Nashville-Style Hot Chicken Sandwich

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This Nashville-style hot chicken sandwich features crispy, juicy chicken cutlets coated in a spicy breading and basted with a fiery oil blend. The sandwich layers the hot chicken onto toasted brioche buns with creamy homemade coleslaw, tangy mayonnaise, and crisp bread and butter pickle chips. For best flavor and tenderness, brine the chicken before battering and frying. Don’t skip the spicy oil baste, which delivers that signature vibrant heat just before serving. Each bite combines crunch, heat, and creamy coolness for a classic Southern-inspired flavor experience.

Barbara Chef
Updated on Sun, 18 May 2025 18:32:53 GMT
A sandwich with coleslaw and pickles. Pin it
A sandwich with coleslaw and pickles. | gracefulflavors.com

When I crave something perfectly crunchy with lots of heat and big flavor, Nashville-style hot chicken sandwiches are my go-to. Each bite delivers juicy spiced chicken, cooling coleslaw crunch, and tangy pickles on a plush toasted bun. This recipe brings the iconic southern favorite right to your kitchen, loaded with the perfect punch of heat and a creamy, cooling contrast.

Every time I make these sandwiches, neighbors come running from the scent alone. The combination of spicy sauce and cool slaw is irresistibly delicious in every bite.

Ingredients

  • Chicken breasts: Sliced into cutlets for even faster cooking and maximum juiciness. Make sure to choose fresh plump chicken for the best bite
  • Oil for frying: Use vegetable, peanut, or canola oil for high heat and subtle flavor. Select a neutral oil to let the spices shine
  • Buttermilk: Helps tenderize chicken and creates a crisp bready texture. Make sure it is cold and properly stored
  • Vinegar based hot sauce: Brings Nashville’s signature tang and heat. Choose your favorite authentic brand
  • All-purpose flour: Wraps the chicken in a light crunchy coating. Sift flour for a super even crust
  • Black pepper: For depth and gentle heat. Grind it fresh for best flavor
  • Salt: Draws out the chicken's natural flavor. Always opt for kosher or sea salt
  • Light brown sugar: In the spicy oil adds just a hint of sweetness. Try to break up any clumps before mixing
  • Cayenne powder: Forms the foundation of Nashville heat. Make sure yours is fresh for real kick
  • Chili powder and paprika: Deepen the flavor and bring a rosy color. Smoked paprika works beautifully if you like
  • Garlic powder: Delivers a savory edge. Select a fine powder for even mixing
  • Brioche burger buns: Create a buttery soft sandwich. Always toast for best texture
  • Bread and butter pickle chips: Inject a sweet acidic twang. Find a crinkly sliced jar for crunch
  • Coleslaw: Brings cooling crunch and contrast. Use finely shredded cabbage and carrots for extra snap
  • Mayonnaise: For creaminess. Opt for a quality real mayo

Step-by-Step Instructions

Brine the Chicken:
Start by slicing each chicken breast into even cutlets so they cook at the same speed. Sprinkle generously with salt and pepper. Arrange pieces in a glass bowl then cover tightly and chill for at least thirty minutes or up to one hour. The brine keeps every bite incredibly juicy and flavorful.
Prepare the Breading Stations:
Gather two shallow bowls. In the first add the flour along with salt and freshly ground black pepper. In the second combine cold buttermilk and a generous splash of hot sauce. Mix until fully blended. Pause to take about a tablespoon of the buttermilk mixture and blend it into the flour using your hands until you see flour crumbles. This forms irresistible crispy bits on the finished chicken.
Bread the Chicken:
Dredge each chicken cutlet in flour shaking off any excess. Dip in buttermilk ensuring it is fully coated. Return to the flour pressing gently for an even coverage and signature crunchy texture. Shake off any loose flour then set aside.
Fry the Chicken:
In a heavy pot or Dutch oven pour enough oil to reach one to two inches depth. Heat patiently to three hundred fifty degrees. Test a small piece of breading if it sizzles briskly the oil is ready. Fry chicken two pieces at a time for three to four minutes per side making sure the crust turns deep golden brown. The chicken should reach one hundred sixty degrees inside. Nestle fried pieces on a rack to drain and keep warm while you finish the batch.
Make Nashville Hot Sauce:
In a separate bowl combine brown sugar cayenne chili powder paprika and garlic powder. As soon as the last chicken is fried carefully ladle half a cup of hot oil from the pot into your bowl of spices. Stir quickly to dissolve the seasonings and create a deep red hot sauce. Brush this over each piece of fried chicken while it is still piping hot so the flavor soaks into the crust.
Assemble the Sandwiches:
Generously spread mayonnaise on each toasted brioche bun. Layer a piece of spicy hot chicken followed by a scoop of fresh creamy coleslaw and a handful of bread and butter pickle chips. Cap with the top bun and serve right away for the crunchiest texture.
A sandwich with pickles and coleslaw on a bun. Pin it
A sandwich with pickles and coleslaw on a bun. | gracefulflavors.com

I absolutely love the fiery spiced oil for brushing on the hot chicken. The first time my family tasted this at our backyard picnic they could not resist the aroma when the sauce hit the fried crust. Now it is everyone’s special request for game nights.

Storage Tips

Leftover cooked chicken stores well wrapped tightly in the fridge for up to two days. For best results reheat pieces in a hot oven uncovered to bring back the crispiness. Assemble sandwiches fresh just before serving to keep the slaw and pickles snappy and the buns soft.

Ingredient Substitutions

No buttermilk in the house Simply add a teaspoon of vinegar to whole milk and let it sit for five minutes. For extra fiery heat double the cayenne. If you prefer less spice use mild paprika instead. Gluten free flour can be swapped in for traditional flour to make it friendly for all eaters.

Serving Suggestions

Pair these sandwiches with a side of kettle chips or a pile of homemade fries if you want classic southern comfort. A bowl of cool watermelon or a pitcher of sweet tea cuts through the heat and rounds out the meal perfectly.

A sandwich with coleslaw and pickles. Pin it
A sandwich with coleslaw and pickles. | gracefulflavors.com

A Bit of Southern History

Nashville hot chicken has its roots in family traditions and late night cravings. Legend claims it started when a scorned lover overloaded fried chicken with cayenne only for it to become a beloved regional favorite. Recreating it at home is about more than spice it is about sharing comfort and southern hospitality straight from the skillet.

Frequently Asked Questions

→ What type of chicken should I use?

Use boneless, skinless chicken breasts sliced into thin cutlets for even cooking and a juicy center.

→ How spicy is the Nashville hot chicken?

The heat comes from cayenne, chili powder, and hot sauce, but you can adjust the spice level to taste.

→ Can I use a different oil for frying?

Yes, use any neutral oil with a high smoke point, such as vegetable, peanut, or canola oil.

→ Why brine the chicken first?

Brining helps keep the chicken moist and flavorful, making for a more tender bite in the sandwich.

→ What goes best with these sandwiches?

Pair with extra coleslaw, fries, or potato salad for a complete Southern-style meal.

→ Should the spicy oil be added while the chicken is hot?

Yes, basting the spicy oil onto hot chicken ensures better absorption and vibrant flavor.

Nashville-Style Hot Chicken Sandwich

Crispy spiced chicken, coleslaw, and pickles in a toasted brioche bun for bold Southern flavor.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American Southern

Yield: 4 Servings (4 sandwiches)

Dietary: ~

Ingredients

→ Chicken Preparation

01 2 medium chicken breasts, sliced into 4 cutlets
02 Salt, to taste
03 Ground black pepper, to taste

→ Frying

04 Vegetable oil, peanut oil, or canola oil, for deep frying

→ Breading

05 120 ml buttermilk
06 15 ml vinegar-based hot sauce
07 120 g all-purpose flour
08 0.5 teaspoon ground black pepper
09 1.5 teaspoons salt

→ Nashville Hot Sauce

10 120 ml hot frying oil
11 2 teaspoons light brown sugar
12 2 teaspoons cayenne powder
13 0.25 teaspoon chili powder
14 0.25 teaspoon paprika
15 0.5 teaspoon garlic powder

→ Assembly

16 4 brioche burger buns, buttered and toasted
17 Bread and butter pickle chips, as needed
18 Coleslaw, homemade or prepared, as needed
19 60 g mayonnaise

Instructions

Step 01

Slice chicken breasts into four even cutlets. Place the cutlets in a glass bowl and season with a light sprinkle of salt and ground black pepper. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

Step 02

In a shallow bowl, combine all-purpose flour, salt, and ground black pepper. In a separate bowl, whisk together buttermilk and vinegar-based hot sauce. Add about one tablespoon of the buttermilk mixture to the flour and use your hands to create coarse crumbs.

Step 03

Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip in the buttermilk mixture, then return to the flour mixture, ensuring an even coating. Shake off any excess flour before frying.

Step 04

Heat 2–5 cm of oil in a Dutch oven or heavy pot to 160°C. Fry chicken cutlets two at a time for 3–4 minutes on one side, flip, and cook for an additional 3 minutes. Ensure chicken reaches an internal temperature of 74°C. Transfer cooked chicken to a wire rack and keep warm in the oven.

Step 05

In a small bowl, combine light brown sugar, cayenne powder, chili powder, paprika, and garlic powder. Carefully ladle in 120 ml of hot frying oil over the spices and mix thoroughly. While the chicken is still hot, generously baste each cutlet with the spicy oil blend.

Step 06

Spread mayonnaise on the cut side of each toasted brioche bun. Place a hot chicken cutlet on the bottom half, top with a scoop of creamy coleslaw and several bread and butter pickle chips. Close with the top bun and serve immediately.

Notes

  1. Ensure the chicken is coated evenly for maximum crispiness and flavor absorption.

Tools You'll Need

  • Dutch oven or heavy pot
  • Wire rack
  • Mixing bowls
  • Tongs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (gluten), eggs (if present in coleslaw or mayonnaise), and milk (buttermilk, brioche bun, possibly coleslaw).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 724
  • Total Fat: 44 g
  • Total Carbohydrate: 50 g
  • Protein: 33 g