Nashville Hot Chicken Waffle Sandwich Recipe

Ingredients

• 4 Boneless, Skinless Chicken Thighs (About 6 oz each, trimmed of excess fat)
• 1 cup Buttermilk (For marinating chicken; can substitute with milk mixed with 1 tbsp lemon juice or vinegar)
• 1/2 cup Dill Pickle Juice (From a jar of dill pickles, adds tanginess to the marinade)
• 1 1/2 cups All-Purpose Flour (For coating chicken; ensures a crispy exterior)
• 1/2 cup Cornstarch (Also known as cornflour; adds extra crispiness to the coating)
• 2 tablespoons Cayenne Pepper (Adjust to taste for desired spice level; divided between coating and sauce)
• 2 tablespoons Smoked Paprika (Adds smoky flavor; divided between coating and sauce)
• 1 tablespoon Garlic Powder (Divided between coating and sauce)
• 1 teaspoon Salt (Or to taste; for coating)
• 1/2 teaspoon Black Pepper (Freshly ground; for coating)
• 3 cups Vegetable Oil (For frying, or canola oil; plus 4 tablespoons reserved for Nashville Hot Sauce)
• 1 tablespoon Brown Sugar (Packed; for Nashville Hot Sauce. Light or dark brown sugar can be used.)
• 1/2 cup Mayonnaise (Full-fat recommended for best flavor and texture; for Sriracha Mayo)
• 2 tablespoons Sriracha (Adjust to taste to control spiciness; for Sriracha Mayo)
• 1 teaspoon Honey (For Sriracha Mayo; can substitute with maple syrup)
• 1 teaspoon Lime Juice (Freshly squeezed; for Sriracha Mayo)
• 1/2 teaspoon Lime Zest (For Sriracha Mayo)
• 2 tablespoons Cooked Bacon (Crumbled; for Sriracha Mayo; adds smoky flavor and texture)
• 4 Waffles (Prepared, homemade or store-bought, about 4-inch size; toasted for better texture)
• As needed Dill Pickle Slices (For topping; adds crucial tanginess)
• 4 Cheddar Cheese Slices (Melted, for topping; sharp cheddar recommended)

Instructions

1. **Marinate the Chicken:** In a medium bowl, whisk together the buttermilk and dill pickle juice. Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours), to tenderize the chicken and infuse with flavor.
2. **Prepare the Dry Coating:** In a large, shallow dish, combine the all-purpose flour, cornstarch, 1 tablespoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 tablespoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk thoroughly to ensure spices are evenly distributed throughout the flour mixture.
3. **Coat the Chicken:** Remove a chicken thigh from the marinade, letting any excess liquid drip back into the bowl. Dredge the chicken in the flour mixture, pressing firmly to coat it fully on all sides. For extra crispiness, dip the coated chicken back into the buttermilk marinade briefly, then dredge again in the flour mixture. Place the coated chicken on a wire rack; this double coating improves the texture.
4. **Heat the Oil:** Pour vegetable or canola oil to a depth of about 3 inches into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). Clip a deep-fry thermometer to the side of the pot to monitor the oil temperature for consistent frying. Maintaining the correct oil temperature is critical for crispy chicken.
5. **Fry the Chicken:** Carefully lower the coated chicken thighs into the hot oil, working in batches of 2 to avoid overcrowding the pot, which can lower the oil temperature. Fry for 6-8 minutes on each side, or until chicken is golden brown, crispy, and cooked through. Ensure the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. An instant-read thermometer is recommended.
6. **Drain the Chicken:** Remove the fried chicken from the oil and place it on a clean wire rack to drain excess oil, which will help maintain its crispiness. Pat dry with paper towels if needed, being careful not to damage the crust.
7. **Make the Nashville Hot Sauce:** In a small heatproof bowl, whisk together the remaining 1 tablespoon of cayenne pepper, remaining 1 tablespoon of smoked paprika, remaining garlic powder, and the brown sugar.
8. **Infuse the Oil:** Carefully ladle 4 tablespoons of the hot oil that was used for frying the chicken into the spice mixture. Stir continuously until a vibrant red paste forms. The hot oil infuses into the spices, creating the signature Nashville hot sauce flavor.
9. **Coat the Fried Chicken:** Immediately brush or drizzle the prepared Nashville hot sauce over the fried chicken, ensuring each piece is generously coated. The residual heat from the oil will help the spices adhere well. Use a silicone brush for an even distribution.
10. **Prepare the Sriracha Mayo:** In a small bowl, combine the mayonnaise, sriracha, honey, lime juice, lime zest, and crumbled bacon. Stir well until all ingredients are evenly distributed and the sauce is smooth and creamy. Adjust the amount of sriracha based on your preference for spiciness. Taste and adjust seasonings as needed.
11. **Assemble the Sandwiches:** Prepare or toast the waffles according to package directions or your favorite recipe. Keep the waffles warm while you assemble the sandwiches. Place a piece of Nashville hot chicken on top of each waffle.
12. **Add Toppings:** Generously spread the sriracha mayo over the chicken, then top with dill pickle slices and a slice of cheddar cheese.
13. **Melt Cheese (Optional):** If desired, place the assembled sandwiches under a broiler for a minute or two, watching closely to prevent burning, until the cheese is melted and bubbly. Alternatively, use a kitchen torch to melt the cheese.
14. **Serve Immediately:** Serve the Nashville Hot Chicken Waffle Sandwiches immediately while the chicken is hot, crispy, and the waffles are warm. Garnish with extra bacon bits or a sprinkle of paprika, if desired.