Nashville Hot Chicken Sandwich Recipe

This Nashville Fried Chicken Sandwich features juicy buttermilk-marinated chicken coated in an extra crispy crust, brushed with a rich, buttery Nashville hot sauce, and piled onto a toasted brioche bun with creamy mayo and crunchy pickles. It’s the perfect homemade spicy chicken sandwich that’s packed with bold Southern flavor.

If you love a good fried chicken sandwich but want something with real spice level behind it, these Nashville hot chicken sandwiches are exactly what you need. This recipe walks you through a buttermilk brine, a crispy coating, and a spicy Nashville butter sauce that gets brushed on while the chicken is still hot from the fryer. The result is a golden brown chicken sandwich with a real kick, piled on a toasted brioche bun with pickle slices and creamy coleslaw.

Traditional Nashville hot chicken got its start at Prince’s Hot Chicken Shack, and it has since turned into one of the most requested spicy foods in the country. This version takes that same flavor and turns it into an easy weeknight or weekend sandwich you can make in your own kitchen.

Why This Recipe Works

• A buttermilk brine with pickle juice and hot sauce keeps the chicken breasts juicy and adds flavor all the way through, not just on the surface
• Cornstarch mixed into the dry flour mixture creates a lighter, crispier coating that holds up well after frying
• Brushing on the Nashville butter sauce instead of dunking the chicken keeps the crispy coating intact while still delivering plenty of spicy flavor
• The dill pickle coleslaw and pickle slices cut through the heat and balance out every bite

Ingredients

For the Chicken Marinade: Chicken breasts (or boneless skinless chicken thighs if you prefer dark meat), buttermilk, egg, dill pickle juice, hot sauce, Nashville Hot Seasoning, and kosher salt. This buttermilk brine is what gives the chicken its flavor and tenderness, so try not to skip the rest time.

For the Crispy Breaded Coating: All-purpose flour, cornstarch, Nashville Hot Seasoning, baking powder, kosher salt, and oil for frying. Canola oil, vegetable oil, and peanut oil all work well here since they can handle high heat without burning.

For the Nashville Butter Sauce: Butter, Nashville Hot Seasoning, and honey. If you want to adjust the spice level, this is the easiest place to add more or less of the seasoning blend depending on your own twist on the recipe.

For the Sandwiches: Brioche buns, mayo, dill pickles, and Dill Pickle Coleslaw. A basic coleslaw or shredded lettuce works too if you want to keep things simple.

Instructions

Marinating the Chicken

In a large bowl, whisk together the buttermilk, egg, pickle juice, hot sauce, Nashville dry rub, and kosher salt. Add the chicken and coat it well, then cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This buttermilk brine step is what makes the chicken tender, so try to give it the full time if you can.

Breading the Chicken

In a shallow dish or shallow bowl, combine the flour, cornstarch, Nashville dry rub, baking powder, and salt. Remove each piece of chicken from the marinade and let the excess drip off before pressing it firmly into the dry flour mixture until it is fully coated. Shake off any excess flour so the coating does not get too thick.

Let the breaded chicken rest on a wire rack for 10 to 15 minutes before frying. This quick rest helps the coating stick to the chicken instead of falling off in the hot oil. For an extra crispy crust, dip the chicken back into the flour mixture for a second coating before frying.

Frying the Chicken

Preheat the oil in a large pot or large Dutch oven over medium heat until the oil heats to around 350°F. A deep frying thermometer makes this easier to track, especially your first time making this recipe.

Fry the chicken for 6 to 8 minutes per piece, flipping halfway through if needed, until the coating is golden brown and the internal temperature reaches 165°F. Transfer the fried chicken to a cooling rack set over a baking sheet or sheet tray to drain while you make the sauce. Avoid draining on paper towels alone, since the chicken can steam and lose some of its crispy coating.

Air Fryer Option: If you want a lighter version, you can cook the breaded chicken in an air fryer at 375°F for about 18 to 20 minutes, flipping halfway, until the internal temperature reaches 165°F. It will not be quite as crispy as deep frying, but it cuts down on greasy chicken and extra oil.

Making the Nashville Butter Sauce

In a small saucepan or heatproof bowl, whisk together the melted butter, Nashville hot seasoning, and honey until smooth. Brush the hot butter sauce generously over both sides of each piece of fried chicken right after it comes out of the oil. This spicy oil coats the crispy coating without soaking it, so you keep all that crunch.

Assembling the Sandwiches

Toast the brioche buns in a large skillet over medium heat until lightly golden. Spread my dill pickle ranch or some spicy mayo on the top bun and bottom bun of each toasted brioche bun. Add a piece of chicken to the bottom bun and top with pickle slices and dill pickle coleslaw. Close with the top bun and serve while the chicken is still warm.

Tips & Variations

• Chicken tenders work well here too if you want smaller, quicker cooking pieces of chicken
• Adjust the amount of cayenne pepper or chili powder in your Nashville Hot Seasoning to match your personal preferences for spice level
• A splash of hot sauce or apple cider vinegar in the coleslaw adds a nice tang against the richness of the fried chicken
• Bone-in pieces or a whole chicken can be used for a more traditional Nashville hot chicken plate instead of a sandwich
• Try spicy mayo on the bun for even more heat if a fried chicken sandwich this hot is not enough for you
• Leftover chicken can be stored in the fridge and reheated in the oven or air fryer to bring back some of the crispy coating

What to Pair With

These Nashville hot chicken sandwiches pair well with classic Southern sides. Some favorite sides to serve alongside include crinkle-cut fries, a cold cup of sweet tea, smoked mac and cheese, or a simple cucumber salad to help balance the spice. Here are a few more of my favorite sandwich sides:

• Traditional Deli Style Potato Salad
• Authentic Hawaiian Macaroni Salad
• Dill Pickle Pasta Salad

FAQ

More Recipes To Try

Dill Pickle Chicken Salad

Nashville Hot Chicken Wings

Smoked Fried Pickle Dip

Italian Chicken Cutlets