Irresistibly Spicy Nashville Hot Chicken Sandwiches at Home Recipe
Enjoy the bold and fiery flavors of Irresistibly Spicy Nashville Hot Chicken Sandwiches made at home. Juicy, buttermilk-marinated chicken thighs are coated in a crispy seasoned flour and cornstarch mixture, deep-fried to golden perfection, then glazed with a signature spicy cayenne oil drizzle. Served on soft potato or brioche buns with tangy dill pickles, this sandwich delivers a perfect balance of heat, smokiness, and sweetness for a memorable southern-inspired meal.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 sandwiches 1x
- Category: Lunch
- Method: Frying
- Cuisine: Southern
Ingredients
Scale
For the Chicken
- 4 pieces chicken thighs, trimmed
- 2 cups buttermilk (for marinating)
- 2 cups all-purpose flour (heavily seasoned)
- 1 cup cornstarch (for crispiness)
- 1 tbsp baking powder (for airy texture)
For the Spice Mix
- 1 tbsp cayenne pepper (adjust to taste)
- 1 tbsp smoked paprika (increase if reducing cayenne)
- 2 tbsp brown sugar (for balancing heat)
Hot Oil Glaze
- 1 cup reserved frying oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
For Assembly
- 8 slices dill pickles
- 4 potato buns or brioche buns
- Mayonnaise (for spreading on buns)
Instructions
- Marinate Chicken: Soak the trimmed chicken thighs in buttermilk, seasoned with salt and pepper, for at least 4 hours or preferably overnight in the refrigerator to ensure tender, flavorful meat.
- Prepare Coating: In a shallow dish, whisk together all-purpose flour, cornstarch, baking powder, cayenne pepper, smoked paprika, and brown sugar to create a well-seasoned flour mixture for a crispy and flavorful crust.
- Dredging Process: Remove chicken from the buttermilk marinade, allowing excess to drip off, then fully coat each piece in the seasoned flour mixture. Place coated chicken on a wire rack and rest for about 10 minutes to allow the coating to set.
- Heat Oil: Preheat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C), maintaining the temperature for even frying and maximum crispiness.
- Fry Chicken: Fry chicken pieces in batches without overcrowding for 6-8 minutes or until golden brown and cooked through with an internal temperature of 165°F (74°C). Drain on a wire rack.
- Prepare Hot Oil Glaze: In a bowl, mix 1 cup reserved frying oil with cayenne pepper, smoked paprika, brown sugar, garlic powder, and onion powder. Stir until well combined and taste to adjust the spice level as preferred.
- Glaze Chicken: Immediately brush the hot oil glaze over the fried chicken pieces, ensuring an even and generous coating of the spicy, smoky oil.
- Assemble Sandwich: Toast the potato or brioche buns lightly. Spread mayonnaise on the bottom bun, place a glazed fried chicken thigh on top, add two slices of dill pickles, and finish with the top bun. Serve immediately for best flavor and crunch.
Notes
- For extra crunch, consider double dredging the chicken in the seasoned flour mixture before frying.
- Adjust the cayenne pepper in the hot oil glaze to modify the spice level to your preference.
- To keep chicken extra crispy after frying, rest coated chicken on a wire rack before frying and store cooked chicken separately from buns to avoid sogginess.
- For a dairy-free alternative, substitute buttermilk with coconut milk plus a splash of vinegar for marinating.
- Leftover sandwiches can be refrigerated for up to 3 days or frozen up to 3 months; reheat in an air fryer for best results.
- Buns can be toasted just before assembly to add extra texture and warmth.
Keywords: Nashville Hot Chicken Sandwich, Spicy Chicken Sandwich, Fried Chicken, Southern Cuisine, Hot Chicken, Crispy Chicken Sandwich, Buttermilk Chicken
