Spicy Nashville Hot Chicken Sandwiches (Printable View)
Crispy, spicy Nashville hot chicken on toasted brioche with pickles and creamy slaw for bold Southern flavor.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon ground black pepper
→ Dredge
06 - 1 1/2 cups all-purpose flour
07 - 1/4 cup cornstarch
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
→ Nashville Hot Sauce
13 - 1/2 cup vegetable oil
14 - 2 tablespoons cayenne pepper
15 - 2 tablespoons brown sugar
16 - 1 teaspoon chili powder
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon salt
→ Sandwich Build
20 - 4 brioche buns
21 - 1 cup dill pickle chips
22 - 2 cups coleslaw
23 - 2 tablespoons unsalted butter (optional, for toasting buns)
# How To Make It:
01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs in the mixture and marinate for a minimum of 20 minutes or up to overnight in the refrigerator.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly blended.
03 - Remove chicken thighs from marinade, allowing excess to drip away. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Transfer to a wire rack and let rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet to a depth of 1 inch. Heat oil over medium-high heat to 350°F (175°C).
05 - Working in batches, fry chicken thighs for 5 to 7 minutes per side until golden brown and crispy, ensuring internal temperature reaches 165°F (74°C). Set on a wire rack to drain.
06 - In a medium bowl, combine 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until homogenized and smooth.
07 - Brush the spicy Nashville hot sauce generously over both sides of the fried chicken using a pastry brush.
08 - Spread unsalted butter on the cut sides of the brioche buns. Lightly toast in a skillet over medium heat until just golden.
09 - Place a piece of sauced chicken on each bun base, top with dill pickle chips and a generous portion of coleslaw. Finish with the top bun and serve immediately.
# Expert Advice:
01 -
- This sandwich is all about contrast: fiery heat meets cooling slaw and pillowy-soft buns.
- The result is restaurant-level flavor, made entirely in your own kitchen—no waiting in line required.
02 -
- Don’t rush the oil—if it isn’t hot enough, the chicken turns greasy instead of crisp.
- Letting the dredged chicken rest before frying gives you that craggy, crunchy exterior everyone loves.
03 -
- A digital thermometer takes the guesswork out of oil temperature and protects against burnt crust or soggy chicken.
- Reusing a bit of the frying oil in the hot sauce gives that authentic, smoky heat only found in Nashville.