Name: Nashville Hot Chicken Sandwich
Prep time: 20 min
Cook time: 25 min
Ingredients: 4 cups Water; 2 Rooibos tea bags ((or 2 tsp of loose rooibos tea)); 1-2 TBSP Honey (or sugar 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 (toasted); Pickle chips (for serving); Hot sauce (optional); 1 cup Shredded cabbage mix; 2 TBSP Mayonnaise; ½ TBSP Apple cider vinegar; ½ TBSP Honey; Salt (to taste); Black pepper (to taste); ½ cup Carrots (peeled and cut into sticks (or baby carrots)); ¼ cup Ranch dressing

Nashville Hot Chicken Sandwich

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Prep Time: 20

Cook Time: 25

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 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 toasted
Pickle chips for serving
Hot sauce optional

Coleslaw

1 cup Shredded cabbage mix
2 TBSP Mayonnaise
½ TBSP Apple cider vinegar
½ TBSP Honey
Salt to taste
Black pepper to taste

Carrots and Ranch

½ cup Carrots peeled and cut into sticks (or baby carrots)
¼ cup Ranch dressing

US Customary - Metric

Instructions

Make Rooibos Tea: Bring water to a simmer and remove from heat. Steep the tea for 10 minutes, then refrigerate to cool. Add honey or sugar to taste. Serve over ice.
Soak chicken breasts in buttermilk for at least 15 minutes.
Prepare Coleslaw: Mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper in a bowl. Refrigerate.
Combine flour, paprika, cayenne, garlic powder, onion powder, salt, and black pepper in a bowl.
Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture until evenly coated.
Heat Oil: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Fry the coated chicken until golden brown and cooked to an internal temperature of 165°F (74°C).
Toast Buns: Lightly toast hamburger buns.
Assemble Sandwich: Layer the fried chicken, pickles, and coleslaw on the bottom halves of the buns. Drizzle with hot sauce, if desired. Add the top buns.
Serve: Plate the sandwiches alongside carrots and ranch dressing. Pair with iced rooibos tea.

Nutrition