Nashville Hot Chicken Sandwiches Recipe
This classic Nashville Hot Chicken Sandwich recipe delivers tender, juicy fried chicken thighs marinated in buttermilk and coated with a perfectly crispy, spicy cayenne-infused crust. Served on toasted brioche buns with dill pickle chips, it offers the signature fiery kick balanced by cool pickles for an authentic Southern experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
Dredging Mixture
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
Frying Oil
- 3 cups vegetable or peanut oil (for frying)
Hot Sauce Coating
- 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
To Serve
- 4 brioche buns, toasted
- Dill pickle chips
Instructions
- Marinate Chicken: Place the chicken thighs in buttermilk and marinate for at least 30 minutes or up to 4 hours in the refrigerator to ensure tenderness and juiciness.
- Prepare Dredging Mixture: Combine flour, salt, and black pepper in a shallow dish to create the coating for the chicken.
- Heat Oil: Heat vegetable or peanut oil in a deep pot or Dutch oven to 325°F (160°C), preparing for frying.
- Coat Chicken: Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, ensuring an even coating.
- Fry Chicken: Carefully place chicken into hot oil without crowding. Fry for 6-8 minutes per side until golden brown, crispy, and chicken reaches an internal temperature of 165°F (74°C). Remove and drain on a wire rack.
- Prepare Hot Sauce: Scoop 1/2 cup hot frying oil into a bowl. Whisk in cayenne pepper, brown sugar, and smoked paprika until smooth and well combined into a thin paste.
- Coat Chicken in Sauce: Use tongs to dip each fried chicken piece into the hot sauce, making sure it’s fully coated with the spicy paste.
- Assemble Sandwiches: Place the sauced chicken on toasted brioche buns, top generously with dill pickle chips, and serve immediately for best texture and flavor.
Notes
- Store leftover sauced chicken in an airtight container in the fridge for up to 3 days; keep pickles and buns separate to avoid sogginess.
- Reheat leftovers in a 350°F oven or air fryer for about 10 minutes to restore crispiness before assembling a fresh sandwich.
- Balance the heat with a creamy side such as classic Southern coleslaw or ranch dressing.
- Ensure frying oil is at proper temperature when scooping for the sauce to get the authentic Nashville grit and flavor.
- If a milder spice is preferred, reduce cayenne pepper in the sauce and dip chicken quickly.
- For healthier alternatives, air-fry at 375°F for 20 minutes flipping halfway, or bake on a cooling rack, though crust will be less intense than deep-fried.
Keywords: Nashville hot chicken, fried chicken sandwich, spicy chicken sandwich, Southern food, crispy chicken, cayenne pepper chicken, buttermilk fried chicken
Find it online: https://cheframi.com/nashville-hot-chicken-sandwiches-recipe/
