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Nashville Hot Chicken Sandwich

Experience a crave-worthy balance of crispy fried chicken, tongue-tingling hot sauce, and cool, creamy toppings all tucked into a toasted brioche bun. This recipe walks you through a step-by-step approach to that iconic Nashville flavor, with approachable techniques, practical tips, and a comforting, homemade touch.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 640 kcal

Ingredients
  

  • 4 pieces boneless skinless chicken thighs (or breasts)
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups peanut or vegetable oil for frying
  • 6 pieces brioche buns, split and toasted

Instructions
 

  • In a bowl, whisk the buttermilk with a pinch of salt and pepper. Submerge the chicken pieces and let them soak for at least 30 minutes, or up to 4 hours in the fridge to tenderize.
  • In a large resealable bag or bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Mix well to create a seasoned dredge.
  • Heat oil in a deep, heavy pot or dutch oven to 350°F (175°C). You’ll want enough oil for the chicken to float without touching the bottom.
  • Remove each piece from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour–cornstarch mixture. Shake off any excess.
  • Fry the chicken in batches, turning once, until deeply golden and the internal temperature reaches 165°F (74°C), about 6–8 minutes per piece depending on thickness. Transfer to a rack or paper towels to drain.
  • While the chicken rests briefly, prepare the Nashville hot glaze. In a small saucepan, melt 2 tablespoons of butter with 1/4 cup hot sauce (you can use a cayenne-forward hot sauce or a blend). Stir until combined and glossy.
  • Brush or spoon a generous amount of hot glaze over the fried chicken. If you like it extra spicy, add a touch more hot sauce or a pinch of cayenne to kick it up.
  • Assemble the sandwiches: spread a thin layer of mayonnaise on the toasted brioche buns, add the glazed chicken, and top with pickles and any slaw you enjoy. Cap with the other half of the bun.