Nashville Hot Chicken Sandwiches Recipe
Experience the bold and fiery flavors of Nashville Hot Chicken Sandwiches with tender, crispy fried chicken thighs marinated in buttermilk and coated in a spicy cayenne pepper sauce. Served on toasted brioche buns with crunchy dill pickle chips, this classic Southern dish delivers a perfect balance of heat and savory crunch.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Southern American
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup buttermilk
Dredging Mixture
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
Frying Oil
- 3 cups vegetable or peanut oil (for frying)
Spicy Sauce
- 1/2 cup hot frying oil (reserved from the frying process)
- 1/2 cup cayenne pepper
- 1/4 cup light brown sugar
- 2 tablespoons smoked paprika
For Serving
- 4 brioche buns, toasted
- Dill pickle chips
Instructions
- Marinate the Chicken: Place the chicken thighs in a bowl and pour the buttermilk over them. Let them soak for at least 30 minutes or up to 4 hours in the refrigerator to tenderize and add moisture.
- Prepare the Dredging Mixture: In a shallow dish, combine the all-purpose flour with 1 tablespoon salt and 1 teaspoon black pepper, mixing thoroughly to distribute the seasoning evenly.
- Heat the Oil: Pour the vegetable or peanut oil into a deep pot or Dutch oven and heat it to 325°F (160°C) for optimal frying temperature.
- Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off, then coat each piece completely in the seasoned flour mixture, pressing gently to adhere the coating.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil without overcrowding. Fry each piece for 6-8 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove and set on a wire rack to drain.
- Make the Spicy Sauce: Carefully scoop 1/2 cup of the hot frying oil into a small bowl. Whisk in cayenne pepper, light brown sugar, and smoked paprika until a smooth, thin paste forms, infusing the oil with the signature Nashville heat.
- Coat the Chicken in Sauce: Using tongs, dip each fried chicken piece thoroughly into the spicy sauce ensuring full coverage for maximum flavor and heat.
- Assemble the Sandwiches: Place the hot, sauced chicken onto toasted brioche buns, top generously with dill pickle chips, and serve immediately for the best crispy and spicy experience.
Notes
- Store leftover sauced chicken in an airtight container in the refrigerator for up to 3 days, keeping pickles and buns separate to avoid sogginess.
- Reheat leftovers in a 350°F oven or air fryer for about 10 minutes to revive crispiness before assembling a fresh sandwich.
- Balance the heat with a side of classic Southern coleslaw or ranch dressing to cool the palate.
- Using hot frying oil when making the sauce is crucial to properly bloom the spices for an authentic Nashville flavor and texture.
Keywords: Nashville Hot Chicken, Spicy Chicken Sandwich, Fried Chicken, Southern Cuisine, Hot Chicken Sandwich
Find it online: https://islawhite.com/nashville-hot-chicken-sandwiches-recipe/
