Spicy Nashville Hot Chicken Sandwiches (Print Version)
Crispy fried chicken thighs glazed in fiery Nashville sauce, served on toasted 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 bun toasting
# Steps:
01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Add chicken thighs, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 20 minutes or up to overnight.
02 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt in a shallow bowl. Stir to blend thoroughly.
03 - Remove chicken from marinade, letting excess liquid drip off. Dredge each thigh in the flour mixture, pressing firmly to adhere. Transfer prepared pieces to 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 oil to 350°F.
05 - Working in batches, fry chicken thighs for 5–7 minutes per side, until golden brown and cooked through to 165°F internal temperature. Transfer fried chicken to a clean wire rack.
06 - In a heatproof bowl, combine cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Gently ladle in 1/2 cup hot frying oil and whisk until smooth. Generously brush both sides of each fried chicken thigh with sauce.
07 - Spread unsalted butter on the cut sides of brioche buns. Toast in a skillet over medium heat until golden and crisp.
08 - Layer Nashville hot chicken thighs onto the bun bottoms. Top with dill pickle chips and a generous portion of coleslaw. Cap each with the top bun. Serve promptly while hot.
# Expert Tips:
01 -
- The crisp, spicy heat clings to juicy chicken in a way that feels both indulgent and thrilling.
- No fancy equipment or deep-fryer required—just a sturdy skillet and your favorite buns to build comfort food magic.
02 -
- If you skip the rest after dredging, the crust can fall right off in the oil—I learned this after my first attempt shed most of its crunch.
- Brushing the spicy oil instead of dunking the chicken makes it extra flavorful without sogginess—trust me, it’s worth using the pastry brush.
03 -
- Letting the coated chicken sit before frying locks in the crunch and prevents a soggy crust.
- A second light brush of spicy oil just before serving amplifies flavor and color more than you’d think.