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
- 2 cups Fresh cherries washed
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
Shirley Temple
- 24 Ginger ale soda
- 2 oz Grenadine syrup
- Maraschino cherries optional
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 bottom half of each bun. Top with pickles and coleslaw.
- Mix the ingredients for the shirley temple.
- Serve: Cap off with the remaining bun halves. Serve immediately with cherries and Shirley Temple.
Nutrition
Calories: 972kcal | Carbohydrates: 134g | Protein: 48g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 918mg | Potassium: 1149mg | Fiber: 6g | Sugar: 39g | Vitamin A: 3238IU | Vitamin C: 18mg | Calcium: 449mg | Iron: 8mg
Nashville 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
- Pickle chips for serving
- 2 cups Fresh cherries washed
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
Shirley Temple
- 24 Ginger ale soda
- 2 oz Grenadine syrup
- Maraschino cherries optional
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 bottom half of each bun. Top with pickles and coleslaw.
- Mix the ingredients for the shirley temple.
- Serve: Cap off with the remaining bun halves. Serve immediately with cherries and Shirley Temple.
Nutrition
Calories: 972kcalCarbohydrates: 134gProtein: 48gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 105mgSodium: 918mgPotassium: 1149mgFiber: 6gSugar: 39gVitamin A: 3238IUVitamin C: 18mgCalcium: 449mgIron: 8mg
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