Delicious chicken sandwich with lots of sauce served next to chips on a wooden board

Nashville Hot Chicken Sandwich

Category Dinner Lunch Poultry

Servings 2

Prep Time 20 Minutes

Cook Time 40-60 Minutes

Are you a fan of fried chicken and spice? Then you're going to love this Nashville Hot Chicken Sandwich! The chicken is first smoked then fried for a mouth-watering finish. Piled high with coleslaw, drizzled with honey, and topped with crunchy dill pickles, this recipe is finger licking good and sure to be a crowd pleaser.

Author:
Paula @queenofthegrill

Ingredients

2 chicken breasts

1/4 cup dill pickle juice

Louisiana Hot sauce, to taste

1/2 Cup Buttermilk

1 cup all-purpose flour

2 Eggs, beaten

2 brioche buns

Honey, for topping

Pickle slices, for topping

Coleslaw salad, for topping

2 tbsp Brown Sugar

3 Tbsp Cayenne Pepper

1 tsp Red Pepper Flakes

1 Tsp Garlic Powder

1 Tsp Paprika

1 Tsp Chili Powder

1 tsp Kosher Salt

1/2 cup (120 ml) oil, warm

Remaining dry rub

4 tbsp mayonnaise

2 tbsp Sriracha Hot Sauce, or to taste

1 tsp Nashville hot rub

Directions

Place chicken in a resealable bag and pour buttermilk, pickle juice, and hot sauce over top. Mix to combine. Cover and refrigerate for 2 to 12 hours (the longer the better flavor result).

Remove chicken from the marinade and pat dry with paper towels. Discard brine.

In a small bowl, combine brown sugar, cayenne, red pepper flakes, garlic powder, paprika, chili powder, and salt. Season the chicken breasts, coating evenly. Keep remaining dry rub aside for the Nashville hot sauce.

Pre-heat Pit Boss smoker to 250°F

Smoke the chicken breasts until 140°F internal. Let cool.

Meanwhile, pre-heat the deep fryer to 350°F

Dip each piece of chicken in flour, egg, and flour. Place on a baking rack and let sit for 10 minutes.

Place in the deep fryer and cook until minimum internal temperature of 165°F

Prepare the sauce: In a small saucepan, add a ladle of hot oil and the remaining dry rub, whisking until smooth. Dunk or brush each piece of chicken with the sauce.