Spicy Nashville Hot Chicken Sandwiches (Print Version)
Crispy fried chicken tossed in spicy Nashville hot oil, served on brioche with pickles and creamy coleslaw.
# 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
23 - 2 tablespoons unsalted butter
# How-To Steps:
01 - Whisk together buttermilk, hot sauce, kosher salt, and black pepper in a large mixing bowl. Submerge chicken thighs, cover, and refrigerate for at least 20 minutes, or up to overnight for optimal tenderness.
02 - In a shallow dish, thoroughly blend all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until homogenous.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each thigh in the flour mixture, ensuring an even coating. Place on a wire rack for 10 minutes to set the crust.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of one inch. Heat over medium-high until oil temperature reaches 350°F.
05 - Fry chicken thighs in batches, 5 to 7 minutes per side, until golden brown and crispy. Internal temperature should reach 165°F. Transfer cooked chicken to a wire rack to drain.
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, whisking until smooth. Generously brush mixture over both sides of the fried chicken.
07 - If desired, spread unsalted butter on the cut sides of brioche buns and toast in a skillet until golden brown.
08 - Position sauced chicken thighs on each bun base. Layer with dill pickle chips and a generous scoop of coleslaw. Cap with the top brioche bun and serve immediately.
# Expert Tips:
01 -
- The fiery coating seeps into the chicken but somehow leaves the meat perfectly juicy—it's a magic trick I can't stop repeating.
- The mix of crunchy, creamy, spicy, and tangy in each bite means there's never a dull moment on your plate.
02 -
- Once I tried to rush the dredging step, and my breading sadly slid off in the fry oil—patience is key for extra crunch.
- Using some of the hot oil from frying in the sauce is what makes this recipe so authentic (and spicy), don't skip that part.
03 -
- Try marinating the chicken overnight for maximum tenderness—it’s even better the next day.
- If you want extra fiery heat, sprinkle more cayenne on the finished chicken before assembling the sandwiches.