Pin
Whenever I’m hungry for something seriously crunchy with a big punch of heat and loads of flavor, I whip up a Nashville-style hot chicken sandwich. You get juicy spiced chicken, cool crispy coleslaw, and tart pickles tucked into a soft, toasty bun. This southern classic brings wild heat and creamy crunch right into your kitchen.
Every batch I make fills the block with incredible spicy smells. Folks can’t resist that hot sauce meeting cool slaw in each bite.
Tasty Ingredients
- Brioche burger buns: Buttery, squishy, and best when toasted till golden. That way your sandwich rocks every bite
- Bread and butter pickle chips: Bring sweet sharp zing and extra snap. Grab the crinkled ones for max crunch
- Coleslaw: Packs in crunchy coolness and makes things pop. Go for super finely chopped cabbage and carrots
- Mayonnaise: Creamy and smooth. Choose the real stuff for best flavor
- Chicken breasts: Slice into cutlets so they’re juicy, quick-cooking, and packed with flavor. Fresh is always best
- Vinegar based hot sauce: Packs that signature Nashville zip. Pick one you love for real depth
- Oil for frying: Use canola, peanut, or veggie oil since they handle heat and let the spices shine
- All-purpose flour: Light crunchy coating comes from good old flour. Give it a quick sift if you want the crunchiest crust
- Buttermilk: Makes chicken super tender and helps that bready crunch cling. Always keep it chilled
- Salt: Pulls out the chicken’s best flavors. Kosher or sea salt does the trick
- Black pepper: Adds mild, toasty heat. Fresh cracked gives it way more oomph
- Light brown sugar: That hint of sweet in the spicy oil balances all the heat. Watch for clumps before mixing
- Cayenne powder: This is what brings the fire. Use fresh for knockout spice
- Chili powder and paprika: Make things deep, rich, and rosy colored. Smoked paprika if you love that next-level taste
- Garlic powder: Savory, mellow depth. Make sure it’s nice and fine for easy mixing
Simple Directions
- Get Your Buns Ready:
- Toast those brioche buns so the final sandwich stays soft yet strong. Dollop with your favorite mayo.
- Whip Up Nashville Hot Sauce:
- In a heat-proof bowl, mix together garlic powder, paprika, chili powder, cayenne, and brown sugar. When all chicken is done, carefully pour about half a cup hot frying oil from the pot into the bowl. Stir well so the spice melts into a dark, fiery sauce. Paint over fried chicken while it’s fresh and piping hot to lock in that zingy flavor.
- Fry Your Chicken:
- Add oil to a Dutch oven or deep pot, filling it about one to two inches deep. Heat up to 350. When a flour bit sizzles fast, you’re set. Fry two pieces at a time, flipping after three to four minutes per side. Aim for rich golden brown and 160 degrees inside. Let fried chicken rest on a rack so it stays crisp until all are done.
- Coat the Chicken:
- Cover each cutlet in flour (shake off extra), dip in buttermilk (fully coat), then back in the flour. Press for extra crumbs. Shake gently, set aside.
- Brine for Juicy Chicken:
- Cut chicken into even slices so everything cooks the same. Sprinkle salt and pepper all over. Lay in a bowl, cover, and chill for 30 minutes to an hour. You’ll bite into pure juicy goodness.
- Breading Stations Ready:
- Grab two bowls—one for flour with salt and pepper, another for ice-cold buttermilk plus hot sauce. Mix each. Toss a spoonful of buttermilk into the flour, scrunch with your hands for knobby crispy bits.
- Build Your Sandwich:
- Slather mayo on each toasted bun bottom. Stack up chicken, a pile of cool slaw, then a mound of pickles. Cap with the top bun. Enjoy while it’s super fresh and crunchy.
Pin
My absolute favorite part is brushing that red hot oil over the crackly chicken. The first time I made it at a backyard hangout, nobody could walk by once they caught a whiff. It’s now the top pick for our game night feasts.
How to Store Leftovers
Chicken will keep in the fridge for a couple days if you wrap it up nice and tight. I pop pieces in a hot oven, uncovered, to make them crispy again. Put sandwiches together at the last minute so the pickles and slaw stay super fresh and your buns don’t get soggy.
Ingredient Swaps
Out of buttermilk Just squeeze a teaspoon of vinegar into milk, let it sit for five minutes. If you want your sandwich extra spicy, use double the cayenne. For less heat, swap in sweet paprika. You can also grab gluten free flour instead of regular to fit everyone’s needs.
Ways to Serve
Serve these up with a pile of crunchy kettle chips or fresh-cut fries for a southern diner vibe. Chilled watermelon or a tall glass of sweet tea cool things down and round out your meal.
Pin
Story Behind This Classic
This spicy chicken comes from late nights and family fun in Nashville. They say someone once got back at her guy with a chicken loaded with cayenne. Instead, it became everyone’s favorite and a local legend. When you make it at home, you’re sharing a little southern spirit—not just the heat!
FAQs About the Recipe
- → What type of chicken should I use?
Go for thin-sliced boneless chicken breasts so everything cooks quick and turns out juicy.
- → How spicy is the Nashville hot chicken?
This heat packs a punch from hot sauce, chili powder, and cayenne—but you can totally turn it up or down as you like.
- → Can I use a different oil for frying?
Absolutely—you just need any neutral oil that handles high heat, like canola, peanut, or vegetable oil.
- → Why brine the chicken first?
Brining makes sure your chicken stays nice and juicy, locking in flavor in every single bite.
- → What goes best with these sandwiches?
Load up a plate with potato salad, crispy fries, or a scoop of extra slaw to go all-out Southern.
- → Should the spicy oil be added while the chicken is hot?
Yep—soak the hot chicken with spicy oil right away so it soaks up the flavor and turns extra tasty.