Spicy Nashville Hot Chicken Sandwiches (Printable)
Juicy fried chicken in Nashville hot sauce on brioche with pickles and creamy slaw for a bold, crunchy bite.
# 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 Assembly
20 - 4 brioche buns
21 - 1 cup dill pickle chips
22 - 2 cups coleslaw
23 - 2 tablespoons unsalted butter (optional, for toasting buns)
# How-To:
01 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs in marinade, cover, and refrigerate for at least 20 minutes or up to overnight for best flavor.
02 - In a shallow dish, thoroughly blend together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken pieces from marinade, allowing excess liquid to drain off. Dredge each thigh evenly in the seasoned flour mixture, pressing to adhere. Set coated chicken on a wire rack and rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat over medium-high heat to 350°F (175°C).
05 - Working in batches, fry chicken thighs for 5 to 7 minutes per side, until golden and crisp. Ensure internal temperature reaches 165°F before removing to a wire rack to drain.
06 - In a bowl, whisk 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth. Brush the spicy oil mixture generously over both sides of the fried chicken.
07 - If desired, spread cut sides of brioche buns with unsalted butter and toast in a clean skillet until golden brown.
08 - Place sauced chicken thigh on each bun base. Top with dill pickle chips and a generous scoop of coleslaw. Cap with the top bun and serve immediately.
# Expert Tips:
01 -
- This recipe delivers the kind of heat that sneaks up and makes you grin—like you’ve gotten away with something deliciously daring.
- The crunchy fried chicken, tangy slaw, and pillowy buns create a symphony of textures you’ll keep craving after the last bite.
02 -
- I learned the hard way that skipping the wire rack for resting chicken leads to a soggy crust—don’t do it.
- Combining the hot frying oil with spices right away lets the flavors bloom and cling, creating that signature fiery glaze.
03 -
- Letting the dredged chicken rest before frying is key for optimal crunch—it’s a step even seasoned cooks sometimes miss.
- The mix of hot frying oil with brown sugar and cayenne is where all the Nashville magic happens—that sauce is nonnegotiable.