Spicy Nashville Hot Chicken (Printable)
Fiery Nashville hot fried chicken on brioche with pickles and creamy slaw for bold Southern heat and crisp crunch.
# 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
23 - 2 tablespoons unsalted butter
# Directions:
01 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large bowl. Add chicken thighs, submerge fully, and refrigerate for at least 20 minutes or up to overnight.
02 - In a shallow dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt until well distributed.
03 - Remove chicken pieces from marinade, letting excess drip off. Dredge each thigh thoroughly in the flour mixture, pressing to coat. Place coated chicken on a wire rack and rest for 10 minutes to set the coating.
04 - Add vegetable oil to a heavy skillet or Dutch oven until it reaches a 1-inch depth. Heat oil to 350°F (175°C) using a thermometer for accuracy.
05 - Working in batches, carefully place dredged chicken thighs into hot oil. Fry for 5–7 minutes per side, turning once, until golden brown and crisp. Ensure internal temperature reaches 165°F (74°C). Transfer cooked chicken to a clean wire rack to drain.
06 - In a medium bowl, combine 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Whisk until smooth and brush hot sauce liberally over both sides of fried chicken using a pastry brush.
07 - Optionally, spread unsalted butter on cut sides of brioche buns and toast in a skillet until golden brown.
08 - Place a piece of sauced hot chicken on each bun bottom. Layer with dill pickle chips and plenty of coleslaw. Crown with the top halves of the buns and serve immediately while hot and crisp.
# Expert Suggestions:
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.