Nashville Hot Chicken Sandwich Recipe
Chili & Spice Dusted Buttermilk-Brined Chicken Strips, Ale-Mustard Aioli Slaw, Pickles, Red Onion
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Ingredients
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Chicken Marinade
Breading
Ale-Mustard Aioli Slaw
Sandwich Assembly
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk and hot sauce. Whisk until well blended.
- 2
Add Chicken
Add the chicken strips to the buttermilk mixture. Ensure all pieces are submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Breading
- 3
Prepare the Breading
In a separate bowl, mix together the flour, cornstarch, cayenne pepper, smoked paprika, and salt.
- 4
Coat the Chicken
Remove the chicken strips from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Set aside on a wire rack.
Fry the Chicken
- 5
Heat Oil
In a large heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken strips to the hot oil. Fry in batches to avoid overcrowding. Cook for 5-7 minutes or until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.
Ale-Mustard Aioli Slaw
- 7
Make the Slaw
In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the ale beer, Dijon mustard, mayonnaise, honey, salt, and black pepper until smooth.
- 8
Sandwich Assembly
- 9
- 10
Serve
Serve the sandwiches immediately while hot, with extra pickles on the side if desired.