Nashville Hot Chicken Sandwiches
Craving a spicy crunch? The Nashville Hot Chicken Sandwich is the ultimate comfort food that combines crispy, spicy chicken in a toasted bun, topped with creamy coleslaw and pickles. This easy weeknight dinner is perfect for gatherings and sure to satisfy your hunger. Make it tonight and enjoy every flavorful bite!
Equipment
- Skillet
- Whisk
- Frying Pan
- Mixing Bowl
- Chef's Knife
Ingredients
- 2 medium Chicken breasts Sliced in half horizontally
- ½ cup Buttermilk For marinating
- 1 tablespoon Hot sauce For marinating
- ½ cup All-purpose flour For dredging
- ½ cup Cornstarch Can substitute with more flour
- 1 teaspoon Cayenne For seasoning
- 1 teaspoon Garlic powder For seasoning
- 1 teaspoon Salt For seasoning
- 1 teaspoon Black pepper For seasoning
- ½ cup Frying oil For frying
- 1 tablespoon Brown sugar For the sauce
- 1 tablespoon Cayenne powder For the sauce
- ½ teaspoon Chili powder For seasoning
- ½ teaspoon Smoked paprika For seasoning
- 4 count Burger buns Buttered and toasted
- 1 cup Coleslaw For topping
- 1 tablespoon Mayonnaise For spreading
- 1 cup Pickles For topping
Instructions
- Prep the Chicken: Slice the chicken breasts in half horizontally to create four thin cutlets. Season both sides generously with salt and pepper to enhance the flavor. In a small shallow bowl, whisk together the buttermilk and hot sauce until combined. In another bowl, mix the flour, cornstarch, and spices to create your dredging station.
- Bread the Chicken: Take each piece of seasoned chicken and dredge it in the flour mixture, shaking off the excess. Next, dip the chicken into the buttermilk mixture, then back into the flour mixture, pressing firmly to ensure a thick coating. This double dredging is key to achieving that signature crunch.
- Fry the Chicken: In a large heavy-duty pan, heat about 2 inches of frying oil until it reaches 350ºF. Carefully add the chicken cutlets one by one, ensuring not to overcrowd the pan. Fry each piece for about 3 minutes per side or until golden brown and crunchy, ensuring the internal temperature reaches 165ºF. Once done, remove the chicken from the oil and place it on a cooling rack to drain excess oil.
- Make the Nashville Hot Sauce: After all the chicken is fried, take ½ cup of the hot oil from the frying pan and pour it into a bowl. Add the brown sugar and remaining spices, whisking to combine into a paste. This sauce is what gives the chicken its signature Nashville flavor. Make sure to baste the fried chicken with this sauce while it’s still hot for full flavor absorption.
- Assemble the Sandwiches: Start with a toasted bun and spread about 1 tablespoon of mayonnaise on the bottom half. Place a piece of the hot, crispy chicken on top, followed by a generous handful of coleslaw for crunch. Add slices of pickles for tanginess. Top with the other half of the bun and serve immediately for the best experience.
Notes
- Tip 1: If you have leftovers, store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain the crisp texture.
- Tip 2: You can freeze the cooked chicken for up to a month. Just ensure it’s fully cooled before wrapping it tightly in plastic wrap.
- Tip 3: Serve your sandwich with traditional sides like fries or potato salad for a complete meal experience.
- Tip 4: Feel free to experiment with different toppings like jalapeños, avocado, or hot honey for a unique twist.
- Tip 5: Allow the chicken to cool on a rack after frying. This helps maintain its crunchiness.
- Tip 6: Marinate the chicken longer if you want an even more intense flavor. Overnight is always better!