Name: Nashville Hot Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Ingredients: 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); 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; Salt (to taste); Black pepper (to taste); 1 cup Shredded cabbage mix; 2 TBSP Mayonnaise; ½ TBSP Apple cider vinegar; ½ TBSP Honey

Nashville Hot Chicken Sandwich

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Prep Time: 15

Cook Time: 20

Servings:

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

US Customary - Metric

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