Nashville Fried Chicken Sandwich Recipe

This crispy, spicy Nashville Fried Chicken Sandwich is made with buttermilk marinated chicken thighs and a cayenne pepper glaze, and ready in 35 minutes. Sinking your teeth through the toasted brioche bun into the fiery, crunchy coating reveals the juicy meat inside. I love making these on weekends instead of ordering takeout.

Restaurant-Quality At Home

For a long time, I struggled to get the spice level right without burning the coating in the hot oil. I realized the secret is making a separate spice oil to brush on the chicken after frying.

Pouring a little of the hot frying oil over a bowl of cayenne and brown sugar creates the perfect authentic glaze. It keeps the crust completely intact while delivering that famous kick.

Nashville Fried Chicken Sandwich Ingredients

• 4 boneless skinless chicken thighs
• 1 cup buttermilk
• 2 tablespoons hot sauce
• 1 1/2 cups all-purpose flour
• 3 tablespoons cayenne pepper (divided)
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 2 tablespoons brown sugar
• 1/2 cup hot frying oil (reserved from cooking)
• 4 brioche buns
• 1/2 cup sliced dill pickles
• Vegetable oil (for frying)

How To Make Nashville Fried Chicken Sandwich

1. Marinate the chicken: In a large bowl, whisk the buttermilk, hot sauce, and a pinch of salt. Add the chicken thighs and let them sit for at least 30 minutes in the fridge.
2. Prepare the dredge: In a shallow dish, whisk the flour, garlic powder, smoked paprika, and 1 tablespoon of cayenne pepper.
3. Coat the chicken: Remove each piece of chicken from the buttermilk, letting excess drip off, and press firmly into the flour mixture until fully coated.
4. Fry the chicken: Heat 2 inches of vegetable oil in a heavy pot to 350F. Fry the chicken for 5-6 minutes per side until golden brown and cooked through to 165F. Move to a wire rack.
5. Make the spicy glaze: In a heatproof bowl, combine the remaining 2 tablespoons of cayenne pepper and brown sugar. Carefully whisk in 1/2 cup of the hot frying oil.
6. Assemble the sandwiches: Brush the spicy glaze generously over the fried chicken. Serve on toasted brioche buns topped with dill pickles.

Recipe Tips

• Use a wire rack: Resting the fried chicken on a rack instead of paper towels keeps the bottom from getting soggy.
• Watch the oil temperature: Keep a thermometer in your pot. If the oil drops below 325F, the crust will absorb too much grease.
• Adjust the heat: If you prefer a milder sandwich, reduce the cayenne pepper in the glaze to just one teaspoon.

What To Serve With Nashville Fried Chicken Sandwich

Classic crinkle-cut fries are the best choice for soaking up any extra spicy oil that drips from the bun. Creamy coleslaw served on the side, or right inside the sandwich, helps cool down the intense heat.

How To Store

Keep leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375F until warm and crispy again. Do not freeze the assembled sandwiches, as the buns will become mushy.

FAQs

Can I use chicken breasts instead of thighs? Yes, but pound them to an even half-inch thickness before marinating so they cook at the same rate.

Do I have to use buttermilk? If you do not have buttermilk, mix one cup of regular milk with one tablespoon of white vinegar and let it sit for five minutes.

How do I stop the breading from falling off? Press the flour firmly into the chicken and let the breaded pieces rest on a wire rack for ten minutes before frying.

Nutrition

• Calories: 680 kcal
• Total Fat: 38g
• Saturated Fat: 8g
• Cholesterol: 125mg
• Sodium: 1240mg
• Total Carbohydrate: 52g
• Protein: 34g

Try More Recipes:

• Hot Honey Grilled Chicken Sandwich Recipe
• Pesto Grilled Chicken Sandwich Recipe
• Spicy Fried Chicken Sandwich Recipe

Nashville Fried Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Crispy, fiery Nashville Fried Chicken Sandwich made with buttermilk-soaked chicken thighs, brown sugar, and cayenne pepper glaze ready in 35 minutes. Serve these juicy, spicy sandwiches on toasted brioche buns with pickles for an easy weekend meal.

Ingredients

• 4 boneless skinless chicken thighs

• 1 cup buttermilk

• 2 tablespoons hot sauce

• 1 1/2 cups all-purpose flour

• 3 tablespoons cayenne pepper (divided)

• 1 tablespoon garlic powder

• 1 tablespoon smoked paprika

• 2 tablespoons brown sugar

• 1/2 cup hot frying oil (reserved from cooking)

• 4 brioche buns

• 1/2 cup sliced dill pickles

• Vegetable oil (for frying)

Directions

• 1. Marinate the chicken: In a large bowl, whisk the buttermilk, hot sauce, and a pinch of salt. Add the chicken thighs and let them sit for at least 30 minutes in the fridge.
• 2. Prepare the dredge: In a shallow dish, whisk the flour, garlic powder, smoked paprika, and 1 tablespoon of cayenne pepper.
• 3. Coat the chicken: Remove each piece of chicken from the buttermilk, letting excess drip off, and press firmly into the flour mixture until fully coated.
• 4. Fry the chicken: Heat 2 inches of vegetable oil in a heavy pot to 350F. Fry the chicken for 5-6 minutes per side until golden brown and cooked through to 165F. Move to a wire rack.
• 5. Make the spicy glaze: In a heatproof bowl, combine the remaining 2 tablespoons of cayenne pepper and brown sugar. Carefully whisk in 1/2 cup of the hot frying oil.
• 6. Assemble the sandwiches: Brush the spicy glaze generously over the fried chicken. Serve on toasted brioche buns topped with dill pickles.