Nashville Hot Chicken Sandwich (Print)
Spicy fried chicken, tangy glaze, and pickles stacked in a pillowy brioche bun create Southern comfort.
# What You Need:
→ Chicken Preparation
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon black pepper
→ Breading
06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup cornstarch
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Frying
14 - 4 cups vegetable oil for deep frying
→ Nashville Hot Glaze
15 - 1/3 cup hot frying oil (reserved from frying)
16 - 2 tablespoons cayenne pepper
17 - 1 tablespoon brown sugar
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon paprika
20 - 1/2 teaspoon chili powder
21 - 1/2 teaspoon salt
→ Serving Components
22 - 4 toasted brioche buns
23 - 8 dill pickle chips
24 - 1 cup creamy coleslaw (optional)
25 - 2 tablespoons mayonnaise (optional)
# How to Make:
01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs in the mixture, ensuring even coating. Marinate in the refrigerator for at least 30 minutes, or up to overnight.
02 - In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure even distribution of seasonings.
03 - Remove chicken thighs from marinade, allowing excess to drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing gently to create an even layer. Place coated chicken on a wire rack and let rest for 10 minutes.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, avoiding crowding the pan. Cook each thigh for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked chicken to a clean wire rack.
05 - In a heatproof bowl, combine cayenne pepper, brown sugar, garlic powder, paprika, chili powder, and salt. Carefully ladle in reserved hot frying oil and whisk until the spicy glaze is smooth and incorporated.
06 - Generously brush the spicy glaze over the freshly fried chicken pieces while they are still hot.
07 - Spread mayonnaise on the bottom halves of each toasted brioche bun, if desired. Place one glazed chicken thigh on each bun, top with pickle chips and a scoop of creamy coleslaw if using, then finish with the top buns.
08 - Serve sandwiches immediately while hot for maximum flavor and texture.
# Expert Advice:
01 -
- Uses everyday pantry items and fresh chicken thighs for that unbeatable juiciness
- Big bold heat level is totally customizable so you can adjust the spice to your own comfort
- Perfect balance of crunch and tenderness in every bite
- Pairs perfectly with creamy coleslaw and tangy pickles for that classic Southern twist
02 -
- High in protein and flavor satisfaction
- Leftovers reheat crispy when warmed in the oven
- Pairs beautifully with cold drinks or tangy sides
03 -
- Letting the breaded chicken sit for 10 minutes before frying helps the coating adhere so there is less chance of the crust slipping off when you glaze it
- Always use a thermometer for the oil to keep your frying temperature steady for evenly cooked chicken
- Be generous with the pickles and coleslaw since the acid and crunch are key to taming the fiery glaze
- I learned the hard way that using fresh oil makes all the difference in both flavor and crunch for fried chicken worth bragging about