Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Nashville Hot Chicken Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 50 reviews

  • Author: Diane
  • Total Time: 44 mins
  • Yield: 10 sandwiches

Description

This Nashville Hot Chicken recipe delivers a perfect balance of spicy, crispy, and flavorful fried chicken coated in a signature cayenne pepper paste. The chicken is double-dredged for an extra crispy crust, fried to golden perfection, and generously brushed with a spicy butter-based sauce. Served hot on soft burger buns with pickles, this classic Southern-style sandwich packs a punch and is ideal for hot chicken lovers.

Ingredients

Dry Ingredients

  • 4 cups (560g) all-purpose flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper

Wet Mixture

  • 2 cups buttermilk
  • 1/4 cup hot sauce (e.g. Tabasco or Frank’s)
  • 2 large eggs
  • 1 tablespoon kosher salt

Fried Chicken

  • 10 boneless, skinless large chicken thighs (or 3 chicken breasts cut into 9 pieces as described)
  • Oil for frying (peanut or rice bran oil recommended)

Spicy Paste

  • 1/2 cup used frying oil
  • 1/4 cup butter
  • 2 to 6 tablespoons cayenne pepper (adjust to heat preference)
  • 1 to 2 tablespoons brown sugar (adjust to sweetness preference)
  • 1 teaspoon chili powder blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

To Serve

  • 10 burger buns
  • Dill pickle slices or bread and butter pickles

Instructions

  1. Make the dredging station and prepare baking sheet: Set up two large shallow dishes. In the first dish, whisk together the flour, cayenne pepper, paprika, kosher salt, and black pepper. In the second dish, whisk the buttermilk, hot sauce, eggs, and kosher salt. Line a large baking sheet with parchment or wax paper and arrange your dredging stations and baking sheet on the counter.
  2. Dredge and dip the chicken: Coat each piece of chicken first in the dry flour mixture, flipping to coat both sides. Next, dip the coated chicken into the wet buttermilk mixture to fully moisten it, allowing excess to drip off. Then dip the chicken back into the flour mixture for a second coating. Place coated pieces on the prepared baking sheet. Let rest to help the coating adhere.
  3. Heat the oil to 350°F: Pour enough oil into a large deep skillet or Dutch oven to reach 2 inches deep. Heat on high until the oil reaches 350°F. Test by dropping a 1-inch bread cube; it should brown in about 45 seconds.
  4. Fry the chicken: Carefully place 2-3 pieces of chicken into the hot oil using tongs, sliding them in gently to avoid splattering. Fry the chicken for 6 to 8 minutes, flipping halfway through, maintaining the oil temperature at 350°F. The chicken is done when golden brown and reaches an internal temperature of 165°F (160°F for white meat). Transfer fried chicken to a wire rack over a baking sheet or paper towels to drain. Repeat with remaining chicken in batches.
  5. Let oil cool: Allow the frying oil to cool for 5 to 10 minutes; you will need some for the spicy paste.
  6. Make the spicy paste: In a microwave-safe bowl, combine the butter with 1/2 cup of the used hot frying oil. Stir and microwave in 10-second increments until the butter is melted. Add cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, paprika, kosher salt, and black pepper. Stir the mixture to form a paste slightly thinner than BBQ sauce, adjusting thickness with more oil if needed. For medium heat and sweetness, use 4 tablespoons cayenne and 1 tablespoon brown sugar.
  7. Assemble and serve the sandwich: Place a piece of fried chicken on the bottom half of each burger bun. Generously brush with the spicy paste, coating the entire piece. Add dill pickles or bread and butter pickles on top, then cover with the bun. Serve immediately while hot and crispy.

Notes

  • Chicken breasts can be used but should be cut into 3 pieces each as described to ensure even frying.
  • Adjust cayenne pepper in the spicy paste to control heat intensity to your preference.
  • Brown sugar in the paste balances heat and can be adjusted to taste.
  • Use a deep-frying thermometer for accurate oil temperature to ensure perfect frying.
  • Resting the coated chicken before frying helps the dredge stick better.
  • Peanut or rice bran oil is preferred for frying due to high smoke points.
  • Allow oil to cool slightly before making the spicy paste to avoid splattering.
  • Serve immediately for the best crispy texture; leftovers may lose crispiness.
  • Prep Time: 20 mins
  • Cook Time: 24 mins
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://eatwithdiane.com/nashville-hot-chicken-sandwiches-recipe/