Name: Nashville Hot Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Ingredients: 4 cups Water; 2 Rooibos tea bags (or 1 tsp of loose-leaf rooibos per tea bag); 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); 4 Hamburger buns; 6 Pickle chips; 1 cup Carrot (peeled and cut into 3 inch-long sticks); 1/4 cup Ranch dressing; Salt (to taste); Black pepper (to taste); 1 cup Shredded cabbage mix; 2 TBSP Mayonnaise; 1/2 TBSP Apple cider vinegar; 1/2 TBSP Honey

Nashville Hot Chicken Sandwich

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 20

Servings:

Calories: 1082kcal

Ingredients

Iced Rooibos Tea

4 cups Water
2 Rooibos tea bags or 1 tsp of loose-leaf rooibos per tea bag
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
4 Hamburger buns
6 Pickle chips
1 cup Carrot peeled and cut into 3 inch-long sticks
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

US Customary - Metric

Instructions

Boil water and remove from heat. Steep rooibos tea for 10 minutes. Sweeten to taste, then refrigerate until cool.
Prep the ingredients per the instructions above.
In a bowl, soak the chicken breasts in buttermilk for at least 15 minutes.
In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Refrigerate until ready to use.
In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
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).
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).
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.
Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and Iced Rooibos Tea.

Nutrition