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Nashville Hot Chicken Sandwich
80% authentic · American (Southern)
A popular variation featuring Nashville Hot Chicken served on a soft bun with cooling coleslaw and pickles, balancing the heat with creamy and tangy elements.
Ingredients
- Boneless, skinless chicken thighs4
- All-purpose flour2 cups
- Cayenne pepper1/3 cup
- Paprika3 tbsp
- Garlic powder1 tbsp
- Salt1 tbsp
- Black pepper1 tsp
- Eggs2
- Buttermilk1 cup
- Vegetable oil for frying4 cups
- Butter1/2 cup
- Cayenne pepper (for sauce)3 tbsp
- Brown sugar1 tbsp
- Brioche buns4
- Coleslaw mix2 cups
- Mayonnaise1/4 cup
- Vinegar1 tbsp
- Pickle slicesfor topping
Steps
- 1
Marinate chicken: Place chicken thighs in a bowl with buttermilk. Let marinate for at least 30 minutes.
- 2
Prepare the dredge: In a shallow dish, combine flour, cayenne pepper, paprika, garlic powder, salt, and black pepper.
- 3
Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each thigh thoroughly in the flour mixture.
- 4
Fry the chicken: Heat vegetable oil in a Dutch oven or deep fryer to 350°F (175°C). Fry chicken thighs until golden brown and cooked through, about 5-7 minutes per side.
- 5
Make the hot sauce: In a small saucepan, melt butter over medium heat. Stir in cayenne pepper, brown sugar, and a pinch of salt. Cook for 1 minute.
- 6
Prepare the coleslaw: In a bowl, combine coleslaw mix, mayonnaise, and vinegar. Season with salt and pepper.
- 7
Assemble the sandwiches: Toast brioche buns. Dip fried chicken thighs in the hot sauce. Place a coated chicken thigh on the bottom half of each bun, top with coleslaw and pickle slices, then the top bun.
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