Spicy Nashville Hot Chicken (Printable version)
Crispy, spicy Nashville-style fried chicken on brioche with pickles and creamy slaw for bold Southern flavor.
# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon ground black pepper
→ Dredge
06 - 1 1/2 cups all-purpose flour
07 - 1/4 cup cornstarch
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
→ Nashville Hot Sauce
13 - 1/2 cup vegetable oil
14 - 2 tablespoons cayenne pepper
15 - 2 tablespoons brown sugar
16 - 1 teaspoon chili powder
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon salt
→ Sandwich Build
20 - 4 brioche buns
21 - 1 cup dill pickle chips
22 - 2 cups coleslaw (classic or creamy)
23 - 2 tablespoons unsalted butter (optional, for toasting buns)
# Directions:
01 - In a large bowl, combine buttermilk, hot sauce, kosher salt, and black pepper. Submerge chicken thighs and allow to marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and salt to create a seasoned dredge.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each thigh thoroughly in the seasoned flour mixture, pressing to ensure adherence. Set coated chicken on a wire rack and allow to rest for 10 minutes.
04 - Pour vegetable oil into a heavy skillet or Dutch oven to a depth of 1 inch and heat to 350°F. Monitor temperature for consistency.
05 - Carefully add chicken thighs to the hot oil in batches. Fry each side for 5 to 7 minutes, or until golden brown and an internal temperature of 165°F is reached. Place fried chicken on a wire rack to drain excess oil.
06 - In a bowl, whisk 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, chili powder, smoked paprika, garlic powder, and salt until fully combined. Generously brush this spiced oil over both sides of the fried chicken.
07 - If desired, spread unsalted butter onto the cut sides of brioche buns. Toast in a skillet until golden brown.
08 - Arrange sauced chicken on the bottom halves of toasted buns. Top with pickle chips and a generous amount of coleslaw. Complete with top buns and serve promptly while hot.
# Expert Tips:
01 -
- The fiery oil-soaked chicken tastes like a secret handshake from Nashville.
- The cool crunch of slaw and tangy pickles tames the heat just right, making every bite a flavor adventure.
02 -
- If you rush dredging, the crust falls right off—patience is the secret you can taste.
- Brushing hot oil for the sauce (not just any oil) makes all the spicy flavors bloom—use straight from the frying pan.
03 -
- Let the chicken rest after dredging so the coating sticks like armor before frying.
- The true secret: always use hot oil from the frying pan to make your sauce—it infuses smoky flavor and real heat.