Spicy Nashville Hot Chicken Sandwiches (Printer-Friendly)
Crispy fried chicken tossed in Nashville hot sauce on brioche with pickles and creamy slaw for bold Southern heat.
# 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 Advice:
01 -
- The combination of crispy fried chicken and spicy, buttery Nashville sauce makes each bite an adventure.
- Assembling the sandwiches with pickles and creamy slaw balances out the heat in a way that always wins over even spice skeptics.
02 -
- If you rush the dredging or skip resting the coated chicken, the crust can fall right off in the oil—ask me how I know.
- Using actual frying oil for the Nashville sauce creates that authentic fiery flavor you really can’t fake.
03 -
- Ingredient order and patience with each step set the difference between okay and unforgettable sandwiches.
- Brushing the sauce on while the chicken's piping hot lets the flavors really fuse with the crust.