Spicy Nashville Hot Chicken Sandwiches (Printable Version)
Crispy fried chicken tossed in Nashville hot sauce on brioche with pickles and creamy coleslaw.
# 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 - Combine buttermilk, hot sauce, salt, and pepper in a large bowl. Submerge chicken thighs and marinate for a minimum of 20 minutes or up to overnight under refrigeration.
02 - In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and salt until well blended.
03 - Remove chicken from marinade and let excess liquid drain. Dredge each thigh in the seasoned flour mixture, pressing to ensure an even coating. Transfer to a wire rack and let rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat oil to 350°F.
05 - In batches, fry dredged chicken thighs for 5 to 7 minutes on each side until golden brown, crisp, and cooked through to an internal temperature of 165°F. Drain on a wire rack.
06 - In a medium bowl, whisk 1/2 cup 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 hot fried chicken.
07 - If desired, spread butter on the cut sides of brioche buns and toast in a skillet until golden and crisp.
08 - Arrange sauced chicken thighs on the bun bottoms, add dill pickle chips and a generous scoop of coleslaw, then finish with the top buns. Serve immediately while hot.
# Chef's Tips:
01 -
- This sandwich lands the perfect balance between fiery heat and irresistible crunch, plus a creamy cool slaw to soothe each bite.
- When you make Nashville hot chicken at home, you control just how wild things get with the spice level (and no one’s judging you for licking your fingers clean).
02 -
- I once tried to rush dredging, and my crust fell off in the oil—let it rest after coating for the crispiest results.
- Brushing the sauce while the chicken’s still hot ensures it soaks in and the flavors don’t just sit on the surface.
03 -
- Letting your dredged chicken rest before frying means the crust sticks without peeling off—a true game-changer.
- Sneak a dash of brown sugar into the glaze for deep, complex heat that wins over the spice-shy.