Nashville Hot Chicken Sandwich
Experience the bold and spicy flavors of a Nashville Hot Chicken Sandwich, perfect for any meal. This recipe uses boneless chicken thighs marinated in buttermilk and hot sauce, then double-breaded for an extra crunchy texture. Fried to golden perfection and coated in a cayenne pepper seasoning mix, the chicken is then assembled on toasted buttered buns with mayonnaise, coleslaw, and dill pickle chips. Enjoy this Southern classic that brings the heat in every bite!
Tasty Team
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Ingredients
for 5 sandwiches
- 2 lb boneless, skinless chicken thighs
- vegetable oil, for frying
Marinade
- 2 cups buttermilk
- ¼ cup pickle brine
- 2 tablespoons hot sauce
Breading
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
Seasoning Mix
- 4 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Assembly
- mayonnaise
- burger bun
- coleslaw, optional
- dill pickle chip
Nutrition Info
- Calories 612
- Fat 21g
- Carbs 51g
- Fiber 2g
- Sugar 6g
- Protein 52g
Estimated values based on one serving size.
Preparation
- Place the chicken in a large bowl. Set aside.
- Make the marinade: In a medium bowl, whisk together the buttermilk, pickle brine, and hot sauce until well combined. Pour the marinade over the chicken and stir to ensure each piece is thoroughly coated. Cover and marinate in the refrigerator for 2-4 hours.
- Prepare the breading: In another medium bowl, mix together the flour, salt, and pepper until well combined.
- Working in batches, remove the chicken from the marinade and blot with paper towels; reserve the marinade in the bowl. Place the chicken in the breading and toss until evenly coated. Return the chicken to the marinade, coating all sides. Remove the chicken from the marinade, allowing the excess to drip back into the bowl. Toss the chicken again in the breading until evenly coated, then place on a wire rack. Let sit for about 15 minutes, or until the coating dries slightly.
- Prepare the seasoning mix: In a small heat-safe bowl, whisk together the cayenne pepper, brown sugar, chili powder, garlic powder, and paprika. Set aside.
- In a Dutch oven over high heat, add 1-2 inches oil and heat to 350˚F (180˚C). Add the chicken, 2 pieces at a time, to the hot oil. Fry for 3-4 minutes on one side, then flip and cook for 3 additional minutes on the other side, or until an instant-read thermometer inserted into the center reaches 160°F (71°C). Transfer the fried chicken to a wire rack. Repeat with the remaining chicken.
- Ladle 1 cup hot oil into the seasoning mix and stir until well combined. Use a pastry brush to immediately brush the fried chicken with the seasoned oil.
- Assemble the sandwiches: Spread mayonnaise over the toasted buns. Top the bottom buns with the fried chicken, coleslaw, and pickle chips. Cover with the top buns.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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