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These Nashville hot chicken sandwiches bring bold spice and crispy comfort straight to your kitchen. They hit the perfect balance between a fiery kick and creamy coolness with homemade coleslaw on soft, toasted buns. If you love a sandwich that wakes up your taste buds and feels satisfying, this recipe is a winner.
I threw this together on a busy weeknight after craving something spicy and crunchy. It quickly became a family favorite that’s easy to pull off without restaurant-level fuss.
Ingredients
- Chicken breasts: sliced thin for quick and even cooking
- Buttermilk: tenderizes the chicken and adds depth to the marinade
- Hot sauce: adds acidity and heat, pick something balanced for best flavor
- Flour and cornstarch mix: creates a crackly, extra-crisp coating
- Cayenne pepper: is the key to the spice punch, adjust according to your heat tolerance
- Burger buns: toasted lightly to hold up against the juicy chicken and creamy slaw
- Coleslaw: brings coolness and crunch, a simple mayo-based slaw works beautifully
- Salt and pepper: to taste, essential for seasoning every layer
- Oil for frying: use something with a high smoke point like vegetable or peanut oil for best results
Instructions
- Build The Marinade:
- Season your sliced chicken breasts with salt and pepper. In one bowl, combine buttermilk and hot sauce. This marinade not only flavors the chicken but helps keep it juicy. Let the chicken soak here for at least 30 minutes if you have time.
- Prepare The Dredging Station:
- In a second bowl, mix the flour, cornstarch, and cayenne pepper. This mixture is what gives the chicken its iconic crispy crust and spicy kick.
- Coat The Chicken:
- Take each piece of chicken and dredge it in the flour mixture, then dip it into the buttermilk mixture, and return it to the flour mixture one last time. This double coating traps moisture while ensuring maximum crunch.
- Heat The Oil And Fry:
- Heat your oil to 350 degrees Fahrenheit. Fry the chicken pieces for about 3 minutes on each side until golden brown and cooked through. Use a thermometer if possible to maintain consistent temperature, preventing greasy or undercooked chicken.
- Make The Hot Sauce:
- While the chicken fries, whisk some of the hot frying oil with extra cayenne pepper or even a touch of brown sugar. This sauce is poured over the fried chicken to give it that vibrant, spicy glaze.
- Assemble The Sandwich:
- Spread mayonnaise on toasted buns to add creaminess. Layer the spicy fried chicken next then top with coleslaw for a fresh balance. Close with the top bun and serve immediately to enjoy the crunch at its best.
My favorite ingredient here is the cayenne pepper since it delivers a fiery punch that defines Nashville hot chicken. The first time I made this for a family gathering, the spicy sauce had everyone reaching for seconds and coming back for thirds. It became a party staple instantly.
Storage Tips
Store leftover fried chicken in an airtight container in the fridge for up to three days. Reheat in a hot oven instead of the microwave to maintain some crunch. You can keep the buns and coleslaw separate from the chicken for longer freshness if needed.
Ingredient Swaps
Use chicken thighs if you prefer a juicier dark meat option; adjust cooking time accordingly. Swap mayonnaise in the slaw for Greek yogurt for a tangier, lighter twist. Try smoked paprika in the dredge mix to add an earthy smoky flavor without more heat.
Serving Ideas
Serve these sandwiches with pickles and fries for the classic Nashville experience. A crisp cold beer or iced tea pairs fantastically with the heat and richness here. Add a drizzle of honey over the coleslaw for a sweet contrast to the spicy heat.
This recipe perfectly balances bold heat and comforting crunch, making it a go-to for spicy sandwich lovers.
Frequently Asked Recipe Questions
- → How do I get the chicken extra crispy?
Double coating the chicken by dipping it in flour mixture, then buttermilk, and flour again creates a crunchy exterior when fried at the right temperature.
- → Can I adjust the spice level?
Absolutely, modify the cayenne pepper and hot sauce quantities to suit your preferred heat intensity.
- → Is marinating necessary?
Marinating in buttermilk and hot sauce for at least 30 minutes tenderizes the chicken and boosts flavor but can be skipped if short on time.
- → What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable or peanut oil for frying to achieve a crisp crust without burning.
- → How do I make the sauce extra flavorful?
Whisk some hot frying oil with cayenne pepper and optionally a touch of brown sugar for a balanced spicy-sweet sauce to baste the chicken.