I bring you a fiery, juicy Nashville Hot Chicken Sandwich that’s golden-fried, basted in sweet-heat sauce, topped with creamy slaw and pickles, and served on a toasted bun.

Why You’ll Love This Recipe

I love how this sandwich brings together crispy fried chicken and bold, spicy flavor. The cayenne-rich glaze adds that signature Nashville kick, while the cool slaw and pickles balance everything out. I always find the crunch irresistible, and the buttery toasted buns tie it all together perfectly. It’s comfort food that never misses.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (halved lengthwise)
½ cup buttermilk
1 tablespoon hot sauce
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon cayenne powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
½ cup frying oil (or melted butter)
1 tablespoon brown sugar
1 tablespoon cayenne powder
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
4 burger buns, buttered and toasted
Mayonnaise, coleslaw, and pickles for assembly

directions

I start by slicing the chicken breasts in half lengthwise to create four cutlets.
I whisk the buttermilk and hot sauce in a bowl, then combine the flour, cornstarch, and seasonings in a separate bowl.
I dredge the chicken in the dry mixture, then dip it in the buttermilk, and finally dredge it again, pressing the flour mixture on to create a thick coating.
I heat the oil to 350°F and fry each piece for about 3–4 minutes per side, or until golden brown and cooked through. I let them rest on a rack.
To make the hot oil glaze, I mix hot frying oil with brown sugar, cayenne, chili powder, paprika, and garlic powder. I brush this spicy oil over the fried chicken.
To assemble, I toast the buns, spread mayo on them, then layer the chicken, coleslaw, and pickles.

Servings and timing

Serves: 4 sandwiches
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes use boneless chicken thighs for an extra juicy bite.
When I want it less spicy, I reduce the cayenne in both the dredge and the glaze.
For a buttery twist, I mix melted butter into the spicy glaze instead of oil.
Brioche buns give it a richer, slightly sweet base I really enjoy.
Pepper jack or cheddar cheese slices can be added right on top of the chicken for extra indulgence.

storage/reheating

If I have leftovers, I store the chicken in an airtight container in the fridge for up to 3 days. To reheat, I use an oven or air fryer at 350°F until the crust gets crispy again. I always re-toast the buns fresh when serving again. I don’t recommend microwaving—it softens the crunch.

FAQs

Why do I need to double dredge the chicken?

Double dredging gives the chicken that ultra-crispy, craggy crust I love in a great sandwich. It locks in moisture and adds serious crunch.

Can I make this sandwich less spicy?

Yes, I just scale back the cayenne powder in both the flour mix and the glaze. It still tastes great with less heat.

Can I bake the chicken instead of frying?

While frying gives the best texture, I sometimes bake the breaded chicken on a wire rack at 425°F for about 20–25 minutes, flipping halfway through. It’s a lighter version.

What kind of pickles work best?

I like using crinkle-cut dill pickles or bread-and-butter pickles for a sweet-savory balance. The tang really cuts through the spice.

Can I prep any parts in advance?

Yes, I often bread the chicken ahead of time and store it in the fridge for a few hours. The slaw can also be made in advance. I always fry and assemble right before eating for the best texture.

Conclusion

This Nashville Hot Chicken Sandwich is everything I want in a spicy comfort food meal. The crispy coating, fiery glaze, cool toppings, and buttery bun hit every note. It’s one of those recipes I come back to again and again when I need something bold, flavorful, and completely satisfying.