Slow-Cooker Nashville Hot Chicken Sandwiches
The Nashville trick I borrow is blooming cayenne and paprika in butter, then letting that red fat ride through a covered braise; it gives boneless thighs the peppery depth of the original without a…
Ingredients
- 2 1/4 lb boneless, skinless chicken thighs
- 1/2 cup dill pickle brine
- 4 tablespoons unsalted butter
- 2 tablespoons cayenne pepper
- 1 tablespoon sweet paprika
- 1 tablespoon light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 6 soft potato or brioche buns
- 1 cup dill pickle chips
Instructions
- Pat the chicken thighs dry and trim away any large pockets of fat. Arrange them in a 5- to 6-quart slow cooker in an even layer; overlapping is fine, but keep the pieces as flat as you can.
- Melt the butter in a small saucepan over low heat. Remove it from the heat and whisk in the cayenne, paprika, brown sugar, garlic powder, and kosher salt. This brief butter bloom wakes up the dried spices and is the home-kitchen substitute for the seasoned frying oil used in Nashville shops.
- Pour the pickle brine around the chicken, then spoon the spiced butter over the top. Cover and cook on LOW for 3 1/2 to 4 hours, until the chicken is tender and reaches at least 165 F in the thickest piece. Avoid HIGH heat, which can make lean edges stringy before the centers soften.
- Transfer the chicken to a bowl with tongs and rest it for 5 minutes. Pour the cooking liquid into a heatproof measuring cup, let it stand briefly, then spoon off about 2 tablespoons of the red butter from the surface and stir it back into the juices.
- Shred the chicken into large, rough pieces rather than fine strands. Return it to the slow cooker and toss with enough of the spicy cooking liquid to make the meat glossy and well coated; keep the remaining liquid for an extra spoonful at the table.
- Toast the cut sides of the buns in a dry skillet or under the broiler until lightly browned. Toasting is a small restaurant move that keeps the bread from collapsing under the braising juices.
- Pile the hot chicken onto the buns and crown each sandwich with dill pickle chips. Serve immediately, with the pickles kept cold and crisp so their vinegar cuts through the cayenne butter.
Watch the Slow-Cooker Nashville Hot Chicken Sandwiches cooking video
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