Spicy Nashville Hot Chicken Sandwiches (Printable Version)
Crispy fried chicken tossed in Nashville hot sauce on brioche with pickles and creamy coleslaw.
# 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
# Directions:
01 - Combine buttermilk, hot sauce, salt, and black pepper in a large mixing bowl. Submerge chicken thighs and marinate for at least 20 minutes or refrigerate overnight.
02 - In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each thigh in the seasoned flour mixture, pressing to ensure full coverage. Arrange coated pieces on a wire rack and rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Preheat oil to 350°F using a thermometer for accuracy.
05 - Working in batches, fry chicken thighs 5–7 minutes per side or until exterior is deeply golden brown and internal temperature reaches 165°F. Drain on a wire rack.
06 - In a medium bowl, combine 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until homogeneous. Generously brush the hot sauce over each side of the fried chicken.
07 - If desired, spread unsalted butter on the cut sides of brioche buns and toast in a skillet until lightly browned.
08 - Place sauced chicken thigh on each bun base, layer with dill pickle chips and a generous serving of coleslaw, then cap with the top bun. Serve immediately.
# Expert Advice:
01 -
- Insider tip: that homemade Nashville hot sauce clings perfectly to the crispy crust, so the heat kisses every bite.
- It's my secret weapon for impressing guests who crave a bold, unforgettable meal.
02 -
- If you skip letting the breaded chicken rest before frying, the crust can fall right off—a lesson I learned with my first impatient attempt.
- Mixing some hot frying oil into the sauce is the key to glossy, flavorful heat that clings and doesn't run off.
03 -
- Always let fried chicken rest on a wire rack, not paper towels, so it cools without steaming the crust.
- Brushing the hot oil-based sauce while the chicken is still piping hot helps it soak in for maximum flavor.