Name: Nashville Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Ingredients: 8 oz Chicken breast boneless skinless (butterflied); 2 cups Buttermilk; 1 cup All-purpose flour; 1 TBSP Paprika; 1 TBSP Cayenne pepper; 1 tsp Garlic powder; 1 tsp Onion powder; 2 cups Vegetable oil (for frying); 2 Hamburger buns; Pickle chips (for serving); Hot sauce (optional); ½ cup Carrots (peeled and cut into sticks or use baby carrots); ¼ cup Hummus; Salt (to taste); Black pepper (to taste); 1 cup Shredded cabbage mix; 2 TBSP Mayonnaise; ½ TBSP Apple cider vinegar; ½ TBSP Honey; 2 cups Watermelon (cubed seeds removed); 1/2 cup Lime juice; 16 oz Water; 2 TBSP Maple syrup (or honey (your choice)); 1/2 tsp Chia seeds; pinch Salt; 2 sprigs Fresh mint (for garnish)

Nashville Chicken Sandwich

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Prep Time: 15

Cook Time: 20

Servings:

Calories: 938kcal

Ingredients

Nashville Chicken Sandwich:

8 oz Chicken breast boneless skinless butterflied
2 cups Buttermilk
1 cup All-purpose flour
1 TBSP Paprika
1 TBSP Cayenne pepper
1 tsp Garlic powder
1 tsp Onion powder
2 cups Vegetable oil for frying
2 Hamburger buns
Pickle chips for serving
Hot sauce optional
½ cup Carrots peeled and cut into sticks or use baby carrots
¼ cup Hummus

Seasoning:

Salt to taste
Black pepper to taste

Coleslaw:

1 cup Shredded cabbage mix
2 TBSP Mayonnaise
½ TBSP Apple cider vinegar
½ TBSP Honey

Watermelon Lime Chia Fresca:

2 cups Watermelon cubed seeds removed
1/2 cup Lime juice
16 oz Water
2 TBSP Maple syrup or honey (your choice)
1/2 tsp Chia seeds
pinch Salt
2 sprigs Fresh mint for garnish

US Customary - Metric

Instructions

Prepare the ingredients as instructed above.
Place the chicken breasts in a bowl and pour the buttermilk over them. Let them marinate for at least 15 minutes.
In a separate bowl, combine the shredded cabbage mix, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Stir until well mixed and refrigerate until ready to assemble the sandwiches.
In another bowl, mix together the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper to prepare the chicken coating.
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently so the coating sticks evenly.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for safety and even cooking.
Carefully place the coated chicken breasts into the hot oil and fry for 4–6 minutes per side, or until golden brown and crispy. The chicken is done when it reaches an internal temperature of 165°F (74°C).
While the chicken is frying, lightly toast the hamburger buns in a dry skillet or toaster.
Once the chicken is fully cooked, transfer to a plate lined with paper towels to drain excess oil.
To assemble the sandwiches, place a piece of fried chicken on the bottom half of each bun. Top with pickle chips and a generous spoonful of coleslaw. Drizzle with hot sauce if desired, then close with the top bun.
To make the chia fresca, combine the watermelon, lime juice, water, maple syrup or honey, chia seeds, and a pinch of salt to a blender. Blend well and let sit for 5 minutes to allow the chia seeds to bloom. Garnish with fresh mint.
Serve a Nashville chicken sandwich with carrots and hummus and watermelon lime chia fresca.

Nutrition