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High Protein Nashville Hot Chicken Sandwiches

High Protein Nashville Hot Chicken Sandwiches - recipe card
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A fiery, indulgent Nashville hot chicken sandwich with a protein-packed twist. Tender chicken thighs are brined, coated in a spicy buttermilk flour blend, fried to crispy perfection, and finished with a scorching cayenne-infused butter sauce. Served on a toasted brioche bun with cool pickles, this sandwich delivers serious heat and a satisfying crunch.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs (4 thighs, about 4 oz each)
  • 1 cup (240ml) low-fat buttermilk
  • 1 tbsp (15ml) hot sauce (such as Frank’s RedHot)
  • 1 tbsp (15g) kosher salt
  • 1 tsp (5g) black pepper
  • 1 cup (120g) all-purpose flour
  • 2 tbsp (30g) cornstarch
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) cayenne pepper
  • 1 large egg
  • 1/4 cup (60g) plain Greek yogurt (full-fat)
  • 1/2 cup (120ml) neutral oil (such as canola) for frying
  • 1/4 cup (60g) unsalted butter
  • 2 tbsp (30g) cayenne pepper (for the glaze paste)
  • 1 tbsp (15g) brown sugar
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 tbsp (15ml) honey (for the glaze)
  • 4 brioche hamburger buns
  • 1/2 cup (120ml) pickle chips
  • Optional: lettuce, tomato slices

Instructions

  1. In a medium bowl, whisk together the buttermilk, hot sauce, 1 tsp of the kosher salt, and black pepper. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours. This buttermilk brine tenderizes the meat and ensures a juicy interior.
  2. While the chicken marinates, prepare the dry dredge. In a shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, and the remaining 2 tsp of kosher salt.
  3. In a separate shallow dish, whisk the egg and Greek yogurt together until smooth. The yogurt adds extra protein and helps the crust adhere and become extra craggy.
  4. Remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each thigh in the flour mixture, pressing firmly to coat all sides. Then dip into the egg-yogurt mixture, and dredge once more in the flour, pressing to create a thick, shaggy crust. Place on a wire rack while you complete the rest.
  5. Preheat your oven to 350°F (175°C) as an alternative finishing method, though we’ll fry on the stovetop. Place a wire rack over a baking sheet and set aside.
  6. In a large cast-iron skillet or heavy-bottomed pot, heat the neutral oil over medium-high heat until it shimmers and a pinch of flour sizzles immediately when dropped in. The oil should be about 1/2 inch deep and reach 350°F (175°C) — adjust to maintain.
  7. Carefully place the coated chicken thighs in the skillet, working in batches of 2 to avoid crowding. Fry for 4-5 minutes per side, until golden brown and crispy, and the internal temperature reads 165°F (74°C) for chicken. Transfer to the wire rack to drain.
  8. For oven alternative: If using the oven, place the coated chicken on the wire rack over the baking sheet and bake at 350°F (175°C) for 20-25 minutes, flipping halfway, until cooked through.
  9. While the chicken rests, prepare the Nashville hot glaze. In a small saucepan over low heat, melt the butter. Whisk in the cayenne, brown sugar, garlic powder, onion powder, and honey until a smooth paste forms. Keep warm over the lowest heat — do not let it bubble.
  10. Using a pastry brush, generously brush the fried chicken on both sides with the hot glaze. The residual heat of the chicken will help the glaze meld.
  11. Toast the brioche buns on a skillet or in a toaster until golden and fragrant.
  12. Assemble the sandwiches: Place the bottom bun on a plate, top with pickles (and lettuce/tomato if using), then the glazed chicken, and top with the other bun. Serve immediately while the crust is shattering and the center is juicy.

Notes

Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep the glaze separately if possible. To reheat, place chicken on a wire rack over a baking sheet and heat in a 350°F (175°C) oven for 10-12 minutes until hot and crisp. For best results, do not microwave, as it softens the crust. Freeze fried chicken (without buns) in a single layer on a parchment-lined baking sheet, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen directly in a 350°F (175°C) oven for 18-20 minutes, or until heated through.

Nutrition

Keywords: Nashville hot chicken, spicy fried chicken sandwich, high protein, buttermilk fried chicken, cayenne glaze, chicken thigh sandwich, Southern recipe, crispy chicken, brined chicken, hot chicken

Find it online: https://thehighproteinrecipes.com/high-protein-nashville-hot-chicken-sandwiches-recipe/