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Nashville Hot Chicken Sandwiches with Pickles and Slaw

Elina James
Spicy, crispy, and packed with bold Southern flavor, these Nashville Hot Chicken Sandwiches with Pickles and Slaw are the ultimate comfort food treat. Juicy fried chicken is coated in a fiery hot sauce, then layered on a soft bun with crunchy pickles and cool, creamy slaw for the perfect balance of heat and texture.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken
  • 4 boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • 1 cup buttermilk
  • 1 tsp hot sauce (optional)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying
  • For the Nashville Hot Oil
  • 1/2 cup frying oil (reserved from chicken)
  • 2–3 tbsp cayenne pepper (adjust to spice level)
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • For the Slaw
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • Salt and pepper to taste
  • For Assembly
  • 4 brioche buns, toasted
  • Dill pickle slices
  • Extra hot sauce (optional)

Instructions
 

  • Marinate the Chicken : In a bowl, combine buttermilk and hot sauce.Add chicken, cover, and refrigerate for at least 1 hour (or up to overnight).
  • Prepare the Slaw : In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.Toss in cabbage and carrots. Mix well, cover, and refrigerate until serving.
  • Set Up the Breading Station : In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
  • Bread the Chicken : Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing gently to coat.For extra crispy chicken, dip back into buttermilk and then coat again in flour mixture.
  • Fry the Chicken : Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).Fry chicken in batches for 5–7 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).Transfer to a wire rack set over a baking sheet to drain.
  • Make the Nashville Hot Oil : In a heatproof bowl, mix cayenne, brown sugar, paprika, chili powder, garlic powder, and salt. Carefully ladle in 1/2 cup hot frying oil from the skillet and whisk until smooth.
  • Coat the Chicken : Brush or spoon the hot oil generously over the fried chicken on both sides.
  • Assemble the Sandwiches : Place a piece of chicken on the bottom half of each toasted bun.Top with slaw, pickles, and bun tops.
Keyword Nashville Hot Chicken Sandwiches with Pickles and Slaw