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The Ultimate Nashville Hot Chicken Sandwich Recipe

Description

This Nashville Hot Chicken Sandwich is crispy, spicy, and packed with bold flavors. Made with a buttermilk-marinated, double-dredged chicken breast, coated in a fiery hot sauce, and served on a toasted bun with creamy slaw, this sandwich is the perfect balance of heat and crunch. Whether deep-fried or air-fried, it’s a must-try for any spicy chicken lover!

Ingredients

Scale

For the Chicken:

  • 2 large boneless, skinless chicken breasts (cut in half to make 4 pieces)
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon hot sauce (Frank’s Red Hot or similar)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil (for frying)

For the Nashville Hot Sauce:

  • 1/4 cup melted butter
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon hot sauce

For the Creamy Slaw:

  • 1 1/2 cups shredded green cabbage or 1/4 head of cabbage sliced thin
  • 1/2 cup shredded purple cabbage (optional)
  • 1/4 cup shredded carrots
  • 1/4 red onion, thinly sliced
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Tabasco sauce (optional)
  • 1/2 teaspoon sugar
  • Salt & black pepper to taste

For Assembly:

  • 4 brioche buns, potato buns or keto buns
  • 8 dill pickle slices

2 tablespoons butter (for toasting buns)

Instructions

1. Marinate the Chicken:

  1. In a bowl, whisk together buttermilk, egg, and hot sauce.
  2. Add the chicken, ensuring it’s fully coated. Cover and marinate for at least 1 hour (or overnight for deeper flavor).

2. Prepare the Dry Coating:

  1. In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, smoked paprika, garlic powder, onion powder, and cayenne pepper.
  2. Remove chicken from the buttermilk, letting excess drip off, and dredge in the flour mixture.
  3. Dip the chicken back into the buttermilk, then dredge in the flour again for an extra crispy crust. Press the flour mixture onto the chicken to ensure a good coating.

3. Fry the Chicken:

  1. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. If you have a deep fryer As an Amazon Associate, I earn from qualifying purchases made through links on this site., that works even better.
  2. Carefully place the coated chicken in the hot oil and fry for 5-6 minutes per side, or until golden brown and crispy. The internal temperature should be 165°F.
  3. Remove and place on a wire rack over a baking sheet to drain excess oil.

4. Make the Nashville Hot Sauce:

  1. In a small bowl, whisk together melted butter, cayenne pepper, brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and hot sauce.
  2. Using a brush or spoon, generously coat the fried chicken with the hot sauce.

5. Make the Creamy Slaw:

  1. In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, Tabasco sauce, sugar, salt, and black pepper.
  2. Toss with the shredded cabbage, red onion, and carrots. Let it sit for at least 10 minutes for the flavors to blend.

6. Toast the Buns:

  1. Melt butter in a skillet over medium heat.
  2. Toast the brioche buns cut side down until golden brown.

7. Assemble the Sandwiches:

  1. Spread a layer of slaw on the bottom bun.
  2. Place the hot, crispy chicken on top.
  3. Add two pickle slices per sandwich.
  4. Place the top bun on and gently press down.

Air Fryer Version:

  1. Preheat the air fryer to 400°F.
  2. Prepare the chicken as directed, coating it with the buttermilk mixture and dredging in the seasoned flour mixture.
  3. Lightly spray the air fryer basket with oil and place the coated chicken inside, ensuring they do not overlap.
  4. Lightly spray the top of the chicken with oil.
  5. Cook for 12-15 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F.
  6. Coat the cooked chicken with the Nashville hot sauce and assemble as directed.

Serving Suggestions:

 

  • Serve with fries, potato wedges, or sweet potato fries.
  • Pair with mac and cheese, coleslaw, or a simple cucumber salad.
  • A cold glass of sweet tea or a milkshake balances out the heat.

Equipment

As an Amazon Associate, I earn from qualifying purchases made through links on this site.

Notes

Pro Tips for the Best Nashville Hot Chicken Sandwich:

 

  • For extra heat: Increase the cayenne pepper in the sauce.
  • For extra crunch: Let the coated chicken sit for 5-10 minutes before frying.
  • For even more flavor: Marinate the chicken overnight in buttermilk.

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Find it online: https://kevinsdailydish.com/the-ultimate-nashville-hot-chicken-sandwich-recipe/