Spicy Nashville Hot Chicken Sandwiches (Print View)
Crispy fried chicken glazed with fiery Nashville hot oil, stacked 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 coleslaw (classic or creamy)
23 - 2 tablespoons unsalted butter (optional, for toasting buns)
# How To Make It:
01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Immerse chicken thighs in the mixture and marinate for at least 20 minutes, or refrigerate overnight for enhanced flavor and tenderness.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt. Whisk until evenly blended.
03 - Remove chicken thighs from marinade, allowing excess to drip off. Coat each thigh thoroughly in the flour mixture, pressing firmly to ensure adhesion. Arrange on a wire rack and rest for 10 minutes to set the crust.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat the oil to 350°F using a thermometer for accuracy.
05 - Fry chicken thighs in batches for 5 to 7 minutes per side, turning once, until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a wire rack to drain and rest.
06 - In a bowl, carefully whisk 1/2 cup of hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth. Generously brush the sauce over both sides of each piece of fried chicken.
07 - If desired, spread unsalted butter on the cut sides of brioche buns and toast in a skillet until golden and crisp.
08 - Set a sauced fried chicken thigh on the bottom half of each bun. Top with dill pickle chips and a generous scoop of coleslaw. Cap with the upper bun and serve promptly.
# Expert Hints:
01 -
- This sandwich pops with a crackling crust and lip-tingling heat that feels like a secret handshake among spice lovers.
- Layering the sauced chicken with cool, fresh slaw and sharp pickles makes for a bite that’s impossible to put down once you start.
02 -
- Rushing the chicken straight from dredge to oil can make the coating fall right off—give it that rack rest time.
- Don’t be shy with the hot oil in the sauce; it’s what makes the flavor cling and the color pop.
03 -
- Letting the chicken rest after dredging guarantees the coating stays put during frying.
- Resist crowding the pan—give each piece space for a truly crisp crust.