Nashville Hot Chicken Sandwich
Nashville Hot Chicken Sandwich Say it: NASH-vil hot CHIK-en SAND-wich
Nashville Hot Chicken Sandwich is a fiery Tennessee classic: a crunchy, deep-fried chicken thigh drenched in a cayenne-laced spice oil, piled onto a soft white bun with dill pickles. Born in Nashville's African American communities, it is known for its scorching heat, subtle sweetness, and shatteringly crisp crust. It is eaten for lunch or dinner, often with white bread to soak up the spice, and it remains a beloved Southern comfort food.
Nashville Hot Chicken Sandwich
Nashville Hot Chicken Sandwich
Pronounced NASH-vil hot CHIK-en SAND-wich
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken and brine
For the breading
For frying
For the hot coating
For assembly
Method
Place chicken thighs between two sheets of plastic wrap and pound to an even 1/2-inch (12 mm) thickness. In a bowl, whisk the buttermilk, hot sauce, and 1 teaspoon salt; add the chicken, turn to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours.
In a shallow dish, whisk the flour, 1 teaspoon salt, black pepper, garlic powder, and smoked paprika. Remove chicken from the buttermilk, letting excess drip off. Dredge each thigh in the flour, dip back into the buttermilk, then dredge again in the flour, pressing to create a craggy crust. Place on a wire rack and rest for 10 minutes.
In a deep, heavy skillet or Dutch oven, heat about 1 inch (2.5 cm) of vegetable oil to 350°F (175°C). Fry the chicken in batches without crowding until deeply golden and crisp, 5-7 minutes per side, until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Drain on a wire rack.
Carefully ladle 1/2 cup (120 ml) of the hot frying oil into a heatproof bowl. Whisk in the cayenne pepper, brown sugar, 1 teaspoon salt, smoked paprika, and garlic powder until smooth and almost paste-like.
While the chicken is still hot, brush or dunk each piece in the spicy oil until well coated and glossy red. Let excess oil drip off.
Heat a skillet over medium heat. Butter the cut sides of the buns and toast until golden, about 1-2 minutes.
Place pickles on the bottom buns, top with the hot fried chicken, and crown with the top buns. Serve immediately.
Regional variants
Some Nashville cooks use bone-in chicken or hot fish, and milder versions add a little honey or use less cayenne.
Cook's notes
- Wear gloves when handling cayenne and the hot oil paste, and avoid touching your face.
- For the craggiest crust, let the breaded chicken rest before frying so the coating adheres.
- Adjust cayenne from 2 tablespoons for moderate heat to 4 tablespoons for authentic Nashville fire.
Serve with
Serve with extra dill pickles, white bread, potato salad, or coleslaw and sweet tea.
Make ahead and storage
Fried chicken can be made 2 hours ahead and reheated in a 375°F (190°C) oven; apply the hot oil just before serving.
