Crisp and spicy with tender meat inside, this Nashville Hot Chicken Sandwich serves up delicious fried chicken with coleslaw and pickle chips on toasted brioche buns.
Cut each chicken breast in half. Lay a piece of chicken onto a cutting board, place a piece of plastic wrap on top, and pound it briefly with a meat mallet until it’s an even thickness (we don’t want it super thin for this). Continue with the remaining 3 pieces of chicken.
For the Buttermilk Marinade:
Add all ingredients to a large bowl and whisk to combine. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or up to 1 day.
For the Seasoned Flour:
After the chicken is marinated, add all ingredients for the seasoned flour to a shallow bowl and whisk to combine.
Place 1 piece of chicken in the flour mixture at a time, and dredge it on both sides.
To Fry the Chicken:
Add about 1 ½ inches of oil to the bottom of a Dutch oven or large cast-iron skillet with deep sides. Heat the oil until it reaches 350F. Add the chicken and cook until golden brown on both sides, and the internal temperature reaches 165F on an instant-read thermometer. This takes about 4 minutes on the first side and 3 to 4 minutes on the second side. Adjust the heat up or down as needed to keep the temperature as close to 350F as you can.
Once cooked, transfer the chicken to a rack on top of a baking tray in an oven preheated to 200F to keep it warm until serving.
For the Nashville Hot Chicken Sauce:
Whisk together all ingredients in a small bowl. Brush this mixture onto the chicken while it's still hot.
For the Coleslaw:
Stir together all ingredients in a large bowl.
To Toast the Buns:
Slice the buns in half horizontally and spread ½ tablespoon butter on each half. Place the buns (butter side down) onto a griddle or skillet over medium-low heat. Cook until the cut side is light golden brown.
To Assemble the Sandwiches:
Spread 1 tablespoon mayo on the inside of the bottom half of each toasted bun. Top each with a piece of chicken, a scoop of the coleslaw, 4 pickles, and then the top half of each toasted bun.
Serve immediately.
Video
Notes
Chicken Breasts: Instead of chicken breasts, you can use 4 boneless skinless chicken thighs if you prefer.
What Pan to Fry In: For frying this chicken, a heavy-bottomed, deep-sided cast-iron skillet or Dutch oven works well.
Coleslaw: Once the coleslaw is made, you can store it in an airtight container in the fridge for up to 5 days. It will soften and get more liquid-y over time.