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Nashville Chicken Sandwich

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
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

Calories: 1165kcal | Carbohydrates: 162g | Protein: 55g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 1011mg | Potassium: 1916mg | Fiber: 16g | Sugar: 57g | Vitamin A: 6583IU | Vitamin C: 59mg | Calcium: 554mg | Iron: 9mg