Nashville Hot Chicken Sandwich

Ingredients · 2 servings

• 2Fried chicken thigh, cooked
• 4 tbspCayenne hot oil
• 2Brioche bun, split
• 60 gPickle, sliced
• 2 tbspMayonnaise

Equipment

oven, stovetop, tray, skillet, small skillet, pastry brush, knife, cutting board, tongs, instant read thermometer, spoon, serving plate

Instructions

1. 1
   Mise En Place

   Gather the fried chicken thighs, cayenne hot oil, buns, pickles, and mayonnaise. Set out a tray, skillet, brush, knife, board, tongs, and thermometer. · 5 min

   What to look for: All ingredients and tools are ready on the work surface

2. 2
   Warm Chicken

   Heat the oven to 190°C / 375°F. Place the fried chicken thighs on a tray and warm until crisp and the center reaches 74°C / 165°F. · 8 min

   When it is done: The center of each thigh reaches 74°C / 165°F

3. 3
   Heat Hot Oil

   Warm the cayenne hot oil in a small skillet over low heat until glossy and fluid, keeping it below a simmer so the spice does not scorch. · 3 min

   What to look for: The oil shines and moves easily when tilted

4. 4
   Lacquer Chicken

   Brush the hot oil over every side of the chicken, letting the red oil soak into the craggy crust while excess drips back into the skillet. · 3 min

   What to look for: The chicken is evenly red and glossy

5. 5
   Toast Buns

   Toast the split brioche buns cut side down in a dry skillet until the edges turn golden and the centers feel warm and soft. · 3 min

   What to look for: The cut sides are golden with lightly crisp edges

6. 6
   Build Sandwich

   Spread mayonnaise on the cut sides of each bun, then place 1 hot chicken thigh on each bottom bun and top with pickle slices. · 2 min

   What to look for: Each sandwich has mayo, hot chicken, and pickles stacked neatly

7. 7
   Serve Hot

   Serve the sandwiches at once, closed and warm, while the crust is crisp, the pickles are cool, and the cayenne oil is still fragrant. · 1 min

   What to look for: The bun is soft, the chicken is glossy, and the pickles peek from the sides