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Nashville Hot Chicken Sandwich Recipe

Crispy fried chicken tossed in a spicy cayenne-honey sauce and served on toasted buns with mayo, pickles, and optional coleslaw.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 4 chicken breasts (8–12 ounces each)
  • 1 1/2 tablespoons coarse salt (for dry brine)
  • 1 teaspoon ground black pepper (for dry brine)
  • coleslaw (optional)
  • sliced bread-and-butter pickles (optional)
  • mayonnaise, to taste
  • 4 toasted hamburger buns
  • oil for frying enough to fill pot about halfway
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornstarch
  • 2 tablespoons baking powder
  • 1 tablespoon paprika
  • 4 teaspoons coarse salt (seasoned flour)
  • 1/2 teaspoon ground black pepper (seasoned flour)
  • 5 large eggs
  • 1/2 cup buttermilk
  • coarse salt and ground pepper to taste (seasoning)
  • 3/4 cup reserved fryer oil (for sauce) hot cooking oil measured from fryer
  • 3 tablespoons cayenne pepper use up to 6 tablespoons for more heat
  • 3 tablespoons honey
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons coarse salt (sauce)

Instructions

  • Pat the chicken breasts dry and place them in a single layer in a 13×9-inch baking dish. Evenly sprinkle 1 1/2 tablespoons coarse salt and 1 teaspoon ground pepper over all sides, cover, and refrigerate for 4 to 24 hours to dry brine.
  • Whisk together the seasoned flour: combine 1 1/2 cups all-purpose flour, 1 1/2 cups cornstarch, 2 tablespoons baking powder, 1 tablespoon paprika, 4 teaspoons coarse salt, and 1/2 teaspoon ground pepper in a wide shallow bowl. Set aside.
  • In a separate bowl, whisk 5 large eggs with 1/2 cup buttermilk and a pinch of salt and pepper to make the egg wash. Set aside.
  • Heat oil in a 4–5 quart heavy pot or Dutch oven to 350°F. Fill the pot to about halfway with oil. Maintain temperature; adding cold chicken will drop it to roughly 325°F.
  • Working one breast at a time, press each chicken piece into the seasoned flour to coat, shake off excess, dip fully into the egg wash, then return to the flour and press again to form a thorough breading. Place breaded breasts on a wire rack set over a sheet tray and rest up to 15 minutes; repeat until all pieces are breaded.
  • Fry the chicken in batches (2–3 pieces at a time) at 325–350°F for about 10–12 minutes per breast, until golden brown and cooked through (internal temperature around 165°F). Transfer to a wire rack set over a sheet tray and keep warm in a 200–225°F oven while finishing remaining batches.
  • Make the hot sauce while the chicken cooks: in a small saucepan combine 3/4 cup hot fryer oil, 3 tablespoons cayenne, 3 tablespoons honey, 1 teaspoon chili powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons coarse salt. Warm over low–medium heat, stirring occasionally, until honey is dissolved and the mixture is blended.
  • Brush or spoon the hot sauce onto both sides of each cooked chicken breast while the sauce and chicken are hot so the sauce adheres.
  • To assemble sandwiches, spread mayonnaise on the bottom toasted bun, add a sauced chicken breast, top with coleslaw (if using) and pickles, then finish with the toasted top bun.

Equipment

  • large casserole or baking dish
  • 3 wide shallow bowls or cake tins
  • large heavy pot or Dutch oven
  • candy/deep-fry thermometer
  • wire rack and sheet tray
  • Small Saucepan
  • basting brush or spoon

Notes

  • Dry brine the chicken at least 4 hours or overnight for best flavor and juiciness.
  • Heat oil to 350°F before frying; the temperature will drop to about 325°F when chicken is added.
  • Adjust cayenne from 3 to 6 tablespoons to control heat level.
  • Reserve 3/4 cup hot fryer oil for making the cayenne-honey sauce.
  • You can air fry at 375°F for 16–18 minutes or bake at 425°F for 25–30 minutes as an alternative to deep frying.