Nashville Hot Chicken Sandwich

Directions

1. Coat the chicken thighs evenly with 2 tbsp Bachan’s Hella Hot Barbecue Sauce and set aside.

2. Make a dredging station: in one shallow bowl, mix together the flour, salt, and pepper. In another shallow bowl, add the butter milk.

3. Dredge the chicken: take a chicken thigh and dredge in the flour mix, coating all sides.

4. Dip the floured chicken into the buttermilk, making sure it’s completely coated. Let any excess drain off, then dip again into the flour mix. Place the coated chicken on a rimmed baking sheet and repeat with the remaining thighs.

5. Pour in at least 2 inches of oil into a large tall-sided heavy bottomed skillet or Dutch oven. Heat over medium high until the oil reaches 350°F.

6. When the oil is ready, fry the chicken: gently add the thighs to the oil, being sure not to crowd the pan. Cook, flipping once, until the internal temperature reaches 165°F and the chicken is golden brown and crunchy, about 6-8 minutes. When cooked through, remove from the oil and set aside on a wire rack in a rimmed baking sheet. Repeat with the remaining chicken.

7. In a bowl or liquid measuring cup, mix together the melted butter, brown sugar, and remaining Bachan’s Hella Hot Barbecue Sauce.

8. Toast the buns, buttering if desired. Place a piece of fried chicken on the bottom bun and brush very generously with the mixed Bachan’s Hella Hot Sauce. Finish with pickles and the top bun. Enjoy immediately!