Nashville Hot Chicken Sandwich

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With the warmer weather finally here, it's time to kick back and relax with good food, friends and drinks. If you are bored of cooking the same meals for your friends and looking to kick things up a notch in the kitchen, try this Nashville Hot Chicken Sandwich.

This Nashville Hot Chicken Sandwich features deep-fried, crispy chicken smothered in a fiery hot sauce, topped with crunchy coleslaw and pickles served inside toasted buns!
WHAT IS NASHVILLE HOT CHICKEN SANDWICH?

Nashville Hot Chicken, the fiery take on classic Southern Fried Chicken, has been a staple in Middle Tennessee since 1945 and is now one of America's most coveted culinary treasures.

The secret to this Chicken lies in the fiery hot sauce. Crispy fried chicken gets drenched in a Nashville hot sauce, which is made by mixing hot oil, brown sugar, cayenne pepper, and other spices and seasonings. This sauce gives the chicken its signature spicy flavor and red color that Nashville Hot Chicken is known for. While there’s typically a ton of heat in this sauce, it’s well balanced with the subtle sweetness of the sugar.

This Sandwich is the ultimate crowd-pleaser, whether you're gathering with friends for a weeknight feast, hosting a backyard barbecue, or simply looking to treat yourself to a delightful lunch. Trust me, once you take a bite, you'll be hooked.

If you are craving for more such recipes this Summer, you can give these recipes a try, too:
WHAT TO SERVE WITH THIS NASHVILLE HOT CHICKEN SANDWICH?

Although this Nashville Hot Chicken Sandwich is AMAZING on its own, these additions really elevate this meal to the next level. Serve it with the classic French fries, creamy coleslaw, salad or grilled corn for a summery meal.
TIPS AND TRICKS

Like many of the best fried chicken recipes, making Nashville hot chicken is a bit of a process. Here are a few things to keep in mind:
  • FRY IN HOT OIL: Make sure that the oil is very hot before adding the chicken pieces to the oil. This will ensure that they are super crispy. If the oil is not hot enough, it will leave the chicken very greasy.
  • USE A NEUTRAL OIL FOR FRYING: Use a neutral-tasting oil like vegetable, canola or peanut with a high smoking point for frying the chicken.
  • DRAIN THE FRIED CHICKEN : To keep the chicken crispy and eliminate unwanted grease, place the fried chicken pieces on a wire rack over a baking sheet.
  • DON'T FRY FRIDGE-COLD CHICKEN: Take the chicken out of the fridge about 30 minutes before you plan to bread it. This will help the oil stay hot and not reduce the temperature too much once you add the chicken.

If you made this Nashville Hot Chicken Sandwich, I would love to know how it turned out! Please let me know by leaving a comment below.



Nashville Hot Chicken Sandwich Nashville Hot Chicken Sandwich
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 6 persons
Calories per serving: 253kcal




Ingredients:
    For the Chicken Sandwich
  • 2 large chicken breasts, boneless & skinless, sliced into 4 cutlets
  • Vegetable oil, for frying
  • 3/4 cup buttermilk
  • 2 Tablespoons hot sauce
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt

    • For the Nashville Hot Sauce
  • 1/2 cup unsalted butter
  • 2 Tablespoons brown sugar
  • 1 tablespoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika powder

    • For the Assembly
  • 4 Brioche burger buns, toasted
  • 4 Tablespoons mayonnaise
  • Coleslaw, for serving
  • Pickle Chips, for serving

Instructions:
  1. Cut the chicken breasts into 4 cutlets. Pound the chicken pieces lightly so that they have enough thickness.
  2. Add the buttermilk and hot sauce to a shallow bowl and whisk the ingredients until fully combined.
  3. Place the chicken cutlets into the bowl with the buttermilk mixture. Mix to coat the chicken, then cover the bowl with plastic wrap and refrigerate for 2-4 hours (or overnight).
  4. When the chicken is marinated, remove it from the buttermilk mixture and let it sit for 30 minutes at room temperature before breading.
  5. In a bowl, add the all-purpose flour, salt, and black pepper to another and whisk to combine.
  6. Dredge the chicken breast in flour mixture, shaking off any excess flour.
  7. Then, dip the floured chicken breast back into the buttermilk mixture, letting excess buttermilk drip off.
  8. Dredge the buttermilk-dipped chicken breast back into the flour mixture for the second coating of flour. Make sure to get a good coating of flour on the chicken. Continue the process until all the chicken has been breaded.
  9. Add two inches of cooking oil to a deep skillet over high heat. Heat the oil until it has reached 166 degrees Celsius or 350 degrees F.
  10. Add the breaded chicken breasts to the hot oil and fry the chicken for 3-4 minutes on each side. Cook the chicken breasts until golden brown and crispy and until the internal temperature is at least 74 degrees Celsius or 165°Fahrenheit.
  11. Cook the chicken in batches, so that the oil doesn't get cold.
  12. Remove the cooked chicken cutlets from the pan and place them on a wire rack to drain.
  13. To make the Nashville hot sauce, melt the unsalted butter in a small saucepan.
  14. Add the cayenne powder, garlic powder, paprika powder and brown sugar to the saucepan with the melted butter and whisk until everything is well combined.
  15. While the fried chicken pieces are still hot, brush them with the Nashville hot sauce or dip them into the sauce.
  16. To assemble the sandwich, spread the mayo over the toasted buns, then add the fried chicken, coleslaw and the pickle chips.
  17. Enjoy!

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