Spicy Nashville Hot Chicken Sandwiches (Printable)
Crispy, spicy Nashville-style fried chicken on brioche buns with pickles and creamy coleslaw—bold Southern flavor.
# 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 mixing bowl, combine buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs in the marinade and refrigerate for at least 20 minutes or up to overnight for optimal tenderness.
02 - In a shallow dish, thoroughly mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken from the marinade and allow excess liquid to drip off. Coat each thigh in the seasoned flour mixture, pressing firmly to ensure full coverage. Place on a wire rack and let rest for 10 minutes to set the coating.
04 - Fill a heavy skillet or Dutch oven with about 1 inch of vegetable oil. Heat oil to 350°F (use a thermometer to maintain temperature).
05 - Fry chicken thighs in hot oil in batches, 5 to 7 minutes per side, until golden brown, crisp, and internal temperature reaches 165°F. Transfer fried chicken to a wire rack to drain excess oil.
06 - In a bowl, combine 1/2 cup of hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until smooth. Brush sauce liberally over both sides of fried chicken thighs.
07 - Spread unsalted butter on cut sides of brioche buns and toast in a skillet over medium heat until golden brown.
08 - Place a hot sauced chicken thigh on the bottom half of each bun. Top with dill pickle chips and a generous scoop of coleslaw. Close sandwiches with the top bun and serve promptly.
# Expert Advice:
01 -
- Your taste buds will thank you for the playful balance of heat, crunch, and creamy tang in every bite.
- Every step gives a reason to linger—whether it's marinating, frying, or sneaking a pickle slice or two.
02 -
- Frying more than two pieces at once can drop the oil temperature and ruin the golden crust—patience is non-negotiable!
- Letting the chicken rest after dredging is a small step that massively amps up the crunch factor.
03 -
- If you can, marinate the chicken overnight for unbeatable tenderness and flavor depth.
- Don't toss your used frying oil—use a spoonful for the hot sauce, it captures all the smoky chicken essence.