A Nashville hot chicken sandwich infused with Syrian shawarma spices, featuring crispy fried chicken thighs coated in a spiced oil and topped with fiery shatta coleslaw for a bold fusion of heat and flavor.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a container, marinate the chicken thighs in buttermilk, 1/2 cup of flour, and 1 tsp of paprika. Let it marinate for at least 30 minutes.
In a large bowl, prepare the dredge by combining 2 cups of all-purpose flour, cornstarch, baking powder, and 1 tbsp of paprika. Mix well.
Take a marinated chicken thigh, letting excess marinade drip off, and press it firmly into the flour mixture. Toss it between your hands to create a craggy, textured coating.
Heat frying oil in a deep fryer or large pot to 325°F. Carefully add the dredged chicken and fry for about 8 minutes until golden brown and cooked through.
Remove the chicken from the fryer and let it rest on a wire rack for a few minutes.
While the chicken rests, prepare the hot oil. Place the shawarma spice blend in a heatproof bowl. Carefully ladle about 1 cup of the hot frying oil over the spices and stir to combine.
Return the rested chicken to the hot oil and fry for exactly one more minute to make it extra crispy.
Immediately after the second fry, dunk the hot chicken into the shawarma hot oil, ensuring it's fully coated.
Place the coated chicken back on the wire rack and sprinkle with flaky salt.
To make the coleslaw, combine mayonnaise, shatta, lemon zest, and a squeeze of lemon juice in a mixing bowl. Add the coleslaw mix, season with salt, and toss until everything is well combined.
To assemble, toast the brioche buns. Spread toum (garlic sauce) on the bottom bun, top with pickle slices, the fried chicken, and a generous amount of the shatta coleslaw. Place the top bun on and serve immediately.
Store leftover fried chicken in an airtight container in the fridge up to 3 days; reheat in a 325°F oven for 10 minutes to restore crispness. Prepare coleslaw fresh for best texture.
deep frying thermometer · large heavy-bottomed pot or Dutch oven
Chicken breasts work but will dry out more easily during frying. Pound them to even thickness (3/4 inch) and reduce frying time by 1–2 minutes per side to avoid overcooking.
Shawarma spice is warm and aromatic (cumin, coriander, paprika-forward) rather than intensely hot. The shatta coleslaw provides the primary heat; adjust shatta paste to your spice tolerance.
Yes. Marinate chicken up to 24 hours in buttermilk. Prepare the shatta coleslaw up to 4 hours ahead. Fry chicken fresh just before serving for best crispness.
Heat oil to 325–350°F for fried chicken thighs; this ensures a crispy exterior without burning before the interior cooks through (about 12–15 minutes total).
Yes. Substitute all-purpose flour (both in the marinade and dredge) with a 1:1 gluten-free flour blend and add an extra 1/2 tsp xanthan gum to the dredge for structure.
Braised Lamb Shanks with Spiced Rice
90 min · The Golden Balance
Spicy Beef Arayes
25 min · The Golden Balance
Philly Cheesesteak
35 min · The Golden Balance
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
