Spicy Nashville Hot Chicken Sandwiches (Print Layout)
Crispy, spicy Nashville-style fried chicken on brioche with pickles and coleslaw for bold Southern flavor.
# 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 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 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large mixing bowl. Submerge chicken thighs and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - In a shallow dish, thoroughly mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken from marinade, allowing excess to drip off. Evenly coat each thigh in the flour mixture, pressing to adhere. Set aside 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.
05 - Fry chicken thighs in batches for 5 to 7 minutes per side, or until golden brown, crisp, and internal temperature reaches 165°F. Transfer cooked pieces to a wire rack.
06 - In a medium bowl, combine 1/2 cup hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until smooth and brush generous amounts over both sides of fried chicken.
07 - If desired, butter the cut sides of the brioche buns and toast them in a skillet until golden.
08 - Place sauced chicken on bottom half of each bun. Top with dill pickle chips and a generous scoop of coleslaw. Add top bun and serve immediately.
# Expert Suggestions:
01 -
- This chicken sandwich rewards you with a crunchy, spicy crust and tangy, creamy bites that are unforgettable.
- You can dial the heat to your liking, making each batch sneakily customizable.
02 -
- If you rush the chicken from marinade to oil, the crust will fall off—let it rest after dredging for at least 10 minutes.
- Using hot oil straight from frying to make the sauce is the trick for flavor that sticks and shines.
03 -
- Letting the dredged chicken sit before frying is key to a shatteringly crisp crust.
- Swirl sauce under the slaw and over the chicken for poke-through heat and flavor in every bite.