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Juicy fried chicken smothered in fiery Nashville hot sauce and piled onto a toasted bun with crunchy tangy-sweet cole slaw and crisp pickles—this sandwich is an unforgettable balance of heat flavor and comfort. I keep coming back to it for backyard get-togethers or just a Saturday treat when cravings hit.
The first time I made this my kitchen smelled like a fry house—my family lined up before the chicken even finished resting. It has become our must-have sandwich for picnics and birthdays.
Ingredients
- Mayonnaise: Adds creaminess and tang to both slaw and the sandwich Try whole egg mayo for richness
- Sugar and brown sugar: Lend sweetness to tame the heat in the slaw and sauce Use fresh brown sugar for deep flavor
- Sweet and dill pickle relish: Both are key for a balanced slaw Seek out relish with vibrant color and minimal additives
- Yellow mustard: The classic backbone in coleslaw and boosts color
- Bagged coleslaw mix: Fresh crunchy pre-shredded mix saves time Go for a colorful blend with no browning edges
- Neutral oil: Canola vegetable or grapeseed oil let the spices shine Clear and fresh oil is best for hot sauce
- Cayenne pepper: The fire starter Adjust heat for your tolerance Pick up a fresh spice jar for maximum punch
- Salt and black pepper: Must for seasoning Every part depends on it—taste as you go
- Garlic powder and smoked paprika: Bring depth and a whisper of smokiness Choose name brand for reliable flavor
- Honey: Liquid gold for gloss and a tinge of sweetness in the hot sauce Local honey brings fun variety
- Boneless skinless chicken thighs: Juicier than breast and fry perfectly Look for well-trimmed pieces
- Buttermilk: Natural tenderizer and flavor booster Low fat or whole buttermilk both work
- Oregano and white pepper: Freshly opened jars are brightest Adds complexity to the marinade
- All-purpose flour: Essential for crisp breading Unbleached flour gives a nice golden finish
- Kosher salt and additional seasonings: Layered into the dredge for an even more flavorful crust
- Potato or brioche buns: The sandwich’s soft base The fresher the better check for springiness
- Mayonnaise and dill pickle slices: Tangy contrast to the hot chicken Good pickles are bright green and firm
Instructions
- Make the Slaw:
- Whisk the mayonnaise with both sugars sweet and dill pickle relishes and yellow mustard in a large bowl until silky smooth and fully combined. Add the coleslaw mix and toss with two forks or clean hands until every strand is coated. Cover and chill for at least an hour to let the flavors mingle and the slaw soften just the right amount.
- Prepare the Hot Sauce:
- Place your cayenne brown sugar salt black pepper garlic powder and smoked paprika in a medium heatproof bowl. Warm the neutral oil in a small pot just until loosened and warm to the touch do not overheat as this will burn the spices. Pour the oil over the spice mixture and whisk until smooth fiery red and deeply aromatic. Stir in the honey and set the sauce aside.
- Marinate the Chicken:
- In a large bowl whisk the buttermilk with salt pepper oregano paprika ground white pepper and garlic powder. Submerge your chicken thighs so they are completely covered push them down with a spoon. Refrigerate for at least one hour and up to overnight for extra flavor and tenderness.
- Bread the Chicken:
- Mix the flour kosher salt paprika garlic powder cayenne and black pepper in a wide shallow dish. Remove chicken thighs one by one from the marinade letting the buttermilk drip off—do not wipe them dry. Dredge each thigh fully in the seasoned flour ensuring every nook is coated. Arrange on a wire rack to rest as you finish the batch.
- Fry the Chicken:
- Heat enough oil in a large Dutch oven or deep skillet to reach 350 degrees Fahrenheit using a thermometer for best results. Working in batches gently lower breaded chicken thighs into the oil. Fry for about four to six minutes per side turning only once until deeply golden and crisp and an instant-read thermometer reads at least 165 degrees Fahrenheit inside. Place cooked pieces on a clean wire rack so excess oil drains away.
- Assemble the Sandwich:
- Toast buns on a dry skillet or in the oven just until soft and golden Cut sides should feel barely crisp. Spread a thick layer of mayonnaise on both bun halves. Lay down a few dill pickle slices. Brush a hot chicken thigh generously with Nashville hot sauce until it is gleaming and spicy red. Top with a hefty scoop of sweet cole slaw and cap it with the bun. Serve right away for full crunch and juicy flavor.
The cayenne pepper always makes me smile it takes me back to a dinner when my cousins tried to outdo each other on spice tolerance—Nashville hot sauce wins every time. I am forever obsessed with the balance sweet slaw brings to this fiery fried chicken.
How to Store and Reheat
Store leftover fried chicken separately from buns and slaw to keep it crispy. Cool chicken on a rack then refrigerate in an airtight container for up to three days. Reheat in a hot oven on a wire rack so the crust crisps again. I prefer making slaw fresh but it will keep a day or two if needed.
Ingredient Swaps
If you want a lighter version swap chicken thighs for breast fillets and adjust frying time. For even more crunch try red cabbage or shred your own carrots into the slaw. No buttermilk Just add a splash of lemon juice or vinegar to whole milk for a close substitute.
Serving Ideas
My favorite way is with a tall glass of sweet tea or an ice cold beer. Try topping your sandwich with extra pickles or even a slice of cheddar for a twist. For a party offer all sandwich fixings buffet style so everyone builds their own.
A Nashville Classic
The legendary Nashville hot chicken sandwich was born in Tennessee and has humble beginnings as a family recipe with a serious kick. It is all about fiery oil brushed onto crisp fried chicken—each place in Nashville has its own style but this version brings the best of home cooking to your kitchen.
Seasonal Adapations
Fresh herbs in the marinade add summer brightness Swap in apple cider vinegar slaw for fall flavor Try hot honey instead of plain for a winter spin
Success Stories
A cousin of mine learned to cook this sandwich after craving a taste of home from our Nashville trip. He ended up frying chicken for the entire football tailgate people are still asking when he will bring it again. Kids and spice-shy guests usually request extra slaw to cool things down.
Freezer Meal Conversion
Fry chicken thighs then cool and freeze individually on a baking sheet. Store in airtight bags for up to a month. Bake the frozen pieces at high temperature until hot and crispy then assemble sandwiches fresh for flavor that tastes like day one.
Once you nail the slaw-to-sauce-to-chicken ratio you will never order out again. And do not skip the pickle slices—it is the magic crunch.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken thighs are ideal as they stay juicy and offer great flavor and tenderness when fried.
- → How spicy is Nashville hot sauce?
The heat mainly comes from cayenne pepper. Adjust the amount for your spice preference without losing authentic flavor.
- → What buns make the best sandwich?
Potato or brioche buns add softness and richness, complementing the crunch and spice of the chicken.
- → Can I prepare the coleslaw in advance?
Yes, make the slaw ahead and chill it to let the flavors meld and keep it extra crisp for serving.
- → How do I keep fried chicken crispy?
Drain fried chicken on a rack, not paper towels, to prevent sogginess before assembling the sandwich.
- → Is it possible to make a milder version?
Reduce the cayenne in the hot sauce or add extra honey to mellow the spice while keeping delicious flavor.