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Nashville hot chicken sandwich with crispy chicken and spicy sauce

Nashville Hot Chicken Sandwich

A hot, crispy chicken sandwich that delivers heat, crunch, and Southern swagger for a perfect weeknight meal or party treat.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken breasts Choose even-thickness pieces for uniform cooking.
  • 2 cups Buttermilk Cultured buttermilk is best for the marinade.
  • 1/2 cup Hot sauce For marinating the chicken.
For the Dredge
  • 2 cups All-purpose flour Sift or whisk to evenly distribute spices.
  • 2 tablespoons Cayenne pepper Adjust for desired heat level.
  • 1 tablespoon Paprika Smoked paprika adds extra depth.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 cups Vegetable oil For frying.
For Assembly
  • 4 pieces Soft buttery buns Brioche-style or potato rolls work best.
  • 1 cup Pickles For topping.
  • 1 cup Creamy slaw Balances the heat.

Method
 

Preparation
  1. Combine buttermilk and hot sauce in a bowl and submerge the chicken breasts. Marinate in the fridge for at least 2 hours, or overnight for deeper flavor and tenderness.
  2. In a separate bowl, whisk flour with cayenne, paprika, garlic powder, onion powder, salt, and black pepper until evenly colored and aromatic.
Cooking
  1. Pour vegetable oil into a deep fryer or a heavy skillet to a depth of about 1 to 1.5 inches and heat to 350–360°F (175–182°C).
  2. Remove chicken from the marinade, allowing excess to drip off, then press each piece into the flour mixture to coat thoroughly.
  3. Fry the chicken for about 6–8 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain.
Assembly
  1. Toast the soft buttery buns lightly. Place the fried chicken on the bottom bun, top with pickles and a generous scoop of creamy slaw, then crown with the top bun.
  2. Serve immediately with extra hot sauce and lemon wedges at the table.

Notes

Store fried chicken separately from buns and slaw in airtight containers for 3–4 days. Freeze cooked chicken in a single layer for up to 2 months.