Spicy Nashville Hot Chicken Sandwiches (Printable Version)
Crispy fried chicken glazed in Nashville hot oil, layered on brioche with pickles and creamy coleslaw for fiery crunch.
# 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)
# Directions:
01 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge the chicken thighs, ensuring all pieces are coated. Cover and marinate for at least 20 minutes, ideally overnight in the refrigerator.
02 - In a shallow dish, stir together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until fully blended.
03 - Remove chicken from marinade, letting excess liquid drip away. Press each thigh into the flour mixture, coating thoroughly and pressing to adhere. Place coated chicken on a wire rack and allow to rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Place over medium-high heat and bring to 350°F (175°C).
05 - Using tongs, carefully add chicken thighs to hot oil in batches. Fry for 5 to 7 minutes per side until golden brown, crispy, and internal temperature reaches 165°F (74°C). Transfer fried chicken to a wire rack to drain.
06 - In a medium bowl, carefully whisk together 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth. Using a pastry brush, generously coat both sides of the fried chicken with the sauce.
07 - If desired, butter the cut sides of brioche buns. Toast on a skillet over medium heat until golden and crisp.
08 - Arrange sauced chicken on each bun bottom. Top with dill pickle chips and a generous scoop of coleslaw. Cap with the top bun and serve immediately.
# Expert Tips:
01 -
- This hot chicken hits the perfect spot between crunch and heat—like a little kitchen dare you’ll want to take again!
- It brings together bold flavors and simple technique that are more forgiving than you might expect.
02 -
- The first time I skipped resting the dredged chicken, the crust slid clean off—ten minutes on a rack fixes everything.
- Don’t rush past the hot sauce step—brushing sauce onto hot chicken transforms the coating from tasty to legendary.
03 -
- Use a thermometer for the frying oil—guesswork makes for pale or greasy results.
- A good pastry brush coats the chicken in sauce without disturbing the crust, so don’t skip it.