Spicy Nashville Hot Chicken Sandwiches (Printable View)
Juicy fried chicken slathered in Nashville hot sauce on brioche with pickles and creamy coleslaw.
# 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 (optional, for toasting buns)
# How-To Steps:
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 refrigerate overnight for enhanced flavor.
02 - In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until fully blended.
03 - Remove chicken thighs from marinade, allowing any excess to drip off. Dredge thoroughly in the flour mixture, pressing to ensure an even coating. Place 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 over medium-high until oil reaches 350°F.
05 - Working in batches, fry chicken thighs for 5 to 7 minutes per side, or until deep golden and crispy. Ensure internal temperature reaches 165°F. Transfer to a wire rack to drain.
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. Generously brush sauce onto both sides of each fried chicken thigh.
07 - If desired, spread the cut sides of brioche buns with unsalted butter. Toast in a skillet over medium heat until golden brown.
08 - Arrange a sauced chicken thigh on the base of each bun. Top with dill pickle chips and a generous scoop of coleslaw. Finish with the top bun and serve immediately.
# Expert Advice:
01 -
- It’s the kind of fiery treat you order out but can finally master at home and tweak just right for your own heat level.
- The sauce and slaw combination gives every bite both a punch and a cool down—it’s a rollercoaster for your taste buds.
02 -
- Under-seasoning is the enemy—taste your dredge before you coat, or you’ll regret every bland bite.
- Letting chicken rest after coating keeps the crust from falling off once it hits the oil—that pause is magic, not wasted time.
03 -
- A kitchen thermometer turns chicken perfection from guesswork to guarantee—165°F is your magic number.
- For less splatter, let the dredged chicken rest ten minutes before frying, then slide gently into the hot oil.