The Nashville Hot Chicken Sandwich is a fiery Southern favorite that packs bold flavor into every bite. Crispy, golden-fried chicken is marinated in buttermilk, then coated in a cayenne-laced glaze made with the very oil it was fried in. Layered with crunchy pickles, creamy slaw, and spicy mayo on a soft brioche bun, this sandwich delivers irresistible heat and crunch that will leave you craving more.
Why You’ll Love This Recipe
- Bold, spicy flavor with crispy fried chicken and buttery cayenne glaze
- Perfect balance of heat, tang, and creaminess from the toppings
- Great for casual meals, game day spreads, or weekend indulgence
- Can be customized from mild to very spicy
- Southern comfort food at its finest, made entirely at home
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chicken:
- Boneless chicken thighs or breasts
- Buttermilk
- Hot sauce
- All-purpose flour
- Cornstarch
- Paprika
- Garlic powder
- Onion powder
- Salt and black pepper
- Vegetable oil (for frying)
For the hot glaze:
- Frying oil (reserved from the chicken)
- Cayenne pepper
- Brown sugar
- Paprika
- Garlic powder
For assembly:
- Brioche buns, toasted
- Dill pickle slices
- Coleslaw (optional)
- Spicy mayo or comeback sauce
Directions
- Marinate the Chicken: In a bowl, combine buttermilk and hot sauce. Add the chicken and marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
- Prepare the Coating: In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Dredge the Chicken: Remove the chicken from the marinade and dredge it in the flour mixture until fully coated. Shake off excess and rest for a few minutes before frying.
- Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken for 6–8 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain.
- Make the Hot Glaze: Carefully combine 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, paprika, and garlic powder. Stir well to create a spicy glaze.
- Glaze the Chicken: Brush or dip each piece of fried chicken in the hot glaze until fully coated.
- Assemble the Sandwiches: Spread spicy mayo or comeback sauce on the bottom bun. Add the glazed chicken, then top with pickles and coleslaw. Cover with the top bun and serve immediately.
Servings and timing
Servings: 4 sandwiches
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 1 hour
Total Time: 1 hour 35 minutes
Calories per Serving: Approximately 590 kcal
Variations
- Mild Version: Reduce cayenne in the glaze and add a touch of honey for balance
- Extra Hot: Increase cayenne or add a splash of hot sauce directly to the glaze
- Crispy Tenders: Cut chicken into strips and serve on slider buns or as a platter
- Baked Version: Oven-fry the chicken with a cornflake coating for a lighter option
- Vegetarian Option: Use fried cauliflower or a crispy tofu patty instead of chicken
Storage/Reheating
Storage:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Store buns and toppings separately for best texture.
Reheating:
- Reheat chicken in a 350°F (175°C) oven for 10–15 minutes to restore crispness. Avoid microwaving to maintain texture.
- Assemble sandwiches fresh after reheating.
FAQs
What is Nashville hot chicken?
Nashville hot chicken is a Southern-style fried chicken known for its spicy cayenne glaze, often served with pickles and white bread or buns.
Can I use chicken breasts instead of thighs?
Yes, both work well. Thighs are juicier and more flavorful, while breasts offer a leaner option.
How spicy is this sandwich?
It has a moderate to high level of heat depending on the amount of cayenne used. You can adjust the spice level to suit your taste.
Can I make the hot glaze less greasy?
The oil-based glaze is traditional, but you can use less oil and increase the brown sugar for a thicker, slightly milder version.
What is comeback sauce?
Comeback sauce is a tangy, creamy Southern condiment made with mayo, ketchup, hot sauce, and spices—perfect for this sandwich.
Can I make it gluten-free?
Yes, use gluten-free flour and a gluten-free bun to adapt the recipe.
What’s the best oil for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Do I need a deep fryer?
No, a deep skillet or heavy-bottomed pot works well. Just monitor the oil temperature with a thermometer.
What sides go well with this sandwich?
Serve with fries, coleslaw, pickles, or potato salad for a complete Southern-inspired meal.
Can I make this sandwich ahead of time?
It’s best served fresh, but you can fry the chicken and store it separately. Reheat and assemble just before serving.
Conclusion
The Nashville Hot Chicken Sandwich delivers everything you want in a fried chicken sandwich—spicy heat, crispy texture, and bold flavor. With a buttery cayenne glaze and creamy toppings on a soft brioche bun, it’s the ultimate comfort food for spice lovers. Whether you’re making it for a crowd or treating yourself, this homemade version brings all the Southern heat right to your kitchen.
Print
Nashville Hot Chicken Sandwich
- Total Time: 1 hour 35 minutes
- Yield: 4 sandwiches
Description
Turn up the heat with this Nashville Hot Chicken Sandwich, featuring crispy buttermilk-fried chicken smothered in a spicy cayenne glaze. Served on a soft brioche bun with creamy slaw, tangy pickles, and spicy mayo, this Southern favorite delivers bold flavor in every fiery bite. #nashvillehotchicken
Ingredients
For the chicken:
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4 boneless chicken thighs or breasts
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1 cup buttermilk
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1 teaspoon hot sauce
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1 cup all-purpose flour
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1/2 cup cornstarch
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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Vegetable oil, for frying
For the hot glaze:
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1/2 cup frying oil (from the chicken)
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2 tablespoons cayenne pepper
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1 tablespoon brown sugar
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
For assembly:
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4 brioche buns, toasted
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Dill pickle slices
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Coleslaw (optional)
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Spicy mayo or comeback sauce
Instructions
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In a bowl, marinate the chicken with buttermilk and hot sauce for at least 1 hour (overnight for deeper flavor).
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In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
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Dredge the marinated chicken in the flour mix, pressing to coat thoroughly.
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Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken until golden and crispy, about 6–8 minutes per side.
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For the glaze, mix 1/2 cup of the hot frying oil with cayenne pepper, brown sugar, paprika, and garlic powder.
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Brush or dip the hot chicken pieces in the glaze.
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Assemble the sandwich: spread spicy mayo on the bottom bun, layer with glazed chicken, top with pickles and coleslaw, then cover with the top bun.
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Serve hot and enjoy the fiery flavor!
Notes
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For extra crunch, double-dip the chicken in buttermilk and flour mixture.
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Adjust cayenne to control spice level.
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Use pre-made slaw or a vinegar-based slaw for a fresh bite.
- Prep Time: 20 minutes
- Marinate Time: 1 hour
- Cook Time: 15 minutes
- Category: Sandwiches, Main Course
- Method: Deep Frying
- Cuisine: Southern, American
