Nashville-Style Hot Chicken Sandwich with Pickled Slaw

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fiery Nashville hot chicken sandwich topped with a tangy pickled slaw and creamy mayo sauce, inspired by Madisonville's popular fast-food flavors. This American-inspired sandwich and wrap recipe, ready in about 95 minutes, pairs boneless chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 80 min Cook: 15 min Serves 4 American cuisine 550 cal/serving

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Ingredients

1 lb boneless chicken thighs
1 cup buttermilk
1 cup all-purpose flour
2 tbsp cayenne pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
for frying, about 3 cups vegetable oil
1/4 cup mayonnaise
1 tbsp hot sauce
1 cup, shredded green cabbage
1/2 cup, julienned carrot
2 tbsp apple cider vinegar
1 tsp sugar
1/4 tsp salt (for slaw)
4 burger buns

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Instructions

Step 1: In a bowl, combine 1 lb boneless chicken thighs with 1 cup buttermilk and 1 tsp salt. Marinate for at least 1 hour in the refrigerator.
Step 2: In a shallow dish, mix 1 cup all-purpose flour, 2 tbsp cayenne pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1/2 tsp black pepper.
Step 3: Heat 3 cups vegetable oil in a deep skillet to 350°F.
Step 4: Remove chicken from buttermilk, dredge in the flour mixture pressing to coat thoroughly.
Step 5: Fry the chicken pieces in batches for 6-8 minutes until golden brown and cooked through, reaching an internal temperature of 165°F; drain on paper towels.
Step 6: For the pickled slaw, mix 1 cup shredded green cabbage and 1/2 cup julienned carrot with 2 tbsp apple cider vinegar, 1 tsp sugar, and 1/4 tsp salt. Let sit for 15 minutes.
Step 7: Combine 1/4 cup mayonnaise with 1 tbsp hot sauce to make a spicy mayo.
Step 8: Toast 4 burger buns lightly. Spread spicy mayo on each bun bottom, top with a fried chicken thigh, then a generous amount of pickled slaw, and finish with the bun top.