Spicy Nashville Hot Chicken Sandwiches (Printable Version)
Juicy fried chicken tossed in Nashville hot sauce, served on brioche with pickles and creamy coleslaw.
# 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 and 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 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large mixing bowl. Add chicken thighs and submerge fully in the marinade. Cover and refrigerate for at least 20 minutes or up to overnight.
02 - In a shallow dish, thoroughly mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken from marinade, allowing excess liquid to drain. Dredge each thigh in the flour mixture, pressing firmly to ensure an even coating. Transfer to a wire rack and let rest 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a 1-inch depth. Heat oil over medium-high heat until it reaches 350°F (175°C).
05 - Using tongs, fry chicken thighs in batches for 5 to 7 minutes per side until golden brown and crispy, ensuring the internal temperature reads 165°F (74°C). Place fried chicken on a clean wire rack to drain.
06 - Carefully whisk together 1/2 cup of hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt in a medium heatproof bowl until smooth.
07 - Generously brush the hot sauce over both sides of each fried chicken thigh, ensuring a uniform layer.
08 - Optional: Spread unsalted butter on the cut sides of brioche buns and toast in a skillet until golden brown.
09 - Place a sauced chicken thigh on the bottom half of each bun. Top with dill pickle chips and a generous scoop of coleslaw. Close with the upper bun and serve immediately.
# Expert Suggestions:
01 -
- This sandwich is your ticket to bold, crispy chicken coated with fiery, craveable spice—no plane ticket to Tennessee required.
- Each bite balances juicy, tender chicken with cool slaw and tangy pickles, making it a party for your tastebuds and a guaranteed crowd-pleaser.
02 -
- If you skip the post-dredge resting for the chicken, your crust can slide right off in the oil—a lesson only learned the messy way.
- Using oil fresh from frying for your sauce makes the flavors meld like nothing else, so don’t be tempted to use plain bottled oil.
03 -
- Double-dredging chicken for an extra-thick, craggy crust makes every bite memorable.
- A sprinkle of finishing salt just out of the fryer is the difference between great and unforgettable chicken.