Spicy Nashville Hot Chicken Sandwiches (Printable)
Fiery Nashville-spiced fried chicken on toasted brioche with pickles and creamy slaw for crunchy, tangy bites.
# 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
23 - 2 tablespoons unsalted butter
# How To Make It:
01 - In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Submerge chicken thighs in the mixture and cover. Marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - In a shallow dish, thoroughly mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken thighs from the marinade, letting excess liquid drip off. Dredge each thigh in the flour mixture, ensuring even coating by pressing firmly. Set coated chicken on a wire rack for 10 minutes to rest.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat oil to 350°F.
05 - Working in batches, fry the chicken thighs for 5 to 7 minutes per side until golden and internal temperature reaches 165°F. Transfer fried chicken to a wire rack to drain.
06 - In a medium bowl, whisk together 1/2 cup hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until well combined and smooth.
07 - Brush the prepared Nashville hot sauce generously over both sides of the fried chicken, ensuring full coverage.
08 - Butter the cut sides of the brioche buns and toast in a skillet over medium heat until golden and crisp, if desired.
09 - Place sauced chicken thigh on each bun base. Top with dill pickle chips and a generous amount of coleslaw. Add the bun top and serve immediately.
# Expert Advice:
01 -
- That fiery, crunchy coating hides impossibly juicy chicken, and after one bite, your tastebuds will be both humming and smiling.
- The cooling slaw and pickles create the perfect balance so you crave another sandwich even after you’re full.
02 -
- I once rushed the oil temp and ended up with oil-soggy chicken—wait for 350F even if your stomach’s growling.
- Resting the chicken after dredging, just ten minutes, locks in the crust so it doesn’t fall off in the oil.
03 -
- Brushing the hot sauce on straight from the pan infuses the crust without making it soggy—a lesson learned after one batch went limp from a cold, over-sauced dunk.
- For perfect slaw, chill it extra-cold so it stands up to the steamy chicken and keeps textures lively.