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Fiery Nashville hot chicken coated in a spicy cayenne paste atop white bread with pickles is a Tennessee legend. This high protein chicken dish brings serious heat and bold flavor to the family table.
Combine buttermilk and 1 teaspoon salt in a large bowl. Add chicken thighs and marinate for at least 1 hour or up to overnight, ensuring every piece is well coated.
Mix all-purpose flour with 1 teaspoon salt, paprika, and black pepper in a shallow dish. Remove chicken from marinade and dredge thoroughly in seasoned flour, pressing coating onto each piece.
Pour vegetable oil into a heavy skillet and heat to 350°F over medium-high. Carefully add chicken thighs, frying 6–8 minutes per side until golden brown and internal temperature reaches 165°F.
In a small saucepan, combine cayenne pepper, paprika, garlic powder, brown sugar, and a ladle of hot frying oil from the skillet. Stir to create the signature spicy paste, and brush generously over the fried chicken while still hot.
Serve each chicken piece atop a slice of white bread, crown with dill pickle slices. Enjoy immediately for best crispness and heat retention.
