The ultimate in spicy chicken sandwiches — Nashville Hot Chicken Sandwich! Crispy and crackly with just the right amount of mouth-burning spice. Spicy lovers — this fried chicken sandwich is for you! Just one bite and you’ll be swooning. I promise!
What’s a Nashville Hot Chicken Sandwich?
A Nashville Hot Chicken Sandwich is a spicy fried chicken sandwich that originates from Nashville, Tennessee. Thick, buttermilk battered fried chicken is generously slathered with spicy oil. Stuffed into brioche buns with tangy pickles, creamy mayo, and crisp fresh cabbage — it’s a truly delicious sandwich that’s utterly addictive!
One of the star components is the lavishly basted spicy-sweet-savory oil. Don’t skimp on the oil — it’s irresistible with a touch of sweetness. LOTS of intense spicy goodness.
Another component is the thick, craggy batter that’s made from a mixture of buttermilk, eggs, and flour. So crunchy and crisp!
The combination of these components make Nashville Hot Chicken Sandwiches such a special treat!
Ingredients:
- Chicken thighs. For juicy, tender, flavorful fried chicken. I recommend boneless, skinless chicken thighs over boneless, skinless chicken breast. But you can easily sub with breast if you prefer. Make sure to halve chicken breast lengthwise and pound out to even thickness so they cook evenly.
- Buttermilk + Eggs + Hot Sauce. The wet mixture. Creates a thick, crunchy coating.
- Flour + Salt + Pepper. The dry mixture. Don’t skimp on the salt and pepper!
- Spicy Oil. A mixture of cayenne, brown sugar, garlic powder, and smoked paprika.
For serving:
- White Bread/Buns. Adds to the homey, comfort factor. Any kind of soft, white bread works. Thick sandwich bread, milk bread, or even brioche buns.
- Mayo. Creamy mayo is essential! I like Hellman’s or Kewpie.
- Pickles. Flat, sandwich-style pickles or pickle chips are A MUST!
- Green cabbage. Shredded cabbage adds crisp freshness. If you’d like to go all out, I recommend subbing with Lime Cilantro Slaw instead.
Instructions:
- Prep dredging station: In one bowl, combine buttermilk, eggs, and Tabasco sauce. In another bowl, combine flour and salt.
- Dredge chicken: coat chicken with flour on both sides, then dip into the buttermilk mixture, and finally finish with flour. Set aside on a plate.
- Deep fry: Add 2 inches of oil to a Dutch oven. Fry at 350F until crispy and crackly.
- Make spicy oil: Combine dry ingredients in a heat-proof bowl. Add oil from the Dutch oven and let the flavors combine. It will sizzle!
- Brush spicy oil: Baste fried chicken with spicy oil. An essential step to make the hot chicken!
- Assemble sandwiches: layer bread, hot chicken, cabbage, mayo, bread. Enjoy!
Pro Tips:
- Create extra craggy batter. Add 1-2 Tbsp buttermilk mixture into the flour and gently mix before dredging. This creates all those shaggy, extra craggy bits of batter.
- When dredging, start + end with flour. Essential to get that extra chunky texture! Start with flour. Then coat with buttermilk. Then end with another coating of flour.
- Season buttermilk mixture + flour. The buttermilk mixture is seasoned with Tabasco. The flour mixture is seasoned with salt and pepper. Do not skimp on the seasoning!
- Deep fry 2x for extra crispy chicken. The first time, fry as per usual. The second time, fry for an additional 30-60 seconds. Double frying will yield extra crispy and crunchy chicken.
- Brush spicy oil while the chicken is still hot. For best flavor! Also, makes it less greasy.
- Double the chicken for big eaters. Simply add 2 hot chicken pieces to the sandwich.
Essential Tools:
Check out how to deep fry at home for more details:
- Dutch Oven. A cast iron Dutch oven works well to regulate the oil temperature and prevent splashing.
- Candy Thermometer. A thermometer clipped to the side is helpful for gauging the oil temperature.
- Tongs + Metal Strainer. The tools for deep frying: tongs for flipping the chicken (chopsticks also work) and a Spider strainer to remove chicken and drain oil back into the pot.
- Cooling Rack + Sheet Pan. Transfer chicken to cooling rack fitted over a sheet pan. The air circulates all around the chicken, keeping the chicken crispy and crunchy, not soggy.
Adjust spice level:
An easy way to accommodate all the people in your life, especially at a party:
- For spice lovers: brush spicy oil on BOTH sides of the chicken.
- For spice newbies: brush spicy oil on ONE side of the chicken.
- For spice intolerants: do not add any spicy oil. An easy way to accommodate toddlers, kids, and those who cannot tolerate spice at all.
Make it a party:
Nashville Chicken Sandwiches are the BEST party food. In fact, I’ve only made hot chicken sandwiches for a crowd.
Good for game days, Superbowl, Oscar Night, or anytime you have lots of people mingling and hanging out.
What makes it ideal party food?
- No utensils necessary. Grab a plate and eat with your hands!
- Good at room temperature.
- Easy prep — everything can be made ahead of time.
- Special and unexpected. The secret to great party food!
- Goes well with easy sides: potato chips, fruit, vegetables + dip.
FAQ
Can I double the recipe?
Yes, the recipe easily doubles and triples. However, when doubling, the buttermilk/egg mixture does not need doubling. Just keep the same amount as for the 8-serving portion.
What kind of oil should I use to deep fry the chicken?
Any neutral-flavored oil with a high smoke point works well. I recommend grape seed oil, avocado oil, canola oil, vegetable oil, or peanut oil. I don’t recommend olive oil or sesame oil, as they are expensive, burn easily, and will taste bitter.
What should I do with the leftover oil?
Leftover oil can be reused a few times before discarding. When it’s too dark, cloudy, or changes consistency, it’s time to discard. To store leftover oil: cool completely then strain with a sieve to get rid of the crumbs and debris. Store in a glass jar in a cool, dark place.
Why is the serving portion so large?
The serving portion is meant for a party, 8 servings. Feel free to halve for 4 portions. Or, simply fry 8 chicken pieces and everyone can eat a double chicken sandwich!
Other chicken recipes to love:
- Korean Fried Chicken Sandwich with Kimchi Mayo
- Air Fryer Honey Soy Chicken Wings
- One Pan Pizza Chicken with Gooey Mozzarella
- Sichuan Spicy Chicken Stir Fry with Leeks
- Gochujang Chicken Drumsticks
- The BEST Korean Fried Chicken
Nashville Hot Chicken Sandwich
Equipment
- Dutch oven
- candy thermometer
- tongs or spider strainer
- Cooling rack
- 2 Sheet Pans
Ingredients
Fried Chicken:
- 8 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 eggs
- 2 Tbsp Tabasco
- 2 cups flour
- 2 tsp salt
- 1 tsp black pepper
Spicy Oil:
- 3 Tbsp cayenne
- 1 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
To serve:
- 8 White Buns/ 16 slices white bread
- 1 jar flat sandwich-style pickles
- mayonnaise
- 1/2 small head green cabbage, finely shredded
Instructions
- Prep dredging station: Whisk eggs, buttermilk, and Tabasco in a medium bowl. Set aside. Whisk flour, salt, and pepper in a separate bowl. Set aside.
- Dredge chicken: Dredge chicken thighs, starting and ending with flour mixture. First, coat chicken with flour. Then dip chicken into buttermilk mixture. Finally, dip into the flour mixture once again. Set aside finished pieces on a clean plate until all chicken thighs are dredged.
- Deep fry: Attach a candy thermometer to the side of a large Dutch oven. (You can also use a regular pot. I recommend a stock pot with high sides.) Fill with 2 inches neutral oil (I use grapeseed oil). The goal is for the chicken to float (slightly) in the oil. Once the oil reaches 350F, fry the chicken in batches until golden brown and crispy, about 6-8 minutes total. Flip about halfway through to make sure both sides are evenly fried.
- *Make sure not to crowd the pan so that the oil temperature does not fluctuate too much.
- Transfer cooked chicken to cooling rack fitted over a sheet pan.
Spicy Oil:
- In a medium, heat-proof bowl, combine the cayenne, smoked paprika, brown sugar, and garlic powder.
- Gently add 1/2 cup of hot oil from the dutch oven. The oil should bubble up and foam. Mix gently with heat-proof spoon (not plastic).
- Brush the spicy oil onto fried chicken while it's still hot. Be generous with the oil. For spicy lovers, brush both sides of the chicken. For less spicy eaters, brush only 1 side of the chicken. If the oil gets too chunky, add more oil.
Assemble:
- Butter and toast brioche buns. Set aside on a sheet pan.
- Assemble hot chicken sandwiches in layers: bread, hot chicken, cabbage, mayo, bread.
- Serve immediately and enjoy!
Pingback: Nashville Hot Chicken Sandwich — The Subversive Table | My Meals are on Wheels