Spicy Nashville Hot Sandwiches (Printer-friendly)
Crispy fried thighs slathered in fiery Nashville oil on toasted brioche with pickles and creamy slaw.
# What You'll 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, classic or creamy
23 - 2 tablespoons unsalted butter, optional, for toasting buns
# How to Prepare:
01 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large mixing bowl. Submerge chicken thighs and marinate for at least 20 minutes, or refrigerate overnight for optimal tenderness.
02 - In a shallow dish, thoroughly mix all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt.
03 - Remove chicken thighs from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a robust coating. Set coated pieces on a wire rack and let rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of approximately 1 inch. Heat the oil to 350°F (use a thermometer to monitor temperature).
05 - Working in batches, carefully place coated chicken into hot oil. Fry 5 to 7 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer fried chicken to a wire rack to drain.
06 - In a medium bowl, whisk together 1/2 cup of hot frying oil, cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until fully blended. Generously brush sauce onto both sides of each fried chicken piece.
07 - If desired, lightly spread unsalted butter on the cut sides of brioche buns and toast in a skillet over medium heat until golden.
08 - Layer each bun bottom with a piece of sauced fried chicken, followed by dill pickle chips and a generous scoop of coleslaw. Cap with the top bun and serve immediately.
# Expert Advice:
01 -
- The sauce's heat sneaks up on you—in the best and most addictive way.
- If you're craving something crunchy, juicy, and seriously satisfying, this delivers every single time.
02 -
- Don't rush the marinade—I once skipped it and got chewy, bland results.
- Brushing the hot sauce while the chicken’s fresh from the fryer made the flavors cling better and boosted the spice.
03 -
- A quick rest after dredging prevents the coating from falling off in the fryer.
- Skillet fried chicken tastes best—cooking in shallow oil means maximum crunch and minimum greasiness.