Nashville Hot Chicken Sandwich Recipe

Prepare chicken

Trim excess fat from chicken pieces and, if using breasts, pound to an even 1/2-inch thickness for even cooking.

In a bowl, whisk together buttermilk, 2 tbsp hot sauce, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper until combined.

Submerge the chicken in the marinade. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for maximum flavor and tenderizing.

About 30 minutes before frying, remove chicken from fridge so it comes closer to room temperature.

In a large shallow dish or bowl, whisk together flour, cornstarch, 2 tbsp paprika, 1 tsp cayenne, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 1 tsp black pepper until evenly distributed.

Lift each piece of chicken out of the buttermilk letting excess drip off, then dredge thoroughly in the dry mixture, pressing the flour onto the surface to create a thick coating. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating set.

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 1 L should suffice for a medium pot). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn immediately.

Fry chicken in batches to avoid overcrowding (2 pieces at a time depending on pan size). Fry until golden brown and an internal temperature of 165°F (74°C) is reached, about 6–8 minutes per side for thighs or thicker breasts. Adjust time for thickness. Use tongs and a thermometer for accuracy.

Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Keep warm in a 200°F (95°C) oven while finishing remaining pieces.

In a small saucepan or skillet over low heat, melt 4 tbsp unsalted butter gently until just melted (do not brown). Remove from heat.

Whisk in 2 tbsp cayenne pepper, 1 tbsp paprika, 1 tsp brown sugar, 1 tbsp hot sauce, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire, and 1/4 tsp salt until smooth and glossy. Taste carefully and adjust heat by adding more or less cayenne or a pinch of sugar to balance. Keep warm.

Lightly brush or spoon a few tablespoons of the hot sauce onto each fried chicken piece, coating evenly. For extra heat and a thicker glaze, return sauced chicken briefly to the hot oven (2–3 minutes) or spoon additional sauce on top right before serving.

If making spicy mayo, stir 1 tsp hot sauce into 1/2 cup mayonnaise until smooth.

Toast buns cut-side down in a dry skillet or under a broiler until lightly golden.

Spread about 1 to 2 tbsp spicy mayonnaise on the bottom bun. Place a leaf or a small handful of shredded lettuce on top to create a moisture barrier.

Place one sauced chicken piece on the bun, top with 2–3 tbsp bread-and-butter pickles, and finish with a spoonful more of the Nashville sauce if desired. Cap with the top bun.

Serve immediately with extra pickles and any remaining sauce on the side.