Nashville Hot Chicken Sandwich You Can Easily Make at Home

If you love spicy, crispy fried chicken, the Nashville Hot Chicken Sandwich is about as good as it gets. Juicy chicken thighs are brined in a tangy pickle juice mixture, breaded, and fried until perfectly golden, then brushed with a fiery cayenne-infused hot oil.

Pile it on a soft bun with creamy coleslaw and crunchy dill pickles, and you've got a sandwich that's equal parts heat, crunch, and incredible flavor. This Tennessee classic has become a favorite across the country, and once you try it at home, you'll see why it's worth every bite!

This Nashville Hot Chicken Sandwich was inspired by our love of spicy, flavorful food - specifically our love of crispy chicken wings. We love serving this sandwich with a side of sweet corn cake and/or crispy baked fries.

Ingredients

Chicken & Brine

• 6 boneless, skinless chicken thighs: moist and flavorful, perfect for frying.
• ¼ cup pickle juice: use the leftover liquid from a jar of pickles.
• 1 cup buttermilk: this tenderizes the chicken.
• 2 tablespoons hot sauce: use a vinegar-based hot sauce like Tabasco, Frank's RedHot, or Louisiana.
• 1 large egg, beaten: helps the breading coat and stick to the chicken.

Breading

• 2 cups all-purpose flour: Use whey protein isolate for low-carb.
• 1 teaspoon coarse salt: salt = flavor.

Nashville Hot Sauce

• ¼ cup butter: makes for a richer sauce!
• ¼ cup lard: this is what will make the sauce go from good to great.
• 3 teaspoons cayenne pepper: don't substitute!
• 2 tablespoons dark brown sugar: light will work, but it won't be quite the same
• 1 teaspoon paprika: regular or smoked, depending on your preference.
• ½ teaspoon garlic powder: add a little more if you're a garlic lover!
• ½ teaspoon coarse salt: again...salt = flavor!
• Freshly ground black pepper: a few cranks, to taste.

For Frying

• 1-2 cups canola or avocado oil: MUST use an oil with a high smoke point.

Toppings & Assembly

• 6 soft buns: brioche or potato buns work best, especially toasted.
• 2 cups coleslaw: you can technically skip this but it's a fantastic contrast to the spice of the Nashville hot sauce. I've used this blue cheese coleslaw and it's incredible on this sandwich.
• Dill pickles: Grillos are our current favorite.
• Mayonnaise (optional): Dukes. Always Dukes.

How to Make a Nashville Hot Chicken Sandwich

1. Brine the chicken: In a medium bowl, whisk together pickle juice, buttermilk, hot sauce, and the beaten egg. Add the chicken thighs, making sure they're fully coated. Cover and refrigerate for at least 2 hours (longer if you want more flavor).
2. Prepare the hot sauce: In a small saucepan, melt the butter and lard over medium heat. Stir in the cayenne, brown sugar, paprika, garlic powder, salt, and black pepper until smooth. Keep warm on very low heat, or reheat just before brushing on the chicken.
3. Bread the chicken: In a shallow dish, mix the flour and salt. Remove the chicken from the brine (don't discard the liquid). Dredge each thigh in flour → dip back into the brine liquid → dredge in the flour again for a double coating.
4. Fry until crispy: Heat 1-2 cups of oil in a large skillet to 350°F. Fry the chicken thighs for about 5 minutes per side, or until they're golden brown and the internal temperature reaches 165°F. Transfer it to a wire rack to drain any excess oil.
5. Brush with the sauce: Generously brush the warm Nashville hot sauce over each piece of fried chicken.
6. Assemble the sandwiches: Place a chicken thigh on a toasted bun. Add a layer of creamy coleslaw and dill pickles. Spread mayonnaise on the bun if desired.
7. Serve immediately while hot and crispy.

Equipment Needed

• Large mixing bowls: for brining the chicken and mixing the breading.
• Shallow dish: for dredging chicken in the flour mixture.
• Whisk: to mix the brine and hot sauce.
• Tongs: for removing the chicken during breading and frying.
• Heavy skillet or Dutch oven: cast iron works best for maintaining an even oil temperature.
• Deep-fry thermometer: this is essential for keeping the oil steady at 350°F.
• Wire rack + baking sheet: allows fried chicken to drain any excess oil without getting soggy.
• Small saucepan: for making the hot sauce.
• Meat thermometer: make sure the chicken reaches a safe internal temp of 165°F.

Tips

• Don't skip the brining: A couple of hours is good, but overnight brining is even better.
• Make sure to double-bread your chicken: Flour → brine → flour again creates the thick, crispy crust Nashville hot chicken is known for.
• Watch the oil temperature: Keep it steady around 350°F. Too hot and the breading will burn before the chicken cooks through; too cool and the coating will absorb oil.
• Adjust the heat level: Start with less cayenne if you're not big on spice, or add extra for even more kick.
• Use a wire rack for draining: This prevents soggy bottoms and keeps the chicken crispy.
• Serve immediately: A Nashville hot chicken sandwich is best enjoyed fresh, while the chicken is hot and crispy.

Substitutions & Variations

• Chicken cuts: Boneless thighs are best, but you can also use chicken breasts if that's what you have or prefer. Adjust the cooking time depending on thickness.
• Hot sauce: Any vinegar-based hot sauce works, such as Tabasco, Frank's RedHot, or Louisiana. Use your favorite brand for the brine.
• Flour alternatives: For keto or low-carb, swap the all-purpose flour with whey protein isolate or almond flour. If you've never tried the isolate, you won't regret it! Be sure it's non-flavored.
• Fat for the sauce: You can replace the lard with more butter, canola oil, or even bacon grease for extra flavor, but nothing will compare to pure lard.
• Sweetness: Brown sugar balances the heat. If you prefer it a bit less sweet, reduce the amount, or substitute honey or maple syrup.
• Spice level: Use less cayenne for a milder sauce or add extra for more heat.
• Toppings: Try fried green tomatoes, pickled red onions, or a drizzle of ranch dressing.
• Bread: You can't beat a soft, toasted bun, but it's also delicious served open-faced on Texas toast or tucked into a wrap.

Storage & Reheating

• Refrigerator: Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Keep the buns, slaw, and pickles separate.
• Freezer: You can freeze the cooked chicken (without sauce) for up to 2 months. Wrap pieces individually in foil or plastic wrap, then place it in a freezer bag. Thaw it overnight in the fridge before reheating.
• Reheating in the oven: Place the chicken on a wire rack over a baking sheet and bake at 375°F for 15-20 minutes, or until it's heated through.
• Air fryer: Reheat at 375°F for 5-7 minutes until it's hot and crispy.
• Microwave (not recommended): Heat in short bursts at 50% power, but the chicken won't be crispy, so avoid this method if you can.

Frequently Asked Questions

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Pairings

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Continue to Content

Best Nashville Hot Chicken Sandwich

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

Tender on the inside with a spicy, crispy outside, this Nashville Hot Chicken Sandwich is worth every bite and calorie!

Print

Ingredients

• 6 boneless, skinless chicken thighs
• ¼ cup pickle juice (just use what's left from a jar of pickles)
• 1 cup buttermilk
• 2 tablespoon hot sauce (any vinegar-based hot sauce such as Tabasco or Frank's RedHot Sauce)
• 1 large egg, beaten

Breading

• 2 cups all-purpose flour (or whey protein isolate if you're Keto or low-carb)
• 1 teaspoon coarse salt

Hot Sauce

• ¼ cup butter
• ¼ cup lard
• 3 teaspoon cayenne pepper
• 2 tablespoon dark brown sugar (use Swerve for Keto)
• 1 teaspoon paprika (smoked paprika also works but will alter the flavor)
• ½ teaspoon garlic powder
• ½ teaspoon coarse salt
• a few cranks of freshly ground black pepper

For Frying

• 1-2 cups cups canola or avocado oil

Toppings/Assembling

• 6 soft buns
• 2 cups coleslaw, divided
• dill pickles
• mayonnaise (if desired)

Instructions

1. In a medium-sized mixing bowl, mix the pickle juice, buttermilk, hot sauce, and egg until it's thoroughly combined. Add the chicken and toss each piece so that it's completely coated with the mixture. Pop it in the fridge for about 2 hours (you can leave it longer if necessary).
2. Place all of the sauce ingredients into a saucepan. Cook on medium heat until it's melted and smooth. Turn off the heat or to very low. (Reheat just before using if necessary). Set aside the sauce to make the coat the chicken.
3. Remove the chicken from the mixture and pat them dry with paper towels (don't discard the mixture).
4. Mix the flour and salt together in a shallow dish. Dip each chicken thigh into the flour mixture, then back into the pickle juice/buttermilk mixture to coat it completely, then once more in the flour mixture.
5. Add the oil to a large skillet over medium-high heat. When it reaches 350F, add the chicken. Cook until the chicken is crispy and cooked through to an internal temperature of 165F, about 5 minutes per side.
6. Place the chicken on a rack to allow any excess oil to drain off. Brush liberally with the sauce.
7. Place a chicken thigh on a bun and add the toppings.

Notes

Fry immediately after breading to prevent soggy breading that doesn't crisp well.

Double dip the chicken for an extra crunchy crust, if you prefer.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1435Total Fat: 111gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 85gCholesterol: 205mgSodium: 1669mgCarbohydrates: 72gFiber: 4gSugar: 18gProtein: 39g

This data was provided and calculated by Nutritionix. Includes the full 2 cups of oil, most of which is discarded after cooking.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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