This juicy and tender Nashville hot chicken sandwich is crispy and spicy, served with coleslaw, pickles, and mayo in a brioche bun.
This Nashville hot chicken sandwich is crispy on the outside, tender and juicy on the inside, and has a delish spicy flavor.
The chicken is tender on the inside, coated in a fiery hot seasoning that gives it that signature Nashville kick. It’s topped with cool, creamy coleslaw and crunchy pickles, perfectly balancing the heat.
Piled onto a soft bun with crunchy pickles and a bit of creamy slaw, it hits every note, spicy, tangy, crispy, and cool all in one bite.
Nashville hot chicken originated at Prince’s Hot Chicken in Nashville, where the spicy dish was created to get back at his girlfriend after she spiced up his fried chicken a bit too much.
For more chicken recipes, check out my grilled chicken legs, Pomodoro chicken, cast iron chicken, chicken limone, and air fryer chicken tenders.
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Why this recipe works
- Crispy, juicy chicken- buttermilk-soaked and perfectly fried, the chicken stays super tender inside with a crunchy exterior.
- Bold, spicy oil- the hot cayenne oil adds more than just heat, it’s smoky, slightly sweet, and totally addictive.
- Fresh, tangy toppings- pickles and creamy slaw balance the spice and add that cool, crunchy bite you need.
- Soft but sturdy bun- a good brioche or potato bun soaks up all the flavor without turning into a mess.
- Flavor in every layer- nothing’s bland here from the seasoned coating to the slaw, every bite brings something bold and delicious.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Chicken- use either chicken thighs or chicken breast for this recipe. I used boneless, skinless chicken thighs, but feel free to choose whichever chicken part you prefer.
Buttermilk- you can make your buttermilk if you don’t have any on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot sauce- use your favorite hot sauce. I use this for the buttermilk mixture.
Spices- you will need cayenne pepper, red paprika, and garlic powder, for spices.
Brown sugar- you can use light brown sugar or dark brown sugar for this. The brown sugar balances out the heat with a touch of sweetness.
All-purpose flour- this is used for dredging the chicken before frying, creating that crispy crust.
Vegetable oil or peanut oil- ideal for frying due to their high smoke points. Ensure you have enough oil to submerge the chicken pieces completely.
White bread or brioche buns- soft bread is traditional, but brioche buns add a rich texture that's equally delightful.
Pickles- dill pickles are classic accompaniments that provide a tangy contrast to spicy flavors.
For the coleslaw
Cabbage- you can use green cabbage for a classic taste or mix it with red cabbage for added color and flavor. You will need to shred your cabbage. Fresh is best.
Mayonnaise- the mayo binds all the ingredients together, giving coleslaw its signature texture. Use your favorite brand.
Vinegar- a splash of apple cider vinegar or white vinegar gives a tangy contrast to the creaminess, enhancing the overall flavor.
Sugar- use granulated sugar. It balances out the acidity of the vinegar with a touch of sweetness.
Instructions
Make the coleslaw
Mix shredded cabbage, mayonnaise, apple cider vinegar, salt, and black pepper in a bowl. Toss to combine and refrigerate until ready to use.
Prepare the flour mix
In a shallow dish, combine flour, garlic powder, salt, and pepper. Set aside.
Make the buttermilk mix
In a separate bowl, whisk together buttermilk, hot sauce, and an egg.
Make the spice mix for the hot oil
In a small bowl, mix cayenne pepper, paprika, garlic powder, brown sugar, and a pinch of salt. Set aside.
Coat the chicken: Dip each piece of chicken into the flour mix, then into the buttermilk mix, and back into the flour mix for a double coating. Press firmly to help the coating stick.
Fry the chicken: Heat oil in a deep pan or use an air fryer. Cook the chicken until golden brown and the internal temperature reaches 165°F (74°C). Let it rest on a wire rack.
Carefully pour ½ cup of the hot frying oil with the spice mix. Brush it generously over the fried chicken while it’s still hot.
Assemble the sandwich: Toast the buns, layer with pickles, coleslaw, and the spicy fried chicken. Serve immediately.
Expert Tips
- Choose the right cut. Opt for boneless, skinless chicken thighs for juiciness and flavor. Thighs hold up well to frying and provide a tender bite.
- Double dredge technique. For an extra-crispy coating, use a double dredge method—dip your brined chicken in seasoned flour, back into buttermilk, then again into flour before frying.
- Oil temperature matters. Heat oil to 350°F (175°C) before frying to ensure even cooking and prevent greasy results.
- Fry until golden brown. Fry each piece until it reaches an internal temperature of 165°F (74°C) and has a golden-brown crust that’s crispy perfection.
- Choose quality buns. Use soft brioche or potato buns that can hold up against juicy fillings without falling apart but still have enough softness to complement every bite.
- Fry right after breading. Don’t let the breaded chicken sit too long—fry it immediately after coating to keep the crust light, airy, and super crisp.
- Don’t skip the pickles. Classic dill pickles add a sharp, tangy contrast that cuts through the richness and heat. Stack a few right under or over the chicken for that perfect snap and acidity.
- Toast those buns. Lightly butter and toast your buns on a skillet or in the oven. It adds flavor, prevents sogginess, and gives the sandwich a little extra texture.
- Assemble while warm. Layer everything while the chicken is still warm so the flavors meld together, and you get that juicy, spicy, crunchy bite all in one.
- Serve right away. This sandwich is at its best fresh out of the fryer hot, crispy, and full of bold flavor. Let it sit too long and you’ll lose that perfect crunch.
Faq's
It features a crispy fried chicken breast with cayenne pepper-based hot sauce on a soft bun, served with pickles and coleslaw to balance the heat.
Nashville hot chicken is known for its fiery cayenne pepper spice blend. Unlike traditional fried chicken, it's marinated in spicy seasoning before frying and then coated with a hot sauce paste from the frying oil and spices, giving it a red hue and bold flavor.
Nashville hot chicken sandwiches pair perfectly with classic sides like coleslaw, pickles, crinkle-cut fries, mac and cheese, baked beans, or potato salad. Cool, creamy, or starchy sides help balance out the heat.
The best oil for fried chicken is one with a high smoke point, like peanut, canola, or vegetable oil. This oil stays stable at high heat and gives a crisp, golden crust without overpowering the flavor.
It’s called Nashville Chicken because it originated in Nashville, Tennessee, where it was first made by marinating chicken in spices, frying it, and brushing it with a fiery cayenne-based oil a signature style that’s become a local and national favorite.
Storing
Store leftover fried chicken in an airtight container in the fridge for up to 3 days, and reheat in the oven or air fryer to keep it crispy.
Keep buns, slaw, and pickles refrigerated separately, and assemble the sandwich just before eating for the freshest result.
Freezing
Although I recommend eating this fresh for the best texture, you can freeze the fried chicken. Let it cool, wrap it tightly, and freeze for up to 2 months.
To thaw, place in the fridge overnight, then reheat in a 375°F (190°C) oven or air fryer until hot and crispy, about 10–15 minutes. Add fresh slaw and pickles just before serving.
Can I make it in the air fryer?
Yes. To make Nashville Hot Chicken in the air fryer, marinate chicken in the buttermilk mixture, double coat in seasoned flour, then air fry at 375°F for 12–15 minutes, flipping once and spraying with oil.
Brush with a warm spicy cayenne oil glaze after cooking, and serve on toasted buns with pickles and slaw.
Substitutions
Chicken breasts instead of thighs- for a leaner option with a slightly firmer bite.
Gluten-Free Version- use gluten-free flour and serve on a GF bun or lettuce wrap.
Lettuce wrap instead of a bun- a low-carb option that still lets the chicken shine.
Variations
Hot Honey Chicken Sandwich- swap the spicy oil for hot honey for a sweet-and-spicy twist.
Nashville Chicken Tenders- use chicken tenders instead of thighs, perfect for dipping or sliders.
Spicy Chicken Sliders- make mini versions on slider buns for parties or smaller portions.
Buffalo-Style- toss the fried chicken in buffalo sauce instead of Nashville oil for a tangier heat.
Equipment
- Mixing bowl set- for marinating and dredging the chicken.
- Tongs- to handle the chicken while breading and cooking.
- Measuring cups and spoons- for getting the right amounts of spices, flour, and liquids.
- Wire rack + baking sheet- for draining fried chicken or holding air-fried chicken crisp.
- Air fryer or deep fryer- depending on your cooking method.
- Meat thermometer- to ensure the chicken reaches 165°F (74°C).
- Pastry brush- for applying the spicy oil glaze.
- Skillet or toaster- for toasting the buns.
More chicken recipes
Honey Butter Chicken- This honey butter chicken is crispy, sweet, juicy, and tender, and comes together in 30 minutes!
Chicken Pomodoro- This homemade chicken pomodoro is light, easy, delicious, and comes together in under 30 minutes from start to finish!
Thai Red Curry Chicken- This Thai red curry chicken comes together in 30 minutes and is made with tender chicken and flavorful curry and is better than takeout.
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If you liked this recipe
📖 Recipe
Nashville Hot Chicken Sandwich
Ingredients
For the coleslaw
- 5 cups Cabbage shredded
- ½ cup Mayonnaise
- 1 teaspoon Salt
- ⅓ teaspoon Black pepper
- 1 tablespoon Apple cider vinegar
For the fried chicken
- 2 skinless boneless chicken thighs cut into cutlets
For the flour mixture
- 3 cups Flour AP, plain flour
- 2 teaspoon Salt
- 1 teaspoon Garlic powder
For the buttermilk mix
- 2 cups Buttermilk
- 2 Eggs
- 2 tablespoon Hot sauce
For the hot oil spice mix
- ⅓ cup Canola oil hot oil from the frying pan
- 4 tablespoon Cayenne pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 4 teaspoon Brown sugar
- Pinch of salt
Assembly
- 4 Brioche buns
Instructions
Make the coleslaw
- Mix shredded cabbage, mayonnaise, apple cider vinegar, salt, and black pepper in a bowl. Toss to combine and refrigerate until ready to use.
Prepare the flour mix
- In a shallow dish, combine flour, garlic powder, salt, and pepper. Set aside.
Make the buttermilk mix
- In a separate bowl, whisk together buttermilk, hot sauce, and an egg.
Make the spice mix for the hot oil
- In a small bowl, mix cayenne pepper, paprika, garlic powder, brown sugar, and a pinch of salt. Set aside.
- Coat the chicken: Dip each piece of chicken into the flour mix, then into the buttermilk mix, and back into the flour mix for a double coating. Press firmly to help the coating stick.
- Carefully pour ½ cup of the hot frying oil with the spice mix. Brush it generously over the fried chicken while it’s still hot.
- Assemble the sandwich: Toast the buns, layer with pickles, coleslaw, and the spicy fried chicken. Serve immediately.
Notes
- Choose the right cut. Opt for boneless, skinless chicken thighs for juiciness and flavor. Thighs hold up well to frying and provide a tender bite.
- Double dredge technique. For an extra-crispy coating, use a double dredge method—dip your brined chicken in seasoned flour, back into buttermilk, then again into flour before frying.
- Oil temperature matters. Heat oil to 350°F (175°C) before frying to ensure even cooking and prevent greasy results.
- Fry until golden brown. Fry each piece until it reaches an internal temperature of 165°F (74°C) and has a golden-brown crust that’s crispy perfection.
- Choose quality buns. Use soft brioche or potato buns that can hold up against juicy fillings without falling apart but still have enough softness to complement every bite.
- Fry right after breading. Don’t let the breaded chicken sit too long—fry it immediately after coating to keep the crust light, airy, and super crisp.
- Don’t skip the pickles. Classic dill pickles add a sharp, tangy contrast that cuts through the richness and heat. Stack a few right under or over the chicken for that perfect snap and acidity.
- Toast those buns. Lightly butter and toast your buns on a skillet or in the oven. It adds flavor, prevents sogginess, and gives the sandwich a little extra texture.
- Assemble while warm. Layer everything while the chicken is still warm so the flavors meld together, and you get that juicy, spicy, crunchy bite all in one.
- Serve right away. This sandwich is at its best fresh out of the fryer hot, crispy, and full of bold flavor. Let it sit too long and you’ll lose that perfect crunch.
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