Description
This Nashville Hot Chicken Sandwich recipe delivers a fiery, flavorful experience with crispy breaded chicken filets brushed with a bold, buttery cayenne sauce. Perfectly toasted brioche buns and classic dill pickles complete this iconic Southern sandwich that’s great for a spicy lunch or dinner.
Ingredients
Scale
For the chicken:
- 4 breaded chicken breast filets
For the sauce:
- 0.5 cup butter
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
For assembling the sandwiches:
- 4 brioche buns
- 2 tablespoons butter, softened
- Dill pickles
Instructions
- Cook the chicken: If using frozen breaded chicken filets, air fry them according to the package instructions. Alternatively, use your favorite air fryer chicken sandwich recipe to bread and air fry the chicken for best results.
- Make the sauce: While the chicken cooks, melt 0.5 cup butter in a small saucepan over medium heat. Once melted, add cayenne pepper, brown sugar, honey, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Whisk well to combine and cook for 1-2 minutes until fragrant, careful not to burn the spices. Remove from heat and stir again before using.
- Brush the chicken: When the chicken is done cooking, immediately use a pastry brush to liberally coat both sides of each chicken filet with the hot sauce mixture, ensuring the chicken is well covered.
- Toast the buns: While the chicken cooks, butter the insides of each brioche bun with softened butter. Toast the buns on a skillet over medium heat until golden brown.
- Assemble the sandwiches: Place each saucy chicken filet on a toasted bun bottom. Top with dill pickle slices, then cover with the bun top. Optionally, add coleslaw or mayonnaise to cool down the heat.
Notes
- If making from scratch feels like too much, frozen breaded chicken filets are a great shortcut and still delicious.
- The sauce uses butter instead of traditional frying oil for a richer flavor; for an authentic taste, substitute with hot canola or vegetable oil.
- Adjust cayenne pepper up to 4 tablespoons for extra spiciness if desired.
- It is normal for the sauce to separate and not be smooth; stir well before applying to chicken.
- Honey adds nice texture to the sauce but can be replaced with extra brown sugar for a different sweetness profile.
- Dill pickles are classic, but creamy coleslaw or mayo work great as toppings to mellow the heat.
Nutrition
- Calories: 750 kcal
- Sugar: 10 g
- Sodium: 2000 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 150 mg
