Spicy Nashville Hot Chicken Sandwiches (Print version)
Crispy fried chicken brushed with fiery Nashville hot oil, served on brioche with pickles and creamy slaw.
# 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 (classic or creamy)
23 - 2 tablespoons unsalted butter (optional, for toasting buns)
# Directions:
01 - Combine buttermilk, hot sauce, salt, and ground black pepper in a large mixing bowl. Submerge chicken thighs, ensuring they are evenly coated. Marinate for at least 20 minutes or up to overnight in the refrigerator.
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 chicken thighs from the marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing to adhere, and set on a wire rack for 10 minutes.
04 - In a heavy skillet or Dutch oven, pour in vegetable oil to a depth of 1 inch. Heat over medium-high heat until temperature reaches 350°F.
05 - Working in batches, fry chicken thighs for 5 to 7 minutes per side, or until deeply golden and crisp. Internal temperature must reach 165°F. Transfer to a wire rack to drain.
06 - In a medium bowl, mix 1/2 cup of hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth. Generously brush both sides of each fried chicken thigh with the hot sauce.
07 - Spread unsalted butter on the cut sides of the brioche buns. Toast in a skillet over medium heat until golden and crisp, if desired.
08 - Set the sauced chicken thigh on the bottom bun. Top with dill pickle chips and a generous scoop of coleslaw. Close with the top bun and serve immediately.
# Expert advice:
01 -
- If you’ve ever wanted to conquer crunchy, fiery Nashville-style chicken at home, this sandwich will win your heart and your taste buds.
- The creamy slaw and soft brioche buns mellow out the punch, making each bite perfectly balanced in heat, crunch, and coolness.
02 -
- If you rush the frying oil or crowd the pan, the chicken won’t crisp up—been there, regretfully soggy sandwich and all.
- Letting the dredged chicken rest before frying really does create those craveable textured edges.
03 -
- Use a wire rack for cooling, not paper towels, to lock in crunch.
- Brush on the spicy oil while the chicken is still hot—the heat lets the flavors really soak in.