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Close-up handheld photo of a Nashville Hot Chicken Sandwich with visible granules of cayenne pepper and a vibrant red glossy glaze.

Nashville Hot Chicken Sandwich: The Ultimate Crispy and Glossy Spicy Guide

Master the Nashville Hot Chicken Sandwich with a double-breaded, craggy crust, a vibrant glossy red spicy oil glaze, and creamy coleslaw on a toasted brioche bun for the perfect spicy bite.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Chicken Breasts Pounded to even thickness
  • 1.5 cups (360ml) Buttermilk
  • 2 tbsp (30ml) Hot Sauce
  • 2 cups (250g) All-Purpose Flour
  • 0.5 cup (64g) Cornstarch
  • 1 tbsp (18g) Kosher Salt
  • 1 tbsp (6g) Cracked Black Pepper
  • 0.5 cup (120ml) Hot Frying Oil Ladle from the pot
  • 3 tbsp (24g) Cayenne Pepper
  • 1 tbsp (12g) Brown Sugar
  • 4 Brioche Buns Toasted with butter
  • 2 cups (140g) Shredded Cabbage
  • 12 slices Crinkle-cut Dill Pickles 3 per sandwich

Equipment

  • 1 Dutch Oven or Cast Iron Skillet For deep frying
  • 1 Kitchen Thermometer To monitor oil temperature
  • 1 Wire Cooling Rack To keep chicken crispy

Method
 

Preparation and Frying
  1. Submerge chicken in buttermilk and hot sauce for at least 30 minutes in the refrigerator.
  2. Dredge chicken in flour/cornstarch mix, dip back into buttermilk, and dredge again for a craggy crust.
  3. Fry in 350°F (177°C) oil for 5-7 minutes per side until golden brown and internal temp reaches 165°F (74°C).
Glazing and Assembly
  1. Whisk cayenne, brown sugar, and garlic powder with hot frying oil to create the glossy glaze.
  2. Layer slaw on the toasted bottom bun, place glazed chicken on top, add three pickles, and finish with the top bun.

Notes

Always use a thermometer to ensure your oil stays at 350°F (177°C).
For extra craggy bits, drizzle a little buttermilk into your flour mixture before dredging.