Nashville Hot Chicken Sandwich
Get ready for the ultimate Nashville hot chicken experience right at home with this crispy, spicy, and flavor-packed sandwich. Featuring juicy, marinated chicken coated in a perfectly seasoned, crispy crust, it’s brushed with a hot oil blend that will bring that iconic Nashville heat.
- 4 cup coleslaw mix
- 1/4 cup mayo
- 2 tbsp sugar
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 2 tbsp buttermilk
- 2 tbsp milk
- 1/4 tsp salt
- pinch of pepper
- 1 cup buttermilk
- 1 egg
- 1 tbsp cayenne pepper powder
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chicken bouillon powder
- 4 chicken breast or thigh
- 1 tbsp cayenne pepper
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper
- 150 g all-purpose flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- 3 tbsp cayenne pepper powder
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika powder
- 1 tsp salt
- 1 tbsp brown sugar
- 1/2 cup hot oil
- 4 brioche buns
- pickles
- spicy mayo
- In a bowl, whisk together the mayonnaise, sugar, vinegar, lemon juice, buttermilk, milk, salt, and pepper.
- Add the coleslaw mix to the dressing and toss to coat evenly.
- Cover and refrigerate until ready to use.
- In a large bowl, whisk together the buttermilk, egg, cayenne powder, chili powder, garlic powder, onion powder, and chicken bouillon powder.
- Add the chicken to the wet batter, ensuring it’s fully coated, and let it marinate for 15 minutes.
- In another bowl, whisk together the cayenne powder, chili powder, garlic powder, onion powder, flour, cornstarch, baking powder, salt, and pepper.
- Take a few drops of the wet batter and sprinkle them into the dry mix. This creates small flakes that will give the chicken a crispy texture.
- Remove the chicken from the wet batter and dredge it thoroughly in the dry mix, pressing the flour mixture onto the chicken.
- Place the coated chicken on a rack and let it rest for 10-15 minutes while you heat the oil.
- Heat oil in a deep pot or skillet to 350°F (175°C).
- Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per side.
- Transfer the fried chicken to a wire rack to drain any excess oil.
- In a bowl, whisk together the cayenne pepper, garlic powder, onion powder, paprika, salt, and brown sugar.
- Add the hot oil and stir until combined. Brush or spoon the hot oil over the fried chicken.
- Toast the brioche buns with a bit of mayonnaise.
- Spread spicy mayo on the bottom bun, add a piece of chicken, top with coleslaw and pickles. Enjoy!
Why You’ll Love This Recipe
Perfect Balance of Heat and Flavor: The signature Nashville hot oil brings fiery cayenne and smoky paprika flavors balanced by the sweetness of brown sugar.
Crispy Coating with a Crunchy Bite: With a buttermilk marinade and double dredge, the chicken achieves that coveted, ultra-crispy texture that holds up even after brushing on the hot oil.
Fresh, Creamy Coleslaw: The homemade coleslaw adds a refreshing, creamy contrast to the heat, with just a touch of sweetness and acidity to balance the richness.
Ideal for Any Occasion: This sandwich is a crowd-pleaser, whether for a game day feast, summer cookout, or simply indulging in comfort food.
Why Let the Chicken Rest After Dredging?
Allowing the chicken to rest after dredging is essential for an even, ultra-crispy crust. Resting helps the flour and cornstarch mixture better adhere to the chicken by absorbing some of the moisture from the wet batter. This creates a textured surface that fries up golden and crispy, giving you that satisfying crunch in every bite!
Coleslaw
Wet Batter
Dry Mix
Nashville Hot Oil
Toppings
Prepare the Coleslaw
Make the Wet Batter
Prepare the Dry Mix
Dredge the Chicken
Fry the Chicken
Make the Hot Oil
