Name: Nashville Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Ingredients: 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; Pickle chips (for serving); 1 Apple (sliced); 2 TBSP Peanut butter (or choice of nut butter); 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; 1 Cucumber (sliced); 3 stalks Celery (sliced); 3 leaves Kale (removed from stem); 1 cup Baby spinach (baby leaves, loosely packed); 1 piece Fresh ginger (approx 1-2 inch chunk); 2 TBSP Lime juice; 2 Apples (cored and sliced); Water (as needed)

Nashville Chicken Sandwich

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Prep Time: 15

Cook Time: 20

Servings:

Calories: 1165kcal

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
Pickle chips for serving
1 Apple sliced
2 TBSP Peanut butter or choice of nut butter

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

Green Juice

1 Cucumber sliced
3 stalks Celery sliced
3 leaves Kale removed from stem
1 cup Baby spinach baby leaves, loosely packed
1 piece Fresh ginger approx 1-2 inch chunk
2 TBSP Lime juice
2 Apples cored and sliced
Water as needed

US Customary - Metric

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 for about 6 - 8 minutes per side or 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 bun. Top with pickles and coleslaw.
Blend the Juice. Place all of the ingredients into a high-powered blender. Blend until smooth, about 1 to 2 minutes. If you need to, use your tamper to push the ingredients into the blades of your blender. Add water if needed to help blend smoothly.
Strain the juice. Pour the green juice through a fine-mesh strainer. Press on the solids with the back of a spoon to extract as much juice as possible. Discard the solids.
Chill the juice before serving.
Serve the sandwich with apples and nut butter and green juice.

Nutrition