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If you crave bold spicy sandwiches with juicy meat and crackling crunch, this Nashville Hot Chicken Sandwich recipe is a keeper. Tender fried chicken gets drenched in a fiery and slightly sweet chili oil and piled high with creamy coleslaw and sharp pickles inside a buttery toasted bun. This is messy delicious eating that hits every comfort food note.
My family cannot get enough of these. They were an instant hit for game night when I made them the first time and now they are my most requested recipe for summer BBQs.
Ingredients
- Boneless chicken breasts: Choose medium-sized ones for even frying and slice for quicker cooking
- Buttermilk: Makes the chicken super tender and adds tang Use whole milk with a touch of lemon if you do not have buttermilk
- Hot sauce: Brings classic heat and that slight acidity I keep Frank’s or Crystal on hand for this sandwich
- All-purpose flour: Plus either cornstarch or more flour for a super crunchy crust Cornstarch lightens the breading so it fries crisp not heavy
- Cayenne pepper and chili powder: Essential for bold Southern heat Use fresh spices for max kick
- Smoked paprika: Lends deep smoky flavor Choose the sweet variety if you want less heat
- Brown sugar: Rounds out the spiciness in the hot oil for flavor that is more than just fire
- Salt and black pepper: Core seasoning to build savory flavor in each layer
- Mayo: Creamy base for the sandwich Helps balance the heat
- Pickles and coleslaw: Brings cool tang and crunch for perfect flavor contrast Buy good-quality crunchy pickles for best results
- Soft burger buns: The real deal are fluffy and lightly toasted with butter for texture
Step-by-Step Instructions
- Prep the Chicken:
- Carefully slice chicken breasts in half horizontally to create even cutlets. Season both sides well with salt and black pepper for flavor all the way through. Whisk buttermilk and hot sauce in a shallow bowl so the flavors mingle before marinating. Combine flour cornstarch cayenne garlic powder salt and pepper in another bowl making sure all spices are dispersed throughout the mixture so each bite is seasoned equally.
- Bread the Chicken:
- Coat each cutlet in the flour-spice mix pressing firmly so the breading sticks well. Dip into the buttermilk so the edges lift up the mixture then dredge again in the flour pressing hard to build up an extra thick and craggy crust. Lightly shake off the excess This double dip makes the breading ultra crispy and holds on to all the flavor.
- Fry the Chicken:
- Fill a heavy bottomed pan with about two inches of oil and heat to 350 degrees Fahrenheit Drop in a bit of flour first if it sizzles you are ready. Fry each chicken piece for about three minutes on the first side and three more on the other until deeply golden and crunchy on the outside Check with a meat thermometer for 165 degrees internal temp. Lay the fried chicken on a cooling rack not paper towels to keep the crust crisp.
- Make the Nashville Hot Sauce:
- Carefully scoop a half cup of the hot frying oil into a small heatproof bowl Add brown sugar cayenne chili powder smoked paprika and garlic powder Whisk everything very well until it looks slightly thick and perfectly red. While the chicken is still hot generously brush the spicy oil all over so it soaks in and glistens. Use some melted butter if your oil looks too dark or bitter.
- Assemble the Sandwiches:
- Butter each bun and toast until golden for extra flavor and solidity. Spread a tablespoon of mayo on the bottom Cutlet goes next then a big tangle of fresh creamy coleslaw and finish with crisp pickle slices. Top with the other bun and serve at once while hot and messy
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My favorite part of this recipe is the hot oil baste. Watching the chicken turn that vivid red and getting that whiff of smoky spice makes me excited every single time. My youngest always tries to sneak an extra pickle onto his sandwich and it cracks me up every time we have these for dinner.
Storage Tips
Leftover sandwiches are best enjoyed fresh for top crunch and juiciness. If you must store extra chicken keep it separate from the buns and slaw in an airtight container. Refrigerate for up to three days. Warm the cooked chicken in an oven or air fryer until heated through and crispy again and reassemble just before serving. Do not microwave or the crust will turn soggy.
Ingredient Substitutions
No buttermilk on hand Use whole milk with a splash of vinegar or lemon juice and let it sit for five minutes. Swap out the spice level by dialing up or down the cayenne and chili powder or use chipotle powder for smoky heat. Any neutral oil works for frying but peanut or canola oil holds up the best for fine crispiness.
Serving Suggestions
Serve these sandwiches stacked high with extra slaw and pickles on the side for the full Nashville experience. They pair perfectly with seasoned fries crispy potato wedges or a cool cucumber salad for contrast. When hosting friends I like to offer extra napkins and a squeeze bottle of extra hot sauce for the true heat seekers.
Cultural Context
Nashville hot chicken is a proud staple of Tennessee food culture known for intense spice and deep flavor. It was originally fried and doused in hot oil as a dare but quickly became a local favorite The bun-plus-slaw presentation is a must try even outside the South.
Frequently Asked Questions About Recipes
- → What makes the chicken extra spicy?
The chicken is coated with a cayenne-forward hot oil blend after frying, giving it signature heat and color.
- → How do you ensure a crunchy crust?
The double dredge—flour, buttermilk, then flour again—creates that extra crispy, craggy exterior.
- → Can you use a different cut of chicken?
Thinly sliced chicken breasts are traditional, but thighs will also work for a juicier result.
- → What are the classic toppings?
Mayo for creaminess, coleslaw for crunch and tang, and pickles to cut through the heat.
- → How can leftovers be stored and reheated?
Store chicken in an airtight container in the fridge for up to 3 days; reheat in an oven or air fryer for best texture.