Name: Nashville Hot Chicken Sandwiches Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs (or breasts); 1 cup buttermilk; 2 cups all-purpose flour; 1 tablespoon salt; 1 teaspoon black pepper; 3 cups vegetable or peanut oil (for frying); 1/2 cup cayenne pepper; 1/4 cup light brown sugar; 2 tablespoons smoked paprika; 1/2 cup hot frying oil (from the frying process); 4 brioche buns, toasted; Dill pickle chips, as desired

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Introduction

Nashville Hot Chicken Sandwiches bring the perfect balance of fiery spice and crispy fried chicken, nestled inside a soft brioche bun. This iconic Southern dish is coated in a rich, cayenne-spiced oil that delivers intense heat and bold flavor, complemented by cool dill pickles for a truly unforgettable bite.

A close-up view of a sandwich featuring a toasted golden-brown bun with a soft, fluffy texture and lightly shiny top, holding three main layers: the bottom layer with several thick green pickle slices, the middle layer of crispy, dark brown fried chicken coated in a sticky glaze, and the top layer of fresh coleslaw made of finely shredded white and purple cabbage mixed with green herbs, finished with additional pickle slices placed above the coleslaw inside the top bun. The sandwich is presented on a white tray with other similar sandwiches blurred in the background, all against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs (or breasts)
1 cup buttermilk
2 cups all-purpose flour
3 cups vegetable or peanut oil (for frying)
1/2 cup cayenne pepper
1/4 cup light brown sugar
2 tablespoons smoked paprika
4 brioche buns
Dill pickle chips (for serving)

Instructions

Step 1: Marinate the chicken thighs in the buttermilk for at least 30 minutes or up to 4 hours in the refrigerator. Meanwhile, combine the flour with 1 tablespoon of salt and 1 teaspoon of black pepper in a shallow dish to prepare the dredging mixture.
Step 2: Heat the frying oil in a deep pot or Dutch oven to 325°F (160°C). Remove the chicken from the buttermilk, letting any excess drip off, then thoroughly dredge each piece in the flour mixture until completely coated.
Step 3: Carefully place the chicken into the hot oil without crowding the pot. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Transfer the chicken to a wire rack to drain.
Step 4: Prepare the hot sauce by scooping 1/2 cup of the hot frying oil into a small bowl. Whisk in the cayenne pepper, brown sugar, and smoked paprika until a smooth, thin paste forms.
Step 5: Using tongs, dip each piece of fried chicken thoroughly into the hot sauce, coating it evenly. Serve immediately on a toasted brioche bun with dill pickle chips on top.

Tips & Variations

For a milder spice level, reduce the cayenne pepper in the sauce by half and adjust to taste.
Marinating the chicken overnight in buttermilk ensures extra tenderness and juicy results.
Try serving with a side of classic Southern coleslaw or ranch dressing to balance the heat.
For a healthier alternative, air-fry the chicken at 375°F (190°C) for 20 minutes, flipping halfway through.
Use soft white sandwich bread or potato rolls instead of brioche for a more traditional texture.

Storage

Store leftover sauced chicken in an airtight container in the refrigerator for up to 3 days. Keep pickles and buns separate to avoid sogginess. To restore crispiness, reheat chicken in a 350°F oven or air fryer for about 10 minutes before assembling fresh sandwiches.

How to Serve

A close-up view of a fried chicken sandwich with four layers: the bottom layer is a soft, toasted light brown bun, followed by two thick green pickle slices. On top of the pickles is a large, crispy fried chicken piece with a dark golden-brown crunchy crust. Above the chicken is a colorful mix of shredded white and purple coleslaw with some green herbs and a light drizzle of orange sauce. The sandwich is completed with a shiny, slightly wrinkled toasted light brown bun on top. In the background, three more similar sandwiches are slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I control the spice level of these Nashville Hot Chicken Sandwiches?

The heat comes mainly from the cayenne pepper mixed into the hot oil sauce. To reduce spiciness, start by using half the recommended cayenne and increase gradually to suit your taste. Dipping the chicken briefly ensures a spicy crust without sogginess, allowing you to fine-tune the heat with ease.

Why is a long buttermilk marinade essential for the best hot chicken?

Buttermilk tenderizes the chicken by breaking down the protein fibers, keeping it juicy and succulent through frying. A longer marinade—at least 4 hours or overnight—results in a tender interior and a crisp, flavorful crust. Skipping this step can cause dry chicken and less flavorful results.

What are the ideal accompaniments for authentic Nashville Hot Chicken Sandwiches?

Soft, white bread like brioche or potato rolls contrast well with the spicy, crispy chicken. Dill pickle chips are crucial as their vinegar and saltiness cut through the heat and richness, balancing each bite perfectly. These accompaniments are essential for an authentic Nashville experience.

Can I bake or air-fry this fiery chicken sandwich instead of deep-frying?

Yes, air-frying at 375°F for about 20 minutes or baking on a cooling rack can be used as healthier alternatives to deep-frying. However, these methods may produce slightly less intense heat and a different texture, as they don’t soak up the hot oil sauce as deeply. Still, the seasoned coating remains delicious.