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Nashville hot chicken sandwich topped with pickles and spicy sauce on a bun

Nashville Hot Chicken Sandwich

A delicious and spicy treat featuring crispy chicken and a flavorful sauce, perfect for those who love heat in their food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken and Sauce Ingredients
  • 4 pieces breaded chicken breast filets Use frozen for convenience or make from scratch.
  • 1/2 cup butter For the sauce.
  • 1 tablespoon cayenne pepper Adjust according to spice preference.
  • 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
Buns and Toppings
  • 4 pieces brioche buns Soft and buttery.
  • 2 tablespoons butter (softened) For toasting the buns.
  • Dill pickles For topping.

Method
 

Preparation
  1. If using frozen breaded chicken filets, air fry according to package instructions or make fresh air fryer chicken filets.
  2. While the chicken is cooking, prepare the sauce: melt the butter in a small saucepan over medium heat.
  3. 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, then remove from heat.
  4. Toast the insides of the brioche buns in a skillet with softened butter until golden brown.
Assembly
  1. Once the chicken is cooked, brush the prepared sauce liberally over both sides of each chicken filet.
  2. Assemble the sandwiches by placing a saucy chicken filet on each toasted bun and topping with dill pickle slices.

Notes

Serve the Nashville Hot Chicken Sandwich hot, right after assembling. Pair it with crispy fries or a fresh coleslaw for a complete meal. You can also enjoy it with a cold drink to balance the spiciness. Store leftovers separately in an airtight container in the fridge for up to 3 days.