Nashville Hot Chicken Sandwich Recipe
Hand-breaded chicken fried to perfection, at your desired heat level, topped with cole slaw, pickle chips and Kick it Up sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Nashville Hot Chicken Sandwich
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the chicken
Dry coating
Frying oil
Slaw
Toppings and buns
Method
Prep and marinate
Buttermilk soak (optional)
In a bowl, whisk buttermilk with hot sauce. Submerge chicken thighs and refrigerate 4-6 hours for tenderness. If short on time, soak at least 1 hour.
Pat chicken dry after soaking. Reserve the buttermilk for dredging if desired.
Coat and fry
Prepare coating
In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Dredge chicken
Pat each piece dry. Dredge in the seasoned flour until fully coated, pressing to adhere.
Heat oil in a heavy pot or fryer to 350-360°F (175-182°C). Fry chicken in batches 3-4 pieces at a time, about 4-5 minutes per side, until deeply golden and internal temperature reaches 165°F (74°C). Drain on a rack.
Nashville hot finish
In a small pan, warm a few tablespoons of the frying oil with additional paprika and cayenne (plus optional brown sugar and garlic powder) to bloom the spices. Do not burn.
Brush or toss the hot chicken pieces with the spice oil until evenly coated. Let rest 1-2 minutes to set the coating.
Slaw and assemble
Make the coleslaw: in a bowl, combine cabbage, carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Chill at least 15 minutes to meld flavors.
Spread a light layer of Kick It Up sauce on the bottom bun. Top with slaw, Nashville hot chicken, and pickle chips. Drizzle extra Kick It Up sauce on top if desired. Cap with the top bun and serve immediately.