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Pressed Nashville Hot Chicken Grilled Cheese

Print Recipe
Course Appetizer, Main Course, Snack
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2

Ingredients

Chicken

  • 4 boneless skinless chicken thighs (about 1 lb / 450 g)

Buttermilk Marinade

  • 2 cups buttermilk 480 g
  • 2 tablespoons Valentina hot sauce 30 g
  • Salt to taste about 8 g

Dredge

  • 2 cups all-purpose flour 240 g
  • 1 cup potato starch 120 g
  • 2 tablespoons paprika 14 g
  • 1 tablespoon black pepper 8 g
  • 1 tablespoon kosher salt 15 g

Frying

  • Neutral oil enough to fully submerge chicken, about 1.5–2 quarts / 1.5–2 L
  • Fry temperature: 350°F / 175°C

Nashville Hot Oil Sauce

  • 4 tablespoons smoked paprika 28 g
  • 1 tablespoon black pepper 8 g
  • 1 teaspoon citric acid 4 g
  • or 1 tablespoon lemon juice 15 g
  • 1 tablespoon brown sugar 12 g
  • 1 tablespoon garlic powder 9 g
  • 1 tablespoon onion powder 9 g
  • Salt to taste about 6 g
  • 6 ounces hot frying oil 170 g, or enough to form a smooth sauce

Dill Pickle Remoulade

  • 1 cup sour cream 240 g
  • 1/4 cup mayonnaise QP-style preferred (60 g)
  • 1/4 cup whole milk or as needed (60 g)
  • 1/4 cup fresh dill finely chopped (10 g)
  • 1/2 cup dill pickles finely chopped (75 g)
  • Black pepper to taste about 3 g
  • Salt to taste about 6 g

Grilled Cheese Assembly

  • Sourdough bread sliced
  • 8 oz sharp white cheddar freshly shredded (225 g)
  • Butter as needed for toasting (about 30 g)
  • Optional: Japanese dried scallions or fresh chives 5 g

Instructions

  • Place chicken thighs between parchment and press until evenly flattened, about ¼-inch thick.
  • Mix buttermilk, hot sauce, and salt. Submerge chicken and marinate at least 10 minutes (overnight if you have time).
  • Mix flour, potato starch, paprika, pepper, and salt. Press chicken firmly into the dredge, squeezing and roughing up the edges.
  • Heat neutral oil to 350°F / 175°C. Fry chicken until deeply golden, 3–4 minutes per piece. Drain on a rack.
  • Combine Nashville hot spices in a heatproof bowl. Whisk in hot fryer oil until smooth, then toss chicken to coat.
  • Whisk sour cream, mayo, milk, dill, pickles, salt, and pepper until smooth.
  • Butter a skillet over medium heat. Add sourdough and pile on white cheddar, letting some spill to form a cheese crust. Add chicken, then transfer to a 400°F / 205°C oven for 3–4 minutes until melted and crisp.
  • Spoon remoulade over the chicken, close the sandwich, press lightly, slice, and serve.

Video