Nashville Hot Chicken Sandwich
This juicy and tender Nashville hot chicken sandwich is crispy and spicy, served with coleslaw, pickles, and mayo in a brioche bun.
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.
- 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.
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.
Nutrition
Calories: 1294kcalCarbohydrates: 130gProtein: 39gFat: 69gSaturated Fat: 19gPolyunsaturated Fat: 20gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 304mgSodium: 2765mgPotassium: 734mgFiber: 6gSugar: 14gVitamin A: 3308IUVitamin C: 39mgCalcium: 270mgIron: 7mg
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