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
- 2 Hamburger buns
- Pickle chips for serving
- Hot sauce optional
- ½ cup Carrots peeled and cut into sticks or use baby carrots
- 1/4 cup Ranch dressing
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
Sweet Iced Tea
- 24 oz Sweet tea
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 for about 6 - 8 minutes per side or 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. Drizzle with hot sauce optional.
- Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and sweet iced tea.
Nutrition
Calories: 915kcal | Carbohydrates: 97g | Protein: 45g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 990mg | Potassium: 1210mg | Fiber: 6g | Sugar: 24g | Vitamin A: 8595IU | Vitamin C: 19mg | Calcium: 404mg | Iron: 6mg
Nashville Hot 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
- 2 Hamburger buns
- Pickle chips for serving
- Hot sauce optional
- ½ cup Carrots peeled and cut into sticks or use baby carrots
- 1/4 cup Ranch dressing
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
Sweet Iced Tea
- 24 oz Sweet tea
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 for about 6 - 8 minutes per side or 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. Drizzle with hot sauce optional.
- Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and sweet iced tea.
Nutrition
Calories: 915kcalCarbohydrates: 97gProtein: 45gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 16gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 113mgSodium: 990mgPotassium: 1210mgFiber: 6gSugar: 24gVitamin A: 8595IUVitamin C: 19mgCalcium: 404mgIron: 6mg
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