Dinner

Nashville Hot Chicken Sandwiches Recipe

ByElla Hart November 3, 2025November 3, 2025

Introduction

Nashville Hot Chicken Sandwiches are a spicy, crispy delight that’s perfect for anyone craving bold flavors and a satisfying crunch. This recipe combines tender fried chicken with a fiery cayenne sauce, balanced by creamy coleslaw and pickles for a perfect bite every time.

A close-up image of a chicken sandwich with two golden brown fried chicken fillets stacked inside a soft, slightly shiny white bun. On top of the chicken layers, there is a generous layer of creamy coleslaw featuring shredded purple and white cabbage mixed with a light dressing, followed by three bright green pickle slices neatly placed side by side. In the background, there are two more similar sandwiches blurred out, all set on a white marbled surface. The overall look is fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium chicken breasts
½ cup buttermilk
1 tablespoon hot sauce
½ cup all-purpose flour
½ cup cornstarch
Cayenne powder (to taste)
Garlic powder (to taste)
Salt (to taste)
Black pepper (to taste)
Frying oil (enough for deep frying)
1 tablespoon brown sugar
4 burger buns, buttered and toasted
Coleslaw (for topping)
Pickles (for topping)

Instructions

Step 1: Slice the chicken breasts in half horizontally. Season both sides with salt and black pepper.
Step 2: In one bowl, mix the buttermilk and hot sauce. In a separate bowl, combine the flour, cornstarch, cayenne, garlic powder, salt, and pepper to create the dry coating.
Step 3: Dredge each piece of chicken in the flour mixture, then dip into the buttermilk and hot sauce mixture, and coat once more in the flour mixture to ensure a crispy crust.
Step 4: Heat frying oil to 350°F (175°C). Carefully fry the chicken pieces for about 3 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Step 5: Mix some of the hot frying oil with brown sugar and additional spices (cayenne and garlic powder) to create the spicy sauce. Brush this mixture over the hot fried chicken to glaze it with flavor and heat.
Step 6: Assemble the sandwiches by spreading mayonnaise on the bottom half of each toasted bun. Add the hot chicken, then top with coleslaw and pickles before placing the top bun on.

Tips & Variations

Adjust the amount of cayenne powder in the coating and sauce to tailor the heat level to your preference.
For extra crispiness, let the coated chicken rest for 10 minutes before frying to allow the crust to set.
Swap coleslaw for sliced tomatoes or lettuce if you prefer a lighter topping.

Storage

Store leftover fried chicken and buns separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a preheated oven at 350°F (175°C) to maintain crispiness. Avoid microwaving as it may make the coating soggy. Assemble sandwiches fresh before serving.

How to Serve

A close-up view of a fried chicken sandwich with three visible layers inside a soft, slightly toasted bun. The bottom layer is a golden-brown crispy fried chicken piece, thick and crunchy with a rough texture. On top of the chicken is a colorful layer of coleslaw, showing finely shredded purple and white cabbage mixed with a creamy dressing, giving a moist and slightly chunky appearance. Two thick, bright green pickle slices rest on the coleslaw, adding a shiny and slightly wet texture. The sandwich top bun is soft and smooth with slight wrinkles. The sandwich is placed on a white plate, set against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust frying time slightly as thighs may take a bit longer to cook through.

Is there a substitute for buttermilk in this recipe?

If you don’t have buttermilk, you can mix ½ cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle. This makes an effective buttermilk substitute for marinating.