Nashville Hot Fried Chicken Sandwich (Print Version)
Crispy, spicy fried chicken with tangy slaw and pickles on soft buns for irresistible Southern flavor.
# Ingredients:
→ Sweet Cole Slaw
01 -
1 cup mayonnaise
02 -
1/4 cup granulated sugar
03 -
3 tablespoons brown sugar
04 -
2 tablespoons sweet pickle relish
05 -
2 tablespoons dill pickle relish
06 -
1 tablespoon yellow mustard
07 -
1 bag coleslaw mix (14-16 ounces)
→ Nashville Hot Sauce
08 -
1/2 cup neutral oil (such as canola or vegetable)
09 -
3 tablespoons cayenne pepper
10 -
2 tablespoons brown sugar
11 -
2 teaspoons salt
12 -
2 teaspoons black pepper
13 -
2 teaspoons garlic powder
14 -
1 teaspoon smoked paprika
15 -
1 tablespoon honey
→ Fried Chicken
16 -
6 boneless, skinless chicken thighs
→ Buttermilk Marinade
17 -
3 cups buttermilk
18 -
3 teaspoons salt
19 -
1 teaspoon black pepper
20 -
2 teaspoons dried oregano
21 -
2 teaspoons paprika
22 -
2 teaspoons ground white pepper
23 -
2 teaspoons garlic powder
→ Breading
24 -
2 cups all-purpose flour
25 -
1 teaspoon kosher salt
26 -
1 teaspoon paprika
27 -
1 teaspoon garlic powder
28 -
1 teaspoon cayenne pepper
29 -
1 teaspoon black pepper
→ For the Sandwich
30 -
Potato buns or brioche buns
31 -
Mayonnaise
32 -
Dill pickle slices
# Steps:
01 -
Whisk mayonnaise, granulated sugar, brown sugar, sweet and dill pickle relishes, and mustard in a large bowl until smooth. Add coleslaw mix and toss to combine until the vegetables are well coated. Cover and refrigerate for 1 to 2 hours for best flavor.
02 -
Gently warm neutral oil in a small saucepan until just loosened. In a separate bowl, whisk cayenne pepper, brown sugar, salt, black pepper, garlic powder, and smoked paprika together. Pour warmed oil over the dry ingredients and whisk until fully combined. Stir in honey and set aside.
03 -
In a large mixing bowl, whisk buttermilk, salt, black pepper, oregano, paprika, ground white pepper, and garlic powder together. Submerge chicken thighs in the marinade, cover, and refrigerate for at least 1 hour.
04 -
In a shallow dish, combine all-purpose flour, kosher salt, paprika, garlic powder, cayenne pepper, and black pepper for breading. Remove marinated chicken, allowing excess marinade to drip off, then thoroughly coat each thigh in the flour mixture, pressing to ensure an even layer.
05 -
Heat neutral frying oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Fry dredged chicken thighs in batches, 4 to 6 minutes per side or until golden brown and fully cooked. Transfer to a wire rack to rest.
06 -
Lightly toast buns if desired. Spread mayonnaise on each bun base. Lay dill pickle slices on the bottom bun, then place a fried chicken thigh. Generously brush chicken with Nashville hot sauce. Top with a heap of sweet cole slaw and close with the top bun. Serve immediately.
# Notes:
01 -
For extra crispiness, allow breaded chicken to rest 10 minutes before frying.
02 -
Adjust cayenne pepper in the hot sauce for preferred heat level.