Spicy Nashville Hot Chicken Sandwiches (Printable)
Crispy, spicy Nashville-style fried chicken on brioche with pickles and creamy slaw.
# 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 classic or creamy coleslaw
23 - 2 tablespoons unsalted butter
# How-To Steps:
01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs and refrigerate for at least 20 minutes or up to overnight.
02 - In a shallow dish, thoroughly blend all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Lift each thigh from the marinade, allowing excess to drain. Dredge in the seasoned flour mixture, pressing firmly to ensure even coverage. Rest on a wire rack for 10 minutes.
04 - Pour vegetable oil into a heavy skillet to a depth of 1 inch. Preheat oil to 350°F.
05 - Fry chicken thighs in batches for 5 to 7 minutes per side until golden, crisp, and an internal temperature of 165°F is reached. Transfer to a clean wire rack.
06 - Combine 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt in a medium bowl. Whisk until a smooth emulsion forms.
07 - Brush the hot sauce liberally onto both sides of the fried chicken thighs.
08 - Spread unsalted butter on the cut sides of brioche buns; toast in a skillet over medium heat until golden.
09 - Place glazed chicken thigh on each bun base. Top with pickle chips and a generous portion of coleslaw. Cap with the top bun and serve immediately.
# Expert Suggestions:
01 -
- You control the heat—so if the idea of fiery spice excites you or scares you, there's a perfect balance waiting.
- The crunch and juiciness are unlike anything you'll get from takeout; this homemade method always wows everyone.
02 -
- If you don’t let the chicken rest on a rack before frying, the breading slides off as soon as it hits the oil—trust me, you’ll be frustrated scraping up lost crust.
- Mixing hot oil with spices for the sauce will make your kitchen suddenly spicy-air central—open a window and don’t breathe too deeply over the bowl.
03 -
- Use a wire rack when draining the chicken after frying—the underside stays crisp and never soggy.
- Brushing on the Nashville hot sauce as soon as the chicken is fried locks in all that spicy flavor while the crust is still hungry for it.