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Nashville Hot Chicken Sandwich Recipe

American · Main course · 35 min total

A fiery, crispy fried chicken breast coated in a spicy cayenne paste, served on a soft bun with pickles to cut the heat. This home-cook version delivers the iconic Nashville heat without deep-frying in gallons of oil.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (for the breading)
• Vegetable oil, for frying (about 2 cups)
• 1/4 cup unsalted butter
• 2 tablespoons cayenne pepper (for the hot oil paste)
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 brioche buns, split and toasted
• Dill pickle slices, for serving

Instructions

1. Pound chicken breasts to an even 1/2-inch thickness. In a bowl, whisk buttermilk and egg. Submerge chicken in buttermilk mixture; cover and refrigerate at least 1 hour (or up to 4 hours).
2. In a shallow dish, whisk flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and 1/2 teaspoon cayenne. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly to adhere. Place on a wire rack.
3. Heat 1/2 inch oil in a large cast-iron skillet or heavy-bottomed pot to 350°F (175°C). Fry chicken in batches (do not crowd) until golden brown and cooked through, about 4-5 minutes per side. Transfer to a clean wire rack set over a baking sheet.
4. In a small saucepan, melt butter over low heat. Stir in 2 tablespoons cayenne, brown sugar, smoked paprika, garlic powder, and salt. Cook, stirring, until sugar dissolves, about 1 minute. Remove from heat.
5. Brush the hot cayenne-butter mixture generously over both sides of each fried chicken breast.
6. Assemble sandwiches: Place a piece of hot chicken on each bun bottom, top with pickle slices, and cover with bun top. Serve immediately.

Tips

• For extra heat, add more cayenne to the hot oil paste or include a dash of hot sauce.
• Let the breaded chicken rest for 10 minutes before frying to help the coating adhere better.
• Serve with coleslaw or fries to balance the spice.

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