Nashville Hot Chicken Sandwich

Is there anything better than a piece of crispy chicken sandwiched between two slices of buttery toasted brioche buns?

This Nashville hot chicken sandwich recipe is just that – golden brown chicken fried to crispy perfection and coated in a delicious hot chicken sauce with a little spicy mayo, pickle slices, and a creamy coleslaw on top to mellow everything out. 

The chicken is marinated in a buttermilk brine with a little pickle juice and a lot of seasonings (because we love flavor around here).

After it’s fried, we make a homemade hot sauce mixture and put everything together. At first bite, you’ll be shocked by how delicious and easy it is to make everything, all you need is a little time. 

Serve with a little potato salad and some french fries and coleslaw and it’s a full on feast. 

Key Ingredients 

(full list of ingredients can be found in the recipe card)

• Boneless Skinless Chicken Thighs are ideal for nashville hot chicken sandwiches. They’re the perfect size and stay juicy and flavorful, even after frying. 
• Pickle juice along with whole fat buttermilk are added to the brine to help tenderize the meat while also creating a tangy, salty flavor that compliments all of the heat. 
• Cornstarch and All Purpose Flour work together to create a nice crispy coating for the dredge. Cornstarch also prevents the crust from getting soggy. I do this with my lemon pepper wings and they always turn out so crispy!
• Baking Powder is added to the dry flour mixture to give the crust a little lift, making it crispier and more textured. Don’t skip this! 
• Eggs are added to the buttermilk mixture to help bind the breading to the chicken.
• For seasonings, we’re using garlic salt, cajun seasoning, smoked paprika, onion powder, oregano, thyme, Sazon, and chili powder. It may seem like a lot, but trust me on this one, you don’t want to skimp on seasonings.
• Brown Sugar and Honey are added to the spicy sauce to balance out some of the heat. They also help create that signature sticky, caramelized coating when mixed with the spicy oil.
• Vegetable Oil is my oil of choice for deep frying. Whatever cooking oil you decide to use, make sure it’s a high smoke point oil – canola oil, peanut oil, or avocado oil just to name a few.
• Brioche buns are my bread of choice for sandwiches, almost always. They’re buttery and have a subtle sweetness that is just the perfect compliment to all of the flavors of the sandwich. For a more traditional Nashville feel, you can also use white bread.

Substitutions

• If you prefer, you can use chicken breasts instead. My recommendation would be to cut them in half lengthwise to shorten the time it takes for them to cook. This will also prevent them from drying out, too. 
• For a gluten free option, opt for gluten free flour as well as use a gluten free sandwich bun. 
• Depending on your preference of heat level, you can adjust the amount of cayenne pepper to fit your taste buds. More cayenne = spicier. I’m a whimp when it comes to spicy food but hubby LOVES it. He added an additional 2 tbsp of cayenne to his. 
• Don’t have any buttermilk? Make your own homemade buttermilk by combining 1 cup of milk and 1 tbsp of vinegar or lemon juice per cup.

How To Make Nashville Hot Chicken

Marinate the Chicken

Step 1: Add onion, garlic, hot sauce, garlic salt, smoked paprika, and cajun seasoning to a food processor. Blend until a uniform puree/paste forms. 

Step 2: Add chicken to a large bowl and coat in the puree, kosher salt, and black pepper, to taste. Pour the buttermilk and pickle juice over the chicken and press it down to ensure it stays fully submerged. Cover with plastic wrap or a lid and allow chicken to soak in buttermilk brine for 2 hours (up to overnight) in the refrigerator. 

Bread and Fry The Chicken

Step 3: Add flour, cornstarch, baking powder, garlic salt, garlic powder, smoked paprika, onion powder, oregano, thyme, and Sazon to a large bowl. Whisk together. Remove chicken from the buttermilk, removing as much of the marinade as possible. Then pat dry with paper towels – save the buttermilk mixture. Add eggs to the seasoned buttermilk mixture and whisk together until combined. Place chicken into the flour mixture, then dunk into the buttermilk marinade, then dip back into the flour mixture. Make sure to really coat the chicken in the flour coating, the double dredge is what gives the chicken its crispy crust. Tap off any excess flour.

Step 4: Place onto a wire rack and let the chicken rest at room temperature while the oil heats. Heat oil over medium heat in a deep skillet or dutch oven. Oil should be about 4-5 inches deep in the pan. Heat to roughly 350-375 degrees Fahrenheit. Fry 2-3 pieces of chicken at a time and let the chicken cook until crispy and deep golden brown, about 8-10 minutes. (Cooking time will vary with the thickness of the meat. To ensure chicken is thoroughly cooked, use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees F.) Remove from the oil and place onto a clean wire rack. Let the excess oil drip off of the cooked chicken.

Step 6: Melt butter in a skillet, then add ¼ cup of the frying oil. Add the garlic powder, smoked paprika, chili powder, brown sugar, honey, and kosher salt. Cook for 2-3 minutes until a spicy paste forms, then add in chicken broth and stir until fully incorporated.

Step 7: Brush the spicy sauce on top of the chicken. 

Assemble the Sandwiches

Step 7: Combine all of the coleslaw ingredients in a bowl and mix. Then mix together the spicy mayo ingredients in a separate bowl. 

Step 8: Slather the mayo on top of both pieces of bread. Place the sliced pickles and breaded chicken on top, then add a generous dollop of coleslaw. Serve with your favorite sides!

Pro Chef Tips 

• Don’t skip the marinate!! Not only does this build flavor, but it also tenderizes the meat. If you love juicy boneless chicken thighs, be sure to follow this step in the cooking process. 
• Use a thermometer when frying! This can make or break the recipe. Too hot, the chicken will brown too quickly and likely be raw on the inside. Too cool and the chicken will be greasy. An instant read thermometer or candy thermometer ensures the oil temperature is just right for that nice crispy chicken. 
• Don’t overcrowd the pot! Frying too many pieces at once drops the oil temperature and leads to greasy chicken that won’t cook evenly. Fry in batches and keep finished pieces warm in a low oven (200°F) on a wire rack.
• After dredging, place the chicken on a wire rack and let it sit for 15–20 minutes before frying. This helps the flour adhere better and prevents it from sloughing off in the oil.

How to Serve Nashville Hot Chicken Sandwiches 

This is the good part! I like to serve with french fries or pickle chips (for added tangy flavor) and some potato salad or mac and cheese! Make it real southern by serving with some fried okra, creamed corn, or fried green tomatoes, too. 

Don’t forget to include the drinks – you NEED to have this with some fresh peach sweet tea or blueberry lavender lemonade. Enjoy!