Nashville Hot Chicken SandwichNashville Hot Chicken Sandwich
Nashville Hot Chicken Sandwich
Nashville Hot Chicken Sandwich
This Nashville Hot Chicken Sandwich features a crispy, spicy chicken fillet coated in bold, fiery seasonings and served on a soft, golden brioche bun. Topped with crunchy pickles, it offers the perfect combination of heat and tanginess. Perfect for spice lovers looking for a satisfying, flavorful bite.
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Recipe - Frankston #713
Nashville Hot Chicken Sandwich
Nashville Hot Chicken Sandwich
0
Servings4
Cook Time60 Minutes
Calories555
Ingredients
4 (4 oz) boneless, skinless chicken breasts
1 Tbs salt
1 Tbs black pepper
3 Tbs hot sauce, divided
2 cups flour
2 eggs
1 cup buttermilk
vegetable oil, for frying
1 Tbs brown sugar
1 Tbs cayenne pepper
1 tsp paprika
1 tsp garlic powder
4 sandwich buns
bread & butter pickles
Directions
  1. Place chicken in large bowl. Add salt, black pepper and 2 tablespoons hot sauce. Rub seasoning into chicken on all sides. Cover and marinate for 3 hours or overnight. 
  2. In two shallow bowls, add flour to one bowl. In other bowl, whisk together eggs, buttermilk and remaining hot sauce. 
  3. In deep skillet, add 2 inches of oil. Heat to 325° F. When oil is hot, begin dredging chicken breasts one at a time. First, pat chicken dry. Dip into flour; shake off excess. Dip into buttermilk mixture. Dip into flour again; place in oil. Fry for 5 to 7 minutes per side (turning once) until internal temperature registers 165° F and coating is crispy and golden. Continue to monitor oil temperature throughout frying. When chicken is cooked through, transfer to cooling rack set inside rimmed baking sheet. Repeat process until all chicken is fried. Keep already fried chicken warm in 250° F oven. 
  4. To make sauce, let frying oil cool. Add 1 cup of that oil to bowl. Whisk in brown sugar, cayenne, paprika and garlic. Stir until spices are dissolved. Liberally brush mixture over both sides of chicken. Serve on buns with pickles.
Nutritional Information

Calories: 555, Fat: 8 g (2 g Saturated Fat), Cholesterol: 157 mg, Sodium: 2392 mg, Carbohydrates: 77 g, Fiber: 4 g, Protein: 40 g.  

0 minutes
Prep Time
60 minutes
Cook Time
4
Servings
555
Calories

Shop Ingredients

Makes 4 servings
4 (4 oz) boneless, skinless chicken breasts
Not Available
1 Tbs salt
Not Available
1 Tbs black pepper
Not Available
3 Tbs hot sauce, divided
Not Available
2 cups flour
Not Available
2 eggs
Not Available
1 cup buttermilk
Not Available
vegetable oil, for frying
Not Available
1 Tbs brown sugar
Not Available
1 Tbs cayenne pepper
Not Available
1 tsp paprika
Not Available
1 tsp garlic powder
Not Available
4 sandwich buns
Not Available
bread & butter pickles
Not Available

Nutritional Information

Calories: 555, Fat: 8 g (2 g Saturated Fat), Cholesterol: 157 mg, Sodium: 2392 mg, Carbohydrates: 77 g, Fiber: 4 g, Protein: 40 g.  

Directions

  1. Place chicken in large bowl. Add salt, black pepper and 2 tablespoons hot sauce. Rub seasoning into chicken on all sides. Cover and marinate for 3 hours or overnight. 
  2. In two shallow bowls, add flour to one bowl. In other bowl, whisk together eggs, buttermilk and remaining hot sauce. 
  3. In deep skillet, add 2 inches of oil. Heat to 325° F. When oil is hot, begin dredging chicken breasts one at a time. First, pat chicken dry. Dip into flour; shake off excess. Dip into buttermilk mixture. Dip into flour again; place in oil. Fry for 5 to 7 minutes per side (turning once) until internal temperature registers 165° F and coating is crispy and golden. Continue to monitor oil temperature throughout frying. When chicken is cooked through, transfer to cooling rack set inside rimmed baking sheet. Repeat process until all chicken is fried. Keep already fried chicken warm in 250° F oven. 
  4. To make sauce, let frying oil cool. Add 1 cup of that oil to bowl. Whisk in brown sugar, cayenne, paprika and garlic. Stir until spices are dissolved. Liberally brush mixture over both sides of chicken. Serve on buns with pickles.