Spicy Nashville Hot Chicken Sandwiches (Printable)
Crispy fried chicken slathered in fiery Nashville hot sauce, stacked on brioche with pickles and creamy coleslaw.
# 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 bowl. Submerge chicken thighs and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - In a shallow dish, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until evenly combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each thigh thoroughly in the flour mixture, pressing to ensure adherence. Set coated pieces on a wire rack and let rest for 10 minutes.
04 - Pour vegetable oil into a large, heavy skillet to a depth of one inch. Heat oil to 350°F (175°C), monitoring with a thermometer.
05 - Working in batches, fry chicken thighs for 5 to 7 minutes per side until golden and crisp. Check internal temperature reaches 165°F (74°C). Transfer cooked chicken 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 blended. Generously brush sauce on both sides of the fried chicken.
07 - Optional: Lightly butter the cut sides of brioche buns and toast face-down in a skillet until golden brown.
08 - Layer sauced chicken on the bottom half of each bun. Top with dill pickle chips and a generous portion of coleslaw. Cap with the remaining bun and serve immediately.
# Expert Tips:
01 -
- The secret kick in the homemade Nashville hot sauce is guaranteed to wake up your taste buds and put store-bought to shame.
- It’s a sandwich that brings friends together—everyone hovers in the kitchen, sneaking crispy bites and debating if they dare add more cayenne.
02 -
- If you rush the marinating or skip resting the dredged chicken, the crust falls off and the flavor never sinks in—it took me a ruined batch to learn patience wins.
- Swapping even a little brown sugar into the Nashville sauce changed the game, cutting the edge and letting the heat build without overwhelming—don’t skip this!
03 -
- The real secret is using some frying oil straight into the sauce—you want those spiced, smoky undertones.
- Piling the slaw high protects your mouth from the heat, but also adds unbeatable crunch and juiciness.