Ingredients
For the Coleslaw
- 5 cups shredded cabbage
- ½ cup mayonnaise
- 1 teaspoon salt
- ⅓ teaspoon black pepper
- 1 tablespoon apple cider vinegar
For the Fried Chicken
- 2 skinless, boneless chicken thighs cut into cutlets
For the Flour Mixture
- 3 cups all-purpose flour (plain flour)
- 2 teaspoons salt
- 1 teaspoon garlic powder
For the Buttermilk Mix
- 2 cups buttermilk
- 2 eggs
- 2 tablespoons hot sauce
For the Hot Oil Spice Mix
- ⅓ cup canola oil (hot oil from the frying pan)
- 4 tablespoons cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 4 teaspoons brown sugar
- Pinch of salt
Assembly
- 4 brioche buns
Instructions
- Prepare the Coleslaw: In a large bowl, combine the shredded cabbage, mayonnaise, salt, black pepper, and apple cider vinegar. Mix well until all ingredients are evenly incorporated. Set aside in the refrigerator to chill and develop flavor while preparing the chicken.
- Make the Buttermilk Marinade: In a separate bowl, whisk together the buttermilk, eggs, and hot sauce. This mixture will tenderize and infuse the chicken with flavor. Submerge the chicken cutlets in the marinade and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
- Prepare the Flour Mixture: In a shallow dish, mix together the all-purpose flour, salt, and garlic powder. This seasoned flour blend will give the chicken a flavorful, crispy coating.
- Coat the Chicken: Remove the chicken thighs from the buttermilk mixture, letting excess drip off. Dredge each cutlet thoroughly in the flour mixture, pressing lightly to ensure a good coating. Place the coated chicken on a plate and set aside.
- Fry the Chicken: Heat enough canola oil in a deep pan over medium heat to submerge the chicken pieces. Once hot (around 350°F/175°C), fry the chicken cutlets in batches, avoiding overcrowding. Cook for about 5-7 minutes per batch or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove and drain on paper towels.
- Prepare the Hot Oil Spice Mix: Carefully reserve ⅓ cup of the hot frying oil into a heatproof bowl. Stir in the cayenne pepper, garlic powder, paprika, brown sugar, and a pinch of salt until combined. This spicy oil will be brushed over the fried chicken for signature Nashville heat.
- Assemble the Sandwiches: Lightly toast the brioche buns. Brush the spicy hot oil mixture generously over each piece of fried chicken. Place the coated chicken onto the bottom bun, top with a generous scoop of coleslaw, and finish with the top bun.
- Serve: Serve the Nashville Hot Chicken Sandwich immediately for the best crunch and flavor combination. Enjoy with your favorite sides or a cold beverage for a satisfying dinner.
Notes
- For spicier heat, increase the cayenne pepper in the hot oil spice mix slightly, but be mindful as it is already quite fiery.
- Using chicken thighs ensures juicier meat, but chicken breasts can be substituted if preferred—adjust frying time accordingly.
- Allow the chicken to rest on a wire rack after frying to retain crispiness instead of using paper towels exclusively.
- The coleslaw can be prepared a day ahead to deepen the flavors and save time on serving day.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American Southern
