Authentic Nashville Hot Chicken Sandwich

Experience the fiery flavor of a Nashville Hot Chicken Sandwich! Crispy fried chicken coated in a signature cayenne-pepper-based spice blend, served on a soft bun with creamy sauce and tangy pickles. This homemade sandwich delivers a taste of Nashville's culinary legend.

Keyword Focus: Nashville Hot Chicken Sandwich, Spicy Chicken Sandwich, Hot Chicken Recipe, Fried Chicken Sandwich, Nashville Food.

Yields: 2 sandwiches Prep time: 30 minutes (plus marinating time) Cook time: 20-30 minutes

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts or thighs (about 6-8 oz each)
1 cup buttermilk
1 tablespoon hot sauce (Louisiana-style recommended)
1 teaspoon salt
1 teaspoon black pepper
1 ½ cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1-3 tablespoons cayenne pepper (adjust to your spice preference)
Vegetable or peanut oil, for frying

For the Nashville Hot Oil:

¼ cup of the hot frying oil (reserved after frying chicken) OR ¼ cup neutral oil (vegetable or canola) + 2 tablespoons melted butter
1-3 tablespoons cayenne pepper (adjust to your spice preference)
1 tablespoon brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt

For the Sandwich:

2 brioche buns, toasted
¼ cup mayonnaise (or spicy mayo)
Dill pickle chips
Coleslaw (optional)
Honey (optional drizzle)

Equipment:

Shallow dishes or zip-top bags
Large bowl
Deep skillet or Dutch oven
Instant-read thermometer
Wire rack
Small saucepan or heatproof bowl

Instructions:

Marinate the Chicken: In a shallow dish or zip-top bag, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken and ensure it's fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
Prepare the Breading: In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper.
Dredge the Chicken: Remove the chicken from the marinade and let the excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure good adhesion.
Double Dredge (Optional for Extra Crisiness): Dip the floured chicken back into the buttermilk marinade, then dredge again in the flour mixture.
Rest the Chicken: Place the breaded chicken on a wire rack and let it rest for 10-15 minutes. This helps the breading adhere better during frying.
Heat the Oil: Pour about 2-3 inches of vegetable or peanut oil into a deep skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
Fry the Chicken: Carefully add the chicken to the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
Make the Nashville Hot Oil: Carefully remove the fried chicken from the oil and place it on a clean wire rack to drain. Reserve about ¼ cup of the hot frying oil. Alternatively, melt the butter with the neutral oil in a small saucepan or heatproof bowl. Whisk in the cayenne pepper, brown sugar, paprika, garlic powder, onion powder, and salt until well combined. Keep warm.
Coat the Chicken: Immediately dunk each piece of fried chicken into the Nashville hot oil, ensuring it's fully coated. Alternatively, you can brush the oil generously over the chicken.
Assemble the Sandwiches: Spread mayonnaise (or spicy mayo) on the toasted brioche buns. Place a piece of the coated hot chicken on the bottom bun. Top with dill pickle chips and coleslaw (if using). A drizzle of honey can add a touch of sweetness to balance the heat. Place the top bun and serve immediately.