Nashville Hot Chicken Sandwiches (Printable)
Fiery Nashville-style fried chicken on brioche with pickles and creamy slaw for bold Southern crunch.
# 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)
# Directions:
01 - In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken thighs, ensuring each is fully coated. Marinate for at least 20 minutes or refrigerate overnight for deeper flavor.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly blended.
03 - Remove chicken from marinade and allow excess to drip off. Coat each piece in the flour mixture, pressing firmly to ensure an even layer. Set on a wire rack and rest 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat oil to 350°F (175°C).
05 - Fry chicken thighs in batches for 5 to 7 minutes per side until golden and crisp, and an internal temperature of 165°F (74°C) is reached. Transfer to a wire rack to drain and rest.
06 - In a medium bowl, combine 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until smooth and brush generously over both sides of the fried chicken.
07 - Butter the cut sides of the brioche buns and toast in a skillet over medium heat until golden and crisp.
08 - Arrange sauced fried chicken on the bottom bun. Top with dill pickle chips and a generous scoop of coleslaw. Close with the top bun and serve immediately.
# Expert Tips:
01 -
- The bold, peppery sauce packs a kick but never overpowers the juicy, perfectly fried chicken.
- I keep coming back because this sandwich strikes the ultimate balance between fiery heat, cool crunch, and pillowy-soft buns.
02 -
- Rushing the chicken from dredge to oil makes the coating slide off—let it rest, even if you’re hungry.
- Using hot oil straight from the fryer for the Nashville sauce is what gives the chicken its signature cling and burn, not just color.
03 -
- Don’t use old oil—the flavor of the chicken and sauce depends on it being fresh and clean.
- If reheating leftovers, use a hot oven for 10 minutes to revive that crisp crust.