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
- 4 Hamburger buns
- 6 Pickle chips
- 1 cup Carrot peeled and cut into 3 inch-long sticks
- ½ 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
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
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 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.
- Mix the sparkling water and lemon. Serve over ice if desired.
- Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and lemon sparkling water.
Nutrition
Calories: 1195kcal | Carbohydrates: 129g | Protein: 50g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 1737mg | Potassium: 1489mg | Fiber: 10g | Sugar: 32g | Vitamin A: 14003IU | Vitamin C: 50mg | Calcium: 528mg | Iron: 8mg
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
- 4 Hamburger buns
- 6 Pickle chips
- 1 cup Carrot peeled and cut into 3 inch-long sticks
- ½ 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
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
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 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.
- Mix the sparkling water and lemon. Serve over ice if desired.
- Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and lemon sparkling water.
Nutrition
Calories: 1195kcalCarbohydrates: 129gProtein: 50gFat: 53gSaturated Fat: 12gPolyunsaturated Fat: 25gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 120mgSodium: 1737mgPotassium: 1489mgFiber: 10gSugar: 32gVitamin A: 14003IUVitamin C: 50mgCalcium: 528mgIron: 8mg
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