You’ve heard about Hattie’ B’s in the news, you’ve seen hot honey chicken on all the trendy restaurant menus, but today we’re showing you how to make the best ever Nashville hot chicken sandwich at home! With a little forethought and planning, you can have everything ready and assembled beforehand, so come dinner time all you have to do is fry the chicken!
We’re using boneless skinless chicken thighs that are doubled dredged in flour and buttermilk with hot sauce. Because they’re boneless, the chicken cooks quickly and fries in 6-7 minutes total!
If you’re new to deep frying, don’t be scared — we’ll walk you through the entire process so you can confidently make Nashville hot chicken sandwiches any time you get a craving!
Our favorite way to eat Nashville hot chicken is with a cool, creamy slaw and lots of pickles. We’re serving them on toasted brioche buns, the perfect vessel for sopping up any extra hot honey sauce! Who’s excited?!
Ingredients For Nashville Hot Chicken
There’s a couple different components to this sandwich. Here’s the breakdown of what you’ll need for each step.
For the fried chicken:
- Organic boneless, skinless chicken thighs that are seasoned with Kosher salt and freshly ground black pepper
- To dredge the chicken: all-purpose flour, Kosher salt, and granulated garlic powder
- For the quick brine: buttermilk, 3 large eggs, and hot sauce
Don’t forget a light, neutral oil for deep frying, such as canola oil, avocado oil, peanut oil, grapeseed oil (our personal favorite), or vegetable oil.
For the hot honey sauce:
- Unsalted butter
- Mike’s Hot Honey
- Brown sugar
- Dried spices: cayenne pepper, garlic powder, paprika, chili powder, and Kosher salt
- A couple tablespoons of the hot frying oil will get mixed in too!
To serve the Nashville hot chicken sandwiches, we’ll need toasted brioche buns (you can substitute white bread, potato buns, or your favorite bakery bought bun), pickles, and a quick homemade sandwich slaw. A little ranch dressing or homemade spicy mayo would be delicious, too!
Quick Sandwich Slaw
You can’t have a Nashville hot chicken sandwich without slaw! We’re using a 14 oz bagged chopped cabbage mix (it’s a blend of green cabbage, red cabbage, and carrots) as the base of our slaw. To this, you’ll add ½ a red onion, ¾ cup mayonnaise, 3 Tbsp red wine vinegar, 2 Tbsp granulated sugar, ½ tsp Kosher salt, and a couple pinches of black pepper.
Don’t want to use bagged coleslaw mix? Grab a small green cabbage and/or a small red cabbage, thinly sliced, and mix together. You’ll need about 4 heaping cups of thinly sliced cabbage total.
To make the sandwich slaw: combine all ingredients in a large mixing bowl, then use tongs to thoroughly toss. Refrigerate until needed.
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!
How To Make 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.
The spice from the honey sauce lingers and is deceptively hot. You can either brush the sauce on the chicken for a medium level of spice or completely submerge the fried chicken thighs into the sauce if you want it hotter!
How To Make Hot Honey Chicken
- 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 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.
To Assemble Nashville Hot Chicken Sandwiches
Assembling these fried chicken sandwiches could not be easier!
- Toast the brioche buns, then add any sauce directly to the bun (we recommend 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!
You will not believe the crunch! Or the flavor!
FAQs About Nashville Hot Chicken
- Is this the original Hattie B’s or Yard House Nashville Hot Chicken recipe? Nope! This is based off of my southern fried chicken and waffles recipe (which our family has been making and loving for years!). We took inspiration from Hattie B’s and Yard House by making the sauce even spicier with the addition of Mike’s Hot Honey. You could totally serve these on Belgian waffles, though!
- Is the chicken spicy without the sauce? It has a little heat from hot sauce being added to the buttermilk brine. If you’re serving this to children or people who are sensitive to heat, omit the hot sauce. You can leave off the hot honey sauce for anyone who doesn’t want it.
- Can fried chicken be frozen? Yes! Just like chicken fingers and chicken nuggets can often be found in the frozen section at grocery stores, you can absolutely fry the chicken thighs ahead of time, then freeze on a sheet pan in a single layer until solid (about 1-2 hours). Once frozen, transfer to a sealed container or airtight bag and store in a freezer for up to 3 months.
- How long will fried chicken sandwiches keep? We recommend eating these fresh, as fried chicken is crunchiest straight out of the oil. However, if you’ve got leftovers, leave everything unassembled, then reheat the fried chicken in a preheated oven (350 F for 6-8 minutes, or until heated through). Assemble sandwiches fresh. Fried chicken will keep in a sealed, airtight container in a refrigerator for up to 5 days.
- Why is there no cornstarch in this recipe? We never fry chicken in cornstarch. The double dredging here is more than sufficient to give the fried chicken a super crispy crunch, promise!
Tips For The Best Fried Chicken Sandwich
- 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 — nobody wants that!
- Use neutral or light oil! Do not deep fry in olive oil or extra virgin olive oil. Stick to lighter, neutral oils such as canola, grapeseed, peanut, corn, avocado, or vegetable oil.
- Drain the fried chicken! Once the chicken comes out of the oil, immediately transfer to a wire rack on top of a rimmed baking sheet that’s been lined with paper towels. This will both help to keep the chicken crispy (the wire rack allows air to flow underneath) and drain off excess, unwanted grease.
- 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.
Words cannot express how much our family loves this fried chicken sandwich recipe! The combination of unbelievably juicy, moist chicken thighs, that earth shatteringly crispy crunch, the cool, tangy coleslaw, and pickles is just the best. This is for sure a special occasion meal that your family will ask for again and again!
If you make this Nashville Hot Chicken Sandwich recipe, please let us know by leaving a review and rating below! And if you absolutely loved this, you won’t want to miss our chicken and waffles recipe!!
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More Southern recipes to try!
- Cast Iron Skillet Cornbread
- Cajun Shrimp and Grits
- Magnolia Bakery Banana Pudding
- White Cheddar Biscuits
- Strawberry Preserves
Nashville Hot Honey Chicken Sandwich Recipe
Equipment
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
*This post was sponsored by Kings Food Market. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
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