Nashville Hot Chicken Sandwich
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 339
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 32
- Sodium
- 608
- Total: 30 min
- Active: 20 min
Ingredients
Slaw:
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
1/2 head red cabbage, cored, thinly sliced (about 4 cups)
1 cup shredded carrots
1 shallot, thinly sliced
Hot Chicken:
Vegetable oil, for frying
Miss Brown's House Seasoning, recipe follows
2 skin-on, boneless chicken breasts (about 12 ounces each), cut in half crosswise (see Cook's Note)
1 1/2 cups all-purpose flour
2 cups buttermilk
1/2 cup hot sauce, such as Frank's RedHot
4 split potato rolls, toasted, for serving
Dill pickles, for serving
Hot Butter Sauce:
1 stick (8 tablespoons) unsalted butter
1 cup hot sauce, such as Frank's RedHot
1/4 cup packed light brown sugar
1/4 teaspoon cayenne
1 teaspoon Miss Brown's House Seasoning, recipe follows
Miss Brown's House Seasoning:
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
- For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
- For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
- Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
- Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
- While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
Miss Brown's House Seasoning:
- Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.
Cook’s Note
Ask your butcher to prep the skin-on boneless chicken breasts for you. The skin helps hold the seasoning and makes for crunchier fried chicken.