Name: Nashville Hot Chicken Sandwiches Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs (or breasts); 1 cup buttermilk; 2 cups all-purpose flour; 1 tablespoon salt; 1 teaspoon black pepper; 3 cups vegetable or peanut oil (for frying); 1/2 cup hot frying oil (from the frying pot); 1/2 cup cayenne pepper; 1/4 cup light brown sugar; 2 tablespoons smoked paprika; 4 brioche buns, toasted; Dill pickle chips

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Introduction

Nashville Hot Chicken Sandwiches deliver a perfect balance of fiery heat and crispy texture that fans of bold flavors will love. This recipe combines tender, buttermilk-marinated chicken with a spicy cayenne sauce and crunchy dill pickles on a soft brioche bun. It’s a Southern classic that’s easy to make at home and sure to impress.

A close-up view of a crispy fried chicken sandwich with four layers visible: the top layer is a shiny, golden brown toasted bun with a soft texture; underneath are thick slices of green pickles; next is a colorful coleslaw mix of finely shredded white and purple cabbage with bits of green herbs and a light dressing; the bottom layer features a thick, crunchy fried chicken filet glazed with a rich, reddish-brown sauce, all sitting on the bottom toasted bun that is golden and soft. Behind this sandwich, three more identical sandwiches are slightly out of focus. The sandwiches are placed on a white tray with a white marbled textured surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs (or breasts)
1 cup buttermilk
2 cups all-purpose flour
3 cups vegetable or peanut oil (for frying)
1/2 cup cayenne pepper
1/4 cup light brown sugar
2 tablespoons smoked paprika
4 brioche buns
Dill pickle chips (for serving)
1 tablespoon salt (for dredging)
1 teaspoon black pepper (for dredging)

Instructions

Step 1: Marinate the chicken thighs in the buttermilk for at least 30 minutes, or up to 4 hours refrigerated. Meanwhile, mix the flour with salt and black pepper in a shallow dish for dredging.
Step 2: Heat the oil in a deep pot or Dutch oven to 325°F (160°C). Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.
Step 3: Fry the chicken in the hot oil without crowding the pot. Cook for 6-8 minutes per side, until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
Step 4: Scoop 1/2 cup of the hot frying oil into a bowl. Whisk in cayenne pepper, brown sugar, and smoked paprika until smooth, creating the spicy sauce.
Step 5: Using tongs, dip each fried chicken piece in the hot sauce to coat completely. Serve on toasted brioche buns topped with dill pickle chips for a classic Nashville experience.

Tips & Variations

Adjust the cayenne pepper amount to control the spice level, starting with less for a milder taste.
Marinate chicken longer, up to overnight, for extra tender and juicy meat.
For a creamy contrast, serve with classic Southern coleslaw or a side of ranch dressing.
Use the hot frying oil at the right temperature to properly “bloom” the spices for authentic flavor.
Try air-frying or baking for a healthier alternative, though the crispiness and spice absorption will differ slightly.

Storage

Store leftover sauced chicken in an airtight container in the refrigerator for up to 3 days; keep pickles and buns separate to prevent sogginess. To reheat, warm the chicken in a 350°F oven or air fryer for about 10 minutes to revive its crispy texture and heat. Assemble sandwiches fresh before serving.

How to Serve

This image shows a close-up of four stacked fried chicken sandwiches on a white marbled surface. Each sandwich has a soft, glossy, golden-brown bun top with a pillowy texture. The main layer features a thick and crispy fried chicken fillet coated in a dark reddish-brown sauce, giving it a shiny and crunchy look. On top of the chicken, there is a layer of creamy coleslaw with shredded white and purple cabbage mixed with green herbs. Above the coleslaw, several thick, green pickle slices add texture and color contrast. The bottom bun is lightly toasted and golden, supporting the sandwich layers firmly. The sandwiches in the background are slightly out of focus, making the front sandwich the clear focal point. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I control the spice level of these Nashville Hot Chicken Sandwiches?

The heat mainly comes from the cayenne pepper blended into the hot oil sauce. To make it milder, reduce the cayenne pepper by half or more and increase gradually to taste. Dipping the chicken quickly allows you to manage the spice without sogginess, maintaining a crisp crust.

Why is a long buttermilk marinade essential for the best hot chicken?

Buttermilk’s mild acidity tenderizes the chicken by breaking down protein fibers, keeping it juicy even after frying. Marinating for at least four hours, or overnight, ensures a succulent interior with a crisp, flavorful coating. Skipping this step can lead to dry chicken and less tender results.

What are the ideal accompaniments for authentic Nashville Hot Chicken Sandwiches?

Soft, white bread buns like brioche or potato rolls balance the heat and crispiness, while dill pickle chips cut through the spice with their tangy crunch. These elements are essential for the traditional Nashville experience and provide perfect flavor contrast.

Can I bake or air-fry this fiery chicken sandwich instead of deep-frying?

Yes, you can air-fry the chicken at 375°F (190°C) for about 20 minutes, flipping halfway, or bake it on a cooling rack to avoid sogginess. These methods produce a less intense spicy coating but still deliver great flavor with less oil.