Description
This Nashville-Style Hot Chicken Sandwich recipe brings the iconic spicy and crispy flavors of the South to your kitchen. Juicy chicken cutlets are coated in a seasoned flour mixture, fried to perfection, then drenched in a fiery cayenne oil for that signature kick. Served on buttered and toasted buns with creamy coleslaw and tangy pickles, this sandwich is a flavor explosion you don’t want to miss!
Ingredients
Units
Scale
Chicken:
- 2 medium chicken breasts, sliced into 4 cutlets
- Oil for frying, such as vegetable oil, peanut, or canola oil
Breading:
- 1/2 cup (120 ml) buttermilk
- 1 tablespoon (15 ml) vinegar-based hot sauce
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
Dipping Oil:
- 1/2 cup (120 ml) frying oil from above
- 2 teaspoons light brown sugar
- 2 teaspoons cayenne powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
For Serving:
- 4 burger buns, buttered and toasted
- Bread and butter pickle chips
- Coleslaw
- 1/4 cup (60 g) mayonnaise
Instructions
- Brine the Chicken: Slice the chicken into cutlets, sprinkle with salt and pepper, cover, and refrigerate for 30 minutes to an hour.
- Breading: Mix flour with salt and pepper in one bowl, and buttermilk with hot sauce in another. Coat chicken in flour, then buttermilk, then flour again.
- Frying: Heat oil to 350°F (160°C) in a dutch oven. Fry chicken for 3-4 minutes per side until internal temperature reaches 160°F (74°C).
- Nashville Hot Sauce: Combine sauce ingredients with hot oil, mix, and baste chicken while hot.
- Assemble: Spread mayo on buns, add fried chicken, coleslaw, and pickles. Serve hot.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
