Name: The Baked Nashville Hot Chicken Sandwich I Can’t Stop Making (That Sweet Honey Drizzle Seals the Deal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the Chicken:; 4 boneless, skinless chicken thighs or breasts; 1 cup buttermilk; 2 tablespoons hot sauceSerious Eats; For the Breading:; 1 cup all-purpose flour; 2 large eggs, beaten; 1½ cups panko breadcrumbs; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper (adjust to taste); 2 tablespoons neutral oil; Salt and pepper, to tasteSerious Eats; For the Hot Oil Sauce:; ¼ cup neutral oil; 1 tablespoon cayenne pepper; 1 teaspoon smoked paprika; 1 tablespoon brown sugar; ½ teaspoon garlic powder; For Assembly:; 4 brioche buns, toasted; Coleslaw (optional, for topping); Pickle slices; Honey, for drizzling

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So here’s the thing—I love a good Nashville hot chicken sandwich, but I don’t love standing over a pot of oil or dealing with a greasy kitchen. This version skips the deep fry and still gives you that spicy, crispy, juicy goodness, all baked in the oven. And then there’s the honey drizzle. Ohhh the honey. It cools things down just enough and makes the whole thing feel kind of irresistible.

This is my go-to when I want something spicy, crunchy, and totally satisfying—without the mess.

Why You’ll Love This Recipe

If you’re into bold flavors and crispy textures but not into deep frying, this one is for you. The chicken bakes up with a crunchy coating (thank you, panko), the spice level is customizable, and the combo of heat and honey is just unbeatable. Plus, the whole sandwich is easy enough for a weeknight but impressive enough for game day or a casual dinner party.

Ingredients (Just a Sneak Peek)

You’ll be using boneless chicken thighs or breasts, buttermilk, hot sauce, panko breadcrumbs, smoked paprika, cayenne, and honey. The slaw is optional, but I highly recommend it—it adds a nice crunch and coolness. Full list of ingredients is down below in the recipe card.

Directions

Marinate the Chicken

Start by marinating your chicken in a mix of buttermilk and hot sauce. This helps tenderize the meat and gets flavor deep into every bite. Let it sit for at least an hour, or even overnight if you’re planning ahead.

Set Up Your Breading Station

In one bowl, you’ll have seasoned flour; in another, beaten eggs; and in the last one, panko mixed with a bit of oil, smoked paprika, garlic powder, and cayenne. Dip each piece of chicken through the stations, pressing the breadcrumbs on really well so they stick.

Bake Until Crispy

Place the breaded chicken on a wire rack over a baking sheet and pop it into a hot oven. Bake until the outside is crispy and golden and the inside is juicy—usually around 25–30 minutes depending on the size of your pieces.

Make the Hot Oil Sauce

While the chicken bakes, mix up your Nashville-style hot oil. You’ll stir together a bit of neutral oil, cayenne, paprika, brown sugar, and a pinch of garlic powder. As soon as the chicken comes out of the oven, brush this spicy oil all over it.

Assemble the Sandwich

Toast your buns (this is not optional), then pile on the chicken, a scoop of slaw, and a generous drizzle of honey. Top it with a few pickle slices and the other half of the bun. That’s it. Try not to eat it too fast.

Expert Tips and Tricks

Use a wire rack when baking—it helps the chicken get crispy all around. And don’t skip the oil in the panko coating; it helps it brown beautifully without needing to fry. Want to turn up the heat? Add more cayenne to the hot oil.

Recipe Variations and Possible Substitutions

You can use chicken breasts if you prefer white meat, just pound them out a little so they cook evenly. Want to go gluten-free? Use almond flour and GF breadcrumbs. And if you’re not into spicy, just scale back the cayenne and add a little smoked paprika instead.

Serving and Pairing Suggestions

Serve this with sweet potato fries, classic coleslaw, or even a side of mac and cheese. I love it with a crisp pickle and something cold to drink—like sweet tea or a cold beer. For a fun twist, make them slider-sized and serve as a party appetizer.

Storage and Reheating Tips

Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven or air fryer to bring the crisp back. Don’t microwave unless you’re okay with soft breading—it’ll still taste good, just not crunchy.

FAQs

Can I make this ahead of time?
You can marinate the chicken and prep the slaw ahead, but wait to bake it until you’re ready to eat for the best crunch.

How spicy is it?
Medium-spicy, but you can totally adjust it by adding or reducing the cayenne in the oil.

What kind of honey should I use?
Just plain clover honey works great, but hot honey is amazing if you want a little extra kick.

Can I make this in the air fryer?
Yes! It works beautifully. Just reduce the time slightly and flip halfway through.

Conclusion

This Baked Nashville Hot Chicken Sandwich with Honey hits all the right notes—crispy, juicy, spicy, sweet, and messy in the best way. It’s perfect when you want something indulgent but a little lighter than the fried version. And once you taste that honey drizzle over spicy chicken? You’ll be making it again and again.

The Baked Nashville Hot Chicken Sandwich I Can’t Stop Making (That Sweet Honey Drizzle Seals the Deal)

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This oven-baked Nashville Hot Chicken Sandwich delivers all the spicy, crispy, and juicy flavors you crave, without the mess of deep frying. Topped with a cooling slaw and a sweet honey drizzle, it’s a perfect balance of heat and sweetness.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American, Southern

Instructions

Marinate the Chicken:
In a bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Breading Stations:
In the first bowl, place the flour seasoned with salt and pepper.
In the second bowl, have the beaten eggs.
In the third bowl, mix panko breadcrumbs with smoked paprika, garlic powder, cayenne pepper, and neutral oil until well combined.
Bread the Chicken:
Remove chicken from marinade, allowing excess to drip off. Dredge each piece in flour, then dip into the beaten eggs, and finally coat thoroughly with the panko mixture, pressing gently to adhere.
Bake the Chicken:
Preheat oven to 425°F (220°C). Place breaded chicken on a wire rack set over a baking sheet. Bake for 25–30 minutes, or until the chicken is cooked through and the coating is golden and crispy.
Prepare the Hot Oil Sauce:
While the chicken bakes, in a small saucepan over low heat, combine neutral oil, cayenne pepper, smoked paprika, brown sugar, and garlic powder. Stir until the sugar dissolves and the mixture is heated through.
Assemble the Sandwiches:
Brush the baked chicken with the hot oil sauce. Place each piece on a toasted brioche bun, top with coleslaw (if using), pickle slices, and a generous drizzle of honey. Cap with the top bun and serve immediately.

Notes

For a gluten-free version, substitute almond flour for all-purpose flour and use gluten-free breadcrumbs.
Adjust the cayenne pepper in both the breading and sauce to control the heat level.
Air fryer alternative: Cook breaded chicken at 400°F (200°C) for 20 minutes, flipping halfway through.