Spicy Nashville Hot Chicken Sandwiches (Printable Version)
Crispy, spicy Nashville hot chicken on buttered brioche with pickles and creamy coleslaw for bold Southern 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 - 0.5 teaspoon ground black pepper
→ Dredge
06 - 1.5 cups all-purpose flour
07 - 0.25 cup cornstarch
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 0.5 teaspoon cayenne pepper
12 - 0.5 teaspoon salt
→ Nashville Hot Sauce
13 - 0.5 cup vegetable oil
14 - 2 tablespoons cayenne pepper
15 - 2 tablespoons brown sugar
16 - 1 teaspoon chili powder
17 - 1 teaspoon smoked paprika
18 - 0.5 teaspoon garlic powder
19 - 0.5 teaspoon salt
→ Sandwich Assembly
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, salt, and black pepper in a large mixing bowl. Add chicken thighs, ensuring full submersion. Refrigerate for at least 20 minutes, or up to 12 hours.
02 - In a shallow dish, mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly blended.
03 - Remove chicken thighs from marinade, allowing excess liquid to drain. Dredge each piece in the seasoned flour mixture, pressing firmly to coat. Rest on a wire rack 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 (175°C).
05 - Using tongs, fry chicken thighs in batches for 5 to 7 minutes per side until golden brown, crispy, and internal temperature reaches 165°F (74°C). Transfer to a clean wire rack.
06 - In a medium bowl, whisk together 0.5 cup of hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth. Generously brush both sides of fried chicken.
07 - If desired, spread unsalted butter on cut sides of brioche buns and toast in a skillet until golden brown.
08 - Place sauced chicken thigh on each bun's bottom half. Top with dill pickle chips and a generous portion of coleslaw. Cap with the top bun and serve hot.
# Expert Insights:
01 -
- The balance of spicy, crunchy, juicy, and creamy will make you swoon and reach for seconds.
- The generous Nashville hot sauce is your ticket to bringing that true Southern heat right to your kitchen table.
02 -
- Rushing the marinating stage means you’ll miss out on tender, juicy chicken—it’s worth every extra minute.
- Letting the dredged chicken rest before frying gives you a craggy, crispy coating that clings without falling off in the oil.
03 -
- Use a thermometer to make sure your oil stays at 350°F for consistently crispy chicken—too hot and the outside will burn before cooking through.
- Sneaking a touch of mayo or slice of cheese onto the bun can cool the heat and add a delightful creamy contrast.