Nashville Hot Chicken Sandwiches Recipe

I discovered a mouthwatering twist on a Nashville Style Chicken Sandwich. Marinated, crisp fried chicken meets a spicy butter glaze, sandwiched on toasted brioche buns with tangy dill pickle slices. I relish the fiery crunch, perfect for sharing with friends over lively dinners and gatherings that ignite joyful culinary adventures.

I’ve been playing around in the kitchen and recently came up with these Nashville Hot Chicken Sandwiches that absolutely blew my mind. I started with four boneless skinless chicken thighs marinated in a mix of buttermilk, a couple of tablespoons of hot sauce, and a pinch of salt.

Once the chicken’s had a chance to soak up all that flavor, I dredged it in a blend of all-purpose flour, garlic powder, onion powder, paprika, and a touch of cayenne pepper. Then I fried it up in vegetable oil until it was crispy golden every time.

After frying, I tossed it with melted unsalted butter mixed with extra cayenne, a little brown sugar and more salt to create that signature Nashville heat. I like to serve the spicy chicken on brioche buns with dill pickle slices to really kick things up a notch.

This is my spin on a true Nashville style chicken sandwich that packs a serious punch.

Why I Like this Recipe

I love how the buttermilk marinade makes the chicken super tender and packing so much flavor. I also dig the crispy, crunchy breading that gives every bite an awesome texture. The spicy Nashville heat really wakes up my tastebuds and gives the sandwich a perfect kick. And I have to say, combining the brioche buns with dill pickle slices just makes it all come together in a way that feels comforting yet exciting.

Ingredients

• Chicken thighs provide protein and moisture to keep the sandwich juicy and flavorful.
• Buttermilk tenderizes the meat while adding tang and a subtle creamy flavor.
• Hot sauce gives a spicy kick with extra tang to boost the heat profile.
• Cayenne pepper intensifies spice levels, infusing that classic Nashville heat into every bite.
• Brioche buns offer a soft yet slightly sweet carb base to balance the savory ingredients.
• Dill pickle slices add crunch and zesty acidity for a refreshing flavor contrast.
• Vegetable oil is used for frying; it creates a crisp exterior and layers on richness.
• Unsalted butter is melted then mixed with spices to deliver a smooth, warming heat.

Ingredient Quantities

• 4 boneless skinless chicken thighs (about 1 to 1.5 lbs)
• 1 cup buttermilk
• 2 tbsp hot sauce (such as Frank’s Red Hot)
• 1 tsp salt (divided for marinade and dredge)
• Freshly ground black pepper (to taste)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (for the dredge, adjust if you want more heat)
• About 2 cups vegetable oil (for frying)
• 4 tbsp unsalted butter (melted for the hot sauce)
• 2 tbsp extra cayenne pepper (for that signature Nashville heat)
• 1 tsp brown sugar
• 4 brioche hamburger buns
• Dill pickle slices (for topping)

How to Make this

1. In a bowl, combine the buttermilk, 1 tsp salt (split half here), hot sauce, and freshly ground black pepper then add the chicken thighs. Let them marinate in the fridge for at least one hour.

2. In a separate shallow dish, mix together the flour, remaining salt, garlic powder, onion powder, paprika, and 1/2 tsp cayenne pepper until well combined.

3. Heat about 2 cups of vegetable oil in a heavy skillet or deep frying pan over medium-high heat until the oil reaches around 350°F.

4. Remove the chicken from the marinade letting the extra liquid drip off and dredge each piece in the flour mixture, making sure each piece is generously coated.

5. Carefully place the chicken into the hot oil and fry for about 4 to 5 minutes per side or until the chicken is golden brown and fully cooked. Be careful with the oil temperature.

6. Remove the chicken from the oil and let it drain on paper towels. While it’s still hot, brush the chicken with the melted unsalted butter.

7. In a small bowl, stir together the extra 2 tbsp cayenne pepper, 1 tsp brown sugar, and more melted butter (if needed) to create that classic Nashville heat. Brush this mixture over the chicken thoroughly.

8. Lightly toast the brioche hamburger buns in a clean skillet or under a broiler just until they’re warm and a bit crisp.

9. Assemble the sandwiches by placing the hot chicken on the toasted bun and topping it with dill pickle slices.

10. Serve immediately while its hot and enjoy these spicy Nashville Hot Chicken Sandwiches with your favorite side.

Equipment Needed

1. A large mixing bowl for the marinade
2. Measuring cups and spoons to get all the ingredients right
3. A container or bowl to marinate the chicken in the fridge
4. A shallow dish for mixing the flour and spices for dredging
5. A heavy skillet or deep frying pan for frying the chicken
6. A cooking thermometer to check that the oil gets to about 350°F
7. Tongs for safely turning the chicken in the hot oil
8. A plate lined with paper towels for draining the fried chicken
9. A small bowl for mixing the extra hot sauce and spice mixture
10. A clean skillet or a broiler to toast the brioche buns
11. A butter brush for applying the melted butter on the chicken and buns

FAQ

Nashville Hot Chicken Sandwiches Recipe Substitutions and Variations

• If you dont have buttermilk, mix 1 cup of milk with 1 tbsp of white vinegar or lemon juice and let it sit for 5 minutes.
• If you lack hot sauce like Frank’s Red Hot, you can use any other vinegar based sauce or even mix a bit of Tabasco with melted butter.
• If vegetable oil isnt available for frying, opt for canola or peanut oil instead.
• Should you not have brioche buns, try using another soft bun like a potato bun or even a pretzel bun for a nice change.

Pro Tips

1. Try marinating the chicken for longer if you can so it gets extra tender and flavorful; even letting it sit overnight in the fridge can up its game.
2. When you’re frying, make sure not to crowd the pan togethr so the oil temperature stays steady and the chicken cooks evenly.
3. Pat the chicken dry a bit before dredging it in the flour mix to really help the coating stick and create a crispy crust.
4. Do a test fry with one piece first to check if the oil is at the right temperature, because if it’s too hot or too cold, the chicken might not cook properly.