
Honky Tonk Nashville Hot Chicken Sandwich
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Honky Tonk Hot Chicken Sandwich
You know that dish you tried on vacation and think about all the time? That’s this sandwich! Spicy and crispy with a touch of sweetness—it’s the perfect balance of Nashville heat and Southern comfort. Balanced with pickles and tangy sauce, this sandwich brings the crunch, the flavor, and the heat.
Whether you’re making a big batch for an outdoor get-together or just want to spice up your weeknight dinner, this recipe will satisfy that crispy-fried craving without the trip to a (less-satisfying) fast food joint. Using bold flavors from our August Hot & Spicy Box, it’s as memorable as any Nashville hot chicken you’ve been dreaming about.
Yields: 4 sandwiches Prep time: 35 minutes
What You’ll Need
Chicken:
- 2 large chicken breasts (about 1.5 lbs), pounded and cut into 4 filets
- Frying oil (peanut or vegetable oil works best)
Dry Dredge:
- 1 cup flour
- 3 tbsp cornstarch
- 3 tbsp PS Seasoning Spicy Nashville Honky Tonk Hot Chicken seasoning
- 1 tsp baking powder
Wet Dredge:
- ¾ cup buttermilk
- 1 large egg
- 2 tbsp hot sauce
- ¼ cup pickle brine
- 1 tsp baking powder
Spicy Oil:
- ¾ cup hot fry oil
- 4 tbsp PS Seasoning Spicy Nashville Honky Tonk Hot Chicken seasoning
- 1–2 tbsp honey
Sauce:
- ¼ cup mayonnaise
- ¼ cup ketchup
- ½ tsp white vinegar
- ½ tbsp honey
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ½ tsp garlic powder
For Serving:
- 4 brioche buns, toasted
- Bread & Butter pickles
Let’s Make It!
Prep the chicken: Pat the chicken filets dry with paper towels—this helps the breading stick and crisp up. Set aside while you prepare your dredges.
Make the dredges: In one shallow bowl, whisk together the flour, cornstarch, baking powder, and seasoning. In another, combine the buttermilk, egg, hot sauce, pickle brine, and baking powder.
Bread the chicken: Using one hand for wet and one for dry, coat each filet in the flour mixture, then dip into the buttermilk mixture, then back into the flour mixture. On the second flour dip, aim for clumpy bits—those create extra-crispy texture. Let the breaded chicken rest for 10–15 minutes while you heat the oil.
Heat the oil: In a large, deep skillet, heat frying oil to 350°F. (No thermometer? Dip the end of a wooden spoon in the oil—steady bubbles mean it’s ready. If it pops vigorously, turn down the heat.)
Fry the chicken: Carefully lower each filet into the oil, placing the end closest to you first to avoid splatter. Fry for 3–4 minutes per side, until golden brown and cooked through (165 F if you have a meat thermometer). Transfer to a wire rack to drain.
Make the spicy oil: Ladle about ¾ cup of the hot fry oil into a heatproof bowl. Stir in the seasoning and honey. Using tongs, dunk each fried filet in the spicy oil, coating completely. Return to the rack.
Mix the sauce: In a small bowl, whisk together mayonnaise, ketchup, vinegar, honey, Worcestershire sauce, pepper, and garlic powder. Spread generously on the top halves of your toasted buns.
Assemble the sandwiches: Place a spicy chicken filet on the bottom bun, top with bread and butter pickles, and close with the sauced top bun. Serve immediately while hot and crispy.
Foodie Box Love Notes & Tips
- Top it with slaw: Add crunch and balance with our tangy coleslaw recipe.
- No buttermilk? Mix ¾ cup whole milk with ¾ tbsp white vinegar. Let sit 5 minutes before using.
- Make it a meal: Pair with creamy pasta salad and a wedge of juicy watermelon to cool things down.
Kaity Potter, Creative Social Media Intern, Foodie Box Love