Hey there, friend! If you’re in the mood for some serious flavor, you’ve got to try my Nashville Hot Chicken Sandwich. This dish is downright addictive! I love how the spicy coating brings a fiery kick while the juicy chicken stays oh-so-tender. It’s the kind of meal that warms your soul and satisfies those cravings—a perfect way to spice up a casual dinner or impress your friends at your next gathering.
What really makes this sandwich a hit around my house is how easy it is to throw together. Whether it’s a weekend treat or a midweek meal, I can whip it up quickly and serve it with crispy pickles and a side of coleslaw for a complete feast. Trust me, it’s a sure winner! And if you end up loving the heat, you might also want to check out my spicy homemade BBQ sauce recipe for another level of deliciousness. Enjoy!
Why You’ll Love This Nashville Hot Chicken Sandwich
- Juicy chicken thighs marinated in buttermilk for max flavor
- Crispy, golden coating thanks to a seasoned flour dredge
- Perfect balance of heat from cayenne pepper and smoked paprika
- Fresh crunch from coleslaw adds a delightful contrast
- Easy to make with straightforward steps and simple ingredients
- Customizable heat level—add more hot sauce to kick it up a notch!
- Great for a crowd; easily doubled for gatherings!
This sandwich combines the beloved Nashville heat with a creamy coleslaw and dill pickles, making it a standout for any meal or gathering!
How to Make a Nashville Hot Chicken Sandwich
If you’re in the mood for something spicy and seriously delicious, this Nashville Hot Chicken Sandwich is just what you need! It’s crispy, flavorful, and absolutely perfect for a fun weekend lunch or a lively dinner with friends.
What You’ll Need:
- Boneless, skinless chicken thighs – 4 thighs. Thighs are juicier than breasts, which makes them perfect for frying!
- Buttermilk – 1 cup. Using buttermilk really tenderizes the chicken and adds a lovely tang.
- All-purpose flour – 1 cup for the dredging. Make sure to sift it for extra fluffiness.
- Cayenne pepper – 2 tablespoons. This gives your chicken that signature heat. Feel free to adjust the amount to your taste!
- Smoked paprika – 1 tablespoon. This adds a beautiful smokiness that complements the heat.
- Garlic powder – 1 tablespoon, and onion powder – 1 tablespoon for extra flavor punch.
- Salt – 1 teaspoon and black pepper – 1 teaspoon. Basic seasonings that elevate the taste.
- Vegetable oil – 1/2 cup for frying. I often use peanut oil for its high smoke point, but vegetable oil works great too!
- Hamburger buns – 4, toasted if you like! Toasting gives the sandwich that perfect crunch.
- Coleslaw – 1 cup, you can use store-bought or whip up your own. It adds a refreshing crunch.
- Dill pickle slices – For topping, they add a lovely tanginess.
- Optional: hot sauce – For those who want an extra kick of heat.
The Directions:
- In a large bowl, combine the buttermilk with salt, pepper, and a pinch of cayenne pepper. Add the chicken thighs, making sure they’re fully submerged. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
- In another bowl, whisk together the flour, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper to create your dredge.
- In a large skillet, heat the vegetable oil over medium-high heat until hot, about 350°F (175°C). You can check the temperature using a thermometer or drop in a small piece of the dredged flour to see if it bubbles.
- Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour, pressing gently to coat. Shake off the extra flour—no one likes soggy chicken!
- Carefully place the coated chicken thighs into the hot oil. Fry for about 5-7 minutes on each side, or until they turn a gorgeous golden brown and are cooked through (the internal temperature should reach 165°F/75°C). Adjust the heat as needed; we want it crispy, not burnt!
- Once cooked, transfer the chicken to a plate lined with paper towels to drain off any excess oil.
- In a small bowl, mix 1 tablespoon of cayenne pepper with 1 tablespoon of the frying oil to create the hot chicken sauce. Feel free to add more cayenne if you love that extra spice!
- To assemble your sandwich, spread a generous amount of the hot chicken sauce on each toasted hamburger bun. Place a piece of fried chicken on the bottom bun, add a scoop of coleslaw, and finish it off with dill pickle slices.
- Cap it with the top bun and serve immediately while everything is hot. If you’re feeling adventurous, serve with extra hot sauce on the side!
Enjoy your Nashville Hot Chicken Sandwich with a side of crispy fries or some homemade potato salad for the perfect meal. Happy cooking!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs! Just keep in mind that breasts may cook faster, so reduce the frying time to about 4-6 minutes per side, depending on thickness. The chicken should still reach an internal temperature of 165°F (75°C).
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. Alternatively, plain yogurt diluted with a little water can also work as a substitute!
How Should I Store Leftover Chicken?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until heated through, which will help maintain its crispiness!
