Spicy Nashville Hot Chicken Sandwiches (Printable version)
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 (classic or creamy)
23 - 2 tablespoons unsalted butter (optional, for toasting buns)
# Directions:
01 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large mixing bowl. Submerge chicken thighs in the mixture and refrigerate for at least 20 minutes or up to overnight.
02 - In a shallow dredging dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly blended.
03 - Remove chicken from marinade, allowing excess to drip off. Coat each thigh in the seasoned flour mixture, pressing firmly to ensure adhesion. Arrange on a wire rack and rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet to a depth of 1 inch. Heat the oil over medium-high until it reaches 350°F.
05 - Working in batches, fry chicken thighs for 5 to 7 minutes per side, or until golden brown, crisp, and internal temperature reaches 165°F. Transfer to a clean wire rack to drain.
06 - In a medium bowl, whisk together 1/2 cup hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until a smooth sauce forms. Generously brush both sides of fried chicken with the sauce.
07 - Butter the cut sides of each brioche bun and toast in a skillet over medium heat until golden and crisp.
08 - Arrange sauced chicken thighs on the bottom halves of the toasted buns. Top with dill pickle chips, a generous scoop of coleslaw, and finish with the top bun. Serve immediately for best texture and flavor.
# Expert Tips:
01 -
- The balance of spicy, crunchy chicken with cool, creamy slaw is like a flavor party that keeps you coming back for one more bite.
- You can tweak the heat and toppings, so everyone at the table gets their perfect sandwich—because who wants to argue over spice levels?
02 -
- Skipping the rest after dredging can leave you with patchy breading sliding right off—learned that one after my first go got messy.
- Don’t be shy with the pickles: their tangy crunch truly rescues your tongue from that addictive heat in every bite.
03 -
- Always use a thermometer for oil—guessing the temperature leads to greasy or undercooked chicken.
- Brushing on the fiery sauce while the chicken is hot lets the flavor soak in beautifully for maximum impact in every bite.