Nashville Hot Fried Chicken Sandwich

Nashville Hot Fried Chicken Sandwich (Better Than Takeout)

About This Nashville Hot Fried Chicken Sandwich

On a recent trip to visit my sister in Oakland, she took me to World Famous Hotboys for their fried chicken sandwich — and my brain truly short-circuited. It was crunchy, spicy, sweet, and everything a hot chicken sandwich should be. When I got home, I immediately went down a rabbit hole trying to recreate it so I didn’t need to book cross-country flights every time the craving hit.

This version? Honestly… it knocked it out of the park. It’s bold, buttery, crispy, messy in the best way, and the combination of sweet coleslaw, spicy Nashville oil, and crunchy fried thighs is perfection. Huge shoutout to Hotboys for the inspiration.

Why You’ll Love This Recipe

• Max flavor, minimal fuss – everything is pantry-friendly and straightforward.

• Super crispy fried chicken that stays juicy thanks to the buttermilk marinade.

• No-clump Nashville hot oil that stays smooth and pourable.

• The sweet cole slaw balances the heat perfectly.

• Better than restaurant-level when you assemble it all together.

• Great for meal prep — prep the slaw, sauce, and marinade ahead of time.

Ingredients You’ll Need

• Sweet cole slaw

• Nashville hot oil

• Fried chicken thighs

• Potato or brioche buns

• Mayo + dill pickles

(Full ingredient list below in the recipe.)

How to Make It

Make the cole slaw and let it chill. Whisk together the Nashville hot oil until smooth. Marinate the chicken in seasoned buttermilk, dredge in the flour mixture, and fry until crispy. Brush the chicken with hot oil, then build your sandwich with toasted buns, mayo, pickles, hot chicken, and a big scoop of cole slaw.

Tips for Success

• Marinate longer for maximum juiciness — 8–12 hours is ideal.

• Make the slaw ahead so the dressing fully absorbs.

• Use neutral oil for the sauce — it stays perfectly smooth and never clumps.

• Let the chicken rest on a rack so it stays crunchy and doesn’t steam.

• Toast the buns for flavor and to keep them from getting soggy.

• Add extra Nashville oil after assembly if you want TRUE heat level.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes — pound them to an even thickness and reduce the frying time by 2–3 minutes.

How spicy is this sandwich?

Medium–hot. Reduce the cayenne to 1–2 tablespoons for mild, or increase for extra heat.

Can I air fry the chicken?

You can, but it won’t be as crispy. Lightly spray with oil and air fry at 375°F for 14–16 minutes, flipping halfway.

Can I prep the slaw in advance?

Yes — it’s actually better after chilling for a few hours.

Can I use store-bought slaw?

Absolutely — pulse it in a food processor for that extra-fine texture like chicken shacks use.

What to Serve With This Sandwich

• Coleslaw

• Deviled Egg Pasta Salad

• Caesar Salad

• Baked beans

• Candied Bacon & Eggs Smashed Potato Salad

More Recipes You’ll Love

• Pigs in a Blanket

• Chicken Spiedini

• Grilled Beef Gyros

• BBQ Beans Grilled Hot Dogs

• In-N-Out Double Double Animal Style Burger

Nashville Hot Fried Chicken Sandwich with Creamy Cole Slaw & Pickles

Sweet Cole Slaw

Ingredients

• 1 cup mayonnaise

• ¼ cup sugar

• 2–3 tablespoons dark brown sugar

• 2 tablespoons sweet pickle relish

• 2 tablespoons dill pickle relish

• 1 tablespoon yellow mustard

• 1 bag coleslaw mix, pulsed a few times in a food processor

Instructions

1. In a large bowl, whisk together the mayo, sugar, brown sugar, sweet and dill relishes, and mustard.

2. Add the chopped coleslaw mix and toss until fully coated.

3. Refrigerate 1–2 hours before serving so it softens and absorbs the dressing.

Nashville Hot Sauce

Ingredients

• ½ cup neutral oil (canola, vegetable, grapeseed)

• 3 tablespoons cayenne pepper (adjust to preferred heat)

• 2 tablespoons brown sugar

• 2 teaspoons coarse kosher salt

• 2 teaspoons black pepper

• 2 teaspoons garlic powder

• 1 teaspoon smoked paprika

• 1 tablespoon honey

Instructions

1. Add the oil to a small saucepan or microwave-safe bowl and warm it very gently — just enough to loosen it (10–15 seconds in the microwave or low heat on the stove). It should not be hot or sizzling.

2. In a separate bowl, whisk together cayenne, brown sugar, salt, black pepper, garlic powder, and smoked paprika.

3. Pour the warm oil over the spice mixture and whisk until completely smooth.

4. Add the honey and whisk again.

5. Let sit 5 minutes so the spices fully hydrate and the sauce deepens in color. Whisk before using.

Fried Chicken Thighs

Ingredients

• 6 boneless, skinless chicken thighs

Buttermilk Marinade

• 3 teaspoons salt

• 1 teaspoon black pepper

• 2 teaspoons oregano

• 2 teaspoons paprika

• 2 teaspoons ground white pepper

• 2 teaspoons garlic powder

• 3 cups buttermilk

Breading

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon cayenne pepper

• 1 teaspoon black pepper

Instructions

1. Marinate the chicken:
   Whisk salt, black pepper, oregano, paprika, white pepper, and garlic powder into the buttermilk. Add chicken thighs, cover, and chill 1–12 hours (longer = more flavor).

2. Bread the chicken:
   Mix flour, salt, paprika, garlic powder, cayenne, and black pepper in a shallow dish.
   Remove chicken from marinade, letting excess drip off, then coat thoroughly in the flour mixture.

3. Fry:
   Heat oil to 350°F. Lower breaded chicken thighs into the oil and fry 4–6 minutes per side, until golden brown and cooked through.
   Transfer to a wire rack and rest 5 minutes.

Assemble the Sandwich

You’ll Need:

• Potato or brioche buns

• Mayo

• Dill pickle slices

• Fried chicken thigh brushed generously with Nashville hot sauce

• A big scoop of sweet cole slaw

Build:

1. Toast the buns if you want extra flavor.

2. Spread mayo on each side.

3. Add pickle slices.

4. Top with a fried chicken thigh slathered in hot sauce.

5. Finish with a dollop of cole slaw.

6. Close it up and grab a LOT of napkins — this one is messy in the best way.