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“Grilled chicken sandwich with fresh vegetables on a wheat bun”

Name: Nashville Hot Chicken Sandwich

Summary: Celebrate National Chicken Sandwich Day 2025 with this crispy, spicy Nashville-style chicken sandwich that brings bold Southern heat and rich flavor in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Chicken Marinade:
  • 4 boneless skinless chicken thighs or breasts
  • 1 cup buttermilk
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp hot sauce optional
  • Salt & pepper to taste
  • For the Breading:
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • For the Hot Oil Coating:
  • ½ cup frying oil reserved from cooking
  • 1 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • For Assembly:
  • 4 brioche buns toasted
  • Dill pickle slices
  • Coleslaw optional but recommended
  • Mayo or spicy aioli optional

Equipment

  • Equipment:
  • Deep fryer or large heavy-bottom pot
  • Mixing bowls
  • Whisk
  • Cast iron skillet (optional)
  • Wire rack
  • Tongs
  • Thermometer (for oil temp)

Method
 

  1. Instructions:
  2. Marinate the Chicken: In a bowl, combine buttermilk, paprika, garlic powder, and hot sauce. Add chicken, cover, and refrigerate for at least 2 hours or overnight.
  3. Prepare the Breading: In another bowl, whisk together flour, cornstarch, and spices. Remove chicken from marinade and dredge thoroughly in the flour mixture. Set aside on a wire rack.
  4. Heat the Oil: In a deep fryer or heavy pot, heat oil to 350°F (175°C). Fry chicken pieces for 6–8 minutes until golden brown and internal temp hits 165°F (74°C). Drain on paper towels or rack.
  5. Make the Hot Oil Sauce: In a heat-proof bowl, mix cayenne, brown sugar, and spices. Carefully ladle hot oil (½ cup) into the spice mix and whisk to form a spicy paste.
  6. Brush and Assemble: Brush the spicy oil over fried chicken. Toast brioche buns, spread mayo or aioli if using, and layer with chicken, pickles, and optional coleslaw.
  7. Serve: Serve immediately with fries, sweet tea, or a cold craft soda.

Notes

Notes:
Adjust spice level by increasing or decreasing cayenne.
Make gluten-free by using GF flour and buns.
Use an air fryer for a lighter, less oily version.
Let the chicken rest for 5 minutes after frying for juicier texture.