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Nashville Hot Chicken Sandwiches Recipe

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4.1 from 5 reviews

Nashville Hot Chicken Sandwiches are crispy, spicy fried chicken cutlets layered on toasted buttered buns with creamy mayonnaise, tangy coleslaw, and crisp pickles. Featuring a fiery cayenne pepper coating and a special hot oil sauce, this Southern classic delivers a perfect balance of heat, crunch, and flavor in every bite. Ready in just 40 minutes, it’s a crowd-pleasing meal perfect for lunch or dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Breading

  • 2 medium chicken breasts
  • ½ cup buttermilk
  • 1 tablespoon hot sauce
  • ½ cup all-purpose flour
  • ½ cup cornstarch (or more flour)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup frying oil (or melted butter)

Hot Sauce Mixture

  • ½ cup of hot frying oil (reserved from frying)
  • 1 tablespoon brown sugar
  • 1 tablespoon cayenne powder
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder

Sandwich Assembly

  • 4 burger buns (buttered and toasted)
  • coleslaw (to taste)
  • mayonnaise (about 4 tablespoons)
  • pickles (to taste)

Instructions

  1. Prep the Chicken: Slice the chicken breasts in half horizontally to create 4 thin cutlets. Season both sides generously with salt and black pepper. In a small shallow bowl, whisk together the buttermilk and hot sauce until combined. In a separate shallow bowl, mix the all-purpose flour, cornstarch, cayenne, garlic powder, salt, and black pepper.
  2. Bread the Chicken: Dredge each chicken cutlet in the flour mixture, shaking off any excess. Then dip into the buttermilk mixture, and dredge back into the flour mixture, pressing firmly to ensure a thick coating. Shake off any excess flour to create small crumbs that will crisp up when fried.
  3. Fry the Chicken: Heat about 2 inches of frying oil in a large heavy-duty skillet or pan to 350ºF (175ºC). Carefully place the breaded chicken cutlets into the hot oil and fry for about 3 minutes per side, or until the breading is dark golden, crunchy, and the internal temperature reaches 165ºF (74ºC). Remove the chicken and transfer to a cooling rack set over a baking sheet to drain excess oil.
  4. Make the Nashville Hot Sauce: Reserve about ½ cup of the hot frying oil after cooking the chicken. Place it in a small bowl and whisk in the brown sugar, cayenne powder, chili powder, smoked paprika, and garlic powder until well combined. Immediately baste the fried chicken with this spicy hot oil mixture while still hot to infuse maximum heat and flavor. If the oil is overly burned, substitute with melted butter or a combination of butter and oil.
  5. Assemble the Sandwiches: Butter and toast the burger buns. Spread approximately 1 tablespoon of mayonnaise on the bottom bun. Add a piece of the Nashville hot chicken, then top with a generous helping of coleslaw and several pickle slices. Top with the bun lid and serve immediately to enjoy the sandwich at its crispiest and hottest.

Notes

  • Ensure the oil temperature stays steady at 350ºF for the crispiest chicken. Use a thermometer for accuracy.
  • Feel free to adjust the cayenne and hot sauce quantities to customize the heat level.
  • Buttermilk helps tenderize the chicken and infuse moisture.
  • Let fried chicken rest on a cooling rack instead of paper towels to keep crust crispy.
  • Coleslaw can be store-bought or homemade; a vinegar-based slaw balances the spicy heat best.
  • Use pickles to add a tangy crunch that complements the spicy chicken.
  • Store leftovers in the fridge but reheat in a skillet or air fryer to preserve crispiness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://monicarecipes.com/nashville-hot-chicken-sandwiches-recipe/