Simply by Maha
DinnerMedium

Nashville Hot Chicken Sandwiches

The best Nashville hot chicken is the one you make at home. Crispy, flaky chicken with creamy slaw and a tangy sauce, it just hits every time.

Prep: 30 min
Cook: 60 min
Total: 90 min
Serves 4
March 22, 2025
chickensandwhichdinnerspicy
Nashville Hot Chicken Sandwiches

Ingredients(serves 4)

  • 2 large chicken breasts
  • vegetable oil, for frying

  • Coleslaw ingredients

  • 3 cups coleslaw blend
  • 1/4 cup mayonaise
  • 1 tbsp yellow mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp sugar
  • 1 tbsp lemon juice or white vinegar

  • Sauce Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tsp worcestershire sauce
  • 1 tsp black pepper
  • 1/2 tsp garlic powder

  • Dry Ingredients

  • 1 cup AP flour
  • 3 tbsp cornstarch
  • 2 tsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp salt
  • 2 tsp dry mustard powder
  • 1 tsp black pepper
  • 1 tsp baking powder

  • Wet Ingredients

  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp hot sauce
  • 1/4 cup pickle juice
  • 1 tsp baking powder

Instructions

INSTRUCTIONS

MAKE THE COLESLAW
  1. To a large bowl, add the cabbage blend, mayo, mustard, salt, black pepper, lemon juice, and sugar.
  2. Mix together well until everything is evenly combined.
  3. Cover and transfer to the fridge until the end.
MAKE THE SAUCE
  1. In a small bowl, combine mayo with ketchup, Worcestershire sauce, black pepper, and garlic powder.
  2. Mix together until creamy and it turns a light pink-orangeish color. Set aside.
CHICKEN
  1. Cut the breasts in half if they are too thick. Then cut the breasts into individual filets, about the same size as your buns.
  2. Pat the chicken dry very well with a paper towel.
DRY
  1. In a large bowl, whisk together flour, cornstarch, garlic powder, chili powder, salt, mustard powder, black pepper, and baking powder. Set aside.
WET
  1. In a deep bowl, whisk together buttermilk, egg, hot sauce, pickle juice, and baking powder.
  2. Add 3 to 4 tablespoons of the wet batter into the dry and mix around to create a flaky texture. Set aside.
BREADING AND FRYING
  1. Dip each filet first in the dry, then into the wet, then back into the dry - using one hand for the wet only and one hand for dry only. Make sure to let any excess fall off before dipping into the next.
  2. Once all the filets are breaded, allow to rest for 10 to 15 minutes before frying.
  3. Heat oil to about 350°F in a frying pan, about 1.5 to 2 inches high.
  4. Drop the filets in, making sure not to overcrowd them. Fry in 2 to 3 batches. Fry until golden brown all around, about 7-8 minutes, making sure to flip over halfway.
  5. Transfer to a paper towel to drain any excess oil.
  6. Reserve 3/4 cup of the frying oil in a cup.
SPICY OIL
  1. In a deep wide bowl, add the frying oil along with brown sugar, chili powder, cayenne, dry mustard, garlic powder, and salt. Mix together well.
  2. Dunk each filet in the spicy oil and transfer to a plate.
ASSEMBLY
  1. Butter the buns and toast them in a pan over medium heat or in the oven at 350°F for 5 to 6 minutes.
  2. Assemble the toasted buns with the sauce, fried chicken, coleslaw, and pickles. Close up and enjoy warm!

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