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Nashville Hot Chicken Sandwich

A close-up of a Nashville hot chicken sandwich with crispy fried chicken, pickles, and sauce on toasted bread.
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A recipe for a crispy fried chicken sandwich with cayenne-forward heat, featuring a spicy paste, adjustable heat levels, crunchy breading, and pickles on white bread.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup vegetable oil, for frying
  • For the Hot Paste:
  • 1/2 cup unsalted butter, melted
  • 1/4 cup cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • For Assembly:
  • 4 slices white bread
  • 2 tablespoons mayonnaise
  • Dill pickle chips

Instructions

  1. Place chicken in a bowl. Pour buttermilk and hot sauce over chicken. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. In a shallow dish, whisk together flour, salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder.
  3. Remove chicken from buttermilk, letting excess drip off. Dredge chicken in the flour mixture, pressing to coat evenly.
  4. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place chicken in the hot oil. Fry for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and place on a wire rack.
  5. While chicken is frying, prepare the hot paste. In a small bowl, whisk together melted butter, cayenne pepper, brown sugar, paprika, garlic powder, and salt.
  6. Once chicken is cooked, brush generously with the hot paste.
  7. Toast the white bread slices. Spread mayonnaise on one side of each slice.
  8. Place a piece of hot chicken on two slices of bread. Top with dill pickle chips and the remaining bread slices, mayonnaise-side down.

Notes

  • Adjust the amount of cayenne pepper in the hot paste to control the heat level.
  • For extra crispiness, double-fry the chicken. Fry once until lightly golden, remove, let cool for a few minutes, then fry again until deeply golden and crisp.
  • Serve immediately for the best texture.

Nutrition

Find it online: https://devourdish.com/nashville-hot-chicken-sandwich/