This homemade Nashville Hot Chicken Sandwich has spicy heat, tangy pickles, and crispy fried chicken in every bite. Layered on hamburger buns with coleslaw, I love this handheld twist on the classic dish from Nashville.
As a chef, I’ve mastered the techniques it takes to make perfect fried chicken every time. From dry brining the meat to double coating it in a simple breading, these simple methods are how I get the crunchiest crust on these Hot Honey Chicken Tenders and the oh-so tender meat in my Classic Fried Chicken Recipe.
What is a Nashville Hot Chicken Sandwich?
Nashville hot chicken is a deep-fried specialty that originated in Music City, most famously at the iconic Prince’s Hot Chicken Shack. The traditional dish slathers crispy fried chicken in a spicy cayenne-based sauce. Then, it is served on a slice of white bread with pickle chips on top.
This fried chicken sandwich delivers the same bold flavor, juicy meat, and satisfying crunch of authentic Nashville hot chicken. It’s a handheld meal layered with slaw. I’m obsessed with the classic. This recipe lets me enjoy the spicy flavors and succulent chicken on the go.
Plus, the sandwich is easy to customize to your taste buds. I like to keep it classic, but you can cook the chicken in the air fryer or oven if deep-frying isn’t your thing. You can also tone down the heat. Whether you like it blazing hot or just mildly spicy, this sandwich proves you don’t need a ticket to Tennessee to experience the real deal.
Ingredients and Substitutions
Here’s what I used to make these spicy fried chicken sandwiches:
- Chicken – I went with boneless, skinless chicken breasts because they easily become crispy on the outside while staying juicy on the inside when deep-fried. If the breasts are extra large or uneven, I’ll either pound them to an even thickness or slice them into cutlets. Boneless chicken thighs will also work as a substitute, but will take slightly longer to cook.
- Breading – I used a mix of all-purpose flour, cornstarch, baking powder, paprika, coarse salt, and ground pepper to give the chicken a classic crackly, crispy crust.
- Wash – I made an egg wash from eggs, buttermilk, salt, and pepper to act as a glue between the chicken and the crispy breading.
- Oil – I usually use any neutral, high-heat oil I have on hand, such as peanut, canola, or vegetable oil. I sometimes add lard as well for authenticity.
- Sauce – It wouldn’t be Nashville hot chicken without the fiery cayenne-based hot sauce. I made mine from scratch using cayenne pepper, honey, chili powder, garlic powder, onion powder, and salt.
- Slaw – I served the sandwiches with a scoop of creamy coleslaw to balance the spices.
- Pickles – Just like real Nashville chicken, I like stacking a few sliced bread and butter pickles on top for a tangy-sweet crunch.
- Mayonnaise – Just regular mayo.
- Buns – Serve the sandwiches on hamburger buns or in between slices of white bread.
How to Make a Nashville Hot Chicken Sandwich
Dry brine the chicken: I start by placing the chicken breasts in a 9×13-inch casserole dish and seasoning them on all sides with salt and pepper. I cover the dish and put it in the fridge for at least 4 hours.
Assemble breading stations: In one wide, shallow bowl (I like using a cake tin), I whisk the flour, cornstarch, baking powder, paprika, salt, and pepper together. In a separate bowl, I whisk the eggs, buttermilk, salt, and pepper until combined.
Heat the oil: When it’s time to fry, I fill a heavy-bottomed 4- to 5-quart pot about halfway with oil, then heat it over medium-low until it hits 350°F. A thermometer clipped to the side of the pot is my best friend here.
Bread the chicken: I take the brined chicken out of the fridge and bread one piece at a time. First, into the seasoned flour, then into the egg mixture, and back into the flour again for a second coating.
Rest the chicken: I place the breaded chicken on a wire rack set over a sheet tray to rest for 10 to 15 minutes while I finish breading the rest. This quick rest helps the coating stick better and fry up crispier.
Fry the chicken: I fry 2 or 3 pieces of chicken at a time until they’re golden and crispy (about 10 to 12 minutes). Then, I transfer them to a clean wire rack over a baking sheet. I place them in a 200ºF oven to keep the chicken warm while I work on the rest.
Make the sauce: While the chicken is frying, I add ¾ cup of the cooking oil, cayenne pepper, honey, chili powder, garlic granules, onion granules, and salt to a small saucepan. I warm it over low to medium heat, stirring occasionally, until it’s combined and heated through.
Brush on the sauce: Once the chicken is done frying, I generously brush or spoon the homemade hot sauce over both sides of each piece.
Assemble the sandwiches: I spread mayo on a toasted bottom bun. Then I layer on a piece of chicken and a spoonful of tangy coleslaw. Then I finish with a few pickle slices, and top it off with the toasted top bun.
Chef Tip + Notes
For the best homemade Nashville hot chicken sandwich, dry brining isn’t just an extra step—it’s a necessary one. It draws out moisture, then reabsorbs it along with the seasoning. This helps your chicken turn out juicy and flavorful all the way through. I usually try to brine the chicken for at least 4 hours in the fridge, but leaving it overnight is even better.
- Watch the oil temperature: The oil should be at 350°F before you add the chicken. Adding the cold chicken to the oil will naturally drop its temperature to around 325°F, which is the sweet spot for frying. If the oil is too hot, the breading will brown too fast while the inside stays undercooked. Too cool, and the chicken will absorb the oil and become greasy.
- Adjust the spice: I usually add about 3 tablespoons of cayenne to the hot oil for that classic Nashville kick, but you can scale it all the way up to 6 tablespoons for some serious heat.
- Air fry or bake it instead: Instead of deep frying, air fry the breaded chicken at 375°F for 16 to 18 minutes, flipping halfway through. Or, bake it on a wire rack over a sheet tray at 425°F for 25 to 30 minutes.
Serving Suggestions
When I serve these spicy Southern fried chicken sandwiches, I love to keep the sides simple. They are great with kettle chips or French fries.
If you’re looking for a more traditional Southern experience, pair your sandwich with a side of creamy mac and cheese. A scoop of Southern-style potato salad wouldn’t be out of place either! A cold glass of sweet tea and a pile of napkins are also highly recommended.
Make-Ahead and Storage
Make-Ahead: I like to dry brine the chicken and mix the seasoned flour the night before. Just cover and refrigerate them separately. You can also make the cayenne sauce ahead of time and gently reheat it when you’re ready.
How to Store: Store the fried chicken in an airtight container in the fridge for up to 3 days.
How to Reheat: Warm the chicken in a 375°F oven for 10 minutes or until hot and crispy again. You can also warm in the air fryer.
More Sandwich Recipes
- New Orleans Shrimp Po’Boy
- Fish Sandwich
- Crab Cake Sandwich
- Fried Green Tomato Sandwich
- Steak Sandwich
Nashville Hot Chicken Sandwich
Ingredients
For the Chicken:
- Four 8-12 ounce chicken breasts
- 1 ½ tablespoons coarse salt
- 1 teaspoon ground pepper
- ½ coleslaw recipe, optional
- Sliced bread and butter pickles, optional
- Mayonnaise to taste, optional
- 4 toasted hamburger buns
- Oil for frying
For the Dredge:
- 1 ½ cups all-purpose flour
- 1 ½ cups Cornstarch
- 2 tablespoons baking powder
- 1 tablespoon paprika
- 4 teaspoons coarse salt
- 1/2 teaspoon ground pepper
For the Wash:
- 5 large eggs
- ½ cup buttermilk
- coarse salt and ground pepper to taste
For the Sauce:
- ¾ cup remaining fryer oil
- 3 tablespoons of cayenne – you can go up to 6 here, if you just love heat
- 3 tablespoons honey
- 1 teaspoon of chili powder
- 2 teaspoons garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of coarse salt
Instructions
For the Dry Brine:
- Place the chicken spread out into a 13×9 casserole dish. Evenly season it on all sides with the salt and pepper. Cover and place in the refrigerator for 4 to 24 hours.
For the Breading:
- In a cake tin or wide shallow bowl, whisk together the flour, cornstarch, baking powder, paprika, salt, and pepper. Set it to the side.
- In a separate cake tin or a wide, shallow bowl, whisk together the eggs, buttermilk, salt, and pepper until well combined. Set it to the side.
- At this stage, add enough oil to a 4- or 5-quart pot to fill it halfway. Heat it over medium to low heat until it reaches 350°F. Keep it at that temperature. Once the cold chicken is added to the oil, the temperature immediately drops to 325°, which is perfect for longer cooking times.
- Take the chicken out of the fridge. Dip a breast one at a time right into the seasoned flour. Press down on it from all sides to ensure it’s evenly coated. Lift it, shake off any excess, then over to the egg wash. Coat it on all sides, completely covering the flour in the whisked eggs. Now, drain off any excess liquid, as before, and return to dredging the flour, pressing down to completely cover it.
- Place them on a rack over a sheet tray and let them sit for up to 15 minutes, then repeat the process to bread everything else.
- Next, place the chicken, 2 to 3 pieces at a time, into the hot oil. Cook them for 10 to 12 minutes for the breasts. They should be golden brown and cooked throughout. I place them on a rack over a sheet tray. Then I place them on a middle rack in the oven at 200 to 225°F. Then I fry up everything in batches. They will hold fine while you do this. While chicken breasts are done around 165°F, it’s okay if you temp them and pull them a few degrees under because they’ll continue to cook as they sit.
For the Sauce:
- While the chicken is cooking, I make the sauce. Add ¾ cup of the cooking oil, cayenne, honey, chili powder, garlic granules, onion granules, and salt to a small saucepot and cook over low to medium heat, stirring occasionally, until melted.
- Once all the chicken is done cooking, brush or spoon the hot sauce onto both sides of the tenders.
- Add the desired amount of mayonnaise to the bottom toasted bun, then place a piece of chicken on top. Then top off with the coleslaw, pickle slices, and a toasted top bun.
Nashville Hot Chicken Sandwich Recipe