Nashville Hot Honey Chicken Sandwich with Creamy Slaw Recipe
This Nashville Hot Honey Chicken Sandwich features crispy, juicy fried chicken thighs coated in a spicy, sweet hot honey sauce, layered with a creamy, tangy slaw, pickles, and your choice of ranch or spicy mayo on a toasted brioche bun. Perfect for those who love a combination of heat, sweetness, and crunch in a satisfying sandwich.
- Prep Time: 20 minutes (plus 2 hours marinating)
- Cook Time: 20 minutes (including frying and toasting buns)
- Total Time: 2 hours 40 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Slaw Ingredients
- 14 oz coleslaw mix (bagged or mixed cabbage blend)
- ¾ cup mayonnaise
- ½ medium red onion, thinly sliced
- 3 Tbsp red wine vinegar
- 2 Tbsp granulated sugar
- ½ tsp kosher salt
- Couple pinches freshly ground black pepper
Hot Honey Sauce
- 1 stick unsalted butter
- ¼ cup Mike’s Hot Honey
- 2 Tbsp packed brown sugar
- 1 tsp cayenne pepper
- 1 tsp granulated garlic (garlic powder)
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp kosher salt
- 2 Tbsp hot frying oil (reserved from frying chicken)
Chicken and Frying
- 1 ¾–2 lb boneless, skinless chicken thighs (approx. 8 thighs)
- 1 Tbsp kosher salt (for seasoning the chicken)
- 1 tsp freshly ground black pepper (for seasoning the chicken)
- 1 ½ cups buttermilk
- 3 large eggs
- 1 Tbsp hot sauce
- 3 cups all-purpose flour
- 3 tsp kosher salt
- 2 tsp granulated garlic powder
- Canola oil or other neutral oil for frying (such as grapeseed, peanut, avocado, or vegetable oil)
Sandwich Assembly
- Brioche buns
- Pickles
- Ranch dressing or spicy mayo
Instructions
- Season the chicken: Pat dry the chicken thighs and place them in a large bowl. Season generously with 1 Tbsp kosher salt and 1 tsp freshly ground black pepper, massaging the seasoning into the meat. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to penetrate.
- Make the sandwich slaw: In a large mixing bowl, combine coleslaw mix, mayonnaise, sliced red onion, red wine vinegar, sugar, kosher salt, and black pepper. Toss thoroughly using tongs until well mixed. Refrigerate for at least 1 hour to let flavors meld and keep chilled until serving.
- Prepare the hot honey sauce: In a saucepan over medium-high heat, combine the unsalted butter, Mike’s Hot Honey, brown sugar, cayenne pepper, garlic powder, paprika, chili powder, and kosher salt. Heat until the butter melts and the spices become fragrant. Remove from heat and stir in 2 Tbsp of hot frying oil reserved from the chicken frying process. If making ahead, reheat gently and add the oil when frying the chicken.
- Make the dredge and buttermilk brine: In one large bowl, whisk together buttermilk, eggs, and hot sauce until smooth. In a separate large bowl, whisk together all-purpose flour, kosher salt, and garlic powder.
- Dredge the chicken: Set a wire rack over a rimmed baking sheet. Dip each chicken thigh first into the flour mixture, then into the buttermilk mixture, and finally again into the flour mixture, shaking off excess. Place coated chicken on the wire rack. Repeat for all pieces.
- Heat the frying oil: Fill a large cast iron or heavy-bottomed pan with oil to about 1½ inches depth. Heat over medium-high heat until the oil temperature reaches approximately 350°F (175°C). Target a cooking temperature of around 325°F (163°C) when the chicken is added, as the temperature will drop.
- Fry the chicken: Carefully add half of the chicken thighs to the hot oil (about 4 at a time, depending on pan size). Fry, turning every 1-2 minutes, until all sides are golden brown and the internal temperature reaches 160°F (71°C), about 6-7 minutes per batch. Transfer cooked chicken to a clean wire rack to drain. Repeat with remaining chicken.
- Toast the brioche buns: Lightly toast each bun, then spread your choice of ranch dressing or spicy mayo onto the cut sides of the buns to add flavor and moisture.
- Coat chicken with hot honey sauce: Brush each piece of fried chicken generously with the hot honey sauce or fully dip the chicken into the sauce for extra heat and sweetness.
- Assemble the sandwich: Place one sauced chicken thigh onto the bottom bun. Spoon a generous amount of creamy slaw over the chicken, add a few pickles on top, then cap with the remaining bun. Serve immediately for the best texture and flavor.
Notes
- For best results, season chicken ahead and allow to marinate in the fridge for at least 2 hours or overnight.
- The hot honey sauce can be prepared ahead and gently reheated when ready to use.
- Use a thermometer to ensure chicken reaches a safe internal temperature of 160°F to stay juicy and safe to eat.
- Adjust cayenne pepper in the sauce to control the heat level to your preference.
- If you don’t have Mike’s Hot Honey, substitute with another spicy honey or mix honey with a bit of hot sauce.
- Use a heavy-bottomed pan like cast iron for stable frying temperature and best crust.
- Be cautious not to overcrowd the pan which can reduce the oil temperature and result in soggy chicken.
Keywords: Nashville hot chicken sandwich, hot honey sauce, fried chicken, creamy slaw, brioche bun, spicy chicken sandwich
