Go Back
Nashville Style Hot Chicken Sandwich1
Print Recipe Save it for later

Nashville-Style Hot Chicken Sandwich

This Nashville-Style Hot Chicken Sandwich recipe features crispy, juicy fried chicken coated in a bold, spicy cayenne pepper sauce and served on soft buns with pickles and mayonnaise. Perfect for spice lovers and comfort food enthusiasts seeking a flavorful, satisfying sandwich.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Southern
Keyword: Comfort Food, Easy, Fried Chicken, Sandwich, Spicy
Servings: 4 servings

Ingredients

  • 2 medium chicken breasts sliced into 4 cutlets
  • Oil for frying (vegetable oil, peanut oil, or canola oil)
  • 1 cup buttermilk or substitute with milk mixed with 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon cayenne pepper adjust based on desired heat level
  • 1 teaspoon brown sugar
  • 0.5 teaspoon dried oregano
  • 4 soft sandwich buns (brioche or potato buns work beautifully)
  • Pickles for topping
  • Mayonnaise or your preferred sandwich spread
  • 0.25 cup frying oil for spicy oil sauce
  • 1 tablespoon cayenne pepper for spicy oil sauce
  • 1 teaspoon smoked paprika for spicy oil sauce
  • 0.5 teaspoon garlic powder for spicy oil sauce
  • 0.5 teaspoon sugar for spicy oil sauce
  • pinch salt for spicy oil sauce

Instructions

Prep the Chicken Cutlets

  • Slice chicken breasts horizontally into four thin cutlets. Place cutlets in a shallow bowl and cover with buttermilk. Marinate for at least 30 minutes or up to 4 hours in the fridge.

Make the Spicy Flour Coating

  • In a large bowl, combine all-purpose flour, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper, brown sugar, and dried oregano. Mix well to evenly distribute the spices.

Coat the Chicken

  • Remove chicken cutlets from buttermilk letting excess drip off. Dredge each piece thoroughly in the spicy flour mixture, pressing lightly to ensure coating sticks. For extra crispy crust, dip coated cutlets back into buttermilk then again into flour mixture for double coating.

Heat the Oil and Fry

  • Pour oil into a heavy-bottomed skillet to a depth of about 1 inch. Heat oil over medium-high heat to 350°F (175°C). Carefully place coated cutlets into hot oil, frying in batches if needed. Fry each cutlet for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).

Prepare the Hot Oil Sauce

  • While chicken fries, combine 1/4 cup frying oil with 1 tablespoon cayenne pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon sugar, and a pinch of salt in a small bowl. Stir until well combined. Adjust heat by adding more or less cayenne pepper if desired.

Assemble the Sandwich

  • Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil. While still hot, brush each cutlet generously with spicy oil sauce. Spread mayonnaise on bottom and top buns, place hot chicken cutlet on bottom bun, add pickles on top, and finish with top bun. Serve immediately while warm and crispy.

Equipment

  • Heavy-bottomed skillet
  • Shallow Bowl
  • Wire Rack

Notes

Use thinly sliced chicken cutlets for faster cooking and crispier texture. Double-dip the chicken for a thicker crust. Maintain oil temperature around 350°F for even cooking. Adjust cayenne pepper to control heat. Use a wire rack to keep crust crispy. Serve immediately for best texture and flavor. Variations include adding cheese, coleslaw, spicy mayo, or using grilled chicken instead of fried.