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Nashville hot chicken sandwich on a brioche bun with fiery red cayenne glaze and dill pickles stacked on a wooden board

Nashville Hot Chicken Sandwiches

Crispy buttermilk-brined chicken thighs fried to golden perfection, dunked in a fiery cayenne glaze, and stacked on soft brioche buns with cool dill pickles. Bold heat, audible crunch, and pure Southern flavor.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs or breasts
  • 1 cup buttermilk full-fat preferred
  • 2 cups all-purpose flour
  • 1 tbsp salt
  • 1 tsp black pepper
  • 3 cups vegetable or peanut oil for frying
  • 0.5 cup cayenne pepper start with less for milder heat
  • 0.33 cup light brown sugar
  • 2 tbsp smoked paprika
  • 4 brioche buns lightly toasted
  • 1 cup dill pickle chips

Equipment

  • Large deep pot or Dutch oven
  • Wire rack
  • Wide shallow dish
  • Heatproof bowl
  • Meat thermometer
  • Tongs

Method
 

  1. Place chicken in a bowl and cover completely with buttermilk. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum tenderness.
  2. In a wide shallow dish, whisk together flour, salt, and black pepper. Remove chicken from buttermilk letting excess drip off without patting dry. Dredge each piece firmly pressing on all sides. For extra crunch, dip back into remaining buttermilk and dredge a second time.
  3. Heat oil in a large deep pot to 325 degrees F. Fry chicken in batches without overcrowding for 6 to 8 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a wire rack and reserve 1/2 cup of hot frying oil.
  4. Pour the reserved hot oil into a heatproof bowl. Whisk in cayenne pepper, brown sugar, and smoked paprika until a smooth deep red paste forms. Start with less cayenne and adjust to taste.
  5. Using tongs, dip each fried chicken piece into the glaze coating thoroughly on all sides. Lightly toast brioche buns. Place glazed chicken on the bottom bun, top with dill pickles, and close with the top bun. Serve immediately.

Notes

Start with 1 to 2 tablespoons of cayenne for a milder version and increase gradually. Swap half the cayenne for ancho or chipotle powder for smoky heat. Double dredge for extra crunch. Air fry option at 375 degrees F for 20 minutes flipping halfway. Bake option at 400 degrees F on a wire rack. Use melted butter mixed with spices for the glaze if not frying. Store chicken separately from buns for up to 3 days. Reheat in oven or air fryer at 350 degrees F for 10 minutes. Avoid microwave.