Name: NASHVILLE HOT CHICKEN SANDWICH RECIPE
Prep time: 20 min
Cook time: 20 min
Total time: 760 min
Ingredients: 4 Boneless Skinless Chicken Thighs; 3 tbsp Kosher Salt; 2 Eggs; 2 cups Buttermilk; 4 tbsp Hot Sauce; 2 tbsp Pickle Juice; 2 Cups Flour; 1 tbsp Ground Black Pepper; 2.5 Quarts Frying Oil. Lard or Canola; 6 tbsp Cayenne pepper; 2 tbsp Onion Powder; 2 tbsp Smoked Paprika; 2 tbsp Garlic Powder; 1 tsp MSG (optional); 3 tbsp Brown Sugar; 2 tbsp Crushed Dried Thai Chilis (optional); 4 Buns; 3 tbsp mayo; 12 Pickle Slices; 1 cup Slaw (optional)

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Nashville Hot Chicken takes everything we love about Southern fried chicken and turns up the temperature. Crispy, juicy, and packing that unmistakable Nashville burn, it’s easy to see why this fiery sandwich became a national obsession. It might be the best fried chicken sandwich you’ve ever had, IF you can handle the heat.

The Brine: Building Flavor

Dry Brine the Chicken

Dark meat only. When it comes to a juicy fried chicken sandwich, thighs are the name of the game. You can come at me in the comments section all you want. This is a hill I’m prepared to die on.

Sprinkle kosher salt evenly over the chicken thighs and place them on a wire rack in the refrigerator overnight. This step draws out moisture, locks in flavor, and helps the breading adhere properly. Excess moisture on the surface can generate steam during frying, which pushes the crust off.

Make the Marinade

The next day, whisk together:

2 eggs
2 cups buttermilk
A few splashes of your favorite hot sauce (I like Crystal’s)
2 tablespoons spicy pickle juice

This particular pickle juice is spicy and it comes from a local producer. Shout out to Pop's. Best. Pickles. Ever.

Whisk until smooth, then fully submerge the thighs in the mixture. Cover with plastic wrap and refrigerate for at least two hours.

The Dredge: Create That Crunch

In a large bowl, mix together:

1 cup flour
1 tablespoon salt
1 tablespoon cracked black pepper

Add a few tablespoons of the marinade to the flour mix. This helps create those signature crispy, craggy bits. Press the flour onto each thigh so every surface is coated. No bare spots allowed.

The Fry: Golden and Crispy

Heat your oil to 325°F in a large Dutch oven. I use 100 percent pork lard for maximum flavor, but a neutral vegetable oil works just fine.

Here's a link on how to render out your own lard for this recipe.

Fry the chicken thighs in small batches for 15 to 18 minutes, or until they reach an internal temperature of 165°F. When the thighs float to the top, it is a good time to start checking the temperature. Always cook chicken thoroughly.

The Spicy Oil: The Heart of the Heat

While the chicken is frying, prepare the spice oil bath. In a large bowl, combine:

6 tablespoons cayenne pepper
2 tablespoons onion powder
2 tablespoons smoked paprika
2 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon MSG (optional)
3 tablespoons brown sugar
2 tablespoons crushed Thai chilies (optional for extra burn)

Carefully pour 1½ cups of hot frying oil over the spice mixture while it is still hot. This part is critical because the oil must be hot or the breading can get soggy. Whisk until everything is smooth and the oil turns a rich, deep red.

Coat the Chicken

As soon as the spicy oil is ready, dunk each piece of fried chicken into the mixture until completely coated. Work quickly while the oil is still hot so the crust stays crisp. Place the coated chicken on a wire rack to rest briefly. This step is what gives Nashville Hot Chicken that unmistakable glossy, red finish.

Assemble the Sandwich

Toast a brioche bun until golden. Toasting helps prevent the bun from getting soggy once the chicken is added.
Spread a thin layer of mayo on the bottom bun to add richness and help everything hold together.
Add one hot fried chicken thigh onto the bun.
Top with spicy pickles for tangy crunch. Add a bit of slaw if you want a cooling contrast to the burn.

That is it. Nashville Hot Chicken Sandwich perfection. Crispy, fiery, and full of Southern flavor. Ready to take your sandwich game to the next level? Bring your appetite, grab a few wet naps, and for the love of all things holy, don’t touch your eyes. Wash your hands before you use the restroom. You’ve been warned.

Nashville Hot Chicken Sandwich FAQ

What makes Nashville Hot Chicken hot?

The heat comes from cayenne pepper blended into the oil that coats the fried chicken after cooking. Some versions add chili flakes or Thai chilies for extra kick.

Can I make this recipe less spicy?

Yes. Reduce the cayenne to three tablespoons and skip the Thai chilies. You will still get flavor without full burn.

Can I use chicken breasts instead of thighs?

You can, but thighs stay juicier and hold up better during frying. If you use breast, pull it from the oil at about 160°F. The residual heat will carry it to 165°F without drying it out. White meat has a lot less margin for error, so pay attention. Look away too long and you’ll end up with a sandwich that’s as hot and dry as the Sahara. Nobody wants to chew on a squeaky piece of chicken.

What kind of oil is best for frying?

Pork lard offers the most authentic flavor in this style. If you prefer or require a different oil, go with canola or peanut and you will still get excellent results.

What is the best bun for a hot chicken sandwich?

A toasted brioche bun offers the best balance of strength and texture to handle the heat and juiciness. White bread is traditionally served with bone-in hot chicken, but it falls apart too quickly in sandwich form.

What is the original hot chicken restaurant in Nashville?

The original hot chicken is credited to Prince’s Hot Chicken Shack in Nashville. Opened in the 1930s by Thornton Prince and now run by his great-niece André Prince Jeffries, the restaurant is widely recognized as the gold standard for hot chicken. Many other spots have joined the scene since, each with their own twist. Some might say they’ve improved it, but that debate could start a war.

What do you think? Tell me in the comments which Nashville spot makes your favorite hot chicken.

Tips and Tricks for the Perfect Nashville Hot Chicken Sandwich

Keep That Crunch

Always let the chicken rest on a wire rack, not paper towels, after frying. Paper towels trap steam underneath and soften the crust. A rack keeps it crispy.

Use a Thermometer

Guessing at oil temperature is how you end up with greasy or undercooked chicken. Stay in the sweet spot around 325°F for consistent, golden results.

Hot Oil Means Hot Flavor

When mixing your spicy coating, make sure the oil is fresh out of the fryer hot. The heat blooms the spices and deepens the color. If the oil is warm instead of hot, the seasoning mix will taste raw and the crust can get soggy.

Safety Tip: Be careful when working with very hot oil and high-heat peppers like ghost pepper powder. The fumes can cause serious eye and throat irritation. Keep your face clear of the steam, turn on a vent fan, and crack a window if needed.

Let It Rest Before Building

After dunking the chicken in the spicy oil, give it a minute on a rack before assembling. This helps the coating set while the excess drips off, preventing the bun from soaking up too much oil.

Adjust the Heat

You can cut the cayenne in half or skip the Thai chilies for a milder version. If you want to crank it up, add a touch more cayenne or a pinch of ghost pepper powder—but remember the warning above, those fumes are no joke.

Reheating Leftovers

If you end up with leftovers, keep any extra chicken uncoated and store the spicy oil separately. Reheat the chicken in an air fryer or 400°F oven for about 8 to 10 minutes until crisp again. Warm the spicy oil on the stove and brush or dunk it over the chicken just before serving. If the chicken is already coated, reheat it dry—skip the microwave unless you enjoy soggy chicken sadness.

Serving Ideas

Brioche buns are perfect for sandwiches, but if you’re serving bone-in pieces, go classic and set them over a slice of white bread with pickles to soak up that spicy oil. That’s the Nashville way.

Common Mistakes to Avoid

Overcrowding the Pot

Frying too many pieces at once drops the oil temperature fast. That means soggy crust and greasy chicken. Fry in batches and give each piece enough room to bubble freely.

Guessing at the Oil Temp

Oil that’s too hot scorches the outside before the inside cooks. Oil that’s too cool soaks into the breading. Use a thermometer and aim for 325°F throughout.

Letting the Oil Cool Before Mixing the Spice

The spicy oil has to be hot when you pour it over the spices. If it isn’t, the spices won’t bloom and the coating will taste flat. Warm oil also makes the crust soggy instead of crisp.

Building the Sandwich Too Soon

Hot chicken needs a minute to set after its oil bath. Stack it right away, and the bun will absorb that spicy oil. Give it a quick rest on a rack first.

Touching Your Eyes (Seriously, Don’t)

Nashville Hot Chicken is all fun and games until someone forgets to wash their hands. The chili oils cling to your skin long after cooking. Wash up before you rub your eyes or make a quick restroom trip. You’ll only make that mistake once.