Spicy Nashville Hot Chicken Sandwiches (Printable)
Fiery Nashville hot fried chicken on brioche with pickles and creamy slaw for bold Southern flavor and crunchy texture.
# What You’ll Need:
→ Chicken Preparation
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
→ Flour 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 Components
20 - 4 brioche buns
21 - 1 cup dill pickle chips
22 - 2 cups coleslaw
23 - 2 tablespoons unsalted butter
# Steps:
01 - In a large mixing bowl, whisk buttermilk, hot sauce, salt, and ground black pepper. Submerge chicken thighs and marinate for at least 20 minutes or refrigerate up to overnight.
02 - In a shallow dish, thoroughly combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure even coating. Arrange coated chicken on a wire rack and let rest for 10 minutes.
04 - Pour vegetable oil into a large heavy skillet to a depth of 1 inch. Heat oil to 350°F. Maintain a steady temperature for optimal frying.
05 - Fry chicken thighs in batches for 5–7 minutes per side until golden brown, crispy, and internal temperature reaches 165°F. Transfer cooked chicken to a wire rack.
06 - In a medium bowl, carefully combine 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until fully blended, then brush generously over both sides of the fried chicken.
07 - If desired, spread butter on the cut sides of brioche buns and toast in a skillet until golden and crisp.
08 - Arrange a piece of sauced chicken on each bun bottom. Layer with dill pickle chips and a generous scoop of coleslaw. Cover with the top bun and serve immediately.
# Expert Advice:
01 -
- This sandwich hits the sweet spot between crispy and juicy, like your kitchen’s own hot chicken shack secret.
- The heat is bold but adjustable, so you control the punch—from gentle tingle to all-out Southern scorch.
02 -
- If your oil isn’t hot enough, the crust gets soggy instead of crisp—patience pays off here.
- Mixing the hot oil into the spices for the sauce (not just pouring them on top) is what makes that signature fiery lacquer stick to the chicken.
03 -
- Double-coat the chicken if you crave even more crunch.
- Keeps hands clean and crust intact by using tongs for dredging and frying.