Introduction

Nashville Hot Chicken Sandwiches are a fiery, crispy delight that packs a flavorful punch. Perfectly fried chicken cutlets are coated with a spicy, smoky sauce and piled high on toasted buns with creamy mayo, tangy pickles, and crunchy coleslaw. This sandwich brings Southern heat and comfort to your kitchen with ease.

The image shows a fried chicken sandwich with three main layers inside a shiny golden brown bun. The bottom layer is a thick, crispy fried chicken fillet with a crunchy texture. Above the chicken, there is a colorful coleslaw mix made of thinly shredded white, purple cabbage, and orange carrots coated in a creamy dressing. On top of the coleslaw, there are several bright green pickle slices adding a fresh contrast before the soft, glossy top bun is placed over everything. The sandwich rests on white crumpled parchment paper, and two more similar sandwiches are blurred softly in the background on a white marbled surface. A small white bowl with pickle slices sits nearby as well. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium chicken breasts
½ cup buttermilk
1 tablespoon hot sauce
½ cup all-purpose flour
½ cup cornstarch (or more flour)
1 teaspoon cayenne, garlic powder, salt, and black pepper (each)
½ cup frying oil (or melted butter)
1 tablespoon brown sugar
1 tablespoon cayenne powder
½ teaspoon chili powder, smoked paprika, and garlic powder (each)
4 burger buns (buttered and toasted)
coleslaw
mayonnaise
pickles

Instructions

Step 1: Slice the chicken breasts in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper. In a small shallow bowl, whisk together the buttermilk and hot sauce. In another shallow bowl, mix the flour, cornstarch, and 1 teaspoon each of cayenne, garlic powder, salt, and black pepper.
Step 2: Dredge each chicken piece in the flour mixture, shaking off excess. Dip them in the buttermilk mixture, then dredge again in flour, pressing firmly to coat well. Shake off excess flour, leaving some crumbs for extra crunch.
Step 3: Heat about 2 inches of oil in a heavy-duty pan to 350ºF. Fry the chicken for about 3 minutes per side until the coating is dark and crispy and the internal temperature reaches 165ºF. Transfer to a cooling rack to drain.
Step 4: Pour ½ cup of the hot frying oil into a small bowl. Stir in brown sugar, cayenne powder, chili powder, smoked paprika, and garlic powder. Whisk to combine. While the chicken is still hot, baste with this spicy oil mixture. If the oil tastes burnt, mix melted butter with the oil or use butter alone.
Step 5: Spread about 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Layer with the hot chicken, then top with coleslaw and pickles. Place the bun top on and serve immediately.

Tips & Variations

For extra heat, increase the cayenne in the breading and sauce or add sliced jalapeños to the sandwich.
Use chicken thighs instead of breasts for juicier meat with more flavor.
Substitute coleslaw with spicy slaw or pickled red onions for a different tang.
If you prefer baking to frying, bake the breaded chicken at 400ºF for 25-30 minutes, flipping halfway.

Storage

Store any leftover chicken components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a hot oven or air fryer to retain crispiness. Assemble sandwiches just before serving to avoid soggy buns.

How to Serve

Three chicken sandwiches sit on a white plate with a rounded, dotted edge on a white marbled texture surface. Each sandwich has a shiny golden-brown top bun, a crispy fried chicken fillet with a rough textured brown crust, a layer of creamy coleslaw with white, orange, and purple shredded vegetables, and several green pickle slices both inside and on top. A small white bowl filled with pickle slices rests on the plate. Part of a fourth sandwich is visible on another white plate in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich gluten-free?

Yes, substitute the all-purpose flour and cornstarch with gluten-free flour blends and ensure your buns are gluten-free as well.

How spicy is Nashville hot chicken?

It’s moderately to very spicy depending on the amount of cayenne and hot sauce used. You can adjust the heat level by reducing or increasing the spices in the breading and sauce.

Nashville Hot Chicken Sandwiches Recipe

Print Recipe

★★★★★

4.4 from 123 reviews

These Nashville Hot Chicken Sandwiches feature crispy, spicy fried chicken coated in a flavorful cayenne pepper-based hot oil sauce, served on toasted burger buns with creamy mayonnaise, crunchy coleslaw, and tangy pickles. This recipe delivers the perfect balance of heat, crunch, and creamy textures for a classic Southern-inspired meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: Southern American

Ingredients

Scale

Chicken and Breading

2 medium chicken breasts
½ cup buttermilk
1 tablespoon hot sauce
½ cup all-purpose flour
½ cup cornstarch (or more flour)
1 teaspoon cayenne powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
½ cup frying oil (or melted butter)

Nashville Hot Sauce

½ cup hot frying oil (reserved from frying chicken)
1 tablespoon brown sugar
1 tablespoon cayenne powder
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder

Sandwich Assembly

4 burger buns (buttered and toasted)
coleslaw (to taste)
mayonnaise (about 4 tablespoons)
pickles (to taste)

Instructions

Prep the Chicken: Slice the chicken breasts horizontally into 4 thin cutlets. Season both sides with salt and pepper. Whisk together buttermilk and hot sauce in a shallow bowl. In another bowl, combine flour, cornstarch, cayenne powder, garlic powder, salt, and black pepper.
Bread the Chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the buttermilk mixture, then dredge again in the flour mixture, pressing firmly to coat both sides. Shake off excess flour to leave small crumbs that will create extra crunch when fried.
Fry the Chicken: Heat about 2 inches of frying oil in a heavy-duty pan to 350ºF (175ºC). Fry chicken cutlets for about 3 minutes per side, or until the exterior is deep golden brown and crunchy and the internal temperature reaches 165ºF (74ºC). Remove chicken to a cooling rack to drain excess oil.
Make the Nashville Hot Sauce: Carefully take ½ cup of the hot frying oil and transfer it to a small bowl. Add brown sugar, cayenne powder, chili powder, smoked paprika, and garlic powder. Whisk together until well combined. If the oil tastes burnt, replace some or all of it with melted butter or a mixture of butter and oil. Immediately baste the hot chicken with this spicy oil mixture to evenly coat.
Assemble the Sandwiches: Spread about 1 tablespoon of mayonnaise on the bottom half of each toasted burger bun. Place a piece of the hot chicken on top, then add a generous scoop of coleslaw and several pickles. Cover with the top bun and serve warm.

Notes

For extra crispiness, do not overcrowd the frying pan; fry in batches if necessary.
You can adjust the cayenne and hot sauce quantities to control the heat level.
If preferred, use melted butter instead of frying oil for a richer flavor in the hot sauce.
Allow chicken to rest briefly after frying to retain juiciness and ensure even coating with the hot sauce.
Store leftovers separately to keep the breading crunchy; reheat chicken in an oven or air fryer.

Keywords: Nashville hot chicken, fried chicken sandwich, spicy chicken sandwich, Southern fried chicken, hot chicken sauce