Nashville Hot Chicken Sandwich Recipe
Crispy buttermilk fried chicken tossed in our house made hot sauce (choose hot dust or oil) topped with dill pickles and slaw served on a brioche bun.
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Ingredients
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For the Buttermilk Fried Chicken
For the Hot Sauce
For the Slaw
For Assembly
Method
For the Buttermilk Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken thighs and ensure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.
- 2
Prepare the Breading
In another bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well and set aside.
- 3
Fry the Chicken
Heat oil in a large skillet or deep fryer over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Fry the chicken in batches until golden brown and crispy, about 6-8 minutes per side. Ensure the internal temperature reaches 165°F (75°C).
For the Hot Sauce
- 4
Make the Hot Sauce
In a saucepan over medium heat, combine the hot sauce, cayenne pepper, brown sugar, garlic powder, and melted butter. Stir until well mixed and heated through. Remove from heat and set aside.
For the Slaw
- 5
Prepare the Slaw
In a large bowl, combine the shredded cabbage and carrot. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until fully coated. Refrigerate until ready to use.
For Assembly
- 6
Assemble the Sandwich
Once the chicken is fried and the hot sauce is ready, toss the fried chicken in the hot sauce until fully coated. To assemble, place a piece of hot chicken on the bottom half of a brioche bun, top with dill pickles and a generous amount of slaw. Place the top half of the bun on the sandwich and serve immediately.