Spicy Nashville Hot Chicken (Print Version)
Fiery Nashville hot fried chicken on brioche with pickles and creamy slaw for bold Southern heat and crisp crunch.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon ground black pepper
→ Dredge
06 - 1 1/2 cups all-purpose flour
07 - 1/4 cup cornstarch
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
→ Nashville Hot Sauce
13 - 1/2 cup vegetable oil
14 - 2 tablespoons cayenne pepper
15 - 2 tablespoons brown sugar
16 - 1 teaspoon chili powder
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon salt
→ Sandwich Build
20 - 4 brioche buns
21 - 1 cup dill pickle chips
22 - 2 cups coleslaw
23 - 2 tablespoons unsalted butter
# How to Make It:
01 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs in the marinade and refrigerate for at least 20 minutes or overnight for enhanced tenderness.
02 - Combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt in a shallow dish, whisking thoroughly to distribute spices evenly.
03 - Remove chicken thighs from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to form an even coating. Arrange coated chicken on a wire rack and rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven until oil reaches a 1-inch depth. Preheat oil to 350°F using a kitchen thermometer for accuracy.
05 - Using tongs, carefully place coated chicken thighs into hot oil. Fry in batches for 5 to 7 minutes per side until crisp, golden brown, and internal temperature registers 165°F. Transfer to a wire rack to drain.
06 - In a heatproof bowl, whisk together 1/2 cup hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until smooth and homogenous.
07 - Brush Nashville hot sauce generously over both sides of fried chicken using a pastry brush while the chicken is still warm.
08 - Optional: Spread unsalted butter on cut sides of brioche buns. Toast in a skillet over medium heat until golden brown.
09 - For each sandwich, arrange sauced chicken on the lower brioche bun, top with dill pickle chips and a scoop of coleslaw. Cap with upper bun and serve immediately.
# Expert Hints:
01 -
- The smoky heat lingers just long enough to make every bite unforgettable (but not overwhelming).
- Creamy slaw and tangy pickles cool things down, turning every sandwich into a perfect flavor riot.
02 -
- Letting the breaded chicken rest before frying keeps the coating from slipping off mid-fry—a lesson I learned after one too many bare patches.
- Brushing hot sauce on straight out of the fryer locks in flavor while the crust is still receptive—wait too long and it’ll just pool on the surface.
03 -
- Never crowd the skillet when frying—give the chicken room to breathe or the temperature will drop and ruin the crust.
- Warming the pickles just a touch removes the refrigerator chill for a more harmonious bite.