Spicy Nashville Hot Chicken Sandwiches (Print View)
Crispy fried chicken glazed in Nashville hot sauce, served on brioche with pickles and creamy slaw.
# 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 and 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 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs 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 well combined.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each thigh in the flour mixture, pressing firmly to ensure an even coating on all sides. Transfer to a wire rack and let rest for 10 minutes.
04 - Fill a heavy skillet or Dutch oven with vegetable oil to a depth of 1 inch. Heat over medium-high flame until oil registers 350°F (175°C) on a thermometer.
05 - Carefully add dredged chicken thighs to the hot oil in batches. Fry each piece for 5–7 minutes per side until deep golden brown and thoroughly crisp, ensuring internal temperature reaches 165°F (74°C). Set cooked chicken on a wire rack to drain.
06 - In a medium bowl, vigorously whisk 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until homogeneous. Generously brush both sides of fried chicken with the sauce.
07 - Lightly spread the cut sides of brioche buns with unsalted butter. Toast in a skillet over medium heat until golden and crisp.
08 - Place sauced chicken thighs onto the bottom half of each toasted bun. Layer with dill pickle chips and a generous portion of coleslaw. Cap with the top bun and serve immediately.
# Expert Hints:
01 -
- There’s a sneaky secret to that irresistible crunch: cornstarch in the dredge makes all the difference.
- The finger-tingling Nashville sauce isn’t just hot—it’s layered with smoky, sweet, and savory notes that keep you coming back for another bite.
02 -
- The chicken loses its perfect crunch if it sits in the sauce too long before serving—I learned the hard way after a phone call ran overtime.
- Switching from chicken breast to thigh made every bite juicier and far more forgiving to small mistakes in timing.
03 -
- Dredge the chicken twice for an extra-thick, bakery-style crust if you want to up the crunch factor.
- Swapping in smoked salt or a dash of chipotle powder in the sauce adds a deeper smoky edge.