Spicy Nashville Hot Chicken Sandwiches (Print Version)
Crispy fried chicken tossed in fiery Nashville sauce, served on buttery 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
23 - 2 tablespoons unsalted butter (optional, for toasting buns)
# How to Make It:
01 - In a large bowl, mix buttermilk, hot sauce, kosher salt, and black pepper. Add chicken thighs and ensure each piece is fully coated. Refrigerate for at least 20 minutes or up to overnight.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt. Whisk thoroughly to blend.
03 - Lift chicken from the marinade, allowing excess to drain. Coat each thigh in the flour mixture, pressing firmly so the coating adheres. Place on a wire rack and let rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat oil over medium-high until it reaches 350°F.
05 - Working in batches, fry the chicken thighs for 5 to 7 minutes per side, until deeply golden and internal temperature reaches 165°F. Transfer cooked chicken to a clean wire rack to drain.
06 - In a bowl, blend 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth. Brush sauce liberally over both sides of fried chicken.
07 - (Optional) Spread unsalted butter on cut sides of brioche buns. Toast in a skillet until golden brown.
08 - Place a piece of sauced chicken on each bun base. Top with dill pickle chips and a generous scoop of coleslaw. Cap with the top bun and serve immediately.
# Expert Advice:
01 -
- The crisp, spicy heat clings to juicy chicken in a way that feels both indulgent and thrilling.
- No fancy equipment or deep-fryer required—just a sturdy skillet and your favorite buns to build comfort food magic.
02 -
- If you skip the rest after dredging, the crust can fall right off in the oil—I learned this after my first attempt shed most of its crunch.
- Brushing the spicy oil instead of dunking the chicken makes it extra flavorful without sogginess—trust me, it’s worth using the pastry brush.
03 -
- Letting the coated chicken sit before frying locks in the crunch and prevents a soggy crust.
- A second light brush of spicy oil just before serving amplifies flavor and color more than you’d think.