Nashville Hot Chicken Sandwich Recipe
Make Nashville Hot Chicken Sandwich Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Method
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- 1
Marinate chicken
Pound chicken breasts to uniform thickness if needed and cut into four even fillets. In a large bowl, whisk together buttermilk and 2 tablespoons hot sauce with a pinch of salt. Submerge chicken pieces in the mixture, cover, and refrigerate for 1 to 2 hours to tenderize and flavor.
- 2
Prepare dredge
In a large shallow dish, whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper until evenly combined.
- 3
Heat oil
Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of 2 inches. Heat to 350°F (175°C) and maintain temperature as you fry. Have a wire rack ready to drain fried chicken.
- 4
Dredge chicken
Remove marinated chicken pieces, letting excess buttermilk drip off. Dredge each piece in the seasoned flour mixture, coating thoroughly. For extra crunch, dip again in buttermilk briefly, then re-coat in flour.
- 5
Fry chicken
Fry the coated chicken pieces in batches until golden brown and cooked through, about 3 to 4 minutes per side depending on thickness. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Transfer to rack to drain excess oil.
- 6
Make Nashville hot sauce
In a small saucepan, melt butter over low heat. Stir in cayenne pepper, paprika, and brown sugar; cook briefly until fragrant, then remove from heat.
- 7
- 8
Slaw
In a medium bowl, whisk mayonnaise, apple cider vinegar, sugar, and salt. Add shredded cabbage and carrot; toss to coat. Let chill for at least 15 minutes to meld flavors.
- 9
Toast buns
Lightly toast the buns until just golden.
- 10
Assemble
Spread a thin layer of slaw on the bottom bun, place the Nashville hot chicken fillet on top, add a few pickle slices, and cap with the top bun. Serve immediately.
