Nashville Hot Chicken Sandwich

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 946kcal

Ingredients

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp of loose rooibos tea)
  • 1-2 TBSP Honey or sugar (adjust to taste)
  • Ice cubes for serving

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
  • ¼ cup Ranch dressing

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

Instructions

  • Bring water to a simmer. Then remove from the heat. Steep the tea in the water for 10 minutes then refrigerate to cool.
  • 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. Drizzle with hot sauce, if desired.
  • Add honey or sugar to taste to the rooibos tea. Serve over ice if desired.
  • Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and rooibos iced tea.

Nutrition

Calories: 946kcal | Carbohydrates: 106g | Protein: 45g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 1014mg | Potassium: 1216mg | Fiber: 6g | Sugar: 33g | Vitamin A: 8595IU | Vitamin C: 19mg | Calcium: 419mg | Iron: 6mg

Nashville Hot Chicken Sandwich

No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 946 kcal

Ingredients
 
 

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp of loose rooibos tea)
  • 1-2 TBSP Honey or sugar (adjust to taste)
  • Ice cubes for serving

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
  • ¼ cup Ranch dressing

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

Instructions
 

  • Bring water to a simmer. Then remove from the heat. Steep the tea in the water for 10 minutes then refrigerate to cool.
  • 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. Drizzle with hot sauce, if desired.
  • Add honey or sugar to taste to the rooibos tea. Serve over ice if desired.
  • Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and rooibos iced tea.

Nutrition

Calories: 946kcalCarbohydrates: 106gProtein: 45gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 16gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 113mgSodium: 1014mgPotassium: 1216mgFiber: 6gSugar: 33gVitamin A: 8595IUVitamin C: 19mgCalcium: 419mgIron: 6mg
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