Nashville Hot Chicken Sandwiches
Experience the fiery, flavor-packed sensation of Nashville Hot Chicken right in your own kitchen with this authentic sandwich recipe. Crispy, golden-fried chicken cutlets are generously basted with a signature spicy oil, then nestled in toasted brioche buns with cooling coleslaw and tangy pickles. This dish promises a tantalizing balance of heat, crunch, and creamy textures.
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Achieves authentic Nashville hot chicken flavor and spice.
- Features incredibly crispy chicken with a tender, juicy interior.
- Offers a perfect balance of heat from the chicken and coolness from the coleslaw and pickles.
- A satisfying and indulgent meal perfect for weekend gatherings or a treat.
- Easily customizable spice level to suit all palates.
Ingredients
- 2 medium chicken breasts, about 400-500 grams (14-18 ounces) total
- 120 milliliters (½ cup) buttermilk
- 15 milliliters (1 tablespoon) your favorite hot sauce, such as Frank's RedHot
- 60 grams (½ cup) all-purpose flour
- 60 grams (½ cup) cornstarch
- 5 grams (1 teaspoon) cayenne pepper, plus more for the hot oil
- 5 grams (1 teaspoon) garlic powder, plus more for the hot oil
- 7 grams (1¼ teaspoons) fine sea salt, divided
- 3 grams (½ teaspoon) freshly ground black pepper, divided
- 700-1000 milliliters (3-4 cups) neutral frying oil, such as canola or peanut oil
- 15 grams (1 tablespoon) light brown sugar
- 4 brioche burger buns, buttered and toasted
- 240 grams (1 cup) prepared creamy coleslaw
- 8-12 thin dill pickle slices, for topping
- 60 milliliters (¼ cup) mayonnaise (optional, for buns)
Instructions
- Prepare the chicken breasts by slicing each horizontally through the middle to create two thinner cutlets, resulting in four pieces in total. Pat them thoroughly dry with paper towels to ensure a crisp coating. Season both sides of the chicken cutlets evenly with 3 grams (½ teaspoon) of salt and 1.5 grams (¼ teaspoon) of black pepper.
- Set up your dredging station. In a shallow bowl, whisk together the buttermilk and 15 milliliters (1 tablespoon) hot sauce. In a second shallow bowl, combine the all-purpose flour, cornstarch, 5 grams (1 teaspoon) cayenne pepper, 5 grams (1 teaspoon) garlic powder, 4 grams (¾ teaspoon) remaining salt, and 1.5 grams (¼ teaspoon) remaining black pepper, ensuring all dry ingredients are well mixed.
- Begin coating the chicken. Take one chicken cutlet and fully dredge it in the seasoned flour mixture, ensuring it's completely covered. Shake off any excess flour. Next, dip the floured chicken into the buttermilk mixture, allowing any excess to drip off. Finally, return the chicken to the dry flour mixture for a second coating, pressing gently to adhere. Place the breaded cutlet on a wire rack while you repeat the process with the remaining chicken pieces.
- Heat the frying oil. Pour enough neutral oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 7-8 centimeters (3 inches). Heat the oil over medium-high heat until it reaches a temperature of 175°C (350°F). Use a kitchen thermometer to ensure accuracy.
- Carefully lower the breaded chicken cutlets into the hot oil, frying them in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in less crispy chicken. Fry each side for approximately 3 minutes, or until the chicken is a deep golden brown and cooked through. Ensure the internal temperature reaches 74°C (165°F) with an instant-read thermometer. Transfer the cooked chicken to a clean wire rack set over a baking sheet to drain excess oil.
- Prepare the Nashville hot oil. While the chicken is draining, carefully ladle about 60 milliliters (¼ cup) of the hot frying oil into a heatproof bowl. Stir in the 15 grams (1 tablespoon) brown sugar, 10-15 grams (2-3 teaspoons) cayenne pepper (adjust to your heat preference), and 5 grams (1 teaspoon) garlic powder. Whisk vigorously until the sugar is dissolved and the spices are fully incorporated, creating a vibrant red, spicy oil.
- Baste the fried chicken. Using a pastry brush, generously baste each fried chicken cutlet with the freshly made Nashville hot oil. Apply multiple coats, allowing the oil to soak in between applications, to achieve your desired level of heat and flavor saturation.
- Assemble the sandwiches. Butter and lightly toast the burger buns until golden. If desired, spread a thin layer of mayonnaise on the bottom half of each toasted bun. Place a hot chicken cutlet on the bottom bun. Top generously with the creamy coleslaw and several slices of tangy dill pickles. Cap with the top bun and serve immediately.
Tools You’ll Need
- Large cutting board
- Sharp knife
- Paper towels
- 2 shallow bowls for dredging
- Large heavy-bottomed pot or Dutch oven (e.g., cast iron)
- Deep-fry thermometer
- Wire rack with baking sheet
- Tongs
- Small heatproof bowl for hot oil mix
- Whisk
- Pastry brush
- Toaster or pan for buns
- Instant-read meat thermometer
Essential Success Tips
- Ensure your chicken is very dry before dredging; this is key to a crispy coating that adheres well.
- Maintain the oil temperature precisely at 175°C (350°F). Too low, and chicken will be greasy; too high, and it will burn before cooking through.
- Do not overcrowd the frying pot. Fry chicken in batches to keep the oil temperature stable and ensure even cooking and crispness.
- For maximum flavor, let the breaded chicken rest on a wire rack for 10-15 minutes before frying. This helps the coating set.
- Taste the hot oil mixture before basting and adjust cayenne pepper to your personal heat preference.
Professional Cooking Secrets
- For an extra layer of flavor and adhesion, add a splash of pickle juice or a teaspoon of baking powder to your buttermilk marinade. The acidity tenderizes further, and the baking powder can enhance crispiness.
- To create a truly complex hot oil, toast the cayenne pepper and garlic powder lightly in a dry pan for 30 seconds before mixing with the hot oil. This deepens their flavor notes.
- Consider double-frying the chicken for ultimate crispness. Fry chicken once until barely golden, remove and rest for 5 minutes, then fry again for 1-2 minutes until deeply golden and extra crunchy.
Notes
- Leftover hot chicken, if any, can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven or air fryer for best results to maintain crispness.
- For a spicier kick, use a hotter variety of cayenne pepper or add a pinch of ghost pepper powder to the hot oil blend.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend (ensure it contains xanthan gum) and use gluten-free buns.
Frequently Asked Questions
Can I bake or air fry the chicken instead of deep frying?
While the signature crispness and texture of Nashville Hot Chicken come from deep frying, you can achieve a good result in an air fryer or oven. For air frying, spray generously with oil and cook at 200°C (400°F) for 15-20 minutes, flipping halfway. For oven baking, preheat to 220°C (425°F), place chicken on a wire rack over a baking sheet, spray with oil, and bake for 20-25 minutes.
What kind of coleslaw works best with Nashville Hot Chicken?
A creamy, slightly sweet, and tangy coleslaw is ideal to contrast the heat and richness of the chicken. Avoid vinegar-based slaws as they might clash with the hot oil's flavor profile. Homemade coleslaw is always best, but a good quality store-bought creamy coleslaw works wonderfully.
How do I make the hot oil less spicy for sensitive palates?
To reduce the heat, simply decrease the amount of cayenne pepper used in the hot oil mixture. You can also mix in a teaspoon of smoked paprika for flavor and color without the added heat, or a small amount of honey for a slight sweetness to balance the spice.
Nutrition Facts (Per Serving)
Calories: 750, Protein: 45g, Fat: 50g, Carbs: 35g (Estimated per serving, varies with oil absorption and specific ingredients)
Allergy Information
Contains dairy (buttermilk), gluten (flour, buns). May contain egg if mayonnaise is used. For a dairy-free option, use plant-based milk with a teaspoon of apple cider vinegar. For gluten-free, use gluten-free flour and buns. Always check labels for specific ingredient allergens.
No comment