Nashville Hot Chicken

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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 1250kcal

Ingredients

Coleslaw

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

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
  • Salt to taste
  • Black pepper to taste
  • 2 cups Vegetable oil for frying
  • 4 Hamburger buns
  • Pickle chips (for serving)
  • 1 cup Carrots peeled and cut into 3 inch-long sticks
  • 1/2 cup Ranch dressing

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Prepare the Coleslaw: In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Refrigerate until ready to use.
  • Marinate the Chicken: In a bowl, soak the chicken breasts in buttermilk for at least 15 minutes.
  • 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 homemade lemonade.
  • Serve: Cap off sandwich with the remaining bun halves. Serve immediately with carrots, ranch and lemonade.

Nutrition

Calories: 1250kcal | Carbohydrates: 144g | Protein: 50g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 120mg | Sodium: 1507mg | Potassium: 1510mg | Fiber: 8g | Sugar: 45g | Vitamin A: 13960IU | Vitamin C: 69mg | Calcium: 499mg | Iron: 8mg

Nashville Hot Chicken

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 15 minutes
Servings 2
Calories 1250 kcal

Ingredients
 
 

Coleslaw

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

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
  • Salt to taste
  • Black pepper to taste
  • 2 cups Vegetable oil for frying
  • 4 Hamburger buns
  • Pickle chips (for serving)
  • 1 cup Carrots peeled and cut into 3 inch-long sticks
  • 1/2 cup Ranch dressing

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes

Instructions
 

  • Prep the ingredients per the instructions above.
  • Prepare the Coleslaw: In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Refrigerate until ready to use.
  • Marinate the Chicken: In a bowl, soak the chicken breasts in buttermilk for at least 15 minutes.
  • 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 homemade lemonade.
  • Serve: Cap off sandwich with the remaining bun halves. Serve immediately with carrots, ranch and lemonade.

Nutrition

Calories: 1250kcalCarbohydrates: 144gProtein: 50gFat: 53gSaturated Fat: 12gPolyunsaturated Fat: 25gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 120mgSodium: 1507mgPotassium: 1510mgFiber: 8gSugar: 45gVitamin A: 13960IUVitamin C: 69mgCalcium: 499mgIron: 8mg
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