Nashville Hot Chicken Sandwich

Marinate the chicken: Combine buttermilk, hot sauce, and salt in a large bowl. Add chicken, ensuring pieces are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the dredge: Whisk together flour, paprika, garlic powder, salt, and black pepper in a shallow dish or paper bag.

Heat the oil: Fill a deep pot or Dutch oven with 3 inches of vegetable oil. Heat to 350F. Use a thermometer to monitor temperature.

Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere. Let sit on a wire rack for 10 minutes before frying.

Fry the chicken: Carefully lower chicken pieces into the hot oil. Don't overcrowd - work in batches. Fry for 6-8 minutes per side for boneless, or until internal temperature reaches 165F. The coating should be deep golden brown.

Make the hot paste: WEAR GLOVES. In a heat-safe bowl, mix cayenne, brown sugar, paprika, and garlic powder. Carefully ladle 1/2 cup of the hot frying oil into the spices and stir into a fiery paste.

Brush with fire: As soon as chicken comes out of the fryer, brush or paint each piece generously with the hot paste. The hot oil helps the spice penetrate the crust.

Rest briefly: Let the hot chicken rest for 2-3 minutes. The spice flavor will continue to develop.

Assemble the sandwich: Place a layer of pickles on one slice of white bread. Top with the hot chicken. The pickles help cut through the heat. Cover with the second slice of white bread.

Serve immediately: Serve right away with extra pickles on the side. Have cold drinks ready! The heat builds over time, so pace yourself. This is Nashville hot chicken - it's supposed to hurt a little.