Spicy Nashville Hot Chicken Sandwiches (Printable Version)
Crispy Nashville-style fried chicken on brioche with pickles and creamy slaw for bold Southern heat.
# 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 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:
01 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large mixing bowl. Submerge chicken thighs and marinate for at least 20 minutes, or up to overnight in the refrigerator.
02 - In a shallow dish, blend all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until evenly mixed.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each thigh in the flour mixture, pressing firmly to ensure even coating. Arrange dredged chicken on a wire rack and let stand for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch and heat to 350°F. Confirm temperature with a thermometer.
05 - Fry chicken thighs in hot oil, working in batches if needed, for 5 to 7 minutes per side until golden brown and crisp. Check that internal temperature reaches 165°F. Transfer fried chicken to a clean wire rack to drain.
06 - In a medium bowl, vigorously whisk 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until emulsified and smooth. Brush mixture generously onto both sides of each fried chicken thigh.
07 - If desired, spread butter on the cut sides of the brioche buns and toast in a skillet over medium heat until golden brown.
08 - Arrange sauced fried chicken on the bottom half of each bun. Top each with dill pickle chips and a generous serving of coleslaw. Place the top bun and serve immediately.
# Expert Tips:
01 -
- This sandwich is your ticket to bold, crispy chicken coated with fiery, craveable spice—no plane ticket to Tennessee required.
- Each bite balances juicy, tender chicken with cool slaw and tangy pickles, making it a party for your tastebuds and a guaranteed crowd-pleaser.
02 -
- If you skip the post-dredge resting for the chicken, your crust can slide right off in the oil—a lesson only learned the messy way.
- Using oil fresh from frying for your sauce makes the flavors meld like nothing else, so don’t be tempted to use plain bottled oil.
03 -
- Double-dredging chicken for an extra-thick, craggy crust makes every bite memorable.
- A sprinkle of finishing salt just out of the fryer is the difference between great and unforgettable chicken.