Nashville Hot Chicken Sandwiches Recipe
These Nashville Hot Chicken Sandwiches feature tender, juicy chicken thighs marinated in buttermilk, dredged in seasoned flour, and deep-fried to a crispy golden perfection. The chicken is then coated in a fiery cayenne and smoked paprika oil that delivers the signature Nashville heat, served on soft toasted brioche buns with crunchy dill pickle chips for the perfect balance of spice and tang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
Dredging Mixture
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
Frying
- 3 cups vegetable or peanut oil (for frying)
Hot Sauce Mixture
- 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)
To Serve
- 4 brioche buns, toasted
- Dill pickle chips, as desired
Instructions
- Marinate the Chicken: Place the chicken thighs in a bowl with the buttermilk and refrigerate for at least 30 minutes, up to 4 hours, allowing the chicken to tenderize and absorb flavor. Meanwhile, prepare the dredging mixture by combining the flour with salt and black pepper in a shallow dish.
- Prepare the Oil and Dredge: Heat the vegetable or peanut oil to 325°F (160°C) in a deep pot or Dutch oven. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour to ensure a complete coating.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, avoiding overcrowding. Fry for 6-8 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Remove and place on a wire rack to drain.
- Make the Hot Sauce: Scoop 1/2 cup of the hot frying oil into a bowl and whisk in cayenne pepper, brown sugar, and smoked paprika until a smooth paste forms. This hot oil mixture is the signature sauce.
- Coat the Chicken: Using tongs, dip each fried chicken piece thoroughly into the prepared hot sauce, ensuring even coating for maximum flavor and heat.
- Assemble the Sandwiches: Place the hot chicken onto toasted brioche buns, top generously with dill pickle chips, and serve immediately while hot and crispy.
Notes
- Store leftover sauce-coated chicken in an airtight container in the refrigerator for up to 3 days; keep pickles and buns separate to avoid sogginess.
- To revive crispiness and heat, reheat leftovers in a 350°F oven or air fryer for about 10 minutes before assembling fresh sandwiches.
- Balance the fiery heat with a cool side like Southern coleslaw or ranch dressing, which pairs well with the spicy chicken.
- For authentic flavor, ensure the oil used in the hot sauce is hot to properly bloom the spices, creating the characteristic gritty and deeply flavored paste.
Keywords: Nashville hot chicken, spicy fried chicken, hot chicken sandwich, Nashville style sandwich, fiery chicken sandwich, buttermilk fried chicken
Find it online: https://cookwithlea.com/nashville-hot-chicken-sandwiches-recipe/
