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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Nashville hot chicken sandwich with slaw and pickles

Nashville Hot Chicken Sandwich

Posted by: Ari Laing

If you are a fan of fried chicken and spice, you are going to love our Nashville hot chicken sandwich! Piled high with a simple, creamy sandwich slaw and crunchy pickles, then served on a toasted brioche bun. Make the hot honey sauce and coleslaw ahead of time, then fry chicken fresh to order. Finger licking good and so fun to serve to a crowd!

recipe +-

Posted by: Ari Laing
Nashville hot chicken sandwich with slaw and pickles
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5 from 1 vote

Nashville Hot Honey Chicken Sandwich

If you are a fan of fried chicken and spice, you are going to love our Nashville hot chicken sandwich! Piled high with a simple, creamy sandwich slaw and crunchy pickles, then served on a toasted brioche bun. Make the hot honey sauce and coleslaw ahead of time, then fry chicken fresh to order. Finger licking good and so fun to serve to a crowd!
Prep Time40 mins
Cook Time15 mins
Preheating Oil10 mins
Total Time1 hr 5 mins
Course: Dinner, Lunch
Cuisine: American, Southern
Keyword: fried chicken sandwich, Hattie B's, hot honey chicken, hot honey sauce
Servings: 8 servings
Calories: 1165kcal
Author: Ari Laing

Equipment

  • Sauce pan
  • Cast iron skillet
  • Tongs
  • Rimmed sheet pan(s)
  • Wire rack
  • Paper towels
  • Silicone or pastry brush, for sauce

Ingredients

For the sandwich slaw

  • 14 oz cole slaw bagged mix (or other mixed cabbage blend)
  • ¾ cup mayonnaise
  • ½ medium red onion thinly sliced
  • 3 Tbsp red wine vinegar
  • 2 Tbsp granulated sugar
  • ½ tsp Kosher salt
  • couple pinches freshly ground black pepper

For the hot honey sauce

  • 1 stick unsalted butter
  • ¼ cup Mike's hot honey
  • 2 Tbsp brown sugar packed
  • 1 tsp cayenne pepper
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • ½ tsp chili powder
  • ½ tsp Kosher salt
  • 2 Tbsp hot frying oil from when you deep fry the chicken

For the fried chicken

  • 1 ¾-2 lb chicken thighs boneless, skinless -- or a package of 8 thighs
  • 1 Tbsp Kosher salt plus 3 tsp
  • ¼ tsp freshly ground black pepper
  • 1 ½ cups buttermilk
  • 3 large eggs
  • 1 Tbsp hot sauce
  • 3 cups all-purpose flour
  • 2 tsp granulated garlic powder
  • Canola oil or other light, neutral oil such as grapeseed, peanut, avocado, or vegetable oil for frying

For serving

  • Brioche buns
  • Pickles
  • Ranch dressing or spicy mayo

Instructions

  • Season the chicken. Pat the chicken thighs dry with a paper towel, then place in a large mixing bowl, then season generously with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. Massage into the chicken, then cover with plastic wrap and refrigerate for at least 2 hours.
  • Make the sandwich slaw. Combine all slaw ingredients in a large mixing bowl, then use tongs to thoroughly toss. Refrigerate until for at least 1 hour, or until needed.
  • Make the hot honey sauce. Combine 1 stick unsalted butter, ¼ cup Mike's Hot Honey, 2 Tbsp brown sugar, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp paprika, ½ tsp chili powder, and ½ tsp Kosher salt in a sauce pan. Heat over medium-high until butter has melted and spices become fragrant. Add 2 Tbsp of hot frying oil from the chicken, then stir well. (If making this ahead of time, simply reheat on a stove top and add the 2 Tbsp hot oil when you are actually frying the chicken!)
  • Make the dredge and buttermilk brine. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp salt, and 2 tsp garlic powder.
  • Dredge the chicken. Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each chicken thigh first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to a wire rack, then repeat until all chicken thighs are coated.
  • Heat the oil. Meanwhile, fill a large cast iron or heavy bottom pan with oil until it’s about 1 ½” high. Heat over medium-high until oil reaches ~350F. You want to cook the chicken around ~325F, but the temperature will drop when you add the chicken.
  • Fry the chicken. When oil is hot, carefully add half the chicken thighs (4 at a time), depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken. 
  • Toast the brioche buns, then add any sauce you might be using directly to the bun (we recommend either ranch dressing or homemade spicy mayo).
  • Get saucy! You can either brush the hot honey sauce directly onto each piece of fried chicken or if you like things a little hotter, dip the chicken directly into the sauce until fully submerged.
  • Add one piece of fried chicken to the bottom bun, then add a generous spoonful of sandwich slaw. Top with a couple of pickles, then place the remaining bun on top and serve immediately!

Notes

  • Sandwich slaw: We recommend making this at least 1 hour before serving, as its best enjoyed cold. If you don't have time, nothing bad will happen -- serve it room temperature!
  • The amount of oil needed is based on the size of your pan. We use a 12" cast iron skillet and fill it so the oil is about 1 ½" up the side. Much higher and you risk overflow when adding chicken thighs to the hot oil.
  • Fry in hot oil! Wait to begin frying until the oil comes up to proper temperature (in this case 350F). If you deep fry with cold oil, the food will be greasy.
  • Use neutral or light oil, such as canola, grapeseed, peanut, corn, or vegetable oil. Do not deep fry in olive oil or extra virgin olive oil.
  • Drain the fried chicken! Once the chicken comes outs of the oil, immediately transfer to a wire rack on top of a rimmed baking sheet that's been lined with paper towels. 
  • If you prefer a spicier chicken sandwich, fully submerge the fried chicken thighs into the hot honey sauce instead of simply brushing the sauce on both sides.

Nutrition

Calories: 1165kcal | Carbohydrates: 60g | Protein: 26g | Fat: 92g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1529mg | Potassium: 481mg | Fiber: 3g | Sugar: 20g | Vitamin A: 833IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 4mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!