Spicy Nashville Hot Chicken Sandwiches (Print Version)
Fiery Nashville hot chicken on brioche with pickles and creamy slaw, delivering crunchy, spicy 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 Cook:
01 - In a large mixing bowl, blend buttermilk, hot sauce, kosher salt, and ground black pepper. Submerge chicken thighs fully and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until evenly incorporated.
03 - Remove chicken from the marinade, allowing excess liquid to drain. Thoroughly coat each thigh in the flour mixture, pressing firmly to adhere. Rest pieces on a wire rack for 10 minutes.
04 - Fill a heavy skillet or Dutch oven with vegetable oil to a depth of 1 inch. Heat oil to 350°F.
05 - Fry chicken thighs in batches, 5–7 minutes per side, until deeply golden and crisp. Ensure internal temperature reaches 165°F. Allow excess oil to drain on a wire rack.
06 - In a medium bowl, combine 1/2 cup hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until smooth, then brush liberally on both sides of fried chicken.
07 - Brush cut sides of brioche buns with unsalted butter and toast in a skillet until golden brown.
08 - Place sauced chicken thighs on the bottom half of each bun. Top with dill pickle chips and a generous portion of coleslaw. Set the top bun in place and serve immediately.
# Expert Advice:
01 -
- That explosive crunch and lip-tingling heat are a secret you’ll want to tell everyone about, but also keep all for yourself.
- Even people nervous about spice get won over by the sweet pickle snap and creamy slaw keeping it all balanced.
02 -
- If you skim the marinating time, the flavor depth and tenderness just won’t be the same—I learned this with a rushed lunch, and regretted it.
- The real game-changer is brushing on the hot oil while the chicken’s still piping hot, so the flavor soaks right in.
03 -
- For even frying, keep oil temperature steady—crowding the pan cools things down, so work in batches.
- Try toasting the buns with butter for that extra layer of flavor everyone asks about (but can’t quite place).