Description
A delicious and spicy Nashville Hot Chicken Sandwich recipe featuring crispy fried chicken thighs, served on a bun with pickles and optional toppings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 tablespoon hot sauce (like Frank’s RedHot)
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil (for frying)
- 4 sandwich buns
- Pickles (for serving)
- Sliced tomatoes (optional)
- Coleslaw (optional)
Instructions
- In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- In a separate bowl, mix together the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the chicken pieces, cooking in batches if necessary to avoid overcrowding.
- Fry for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- To assemble the sandwiches, place a piece of fried chicken on the bottom half of each bun. Top with pickles, sliced tomatoes, and coleslaw if desired. Add the top half of the bun and serve immediately.
Notes
- For extra heat, mix additional cayenne pepper into the flour mixture or drizzle hot sauce directly on the chicken before serving.
- To make it a meal, serve with a side of fries or potato salad.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 0g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg