Spicy Nashville Hot Chicken Sandwiches (Print View)
Fiery fried chicken coated in Nashville hot 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
# Method:
01 - In a large mixing bowl, blend buttermilk, hot sauce, kosher salt, and black pepper. Add chicken thighs, ensuring thorough coating, and marinate for at least 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. Mix thoroughly to ensure even seasoning.
03 - Remove chicken from the marinade, letting excess liquid drip away. Coat each thigh in the flour mixture, pressing firmly to adhere. Arrange on a wire rack and rest 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat over medium-high to 350°F (175°C).
05 - Fry chicken thighs in batches, 5 to 7 minutes per side, until golden, crisp, and internal temperature reaches 165°F (74°C). Transfer to a wire rack to allow excess oil to drain.
06 - In a medium bowl, whisk 1/2 cup of hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until fully combined. Brush generously over both sides of the fried chicken.
07 - If desired, spread unsalted butter on the cut sides of the brioche buns and toast in a skillet until lightly golden.
08 - Layer sauced fried chicken on each bun base. Top with dill pickle chips and a generous amount of coleslaw. Place the top bun and serve immediately.
# Insider Tips:
01 -
- If you secretly crave that tingling heat and shattering crunch, this sandwich delivers it all, just the way you imagine.
- With each batch I learned how juicy chicken and perfect sauce-to-bun ratio can win over even the doubters at your table.
02 -
- If you rush the marinating or skip the resting, the chicken just doesn’t sing—patience is crucial.
- Brushing the sauce while the chicken is still hot lets it soak in, making every bite addictive instead of just spicy.
03 -
- Check your oil temperature between batches; cooler oil means soggy crust, which nobody wants.
- Brushing—never dunking—the hot sauce helps every piece stay crisp instead of wilting under the heat.