Enjoy the sweet and spicy flavors of the famous Nashville Hot Chicken with these Nashville Hot Chicken sandwiches. I’ve also made this recipe gluten-free, which means all the delicious flavors minus the gluten.
These Nashville Hot Chicken sandwiches will have your mouth watering, begging for more!
If you’ve ever been to Nashville, and you’re a foodie, you know that the Nashville hot chicken sandwich is a MUST try! I admit I’m a sucker for almost any type of hot chicken sandwich, so recreating this experience was a no-brainer. Top it off with this sweet and tangy mustard slaw and your taste buds will be in heaven.
The rub and sauce combination for this is a combination of heat + sweet, which makes the flavor combination amazing. The creamy mustard slaw helps balance out the heat and provides a creamy sauce component because if you’re a sauce addict like me, you’re always looking for that creamy addition to finish out each bite.
Add in your favorite side, in this case, I added in sweet potato fries and of course topped it off with a cold craft beer from our favorite local brewery, Boulevard Brewing Company. Although, with the flavor party going with this sandwich you won’t even notice your sides.
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Nashville Hot Chicken Sandwich Recipe
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Nashville Hot Chicken Sandwich
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
Description
The perfect copy-cat recipe for the famous Nashville Hot Chicken sandwich.
Ingredients
Chicken seasoning
- 4 boneless chicken breasts
- 1 tbsp. black pepper
- 1 tbsp. Himalayan salt
Dredge
- 1 cup coconut milk
- 2 eggs
- 1 tbsp. Louisiana Hot Sauce
Coating
- 2 cups gluten-free flour
- 2 tsp. Himalayan salt
Nashville Hot Chicken sauce
- 2 cups coconut or avocado oil
- 1 tbsp. cayenne pepper
- 1 tbsp. light brown sugar
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1 tsp. Himalayan salt
- 1 tsp. black pepper
- 1 tbsp. Louisiana Hot Sauce
Creamy Mustard Slaw
- 2 cups cabbage slaw
- 3/4 cup chopped dill pickles
- 2 tbsp. olive oil
- 1 tbsp. apple cider vinegar
- 1/2 tsp. Himalayan salt
- 1/4 tsp. black pepper
- 1 tsp. whole grain mustard
- 1–2 tbsp. mayo (I use Primal Kitchen’s dairy-free mayo)
Instructions
Prepare the chicken
- Rub both tbsp. of salt and pepper all over all four chicken breasts. Set aside.
Chicken coating + dredge
- In a small bowl, whisk together the coconut milk, eggs, and 1 tbsp. Louisiana Hot Sauce. In another bowl, combine gluten-free flour and 2 tsp. salt.
Frying the chicken
- In a large skillet, heat 1 1/2 cups avocado over medium-high heat. Dip the chicken breasts into the flour mixture, then into the milk mixture, then back into the flour mixture one last time. Place into the hot oil and cook 7-10 minutes per side or until chicken breasts are cooked through.
Creamy Mustard Slaw
- While the chicken is frying, in a small bowl combine all slaw ingredients and mix well. Store in the refrigerator until ready to serve.
- Nashville Hot Chicken sauce
- In a small bowl, whisk together 1/2 cup avocado oil, cayenne pepper, brown sugar, paprika, garlic powder, plus 1 tsp. each salt and pepper and 1 tbsp. Louisiana Hot Sauce. Once the chicken is done cooking, remove from skillet and place onto a cooling rack to allow excess oil and sauce to drip. Using a brush, cover both sides of each breast heavily with the Nashville Hot Chicken sauce. Add to bun, top with slaw and serve immediately.
- Category: Dinner
- Cuisine: American
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Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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