Make the Nashville hot chicken sandwich that will change your life

Make the Nashville hot chicken sandwich that will change your life

Prep Time

20 minutes

Cook Time

20 minutes

Serves

4 people

There’s a reason Colonel Sanders decided to serve chicken by the bucketful – it’s food so comforting it’s nearly impossible to stop eating if it’s in front of you. Possibly even more addicting is fried chicken’s trendy cousin: Nashville hot chicken.

This crispy, fiery rendition of fried chicken has recently made its way out of the kitchens of Tennessee and into the hearts (and stomachs) of eaters all over the country.

If you don’t have a Nashville hot chicken place near you, no problem. Make this homemade version, which is packed with flavor and spice, and sandwiched between buttery toasted buns. The Colonel and his herbs and spices have nothing on this hot sammy.

*Recipe courtesy of The Food Channel.

Ingredients

  • 1 cup buttermilk
  • 1/2 cup pickle brine (from jarred dill pickles)
  • 4 boneless skinless chicken breasts
  • 2 cups all-purpose flour
  • 1 teaspoon each kosher salt and black pepper
  • 1 cup milk
  • 2 eggs, beaten
  • 1 tablespoon Louisiana hot sauce (or similar)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter, melted
  • 1 tablespoon cayenne pepper
  • 1/2 tablespoon (packed) light brown sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • As needed for frying vegetable oil
  • 4 sandwich buns, toasted and buttered
  • 4 tablespoons mayonnaise
  • 1 cup iceberg lettuce, shredded
  • 12 dill pickle chips

Preparation

  • 1 Brine: combine buttermilk and pickle brine in small stainless steel or glass container and whisk to blend. Add chicken pieces and toss to evenly coat. Cover and refrigerate for 2 to 4 hours.
  • 2 Remove chicken breasts from brine and pat dry; reserve.
  • 3 Dredge: combine flour, salt and black pepper in shallow container and stir to blend.
  • 4 Dip: combine milk, eggs and hot sauce in shallow container and whisk to blend.
  • 5 Spicy Sauce: combine vegetable oil, butter, cayenne pepper, brown sugar, paprika, garlic powder, salt and black pepper in small bowl and whisk until brown sugar is dissolved.
  • 6 Heat oil in deep fryer to 350°F, according to manufacturer directions.
  • 7 Dredge brined chicken breasts in flour; shake excess. Dip in egg mixture; drain excess.
  • 8 Deep-fry chicken pieces until golden and fully cooked; drain.
  • 9 Brush fried chicken generously with spicy sauce.
  • 10 To assemble sandwiches: spread mayonnaise on bottom halves of bun. Top with spicy fried chicken, shredded lettuce and pickles. Close with top halves of buns.

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