Nashville Hot Chicken Sandwich
Ingredients
The Chicken and Marinade
-
20
oz
boneless skinless chicken breasts
-
1
cup
buttermilk
-
1
large
egg
-
1
tbsp
Frank's hot sauce
The Breading
-
1 ¼
cup
all-purpose flour
-
¾
tsp
black pepper
-
1 ½
tsp
salt
The Nashville Hot Sauce
-
½
cup
unsalted butter
-
2
tbsp
brown sugar
-
1
tbsp
cayenne pepper
-
2
tsp
coarse sea salt
-
2
tsp
smoked paprika
-
2
tsp
garlic powder
-
¼
tsp
black pepper
-
1
tbsp
honey
The Assembly
-
4
pieces
brioche buns
-
½
cup
bread and butter pickle chips
-
1 ½
cups
shredded lettuce
-
4
tbsp
mayonnaise
-
2
inches
vegetable oil for frying
Instructions
- Cut the chicken breasts into 5-6 ounce cutlets and pound them lightly for uniform thickness.
- Combine buttermilk, egg, and hot sauce in a shallow bowl and whisk until fully combined.
- Place the chicken cutlets in the buttermilk mixture, cover, and refrigerate for 2-4 hours.
- In another bowl, mix flour, black pepper, and salt together.
- Remove chicken from the refrigerator and let it sit for 10 minutes.
- Dredge the chicken in the flour mixture, dip back in the buttermilk, and then coat again with the flour.
- Heat oil in a deep skillet to 350°F and fry the chicken for 3-4 minutes on each side until golden brown.
- Melt butter in a saucepan and add cayenne, garlic powder, salt, black pepper, smoked paprika, brown sugar, and honey, whisking to combine.
- Add two tablespoons of hot oil from frying to the hot sauce mixture and whisk until smooth.
- Toast the brioche buns and spread mayonnaise on the bottom.
- Layer pickle chips, fried chicken, and shredded lettuce on the buns, then top with the other half of the bun.
Nutrition Facts (estimated)
Servings
4
Calories
303
Total fat
18g
Total carbohydrates
24g
Total protein
12g
Sodium
309mg
Cholesterol
88mg
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