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Nashville Hot Chicken Sandwiches

Fiery, crispy, and irresistibly delicious — these Nashville Hot Chicken Sandwiches bring Southern heat straight to your kitchen. Juicy fried chicken is coated in spicy cayenne oil and stacked inside buttery brioche buns with pickles for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Main Course, Sandwich
Cuisine: American, Southern
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless chicken thighs or chicken breasts
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 2 cups all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • vegetable oil for frying
  • 1/2 cup reserved frying oil
  • 2 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 4 brioche buns toasted
  • dill pickle slices
  • coleslaw optional

Equipment

  • Cast-iron skillet or deep frying pan
  • Mixing bowls
  • Tongs
  • Wire rack
  • Whisk

Method
 

  1. Marinate chicken in buttermilk and hot sauce for at least 2 hours, preferably overnight.
  2. Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large bowl.
  3. Dredge chicken in seasoned flour, pressing firmly for thick coating. Double dredge for extra crunch.
  4. Heat vegetable oil to 350°F (175°C) in a cast-iron skillet or deep pan.
  5. Fry chicken 6–8 minutes per side until golden and internal temp reaches 165°F (74°C). Drain on wire rack.
  6. Combine cayenne, paprika, garlic powder, chili powder, brown sugar, and salt in a bowl. Whisk in reserved frying oil until smooth.
  7. Brush or spoon spicy oil over fried chicken pieces.
  8. Assemble sandwiches with chicken, pickles, and coleslaw (optional) inside toasted brioche buns.
  9. Serve immediately with your favorite sides.

Notes

For less heat, reduce cayenne. For extra crispy chicken, double-dredge in flour mixture before frying. Brioche buns work best for balance of flavor and texture.