Nashville hot chicken sandwiches deliver a bold, spicy punch with every bite. Featuring crispy fried chicken coated in a fiery blend of spices, these sandwiches are topped with tangy dill pickles and a creamy sauce that perfectly balances the heat.
Author:Jennifer
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 4
Category:Main
Method:Frying
Cuisine:American
Ingredients
Scale
3–4 boneless, skinless chicken breasts
1 cup buttermilk
3 tbsp hot sauce
1 cup all-purpose flour
1 tsp paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp garlic powder
Salt and pepper to taste
4 brioche buns
½ cup dill pickles, sliced
2 tbsp ketchup
2 tbsp mayo
2 tbsp brown sugar
Vegetable oil for frying
Instructions
1. Marinate the Chicken: In a large bowl, mix buttermilk and hot sauce. Add chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight.
2. Prepare Dry Mix: In another bowl, combine flour, paprika, cayenne pepper, garlic powder, salt, and pepper.
3. Heat Oil: In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
4. Dredge Chicken: Remove marinated chicken from buttermilk mixture and dredge in the flour mix until fully coated.
5. Fry Chicken: Carefully fry each piece in hot oil for about 6-8 minutes per side until golden brown and cooked through (internal temperature of 165°F).
6. Make Sauce: Combine remaining hot sauce with brown sugar in a small bowl.
7. Assemble Sandwiches: Spread mayo-ketchup mixture on brioche buns, layer with crispy chicken and top with dill pickles.