Spicy Nashville Hot Chicken Sandwiches (Printable version)
Fiery Nashville hot fried chicken on brioche with pickles and creamy slaw for bold Southern heat and crunch.
# 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
23 - 2 tablespoons unsalted butter
# Directions:
01 - In a large mixing bowl, whisk together buttermilk, hot sauce, salt, and black pepper. Submerge chicken thighs in the marinade, cover, and refrigerate for at least 20 minutes or up to overnight.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt in a shallow dish. Mix thoroughly to ensure even seasoning.
03 - Lift chicken thighs from the marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere. Arrange coated pieces on a wire rack and let rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch. Heat oil to 350°F.
05 - Fry chicken thighs in batches for 5 to 7 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F. Transfer to a clean wire rack to drain.
06 - In a bowl, whisk together 1/2 cup hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth. Generously brush hot sauce over both sides of the fried chicken.
07 - Optional: Butter the cut sides of the brioche buns and toast them in a skillet until golden brown.
08 - Layer sauced fried chicken, pickle chips, and a generous scoop of coleslaw on each bun base. Place the top bun and serve immediately.
# Expert advice:
01 -
- This recipe delivers the kind of heat that sneaks up and makes you grin—like you’ve gotten away with something deliciously daring.
- The crunchy fried chicken, tangy slaw, and pillowy buns create a symphony of textures you’ll keep craving after the last bite.
02 -
- I learned the hard way that skipping the wire rack for resting chicken leads to a soggy crust—don’t do it.
- Combining the hot frying oil with spices right away lets the flavors bloom and cling, creating that signature fiery glaze.
03 -
- Letting the dredged chicken rest before frying is key for optimal crunch—it’s a step even seasoned cooks sometimes miss.
- The mix of hot frying oil with brown sugar and cayenne is where all the Nashville magic happens—that sauce is nonnegotiable.