Nashville-Style Hot Chicken Sandwich (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
2 medium chicken breasts, sliced into 4 cutlets
02 -
Salt, to taste
03 -
Ground black pepper, to taste
→ Frying
04 -
Vegetable oil, peanut oil, or canola oil, for deep frying
→ Breading
05 -
120 ml buttermilk
06 -
15 ml vinegar-based hot sauce
07 -
120 g all-purpose flour
08 -
0.5 teaspoon ground black pepper
09 -
1.5 teaspoons salt
→ Nashville Hot Sauce
10 -
120 ml hot frying oil
11 -
2 teaspoons light brown sugar
12 -
2 teaspoons cayenne powder
13 -
0.25 teaspoon chili powder
14 -
0.25 teaspoon paprika
15 -
0.5 teaspoon garlic powder
→ Assembly
16 -
4 brioche burger buns, buttered and toasted
17 -
Bread and butter pickle chips, as needed
18 -
Coleslaw, homemade or prepared, as needed
19 -
60 g mayonnaise
# Instructions:
01 -
Slice chicken breasts into four even cutlets. Place the cutlets in a glass bowl and season with a light sprinkle of salt and ground black pepper. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
02 -
In a shallow bowl, combine all-purpose flour, salt, and ground black pepper. In a separate bowl, whisk together buttermilk and vinegar-based hot sauce. Add about one tablespoon of the buttermilk mixture to the flour and use your hands to create coarse crumbs.
03 -
Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip in the buttermilk mixture, then return to the flour mixture, ensuring an even coating. Shake off any excess flour before frying.
04 -
Heat 2–5 cm of oil in a Dutch oven or heavy pot to 160°C. Fry chicken cutlets two at a time for 3–4 minutes on one side, flip, and cook for an additional 3 minutes. Ensure chicken reaches an internal temperature of 74°C. Transfer cooked chicken to a wire rack and keep warm in the oven.
05 -
In a small bowl, combine light brown sugar, cayenne powder, chili powder, paprika, and garlic powder. Carefully ladle in 120 ml of hot frying oil over the spices and mix thoroughly. While the chicken is still hot, generously baste each cutlet with the spicy oil blend.
06 -
Spread mayonnaise on the cut side of each toasted brioche bun. Place a hot chicken cutlet on the bottom half, top with a scoop of creamy coleslaw and several bread and butter pickle chips. Close with the top bun and serve immediately.
# Notes:
01 -
Ensure the chicken is coated evenly for maximum crispiness and flavor absorption.