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Crispy Nashville Hot Chicken Sandwich with Pickle Slaw

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A bold Southern-style sandwich featuring double-dredged crispy fried chicken coated in smoky, spicy Nashville hot oil, paired with a tangy, creamy pickle slaw and served on soft buns.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), butterflied or pounded thin
  • 1 cup buttermilk (240ml)
  • 1 teaspoon hot sauce (optional)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 1/2 cup unsalted melted butter (115g)
  • 2 tablespoons cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cups shredded green cabbage (about 150g)
  • 1 cup shredded carrot (about 120g)
  • 1/2 cup thinly sliced dill pickles (about 75g)
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 4 soft sandwich buns (brioche or potato buns recommended)
  • Optional: sliced pickles for extra crunch

Instructions

  1. Marinate the chicken: whisk together buttermilk and hot sauce in a medium bowl. Add butterflied chicken breasts, fully submerged. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare the dry dredge: combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish. Mix well.
  3. Make the pickle slaw: toss shredded cabbage, carrot, and sliced dill pickles in a large bowl. Whisk mayo, apple cider vinegar, sugar, salt, and pepper in a small bowl until smooth. Pour over vegetables and toss to coat. Refrigerate until ready to serve.
  4. Heat the oil: pour about 1.5 inches of vegetable oil into a skillet or fryer. Heat to 350°F (175°C).
  5. Dredge the chicken: remove chicken from marinade, letting excess drip off. Coat each piece in the seasoned flour mixture, pressing lightly. Dip briefly back into buttermilk and dredge again for extra crunch.
  6. Fry the chicken: carefully place chicken in hot oil without crowding. Fry 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Flip gently with tongs and adjust heat as needed.
  7. Drain and apply hot oil: transfer fried chicken to a wire rack over a baking sheet to drain. Mix melted butter with cayenne, paprika, brown sugar, garlic powder, and salt. Brush or spoon the hot oil mixture generously over the chicken while still hot.
  8. Toast the buns: lightly toast buns in a dry skillet or under the broiler for 1-2 minutes until golden and warm.
  9. Assemble the sandwich: spread pickle slaw on the bottom bun, top with Nashville hot chicken, add extra pickle slices if desired, and crown with the top bun.
  10. Serve immediately to enjoy the crispy heat and cool crunch.

Notes

Marinate chicken in buttermilk to lock in moisture and help breading stick. Double dredging creates extra crunch. Maintain oil temperature at 350°F to avoid burning or soggy crust. Adjust cayenne pepper to control heat. Toast buns to prevent sogginess. Slaw can be made a day ahead. Reheat leftover chicken in oven on wire rack to keep crispiness.

Nutrition

Keywords: Nashville hot chicken, fried chicken sandwich, pickle slaw, spicy chicken sandwich, Southern recipe, crispy chicken, easy dinner

Find it online: https://eliplate.com/crispy-nashville-hot-chicken-sandwich-recipe-with-easy-pickle-slaw-guide/