Nashville Hot Chicken Sandwiches with Buttermilk Ranch Slaw Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, let the dredged chicken rest on a wire rack for 10 minutes before frying. This allows the coating to set and adhere better.

Also, use a deep-fry thermometer to maintain the oil temperature—if it drops too low, the chicken will absorb oil and become greasy. Keep the fried chicken on a wire rack, not paper towels, so the bottom stays crisp.

When making the spicy glaze, whisk continuously to fully dissolve the brown sugar and prevent clumping. The glaze should be smooth and pourable.

If it thickens too much, add a teaspoon of hot water at a time. Brush the glaze on both sides of the chicken while it's hot, and don't be shy—this is what gives the sandwich its signature heat.

Variations

• Milder Version: Reduce the cayenne pepper in the glaze to 1 tablespoon and use a mild hot sauce in the marinade. The chicken will still have a gentle warmth but won't overwhelm those who prefer less heat.
• Grilled Chicken Option: Instead of frying, grill the marinated chicken over medium-high heat until cooked through. Brush with the spicy glaze during the last few minutes of grilling and serve on toasted buns with the same toppings.
• Spicy Slaw: Add 1 teaspoon of cayenne pepper or a few dashes of hot sauce to the buttermilk ranch dressing before tossing with the slaw. This adds an extra layer of heat that complements the chicken.
• Pickle-Brined Tenders: Cut the chicken breasts into strips before marinating to make chicken tenders. Fry for 4-5 minutes per side, then glaze and serve on slider buns for a party-friendly version.

Storage and make-ahead

Fridge

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the slaw and pickles in separate containers.

Freezer

Fried chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until hot and crisp.

Reheat

Reheat fried chicken in a 350°F (175°C) oven for 10-15 minutes, or until heated through and the crust is crisp again.

Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. The slaw and pickles should be stored separately and assembled fresh. To reheat, place the chicken on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crisp. Avoid microwaving, as it will make the crust soggy.

The chicken can be marinated up to 24 hours in advance, which makes it even more flavorful. The dredge and spicy glaze can also be prepared ahead and stored in the refrigerator.

The slaw is best made fresh, but you can prep the shredded lettuce and cabbage and keep it in a sealed bag for a day. Assemble the sandwiches just before serving to keep everything crisp.

Serving ideas

Serve these sandwiches immediately after assembling so the crust stays shatteringly crisp. The cool ranch slaw and tangy pickles are essential to balance the heat.

For a complete meal, add a side of crispy fries or a simple green salad. The sandwiches are substantial enough to stand alone, but they also pair well with a cold beer or sweet iced tea.

To make the sandwiches more manageable, you can wrap the bottom half in parchment paper or foil. This also helps keep the filling in place. For extra heat, add a few pickled jalapeños or a drizzle of extra hot sauce. If you prefer a milder version, reduce the cayenne in the glaze or serve the sauce on the side.

Frequently asked questions

Recipe card

Nashville Hot Chicken Sandwiches with Buttermilk Ranch Slaw

Prep 30 minCook 25 minTotal 55 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts, pounded to even thickness
• 2 cups buttermilk
• 1/2 cup dill pickle juice
• 1/4 cup hot sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp smoked paprika
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 cups vegetable oil, for frying
• 1 cup hot frying oil (reserved from frying)
• 3 tbsp cayenne pepper
• 2 tbsp brown sugar
• 4 cups shredded lettuce and cabbage mix
• 1/2 cup buttermilk ranch dressing
• 4 brioche buns, split
• 2 tbsp unsalted butter, softened
• 1/2 cup dill pickle chips

Instructions

1. In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, garlic powder, onion powder, and smoked paprika. Add the pounded chicken breasts, turning to coat. Cover and refrigerate for at least 4 hours or up to overnight.
2. In a shallow dish, whisk together the flour, cornstarch, kosher salt, and black pepper. Set aside.
3. Pour the vegetable oil into a deep skillet or Dutch oven, filling about 1 inch deep. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer.
4. Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Dip back into the marinade, then dredge again in the flour mixture for a double coating.
5. Carefully place the chicken in the hot oil, working in batches to avoid crowding. Fry for 6 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a wire rack.
6. In a heatproof bowl, whisk together the hot frying oil, cayenne pepper, smoked paprika, brown sugar, and garlic powder until the sugar dissolves.
7. Brush the spicy glaze liberally over both sides of the fried chicken while it is still hot.
8. In a large bowl, toss the shredded lettuce and cabbage with the buttermilk ranch dressing until well coated.
9. Spread the cut sides of the brioche buns with softened butter. Heat a griddle or skillet over medium heat and toast the buns, cut side down, until golden and crisp.
10. Place the glazed chicken on the bottom half of each toasted bun. Top with a generous handful of ranch slaw and a few dill pickle chips. Close the sandwiches with the top buns and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

55 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.