Nashville Hot Chicken Sandwiches (Print Version)
# Ingredients:
→ Chicken
01 -
2 medium chicken breasts
02 -
½ cup buttermilk
03 -
1 tbsp hot sauce
04 -
½ cup all-purpose flour
05 -
½ cup cornstarch or more flour
06 -
1 tsp each cayenne, garlic powder, salt, black pepper
→ Dipping Oil
07 -
½ cup frying oil or melted butter
08 -
1 tbsp brown sugar
09 -
1 tbsp cayenne powder
10 -
½ tsp each chili powder, smoked paprika, garlic powder
→ Sandwich Assembly
11 -
4 burger buns, buttered and toasted
12 -
Coleslaw
13 -
Mayonnaise
14 -
Pickles
# Instructions:
01 -
Slice the chicken breasts in half horizontally to make 4 thin cutlets. Season each side of the chicken with salt & pepper. Whisk buttermilk and hot sauce in a small shallow bowl. In another shallow bowl, combine the flour, cornstarch, and spices.
02 -
Dredge the chicken in flour, shaking off excess, then dip in buttermilk, and back into the flour, pressing firmly to coat both sides of the chicken. Shake off excess flour in order to create small crumbs which will become the crunchy bits of the sandwich.
03 -
Heat about 2 inches of oil in a large heavy-duty pan to 350°F. Cook chicken breasts for 3 minutes per side or until the exterior is dark and crunchy and the interior reaches 165°F. Remove from oil and transfer to a cooling rack.
04 -
When all of the chicken is fried, take a 1/2 cup of the hot cooking oil and add it to a small bowl. Add the sugar and spices and whisk to combine. Baste the chicken with the hot oil mixture while the chicken is still hot. If the oil is too burned, feel free to use a combo of melted butter and oil or just melted butter.
05 -
Spread about 1 tbsp of mayo onto the bottom of a toasted bun. Add the chicken sandwich followed by some coleslaw and pickles. Serve immediately.
# Notes:
01 -
If you have leftover chicken patties, store in an airtight container in the fridge for up to 3 days. Reheat in the oven or in an air fryer until warm and crispy.