Experience Nashville’s culinary heat in this extra-crispy fried chicken doused in a fiery cayenne glaze. Chicken pieces soak in a buttermilk marinade that also includes pickle brine and Louisiana hot sauce for extra kick. Double dredging lends that all-important crunch in the fryer, but what you’ll remember once this chicken is served on white bread with bread and butter pickles is a hot, hot sauce of cayenne, butter, lard, brown sugar, paprika and garlic. Fire away! Get the recipe for Chef John's Nashville Hot Chicken. A10