Nashville US · Lunch & handhelds

Nashville hot chicken sandwich

Name: Nashville hot chicken sandwich
Prep time: 28 min
Cook time: 18 min
Total time: 4 h 56 min
Yield: 4 sandwiches
Cuisine: Nashville US
Ingredients: 4 boneless skinless chicken thighs, about 6 ounces each; 2 teaspoons kosher salt, divided; 1 teaspoon black pepper; 1 cup whole buttermilk; 1 tablespoon vinegar-based hot sauce; 1 large egg; 1 1/2 cups all-purpose flour; 1 teaspoon sweet paprika; 1 teaspoon garlic powder, divided; Neutral oil, for deep-frying; 2 tablespoons cayenne pepper; 2 teaspoons dark brown sugar; 1/2 teaspoon chili powder; 1/2 cup hot frying oil, reserved from above; 4 soft white sandwich buns; 16 cold dill pickle chips, drained

Craggy fried chicken thigh brushed with cayenne-spiced frying oil and served on a soft white bun with cold dill pickles.

About 5 hrTotal

About 50 minActive

$$$Cost

AdvancedDifficulty

Makes 4 sandwiches

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 4 sandwiches

4 boneless skinless chicken thighs, about 6 ounces each
2 teaspoons kosher salt, divided
1 teaspoon black pepper
1 cup whole buttermilk
1 tablespoon vinegar-based hot sauce
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon sweet paprika
1 teaspoon garlic powder, divided
Neutral oil, for deep-frying
2 tablespoons cayenne pepper
2 teaspoons dark brown sugar
1/2 teaspoon chili powder
1/2 cup hot frying oil, reserved from above
4 soft white sandwich buns
16 cold dill pickle chips, drained

Instructions

Season chicken with half the salt and the pepper; refrigerate uncovered at least 4 hours and up to overnight.
Whisk buttermilk, hot sauce, and egg in one bowl. In another, whisk flour, remaining salt, paprika, and half the garlic powder. Dip chicken in buttermilk, dredge firmly in flour, dip again, and dredge again. Rest on a rack 10 minutes.
Heat frying oil to in a Dutch oven. Fry chicken in batches, turning occasionally, until deep golden and the center reaches 175°F, 7 to 9 minutes. Drain on a clean wire rack.
Carefully whisk cayenne, brown sugar, chili powder, and the remaining garlic powder with the reserved hot frying oil. Brush the spicy oil generously over every surface of the chicken.
Place hot chicken on soft bun bottoms, top each with four cold pickle chips, close, and serve immediately.

Nashville, TennesseeNashville Black hot-chicken tradition

From the table

About this recipe

Nashville hot chicken originated in Nashville's Black community and is widely credited to Thornton Prince and Prince's Hot Chicken, with a cayenne-heavy hot-oil finish defining the style.

Nashville hot chicken originated in Nashville’s Black community and is widely credited to Thornton Prince and Prince’s Hot Chicken. The defining heat is a cayenne-heavy hot-oil finish—not simply spicy breading or hot sauce. This Kwilt version follows the reviewed household adaptation: Translate the platter tradition into a boneless-thigh sandwich while retaining the post-fry cayenne oil, soft white bread, cold pickles, and credited cultural origin.

Sources

Dinner does not stop at the recipe