Spicy Nashville Hot Chicken Sandwiches (Printable version)
Fiery Nashville-spiced fried chicken on soft brioche with pickles and creamy slaw for bold Southern crunch.
# Ingredient List:
→ 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 Make It:
01 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large bowl. Add chicken thighs and ensure they are fully submerged. Marinate for at least 20 minutes or refrigerate overnight for enhanced tenderness.
02 - In a shallow dish, thoroughly mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt for the coating.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each thigh in the flour mixture, pressing firmly so the coating adheres well. Transfer to a wire rack and let rest for 10 minutes to set the coating.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat oil to 350°F (175°C), monitoring temperature closely for optimal frying.
05 - Fry the coated chicken thighs in batches for 5 to 7 minutes per side until golden brown, crisp, and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil.
06 - In a medium bowl, whisk together 1/2 cup hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until blended into a smooth, spicy paste.
07 - While chicken is still hot, brush each piece generously with the prepared Nashville hot sauce, coating both sides for maximum flavor.
08 - Optional: Spread cut sides of brioche buns with unsalted butter and toast in a skillet until golden and lightly crisped.
09 - Place sauced chicken thighs on the base of each brioche bun. Top with dill pickle chips and a generous scoop of coleslaw. Cap with the top bun and serve immediately for best texture.
# Expert Suggestions:
01 -
- The crunch and slow-building fire in every bite are shockingly crave-worthy—trust me, you&ll be hooked.
- I never expected how loveable the tangy pickles and creamy slaw would be alongside that fiery chicken.
02 -
- If you rush the crust and don&t let the chicken rest before frying, you&ll lose half your crunch in the oil.
- Switching to chicken thighs after one dried-out batch changed my sandwich game for good.
03 -
- Don&t crowd the skillet, or the chicken won&t crisp up—patience is your friend.
- Brushing the hot sauce on while the chicken is still fresh from the oil helps it soak into the crust perfectly.