Description
These Nashville Hot Chicken Sandwiches offer a crispy fried chicken cutlet coated in a spicy, flavorful hot sauce, served on buttery toasted buns with creamy mayonnaise, tangy pickles, and crisp coleslaw for the perfect balance of heat and freshness.
Ingredients
Scale
Chicken and Marinade
- 2 medium chicken breasts
- ½ cup buttermilk
- 1 tablespoon hot sauce
Flour Coating
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Frying & Hot Sauce
- ½ cup frying oil (vegetable or canola oil recommended)
- 1 tablespoon brown sugar
- 1 tablespoon cayenne powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Sandwich Assembly
- 4 burger buns, buttered and toasted
- coleslaw (about 1 cup)
- mayonnaise (about 4 tablespoons)
- pickles (sliced, about ¼ cup)
Instructions
- Prepare the Chicken: Slice the chicken breasts into thin cutlets and season them lightly with salt and pepper to enhance flavor before marinating.
- Make the Buttermilk Marinade: In a bowl, whisk together the buttermilk and hot sauce until smooth. This marinade will tenderize the chicken and add a subtle spicy kick.
- Mix the Flour Coating: In a separate bowl, combine the all-purpose flour, cornstarch, cayenne pepper, garlic powder, salt, and black pepper evenly to create the dry dredging mixture.
- Dredge the Chicken: Coat each chicken cutlet first in the flour mixture, then dip it into the buttermilk marinade, and finally dredge again in the flour mixture. This double coating ensures a thick, crispy crust when fried.
- Fry the Chicken: Heat the frying oil in a pan over medium-high heat until it reaches 350ºF (175ºC). Fry the chicken cutlets for about 4-5 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165ºF (74ºC). Remove and drain on paper towels.
- Prepare the Nashville Hot Sauce: Carefully take 2 tablespoons of hot oil from the frying pan and mix it with brown sugar, cayenne powder, chili powder, smoked paprika, and garlic powder. Stir well until the sugar dissolves and the sauce is aromatic and spicy.
- Coat the Chicken in Hot Sauce: Brush or toss the fried chicken cutlets in the prepared Nashville hot sauce to fully coat them in the spicy glaze.
- Assemble the Sandwiches: Spread mayonnaise on the toasted, buttered burger buns. Layer on the Nashville hot chicken, a generous helping of coleslaw, and pickles. Top with the bun and serve immediately for the best flavor and texture.
Notes
- Use a thermometer to maintain oil temperature at 350ºF for perfectly fried chicken.
- Adjust cayenne powder in the hot sauce to control the spiciness to your preference.
- Buttermilk can be substituted with plain yogurt thinned with a little milk if unavailable.
- For extra crispiness, double dredge the chicken as directed and do not overcrowd the pan while frying.
- Serve with extra pickles and coleslaw for added crunch and tang.
