarch, then dredge in the buttermilk mixture until coated. Dredge in the flour mixture, pressing the flour against the chicken to adhere. Place on the baking sheet. Let the chicken rest for 30 minutes.

About 10 minutes before the chicken is ready, heat 4 cups peanut or vegetable oil in a large Dutch oven until 370ºF. Fit a second baking sheet with a wire rack.

Fry the chicken 2 to 3 pieces at a time: Add to the hot oil and fry until cooked through and golden brown, about 3 minutes per side. Transfer to the wire rack.

Immediately after the chicken is fried, carefully ladle about 1 cup of the hot oil into the remaining hot chili spice mix. Be careful, as the oil will bubble up. Once the oil stops bubbling, brush or spoon the chili oil and spices all over both sides of the fried chicken. Serve the chicken on white sandwich bread topped with dill pickle chips if desired.