Name: Spicy Nashville Hot Chicken Sandwich
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1.5 lbs Boneless, skinless chicken breasts (4 pieces, pounded to 1/2-inch thickness); 1 cup Buttermilk; 2 tbsp Hot sauce (e.g., Frank’s RedHot); 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Paprika; 1/2 tsp Garlic powder; 2 cups All-purpose flour; 1/2 cup Cornstarch; 1 tsp Baking powder; 2 tsp Salt; 1 tsp Cayenne pepper; 1 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Black pepper; 4-6 cups Peanut oil or vegetable oil (for frying); 1/2 cup Reserved hot frying oil (from frying chicken); 2-4 tbsp Cayenne pepper (adjust to desired spice level); 1 tbsp Brown sugar; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Salt; 4 Brioche buns (or potato buns, toasted); 1/2 cup Dill pickle chips; 1 cup Coleslaw (optional, for serving)

Description

A bold and crispy sandwich experience filled with tangy, spicy goodness, perfect for picnics and game days.

Ingredients

Scale

1.5 lbs Boneless, skinless chicken breasts (4 pieces, pounded to 1/2-inch thickness)
1 cup Buttermilk
2 tbsp Hot sauce (e.g., Frank’s RedHot)
1 tsp Salt
1/2 tsp Black pepper
1/2 tsp Paprika
1/2 tsp Garlic powder
2 cups All-purpose flour
1/2 cup Cornstarch
1 tsp Baking powder
2 tsp Salt
1 tsp Cayenne pepper
1 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Black pepper
4–6 cups Peanut oil or vegetable oil (for frying)
1/2 cup Reserved hot frying oil (from frying chicken)
2–4 tbsp Cayenne pepper (adjust to desired spice level)
1 tbsp Brown sugar
1 tbsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Salt
4 Brioche buns (or potato buns, toasted)
1/2 cup Dill pickle chips
1 cup Coleslaw (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix buttermilk, hot sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Add the chicken and chill for at least 1 hour.
In another bowl, mix flour, cornstarch, baking powder, 2 tsp salt, 1 tsp cayenne, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper.
Heat oil in a deep pan to 350°F (175°C). Dredge the marinated chicken in the flour mixture and fry until golden and cooked through (about 6-8 minutes). Reserve 1/2 cup of the hot frying oil.
In a heatproof bowl, mix the reserved hot oil with 2-4 tbsp cayenne, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt. Stir until smooth.
Brush or spoon the hot oil mixture over each fried chicken piece. Place the chicken on toasted buns, add dill pickle chips and coleslaw if desired, then close the sandwich and serve.

Notes

For added flavor, let the chicken marinate overnight. Adjust cayenne for spice preference.

Prep Time: 60 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 550
Sugar: 6g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg