Firehouse Eats: Nashville Hot Chicken with a Fresh Twist

Firefighters know the value of a hearty meal that fuels both body and spirit. In this month’s Firehouse Eats, LAFD Fire Station 2 in Boyle Heights shares their spin on a Southern classic: the Nashville hot chicken sandwich. Their version gets a California twist with pineapple slaw, roasted root fries, and a crisp honey Dijon salad, the perfect balance of spicy, sweet, and satisfying.

Nashville Hot Chicken Sandwiches

Ingredients (4 sandwiches)

• 4 boneless, skinless chicken thighs

• 1 cup buttermilk

• 2 tsp hot sauce

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp cayenne pepper

• 1 tsp salt

• Vegetable oil (for frying)

• 4 brioche buns, toasted

• 4 pickle slices (per sandwich)

Nashville Hot Sauce:

• ½ cup frying oil (scooped after frying)

• 2 tbsp cayenne pepper

• 1 tbsp brown sugar

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp chili powder

• Pinch of salt

Instructions

1. Marinate chicken: In a bowl, combine buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 2 hours (overnight is best).

2. Dredge: Mix flour, paprika, garlic powder, cayenne, and salt. Remove chicken from marinade and coat thoroughly in flour mixture.

3. Fry: Heat 1–2 inches of oil in a skillet (350°F). Fry chicken 4–5 minutes per side until golden and cooked through (165°F internal temp). Place on a wire rack.

4. Make hot sauce: In a heatproof bowl, mix cayenne, brown sugar, paprika, garlic powder, chili powder, and salt. Ladle in hot frying oil, whisking until smooth.

5. Coat chicken: Brush or dip fried chicken in hot sauce.

6. Assemble sandwich: Bun + chicken + pineapple slaw (below) + pickles.

Pineapple Slaw

Ingredients

• 2 cups shredded cabbage (green or mix)

• ½ cup shredded carrots

• ½ cup pineapple, finely chopped

• 2 tbsp mayo

• 1 tbsp lime juice

• 1 tsp honey

• Salt & pepper to taste

Instructions

1. In a bowl, whisk mayo, lime juice, and honey.

2. Add cabbage, carrots, and pineapple. Toss until coated.

3. Chill until ready to serve (best after 30 minutes).

Root Fries (Sweet Potato + Carrot + Parsnip

Ingredients

• 1 sweet potato, cut into fries

• 2 carrots, cut into fries

• 2 parsnips, cut into fries

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt & pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment.

2. Toss cut veggies with oil, paprika, garlic powder, salt, and pepper.

3. Spread evenly (don’t overcrowd).

4. Roast 20–25 minutes, flipping halfway, until crisp and golden.

Honey Dijon Salad

Ingredients

• 4 cups mixed greens (spring mix or arugula)

• ½ cucumber, sliced

• ½ cup cherry tomatoes, halved

• ¼ red onion, thinly sliced

• ¼ cup toasted walnuts or pecans

Dressing:

• 2 tbsp Dijon mustard

• 2 tbsp honey

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• Salt & pepper

Instructions

1. Whisk together dressing ingredients until smooth.

2. Toss greens, cucumber, tomatoes, onion, and nuts with dressing just before serving.