Main Dishesbillyparisi4.8
Nashville Hot Chicken Sandwich
This homemade Nashville Hot Chicken Sandwich delivers bold heat with crispy chicken, zesty pickles, and creamy coleslaw on a toasted bun.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- casserole dish
- bowl
- whisk
- pot
- oven
📝 Preparation Steps
1
For the Dry Brine:
2
Place the chicken spread out into a 13x9 casserole dish. Evenly season it on all sides with the salt and pepper. Cover and place in the refrigerator for 4 to ⏱️ 24 hours.
ground pepper1 teaspoonteaspoon ground pepper1/2coarse salt and ground pepper to taste
3
For the Breading:
4
In a cake tin or wide shallow bowl, whisk together the flour, cornstarch, baking powder, paprika, salt, and pepper. Set it to the side.
baking powder2 tablespoonspaprika1 tablespoonground pepper1 teaspoonteaspoon ground pepper1/2coarse salt and ground pepper to taste
5
In a separate cake tin or a wide, shallow bowl, whisk together the eggs, buttermilk, salt, and pepper until well combined. Set it to the side.
large eggs5ground pepper1 teaspoonteaspoon ground pepper1/2coarse salt and ground pepper to taste
6
At this stage, add enough oil to a 4- or 5-quart pot to fill it halfway. Heat it over medium to low heat until it reaches 350°F. Keep it at that temperature. Once the cold chicken is added to the oil, the temperature immediately drops to 325°, which is perfect for longer cooking times.
7
Take the chicken out of the fridge. Dip a breast one at a time right into the seasoned flour. Press down on it from all sides to ensure it’s evenly coated. Lift it, shake off any excess, then over to the egg wash. Coat it on all sides, completely covering the flour in the whisked eggs. Now, drain off any excess liquid, as before, and return to dredging the flour, pressing down to completely cover it.
large eggs5
8
Place them on a rack over a sheet tray and let them sit for up to ⏱️ 15 minutes, then repeat the process to bread everything else.
9
Next, place the chicken, 2 to 3 pieces at a time, into the hot oil. Cook them for 10 to ⏱️ 12 minutes for the breasts. They should be golden brown and cooked throughout. I place them on a rack over a sheet tray. Then I place them on a middle rack in the oven at 200 to 225°F. Then I fry up everything in batches. They will hold fine while you do this. While chicken breasts are done around 165°F, it’s okay if you temp them and pull them a few degrees under because they’ll continue to cook as they sit.
10
For the Sauce:
11
While the chicken is cooking, I make the sauce. Add ¾ cup of the cooking oil, cayenne, honey, chili powder, garlic granules, onion granules, and salt to a small saucepot and cook over low to medium heat, stirring occasionally, until melted.
honey3 tablespoonschili powder1 teaspoon
12
Once all the chicken is done cooking, brush or spoon the hot sauce onto both sides of the tenders.
13
Add the desired amount of mayonnaise to the bottom toasted bun, then place a piece of chicken on top. Then top off with the coleslaw, pickle slices, and a toasted top bun.
Nutrition Facts
calories
1262 kcal
fat Content
79 g
serving Size
1 serving
fiber Content
5 g
sugar Content
18 g
sodium Content
6434 mg
protein Content
18 g
trans Fat Content
0.3 g
cholesterol Content
206 mg
carbohydrate Content
124 g
saturated Fat Content
8 g
unsaturated Fat Content
69 g
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