Spicy Nashville Hot Chicken Sandwiches (Printable)
Crispy fried chicken brushed with fiery Nashville sauce, served on brioche with pickles and creamy slaw.
# What You'll 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 (classic or creamy)
23 - 2 tablespoons unsalted butter, optional, for toasting buns
# How to Make It:
01 - In a large mixing bowl, combine 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 under refrigeration.
02 - In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until fully combined.
03 - Remove each chicken thigh from the marinade and allow excess liquid to drip away. Coat thoroughly in the flour mixture, pressing to ensure adherence. Rest coated chicken on a wire rack for 10 minutes to promote crust formation.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat oil to 350°F (175°C), monitoring with a thermometer for accuracy.
05 - Working in batches, lay chicken thighs carefully into the hot oil. Fry 5 to 7 minutes per side until golden brown and crisp, making sure the internal temperature reaches 165°F (74°C). Transfer to a clean wire rack.
06 - In a mixing bowl, combine half a cup of the hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until smooth and brush liberally over both sides of the fried chicken.
07 - If desired, spread unsalted butter on the cut sides of brioche buns and toast in a skillet until golden brown.
08 - Place each set of sauced chicken thighs on the bottom half of a toasted bun. Top with dill pickle chips and a generous portion of coleslaw. Cap with the top bun and serve promptly.
# Expert Tips:
01 -
- This sandwich is a glorious mess of crunch, heat, and tang that somehow makes you crave one bite after the next.
- It's the kind of dish that wakes up any weeknight or makes your friends believe you have a secret Nashville grandma.
02 -
- If you skip the wire rack after frying, you risk a sad, soggy crust—a lesson I learned with a sigh.
- I discovered brushing the chicken with hot oil-spice mix while it's piping hot makes the coating stick and keeps the flavor potent.
03 -
- Always let the dredged chicken rest before frying so the coating doesn’t slip off.
- A sprinkle of flaky salt on the finished sandwich heightens every flavor and adds delightful crunch.