Ingredients
Hot 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
- 4 Hamburger buns
- Pickle chips for serving
- 1 Apple sliced
- 2 TBSP Peanut butter or choice of nut butter
Seasoning
- Salt to taste
- Black pepper to taste
Coleslaw
- 1 cup Shredded cabbage mix
- 2 TBSP Mayonnaise
- 1/2 TBSP Apple cider vinegar
- 1/2 TBSP Honey
Green Juice
- 1 Cucumber sliced
- 3 stalks Celery sliced
- 3 leaves Kale removed from stem
- 1 cup Baby spinach loosely packed
- 1-2 inch piece Fresh ginger use to taste
- 2 TBSP Lime juice
- 2 Apples cored and sliced
Instructions
- Marinate the Chicken: In a bowl, soak the chicken breasts in buttermilk for at least 15 minutes.
- Prepare the Coleslaw: In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Refrigerate until ready to use.
- Prepare the Coating: In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
- Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge the chicken in the flour mixture, ensuring an even coating.
- Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry until golden brown and cooked to an internal temperature of 160°F (71°C).
- Prepare the Buns: While the chicken is frying, lightly toast the hamburger buns.
- Assemble the Sandwich: Place the fried chicken on the bottom half of each bun. Top with pickles and coleslaw.
- Blend the Juice: Place all of the ingredients into a high-powered blender. Blend until smooth, about 1 to 2 minutes. If you need to, use your tamper to push the ingredients into the blades of your blender.
- Strain the Juice: Pour the green juice through a fine-mesh into a storage container. Press on the solids with the back of a spoon to extract as much juice as possible. Discard the solids.
- Chill the juice before serving.
- Serve: Cap off with the remaining bun halves. Serve immediately with apples and nut butter and green juice.
Nutrition
Calories: 1169kcal | Carbohydrates: 163g | Protein: 55g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 1053mg | Potassium: 2042mg | Fiber: 17g | Sugar: 58g | Vitamin A: 6826IU | Vitamin C: 61mg | Calcium: 575mg | Iron: 9mg
Nashville Chicken Sandwich
Ingredients
Hot 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
- 4 Hamburger buns
- Pickle chips for serving
- 1 Apple sliced
- 2 TBSP Peanut butter or choice of nut butter
Seasoning
- Salt to taste
- Black pepper to taste
Coleslaw
- 1 cup Shredded cabbage mix
- 2 TBSP Mayonnaise
- 1/2 TBSP Apple cider vinegar
- 1/2 TBSP Honey
Green Juice
- 1 Cucumber sliced
- 3 stalks Celery sliced
- 3 leaves Kale removed from stem
- 1 cup Baby spinach loosely packed
- 1-2 inch piece Fresh ginger use to taste
- 2 TBSP Lime juice
- 2 Apples cored and sliced
Instructions
- Marinate the Chicken: In a bowl, soak the chicken breasts in buttermilk for at least 15 minutes.
- Prepare the Coleslaw: In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Refrigerate until ready to use.
- Prepare the Coating: In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
- Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge the chicken in the flour mixture, ensuring an even coating.
- Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry until golden brown and cooked to an internal temperature of 160°F (71°C).
- Prepare the Buns: While the chicken is frying, lightly toast the hamburger buns.
- Assemble the Sandwich: Place the fried chicken on the bottom half of each bun. Top with pickles and coleslaw.
- Blend the Juice: Place all of the ingredients into a high-powered blender. Blend until smooth, about 1 to 2 minutes. If you need to, use your tamper to push the ingredients into the blades of your blender.
- Strain the Juice: Pour the green juice through a fine-mesh into a storage container. Press on the solids with the back of a spoon to extract as much juice as possible. Discard the solids.
- Chill the juice before serving.
- Serve: Cap off with the remaining bun halves. Serve immediately with apples and nut butter and green juice.
Nutrition
Calories: 1169kcalCarbohydrates: 163gProtein: 55gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 105mgSodium: 1053mgPotassium: 2042mgFiber: 17gSugar: 58gVitamin A: 6826IUVitamin C: 61mgCalcium: 575mgIron: 9mg
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