Description

A fiery, flavorful baked Nashville hot chicken sandwich with a crispy coating, sweet honey butter glaze, and crunchy pickles on soft buns. Perfect for a weeknight dinner, weekend indulgence, or party meal.

Ingredients

4 boneless chicken thighs

1 cup buttermilk

1 tablespoon hot sauce

1 cup all-purpose flour

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

4 sandwich buns

2 tablespoons unsalted butter, melted

2 tablespoons honey

1 cup pickles, sliced

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix buttermilk and hot sauce. Add chicken thighs and marinate for at least 30 minutes.
In another bowl, combine flour, paprika, garlic powder, cayenne, onion powder, salt, and pepper.
Remove chicken from marinade and dredge in flour mixture, pressing lightly to coat fully.
Place chicken on baking sheet and bake 25–30 minutes until crispy and internal temperature reaches 165°F.
Meanwhile, melt butter and mix with honey to create glaze.
Brush cooked chicken with honey butter glaze.
Assemble sandwiches: place chicken on buns, top with pickles, and serve hot.

Notes

Adjust cayenne pepper for desired spice level or add chili flakes for more heat.

Swap chicken thighs for breasts or tofu for a leaner or vegetarian option.

Use brioche, ciabatta, or potato rolls for different bun textures.

Add slaw, spicy mayo, or cheese for extra flavor.

Use gluten-free flour and buns to make the recipe gluten-free.

Store leftover chicken in the fridge for up to 3 days; reheat in oven at 375°F for 10–12 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch/Dinner
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 sandwich
Calories: 460
Sugar: 7g
Sodium: 950mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg