Nashville-Style Hot Chicken Sandwich

Brine the chicken if time allows it. Slice the chicken into cutlets, and place in a glass bowl with a sprinkle of salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to an hour.

Remove the chicken from the fridge and bread it. In a shallow bowl, mix the all-purpose flour with salt and pepper. And in a second bowl, whisk the buttermilk with hot sauce.

Take about a tablespoon of the buttermilk mixture and place it in the flour, then using your hands rub the flour to create little crumbles.

Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour.

Heat 1-2 inches of oil in a dutch oven to 350˚F (160°C). Add chicken, 2 pieces at a time and fry for 3-4 minutes on one side, then for 3 more minutes on the other side. The chicken is ready when the internal temperature reaches 160°F (74°C). Remove immediately and place on a cooling rack in the oven to keep it warm as you fry the rest.

To make the Nashville hot sauce, in a small bowl, combine the sauce ingredients, then as you're frying the chicken, take about half a cup of the hot oil and cover the spices with it. Give it a quick mix, and baste the chicken with it. Make sure to do this while the chicken is still hot to avoid greasy chicken.

Build the crispy chicken sandwich by spreading mayo on your toasted buns, followed by the fried chicken, coleslaw, and pickle chips.