Description

There’s something undeniably satisfying about biting into a crispy, spicy, and perfectly seasoned chicken sandwich. And when it comes to heat-packed flavor, nothing quite compares to a Nashville Hot Chicken Sandwich. This fiery dish has deep roots in Southern cuisine, specifically in Nashville, Tennessee, where it has been a staple for decades. The combination of crunchy, well-seasoned fried chicken coated in a bold, spicy sauce, paired with creamy coleslaw and pickles on a soft brioche bun, creates the perfect balance of heat and comfort.

Legend has it that Nashville hot chicken was created as an act of revenge when a scorned woman served up an extra-spicy plate of fried chicken to her partner. However, instead of being deterred, he loved it—and a new Southern classic was born. Since then, it has gained national popularity, showing up on menus all over the country.

If you love bold flavors and a little heat, this sandwich is for you. The crispy fried chicken, the rich and spicy glaze, and the cooling effect of the slaw make each bite irresistible. Whether you’re making it for a weekend treat, game day, or just because you’re craving something indulgent, this homemade version is sure to hit the spot.

Ingredients

Scale

For the Chicken

2 large boneless, skinless chicken breasts (cut in half for 4 pieces)
1 cup buttermilk
1 teaspoon hot sauce
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon baking powder
1 large egg
2 cups vegetable oil (for frying)

For the Spicy Nashville Sauce

½ cup butter, melted
2 tablespoons cayenne pepper (adjust to taste)
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper

For the Sandwich Assembly

4 brioche buns
½ cup mayonnaise
1 cup coleslaw mix
½ cup dill pickle slices

Instructions

Step 1: Marinate the Chicken

To get the juiciest, most flavorful chicken, start by marinating it in buttermilk. In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, making sure they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for even better flavor and tenderness).

Step 2: Prepare the Coating

In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and baking powder. In a separate bowl, whisk the egg.

Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dip each piece into the flour mixture, then into the egg, and then back into the flour. Press the coating onto the chicken to make sure it sticks. This double-dredging method creates an extra crispy texture.

Step 3: Fry the Chicken

In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully place the coated chicken in the oil and fry for about 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F (75°C)). Remove the chicken and place it on a wire rack to drain excess oil.

Step 4: Make the Nashville Hot Sauce

While the chicken rests, prepare the sauce. In a heatproof bowl, whisk together the melted butter, cayenne pepper, brown sugar, garlic powder, smoked paprika, salt, and black pepper. Brush this spicy mixture generously over the crispy fried chicken.

Step 5: Assemble the Sandwiches

Toast the brioche buns lightly for extra flavor. Spread a layer of mayonnaise on the bottom bun, followed by a piece of hot chicken. Top with coleslaw and a few pickle slices. Place the top bun on and press down gently.

Step 6: Enjoy!

Serve immediately while the chicken is crispy and hot. Pair it with fries, sweet potato wedges, or a refreshing side salad.

Notes

If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Use a meat thermometer to ensure the chicken is cooked perfectly without overcooking.
You can air fry the chicken at 400°F for about 12-15 minutes, flipping halfway through for a healthier version.