NASHVILLE CHICKEN SANDWICHES
I made these Nashville hot chicken sandwiches with buttermilk marinated chicken thighs that I double dredged for that extra crispy coating, then brushed them with a bold, spicy hot oil. I served them on soft brioche buns with tangy creamy slaw, pickles, and chipotle aioli. The flavor hits that perfect balance of heat, crunch, and tang. These are seriously bangin’.
If you’re craving a crispy fried chicken sandwich at home, this Nashville hot chicken recipe is it. Perfect for an easy dinner, weekend comfort food, or when you want something bold and a little messy in the best way.
INGREDIENTS
WET BATTER
2 lbs skinless/boneless chicken thighs or breast
2 cups buttermilk
2 large eggs
2 tbsp Frank’s RedHot
1 tbsp salt
2 tsp white pepper
DRY DREDGE
3 cups flour
1 cup cornstarch
2 tsp baking powder
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp black pepper
3 to 4 tbsp buttermilk mixture (from wet batter)
SPICY OIL COATING
1/2 cup hot frying oil
2 tbsp cayenne (adjust to taste)
1 tbsp smoked paprika
1/2 tsp garlic powder
2 tbsp brown sugar
DRY SPICE MIX
1 tbsp smoked paprika
1 tbsp cayenne
1 tbsp brown sugar
CHIPOTLE MAYO
1 cup mayonnaise
2 to 3 chipotle peppers in adobo, finely chopped or puréed
1 to 2 tbsp adobo sauce (from the can)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp apple cider vinegar
Pinch of salt
SLAW
2 cups coleslaw mix (heaping)
1 cup chopped kale (heaping)
1/3 cup mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
1/4 tsp salt
Other
Bread and butter pickles
Soft buns (we like brioche)
DIRECTIONS
In a large bowl, whisk together buttermilk, eggs, hot sauce, salt, and white pepper. Add chicken tenders, making sure they are well coated. Cover and refrigerate for 1 to 4 hours.
In a metal or heat safe glass bowl, mix the spicy oil ingredients. In a separate small bowl, mix the dry spice blend. Set both aside.
Whisk together all chipotle mayo ingredients until smooth. Refrigerate until ready to use.
In a separate bowl, whisk together mayo, vinegar, sugar, and salt for the slaw. Toss with coleslaw mix and kale. Refrigerate.
Remove chicken from marinade and let excess drip off. Reserve a few tablespoons of the wet mixture.
In a large bowl, whisk together flour, cornstarch, baking powder, and all seasonings. Drizzle in the reserved wet batter and mix to create small clumps. This is what gives you those crispy ridges.
Dredge each piece of chicken in the flour, dip back into the wet batter, then into the flour again. Press firmly to coat. Place on a rack and rest in the fridge for 15 to 20 minutes.
Heat oil to 345 to 350°F. Fry chicken in batches for 4 to 6 minutes until golden and cooked through. Transfer to a rack.
Carefully ladle 1/2 cup of the hot cooking oil into the spice mixture and whisk. Brush or spoon over the fried chicken generously. Finish with a light sprinkle of the dry spice mix.
Grill or toast the cut side of your buns if desired. Layer slaw on the bottom, then pickles, hot chicken, chipotle mayo, and the top bun. Enjoy!