I LOVE Nashville Hot Chicken and I Love THIS Nashville Hot Chicken Sandwich recipe! There is a great restaurant about 30 minutes from us that serves their own version of this, but sometimes I want to skip the drive (and save some $$), and make my own. This recipe does not disappoint. It is the perfect flavor, the perfect spice level, the perfect level of crispiness, and it is YUM. On top of that, it is quick and easy to make! If you are a Nashville Hot Chicken fan (or even if you’re not) give this recipe a go!
Ingredients You’ll Need:
For this Nashville Hot Chicken Sandwich recipe you will need:
• 2 chicken breasts – you will cut these in half and flatten them out.
• Black pepper
• Salt
Wet batter mix:
• 1 egg
• 1 cup buttermilk – can substitute regular milk and add 1 tablespoon of lemon juice
• 1/4 cup vinegar-based red hot sauce – I use Frank’s Original Hot Sauce but you can use whatever you would like.
Dry batter mix:
• 1.5 cups flour
• 1 teaspoon salt
Seasoning mix:
• Vegetable oil: for frying and for adding to your seasoning mix
• 1 tablespoon brown sugar
• 2 tablespoons Cayenne powder – this is a powerhouse of flavor and is the primary flavor for the chicken.
• 1/8-1/4 teaspoon chili powder – adjust based on preferred spice level
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
For assembling:
• 3/4 pound coleslaw: I use one from my nearby grocery store that does not have too much sauce but use whatever you would like.
• 4 hamburger buns
• Pickles or relish: add if you would like. Up to your preference.
How to Make Nashville Hot Chicken Sandwiches:
Step 1. Cut each of your 2 chicken breasts in half, totaling 4 pieces. They should be about 3/4 inch thick. You may need to use a meat mallet to even out any thicker parts.
Step 2. Sprinkle both sides of the chicken breast pieced with a generous amount of salt and pepper.
Step 3. To a separate bowl, add 1 egg, 1 cup of buttermilk, and ¼ cup of hot sauce. Be sure to use a vinegar based hot sauce. I prefer Frank’s Original Hot Sauce but go with whatever is your favorite! If you do not have buttermilk, you can use 1 cup of whole milk and 1 teaspoon of lemon juice. Once everything is added to your bowl, whisk it all together.
Step 4. To a second bowl, add 1.5 cups of flour, 1 teaspoon of salt, and mix together well.
Step 5. Put a large pan on medium heat and add oil up to about 1/4 inch high. You can deep fry it as well but I like that this method takes a lot less oil. If you have a food thermometer, you want to have the oil reach 325F. Any hotter and the batter will burn. If it is much less hot, the chicken will be too oily.
Step 6. For each piece of chicken, coat it in flour, dip it in the milk mixture (hold for a second for excess to drip off), and then coat again in the flour, again in the milk mixture, and a 3rd time in the flour. Set aside until all pieces are coated. I like to coat by securely putting a fork through one end of the piece of chicken and using that to dip it in each mixture. I initially used to use my hands for this and it was much much messier.
Step 7. Fry the chicken in your pan until the outside turns golden brown and it is cooked all of the way through, flipping hallway through. Once it is finished, carefully remove the chicken and set it on a wire rack with a plate underneath to allow excess oil to drip off.
Step 8. Now you will make the seasoned spicy oil that really gives this recipe it’s flavor. You can work on this step while your chicken is frying. To a bowl, add 1 tablespoon brown sugar, 2 tablespoons Cayenne powder, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika. If you want some extra spice, try even more Cayenne powder. Then add 1/4 cup of leftover oil from the frying pan. Please be careful as the oil will be very hot. Mix everything together.
Step 9. Brush each side of the chicken pieces with the spicy oil. I find a silicone basting brush works best for this. The seasoning will settle to the bottom, so make sure to mix it before each application. Save a small amount of the seasoned oil to be used on your buns.
Step 10. Toast your buns and brush the bottom buns with some of the seasoned oil. To assemble, add pickles or relish to the bottom bun, the chicken, coleslaw, and your top bun. If you are feeling ambitious, you can make your own coleslaw. I use store bought coleslaw and it tastes great. You are now ready to enjoy your masterpiece!
Substitutions:
Buttermilk: If you only have regular milk on hand, you can use 1 tablespoon of lemon juice and the rest of the cup with whole milk.
Hot sauce: I prefer to use Franks Original Hot Sauce, but you can use any vinegar based hot sauce that you like!
There is not much you can do to make this one less oily as oil is an essential carrier of the flavor. I tried once to make the chicken in the air fryer but ended up having to add the same amount of oil to the seasoning to coat the chicken with. The results was using just about the same amount of oil and losing a bit of the richness of having the chicken fried in the oil before combined with the seasonings.
Pro Tips:
When frying the chicken, do not move it for a few minutes when initially setting it into the pan and again when flipping. This well help to keep the batter attached to the chicken.
What To Do With The Leftovers:
Storing:
Let your chicken cool to room temperature and then it can safely be refrigerated for 3-4 days.
Reheating:
Stick it in the microwave if you are in a hurry. If you have a little more time, put it in the air fryer on 360F for 12 minutes to heat it up with a crisp. If you do not have an air fryer, reheating on the stove with a small amount of oil.
Transform your leftovers:
For an easy leftover lunch, cut up some chicken and throw it onto a salad with some tomatoes, ranch, and lettuce.
My absolute favorite thing to do with these leftovers is to use chicken patties to make these Nashville chicken biscuits and gravy. They are mouthwatering and make a great lunch, dinner, or even brunch!
Meal Prepping:
Any time I make this I make a LOT of the seasoning at once, use what I need, and store the rest for next time. This is a great time saver! If you are prepping for the week, you can get your seasoning together, your wet and dry batter mixes, and cut the chicken up. When the day comes to make it, all you have to do it coat and fry!
Pairs Well With:
This sandwich is great with really any form of potato on the side. Fries, baby potatoes, mashed potatoes, smashed potatoes, or whatever your heart tells you. Seasoned fries are my go to and you can even save a bit of the chicken seasoning mix and sprinkle it on the fries!
Video:
Nashville Hot Chicken Sandwich
Ingredients
- 2 chicken breasts
- Black pepper
- Salt
- 1 egg
- 1 cup buttermilk can substitute regular milk and add 1 TBSP of lemon juice
- 1/4 cup vinegar-based red hot sauce
- 1.5 cups flour
- 1 teaspoon salt
- Vegetable oil
- 1 tablespoon brown sugar
- 2 tablespoons Cayenne powder
- 1/8-1/4 teaspoon chili powder – adjust based on preferred spice level
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3/4 lb coleslaw
- 4 hamburger buns
- Pickles or relish
Instructions
- Cut each of your 2 chicken breasts in half, totaling 4 pieces. They should be about 3/4 inch thick. May need to flatten them to get an even thickness.
- Sprinkle both sides of the chicken breast pieced with a generous amount of salt and pepper.
- To a bowl, add 1 egg, 1 cup of buttermilk, and 1/4 cup of hot sauce. Whisk.
- To 2nd bowl add 1.5 cups of flour, and 1 teaspoon of salt, and mix together.
- Put a large pan on medium heat and add oil until it is 1/2 inch high. You want it to reach 325F.
- For each piece of chicken, coat it in flour, then in the milk mixture, flour, milk, and flour again.
- Fry the chicken until golden brown and cooked all the way through, flipping halfway through. Carefully remove the chicken and set it on a wire rack to remove excess oil.
- To a small bowl, add 1 tablespoon brown sugar, 2 tablespoons Cayenne powder, 1/8-1/4 v chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Then add 1/4 cup of leftover oil from the frying pan. Mix together.
- Brush each side of the chicken pieces with the spicy oil. Leave a small amount aside for your buns,
- Toast your buns, brush some of the seasoned oil on the bottom buns, and assemble your sandwich! Add pickles or relish to the bottom bun, the chicken, coleslaw, and your top bun.Enjoy!
YUM! Crispy, golden chicken basted with a spicy sauce tamed by a touch of brown sugary sweetness makes this recipe a repeat show on my menu! Everybody in the family loved it!