Spicy Nashville Hot Chicken Sandwiches (Printable)
Crispy, spicy Nashville hot chicken on brioche with pickles and creamy slaw for bold Southern heat.
# 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
# Step-by-step:
01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge the chicken thighs and marinate for at least 20 minutes, or cover and chill overnight for deeper flavor.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly mixed.
03 - Remove chicken from the marinade, allowing excess to drip away. Dredge chicken thoroughly in the flour mixture, pressing to ensure an even coating. Transfer to a wire rack and let the coating set for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a 1-inch depth. Preheat oil to 350°F (use a thermometer for accuracy).
05 - Working in batches, fry chicken thighs for 5 to 7 minutes per side until golden brown and an instant-read thermometer registers 165°F at the center. Transfer fried chicken to a wire rack to drain.
06 - In a medium bowl, whisk 1/2 cup of hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth and emulsified.
07 - Generously brush the spicy sauce over both sides of each fried chicken thigh while still hot.
08 - Spread unsalted butter on the cut sides of brioche buns and toast in a skillet until golden and crisp, if desired.
09 - Layer the sauced chicken thighs on the bottom halves of toasted buns. Top each with dill pickle chips and a generous scoop of coleslaw. Cap with the top bun and serve immediately.
# Expert Advice:
01 -
- No other sandwich sparks quite the thrill of crunchy, saucy heat with creamy slaw melting into every bite.
- This recipe’s generous use of marinade means even leftovers stay outrageously juicy.
02 -
- One rushed night, I skipped letting the breaded chicken rest and ended up chasing soggy patches—ten minutes truly makes the crust unbeatable.
- The sauce’s heat mellows as it cools, so brush it on while the chicken is piping hot for the real Nashville punch.
03 -
- Adding a splash of pickle juice to your slaw offers a surprising tang that echoes the sandwich’s briny notes.
- Brushing the buns with butter and toasting them creates a subtle layer of flavor that’s worth the extra pan to wash.