Nashville Hot Chicken Sandwich

Hot, crispy, creamy, and pickled

Every Monday on my drive to acting class… I pass by a great fried chicken spot called Humble Bird. And every Monday I think to myself, wow, that sounds so good. I should stop by after class.

Then I see traffic piling up during peak hour and think — if I stop now, it'll take me two hours to get home. So I just keep on driving, telling myself next week is the week…

Alas, I haven’t stopped for it. BUT I’ve been craving a good Nashville hot fried chicken sandwich for a while, so I figured it was time to make one myself.

I pair it with a brioche bun, a tangy, creamy slaw, and a sauce with a nice kick — plus some pickles for crunch, contrast, and a hit of acidity.

It’s a bit messy, spicy, and ridiculously good.

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Ingredients

Servings: 2
Prep Time: 15 minutes
Marinade Time: 1 hour (even longer is better, up to overnight!)
Cook Time: 25 minutes

For the Chicken + Marinade

2 boneless, skinless chicken thighs (about 5 oz / 140g each)

1 cup (240 mL) full-fat buttermilk

A splash of pickle brine (the liquid from your pickle container)

1 tsp hot sauce (e.g. Crystal, Frank’s)

½ tsp kosher salt

½ tsp paprika

For the Dredge

¾ cup (95g) all-purpose flour

¼ cup (30g) cornstarch

1 tsp sweet paprika

½ tsp cayenne pepper (or more if you’re feeling brave)

½ tsp garlic powder

¼ tsp onion powder

½ tsp kosher salt

¼ tsp black pepper

Optional tip: Add a few drizzles of the buttermilk marinade into the dredge and mix — it creates those delicious shaggy crispy bits.

For the Nashville Hot Oil

¼ cup (60 mL) hot oil (from the frying pot)

1 tbsp cayenne pepper

½ tbsp brown sugar

¼–½ tsp smoked paprika

½ tsp garlic powder

¼ tsp onion powder

Pinch of salt

For the Cabbage Slaw

1 head of green and/or purple cabbage

½ red onion

2–3 tbsp (30g) mayonnaise

1–2 tsp apple cider vinegar

Pinch of salt and black pepper

For the Special Sauce

2–3 tbsp mayonnaise

1 tsp Dijon mustard

½ tsp hot sauce

⅛ tsp garlic powder

¼ tsp paprika

For Assembly

2 brioche burger buns

1 tbsp butter (to toast buns)

Dill or bread & butter pickles

Optional: A drizzle of honey over the hot chicken glaze for sweet and spicy contrast!

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Recipe

Step 1: Marinate the Chicken

In a medium bowl, whisk together buttermilk, pickle brine, hot sauce, cayenne, paprika, salt, and black pepper Add the chicken thighs and make sure they’re fully coated. Cover and marinate for at least an hour — longer is better if you have time.

Overnight is ideal but not necessary for a juicy flavorful chicken.

Step 2: Make the Slaw

Start with a nice chunk of green cabbage — I used about a quarter of a head.

Peel off any weird-looking outer leaves if needed, then rinse it well. Slice the cabbage in half through the core. Cut out the core with a little triangle wedge, lay it flat-side down, and slice it thin, thin, thin —, as thin as your patience on a Monday morning with no coffee.

Toss the sliced cabbage into a bowl with mayo, apple cider vinegar, a pinch of salt, and some cracked black pepper.

Give it a good mix. Taste. Adjust. Taste again. You want it creamy but still crisp enough to stand up to the hot chicken.

Cover and chill while everything else comes together —letting it sit helps the flavors get to know each other and meld beautifully.

Step 3: Prepare the Dredge

In a shallow bowl, mix together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and black pepper.

Give it a whisk — this isn’t just flour, it’s flavor armor.

Set it aside and keep it dry.

Step 4: Fry the Chicken

Heat about 2 inches of neutral oil (vegetable, canola, or peanut) in a heavy pan until it hits 325–350°F.
Meanwhile, lift your marinated chicken out of the buttermilk. Let the excess drip, but don’t wipe it off — that’s the glue.

Dredge the chicken generously in your flour mixture. Press it in like you mean it. Every little nook should be coated.

Carefully place into hot oil. Fry for about 5–6 minutes per side or until deeply golden and crisp, and cooked through (165°F inside).
Transfer to a wire rack or paper towels to rest and stay crispy. (No soggy bottoms here.)

Step 5: Make the Hot Oil

Grab a heatproof bowl and carefully ladle in ¼ cup of the hot oil you just fried in.
Add cayenne, brown sugar, smoked paprika, garlic powder, onion powder, and a pinch of salt. Stir until it turns into a rich, fiery oil. It should smell spicy.

Brush this hot oil glaze all over the fried chicken while it’s still sizzling.

Step 6: Toast Your Buns

Slice open those buttery brioche buns and hit the insides with a bit of butter.
Toast in a pan or griddle, cut-side down, until golden.

Toasting your buns is crucial, it all plays into the final texture of each bite!

Step 7: Make the Special Sauce

In a small bowl, whisk together mayo, Dijon mustard, hot sauce, paprika, and a tiny pinch of cayenne.

This sauce should be creamy with a kick — add as much heat as you’d like.

Step 8: Assemble

Slather the bottom bun with the sauce, add a few pickles (or even pickled jalapeños), and add a big handful of slaw.

Add the chicken, and optionally a light drizzle of honey (sweet and spicy contrast!)
Add some more sauce to your top bun, then top your sandwich and enjoy!

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This sandwich hit the spot. Let me know what you think if you try it!

More soon,

Ana Sofía Fehn