Bring the fiery spirit of Tennessee right to your dinner table with this bold and crunchy Nashville hot chicken sandwich. Known for its signature spicy oil glaze and shatteringly crisp exterior, this dish is a fantastic way to upgrade your weekend lunch or add some serious excitement to your weeknight routine.

Recipe Details

  • Yields: 4 Servings
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min

Ingredients

  • Batter:
  • 2 Cups Buttermilk
  • 1/3 Cup Hot sauce
  • Flour Coating:
  • 2 1/2 Cups All-purpose flour
  • 3 tbsp Cornstarch
  • 3 tbsp Seasoned salt
  • 1 tbsp Paprika
  • 2 tsp Cayenne pepper
  • 2 tsp Black pepper
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 2 tsp Dry mustard powder
  • Nashville Hot Chicken Glaze:
  • 2 tbsp Nashville Hot Chicken seasoning
  • 2 tbsp Adobo honey seasoning
  • 2 tbsp Dark brown sugar
  • 1 tsp Chili powder
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1 1/2 Cups Cooking oil (reserved from frying)
  • Sauce for the Buns:
  • 3 tbsp Mayo
  • 1 tbsp Ketchup
  • 2 tbsp Sweet relish
  • 1 tbsp Hot sauce
  • Assembly:
  • 4 Toasted buns
  • Shredded romaine lettuce
  • Sliced tomatoes

Instructions

  1. Begin by preparing your chicken. Trim the meat into patties that are less than 1/2-inch thick to ensure they fry evenly and fit perfectly on the buns.
  2. Set up your dredging station by placing the batter ingredients in one bowl and the flour coating ingredients in another, whisking each to combine.
  3. Coat the chicken thoroughly using a double-dredge method: dip the meat into the flour, then the buttermilk batter, and then back into the flour once more. While the breaded chicken rests, heat 2 1/2 cups of cooking oil in a pan over medium heat until it reaches 350°F (this usually takes about 20 minutes).
  4. When the oil is hot, fry 3 to 4 pieces of chicken at a time. Cook for 7 minutes total, making sure to flip the pieces at the halfway mark. Remove the chicken and let it rest for 5 minutes.
  5. Return the chicken to the oil for a second fry lasting about 3 minutes, or until the chicken is cooked through and the crust is exceptionally crispy.
  6. Transfer the fried chicken to a wire rack set over a sheet pan to drain.
  7. Prepare the signature hot glaze by combining the Nashville Hot Chicken seasoning, Adobo honey seasoning, brown sugar, chili powder, garlic powder, and smoked paprika in a heat-safe bowl. Carefully pour 1 1/2 cups of the hot frying oil over the spices. Whisk the mixture quickly until it settles.
  8. Use a pastry brush to coat every inch of the crispy chicken with the spicy oil, or simply dunk the pieces directly into the mixture for maximum heat.
  9. Assemble your sandwiches on toasted buns. Spread the prepared bun sauce on both the top and bottom halves, then layer with shredded romaine lettuce, the hot chicken patty, and a fresh slice of tomato.

Tips for Success

To keep your chicken as crunchy as possible, never let it rest directly on a plate or paper towel after frying; the wire rack is essential for airflow. This recipe is designed to be quite spicy, but you can adjust the heat by slightly reducing the cayenne or Nashville seasoning if you prefer a milder kick. These sandwiches are best served immediately while the chicken is hot and the buns are toasted.

Gather the family around the table and get ready for a meal that truly packs a punch!