Nashville Hot Chicken Sandwich Recipe
Fried Chicken Breast, Nashville Hot Sauce, Candied Jalapeno, Pickles on Brioche Bun
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Ingredients
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Chicken
Nashville Hot Sauce
Toppings
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and chicken breasts. Ensure the chicken is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Breading
In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
- 3
Bread the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure a good coating.
Frying the Chicken
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Chicken
Carefully add the breaded chicken to the hot oil. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
- 6
Drain the Chicken
Remove the chicken from the oil and let it drain on a wire rack or paper towels.
Making the Nashville Hot Sauce
- 7
Mix the Sauce
In a small bowl, combine the cayenne pepper, brown sugar, garlic powder, paprika, salt, and 1 tablespoon of the hot oil from frying. Mix until smooth.
Assembling the Sandwich
- 8
- 9
Prepare the Buns
Toast the brioche buns lightly if desired. Place a piece of hot chicken on each bun.
- 10
Add Toppings
Top the chicken with candied jalapeños and pickles. Close the sandwich with the top half of the bun.