Nashville Hot Chicken Sandwich🍔🐔
Ingredients
CHICKEN
2 large chicken breasts, about 1.5 pounds
peanut or vegetable oil for frying
DRY
1 cup of all-purpose flour
3 tablespoons cornstarch
2 teaspoons garlic powder
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dry mustard powder
1 teaspoon black pepper
1 teaspoon baking powder
WET
3/4 cup buttermilk
1 large egg
2 tablespoons vinegar-based hot sauce
1/4 cup pickle juice
1 teaspoon baking powder
SPICY OIL
1 tablespoon light brown sugar
2 1/2 tablespoons cayenne powder, add more to taste
2 tablespoons chili powder
1 teaspoon dry mustard powder
1 teaspoon garlic powder
1 teaspoon salt, more to taste
3/4 cup frying oil
COLESLAW
3 cups coleslaw blend or 2 cups shredded green cabbage, 1/2 cup purple cabbage, 1/2 cup shredded carrots
1/4 cup mayonnaise
1/2 to 1 tablespoon yellow mustard, adjust to taste
salt, to taste
black pepper, to taste
1 tablespoon lemon juice or white vinegar
1/2 to 1 tablespoon granulated white sugar
SAUCE
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon garlic powder
OTHER
4 brioche buns
unsalted butter, for toasting buns
pickles
Instructions
MAKE THE COLESLAW
To a large bowl, add the cabbage blend, mayo, mustard, salt, black pepper, lemon juice, and sugar.
Mix together well until everything is evenly combined.
Cover and transfer to the fridge until the end.
MAKE THE SAUCE
In a small bowl, combine mayo with ketchup, Worcestershire sauce, black pepper, and garlic powder.
Mix together until creamy, and it turns a light pink-orangeish color. Set aside.
CHICKEN
Cut the breasts in half if they are too thick. Then, cut the breasts into individual filets about the same size as your buns.
Pat the chicken dry very well with a paper towel.
DRY
In a large bowl, whisk together flour, cornstarch, garlic powder, chili powder, salt, mustard powder, black pepper, and baking powder. Set aside.
WET
In a deep bowl, whisk together buttermilk, egg, hot sauce, pickle juice, and baking powder.
Add 3 to 4 tablespoons of the wet batter into the dry and mix around to create a flaky texture. Set aside.
BREADING AND FRYING
Dip each filet first in the dry, then into the wet, then back into the dry - using one hand for the wet only and one hand for dry only. Make sure to let any excess fall off before dipping into the next.
Once all the filets are breaded, allow rest for 10 to 15 minutes before frying.
Heat oil to about 350°F in a frying pan, about 1.5 to 2 inches high.
Drop the filets in, making sure not to overcrowd them. Fry in 2 to 3 batches. Fry until golden brown all around, about 7-8 minutes, making sure to flip over halfway.
Transfer to a paper towel to drain any excess oil.
Reserve 3/4 cups of the frying oil in a cup.
SPICY OIL
In a deep wide bowl, add the frying oil along with brown sugar, chili powder, cayenne, dry mustard, garlic powder, and salt. Mix together well.
Dunk each filet in the spicy oil and transfer to a plate.
ASSEMBLY
Butter the buns and toast them in a pan over medium heat or in the oven at 350°F for 5 to 6 minutes.
Assemble the toasted buns with the sauce, fried chicken, coleslaw, and pickles. Close up and enjoy!
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Hey foodies! If you're anything like me, you've probably seen those mouth-watering close-ups of Nashville Hot Chicken Sandwiches and thought, "I HAVE to make that!" While those fast-food versions from places like Hardee's or KFC are tempting, there’s nothing quite like the satisfaction of creating your own perfectly crispy, spicy fried chicken sandwich at home. Trust me, it’s easier than you think to get that restaurant-quality flavor and texture right in your own kitchen! Achieving That Irresistible Crispy, Spicy Finish Let's talk about getting that iconic crunch and fiery kick. The secret to a truly crispy, spicy chicken fillet lies in a few key steps. First, ensure your chicken breasts are patted super dry before breading – moisture is the enemy of crispiness! My recipe uses a double-dredging method (dry-wet-dry) which creates those amazing craggy bits that hold all that delicious spice. Don't skip adding a little bit of the wet batter to your dry mix; it's a game-changer for texture. When frying, maintaining that 350°F oil temperature is crucial for a golden brown, evenly cooked, and extra crispy result. And for that signature Nashville hot sauce close-up look, really coat each piece generously in the spicy oil mixture right after frying. You want every inch of that chicken to be glistening with that fiery cayenne goodness! The Art of the Spicy Oil and Essential Toppings The spicy oil is truly the heart of a Nashville Hot Chicken Sandwich. You can totally customize the heat level by adjusting the amount of cayenne powder – start with my suggestion and then amp it up or down next time. For an even richer flavor, some folks like to infuse their frying oil with a few dried chilies while heating it up. And let’s not forget the crucial supporting cast! A perfectly toasted brioche bun is non-negotiable; it adds a subtle sweetness and buttery richness that balances the heat. My recipe includes a creamy coleslaw and tangy pickles, which are essential for cutting through the richness and spice. The coolness of the coleslaw and the bright acidity of the pickles provide the perfect counterpoint to that spicy fried chicken. Serving Up Your Masterpiece (Don't Forget the Tots!) Once you've assembled your masterpiece – toasted brioche bun, creamy sauce, crispy, spicy chicken, coleslaw, and pickles – you're in for a treat. For the ultimate plate close-up, consider how you present it. And speaking of sides, if you're looking for that full experience like you might find at Super Chix, you absolutely have to serve it with some delicious tater tots! To make them extra special and tie into the theme, you can even toss your freshly fried tater tots with a pinch of the same cayenne and chili powder blend you used for your chicken. It’s a fantastic way to echo the flavors and make your meal truly unforgettable. Enjoy every spicy, crispy, juicy bite!