Gf Nashville Chicken Sandwich Recipe

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1. 1

   Marinate the chicken

   In a large bowl, whisk together buttermilk, 2 tbsp hot sauce, and 0.5 tsp salt. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for 2 to 4 hours (or up to overnight) to tenderize and flavor the chicken.

2. 2

   Make spicy mayo for the bun

   In a small bowl, whisk together mayonnaise, lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper until smooth. Refrigerate until ready to assemble.

3. 3

   Prepare the dry dredge

   In a shallow dish, combine gluten-free flour, cornstarch, paprika, cayenne, chili powder, garlic powder, onion powder, 1 tsp salt, and 0.5 tsp black pepper. Mix well.

4. 4

   Heat the frying oil

   Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C). Maintain temperature as you cook.

5. 5

   Dredge the chicken

   Remove chicken from the marinade, letting excess drip off. Dredge each piece in the dry mixture, pressing to ensure a thorough coating. Place battered chicken on a rack or tray and let rest 5–10 minutes to set the crust.

6. 6

   Fry the chicken

   Working in batches, fry the chicken until deep golden brown and internal temp reaches 165°F (74°C), about 6–8 minutes per piece depending on thickness. Transfer to a wire rack to drain excess oil.

7. 7

   Finish with spicy butter glaze

   In a small saucepan, melt butter over low heat. Stir in 1 tbsp hot sauce and 0.25 tsp cayenne pepper. Brush or toss the hot fried chicken pieces in the spice butter to coat them evenly.

8. 8

   Toast buns

   Lightly butter the gluten-free buns and toast them, cut side down, in a skillet or on a griddle until golden and fragrant.

9. 9

   Assemble the Nashville GF chicken sandwich

   Spread a layer of spicy mayo on the bottom bun. Add a hot, spice-glazed chicken fillet, top with 2–3 pickle slices, and crown with the top bun. Serve immediately while hot.