Chicken Picnic Sandwich

The key to its unique taste is the multi-step process that combines crispy fried chicken with a spicy paste or oil.

Here is a general recipe for a Nashville hot chicken sandwich. Keep in mind that a true recipe is often a closely guarded secret, and many variations exist. This recipe provides a solid foundation for you to create your own version.

Yields: 4 sandwiches Prep Time: 2-4 hours (for marinating) Cook Time: 20-30 minutes

For the Chicken and Marinade:

• 4 boneless, skinless chicken thighs or breasts, pounded to an even thickness (about 1/2-inch)
• 2 cups buttermilk
• 1/4 cup pickle brine
• 2 tbsp Louisiana-style hot sauce (like Frank’s RedHot)
• 1 large egg
• Salt and black pepper

For the Breading:

• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (for a little extra heat)

For the Hot Oil/Paste:

• 1/2 cup hot frying oil (reserved from frying the chicken)
• 1/4 cup butter (or lard for a more traditional flavor)
• 2-4 tbsp cayenne pepper (adjust to your desired heat level)
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt

For Frying:

• Vegetable, canola, or peanut oil (enough to fill your pot about 2 inches deep)

For Assembly:

• 4 brioche buns, toasted
• Dill pickle chips
• Mayonnaise (optional)
• Coleslaw (optional)

1. Marinate the Chicken: In a large bowl, whisk together the buttermilk, pickle brine, hot sauce, egg, and a pinch of salt and pepper. Add the chicken pieces to the marinade, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize the chicken and infuse it with flavor.

2. Prepare the Breading: In a separate shallow dish, whisk together the flour, cornstarch, paprika, salt, black pepper, and cayenne pepper.

3. Fry the Chicken:

• Heat the frying oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
• Remove one chicken piece from the marinade, letting the excess drip off.
• Dredge the chicken in the flour mixture, pressing firmly to ensure it’s completely coated.
• Dip the chicken back into the wet marinade, then dredge it in the flour mixture a second time. This double-breading is what gives it that signature craggy, crispy crust.
• Carefully lower the breaded chicken into the hot oil. Do not overcrowd the pot; fry in batches.
• Fry for about 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C).
• Remove the chicken and place it on a wire rack to drain. Keep the fried chicken warm in a 200°F (90°C) oven while you fry the remaining pieces.

4. Make the Hot Oil/Paste:

• Once all the chicken is fried, carefully ladle out about 1/2 cup of the hot frying oil into a heatproof bowl.
• Add the melted butter (or lard), cayenne pepper, brown sugar, garlic powder, paprika, and salt.
• Whisk vigorously until the mixture is smooth and forms a thick, spicy paste.

5. Assemble the Sandwich:

• Toast your brioche buns. You can spread a layer of mayonnaise on the bottom bun if you like.
• Brush both sides of the hot, fried chicken with the spicy paste. Be generous!
• Place the sauced chicken on the bottom bun.
• Top with a generous handful of dill pickle chips.
• Add coleslaw if you’re using it, then top with the other bun.
• Picnic ready!

Super chicken picnic!