Description
Crispy, spicy, and downright delicious, these Nashville Hot Chicken Sandwiches bring bold Southern flavors straight to your kitchen! Perfectly seasoned fried chicken, tossed in a fiery hot sauce, is layered on a buttery toasted bun with cool, crunchy pickles and creamy slaw. Whether you’re making them for game day, a weekend treat, or just because—this sandwich is guaranteed to impress!
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Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts (halved into 4 fillets)
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
For the Breading
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
For Frying & Sauce
- 2 cups vegetable oil (for frying)
- ¼ cup melted butter
- 2 tablespoons cayenne pepper (adjust to taste)
- 1 tablespoon brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
For Assembly
- 4 brioche buns (buttered and toasted)
- 1 cup coleslaw (store-bought or homemade)
- ½ cup sliced pickles
Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix buttermilk, hot sauce, salt, pepper, and paprika.
- Add the chicken fillets, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).
Step 2: Prepare the Breading
- In another bowl, combine flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.
- Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture. Press the breading onto the chicken for a thick, crispy coating.
Step 3: Fry the Chicken
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the chicken for 4-5 minutes per side until golden brown and crispy. Internal temp should reach 165°F (75°C).
- Transfer to a wire rack to drain excess oil.
Step 4: Make the Hot Sauce
- In a small bowl, mix melted butter, cayenne pepper, brown sugar, garlic powder, smoked paprika, and salt.
- Brush or drizzle the spicy sauce over the crispy fried chicken.
Step 5: Assemble the Sandwich
- Toast the brioche buns in a skillet with butter.
- Place a layer of pickles on the bottom bun, followed by the hot chicken.
- Top with coleslaw and the toasted bun.
Step 6: Serve & Enjoy!
- Serve immediately with extra sauce on the side.
- Pair with fries, potato salad, or a side of sweet tea!
Notes
- Use Buttermilk: It tenderizes the chicken and helps the breading stick better.
- Double Dip for Extra Crunch: After the first dredge, dip the chicken back into the buttermilk, then into the flour again.
- Adjust the Spice Level: Reduce cayenne for milder heat or add more for extra fire!
- Let the Chicken Rest: Draining on a wire rack keeps the crust crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Southern