Nashville Hot Chicken Sandwich Recipe
Crispy chicken, Nashville hot sauce, pickles and coleslaw on a brioche bun
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Ingredients
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Chicken Marinade
Chicken Coating
Chicken
Nashville Hot Sauce
Coleslaw
Assembly
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, whisk together buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Chicken Coating
- 2
Prepare the Coating
In a shallow dish, combine all-purpose flour, cornstarch, cayenne pepper, salt, and black pepper. Mix well and set aside.
- 3
Dredge the Chicken
Remove the marinated chicken from the fridge. Dip each piece into the flour mixture, coating thoroughly. Shake off excess flour and set on a wire rack.
Frying the Chicken
- 4
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken thighs to the hot oil. Fry for 10-12 minutes, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Nashville Hot Sauce
- 6
Prepare the Hot Sauce
In a medium bowl, combine cayenne pepper, brown sugar, paprika, garlic powder, and vegetable oil. Mix well until combined. Brush the hot sauce generously over the fried chicken.
Coleslaw
- 7
Make the Coleslaw
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat evenly.
Assembly
- 8
Assemble the Sandwich
On the bottom half of each brioche bun, place a generous amount of coleslaw, followed by a piece of the Nashville hot chicken. Top with pickles and cover with the top half of the bun. Serve immediately.
