Nashville Hot Chicken Sandwich
At Oliver’s Market we are not letting the Nashville hot chicken trend pass us by. We have a delicious recipe for Nashville Hot Chicken Sandwich to share. Pair it with favorites Oliver’s Own Cole Slaw and Macaroni and Cheese.
- Serves: 2 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients
- Flour Dredge:
- 2 cups all-purpose flour
- 1½ teaspoons cayenne pepper
- 1½ teaspoons Kosher salt
- 1½ teaspoons paprika
- 1½ teaspoons black pepper
- Wet Mixture:
- 1 cups buttermilk
- 2 tablespoons hot sauce, like Frank’s or Crystal
- 1 large egg
- 1½ teaspoons Kosher salt
- Fried Chicken:
- 2 Rocky chicken breasts
- Oil for frying, like peanut
- Spicy Paste:
- ¼ cup used frying oil
- 2 tablespoons butter
- 2 tablespoons cayenne pepper, more or less, depending on your preference
- ½ to 1 tablespoon brown sugar, depending on your sweetness preference
- ½ teaspoon chili powder blend
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- To Serve:
- 6 burger buns
- Dill pickle slices
Instructions
Prepare chicken breasts: Lay each chicken breast on a cutting board, and cut it in half lengthwise, perpendicular to the cutting board so you have two flat chicken cutlets. Take each breast half and cut in half again, perpendicular to you.
Make your dredging station and prepare baking sheet: You will need two large shallow dishes – one for dry ingredients and one for wet ingredients. In the first shallow disk combine the flour dredge ingredients and using a whisk, mix well. In the second shallow dish, whisk together the wet mixture ingredients. Place a piece of parchment paper or wax paper on a large baking sheet. Arrange all on your counter: dry, wet, baking sheet.
Dredge and dip the chicken: Dredge a piece of chicken n the dry flour mixture, making sure to coat the chicken completely. Dip the chicken in the wet buttermilk mixture, making sure to coat all sides. Let the excess drain off then dip the chicken back in the flour mixture, coating all sides. Move the coated chicken to the prepared baking sheet and repeat with the rest of the chicken. Let the chicken rest while you heat the oil.
In a large deep skillet or Dutch oven, pour enough oil so it’s at least 2-inches deep. Heat the oil until it reaches 350 degrees.
Fry the chicken: Once the oil is hot enough, gently slide two or three pieces of the chicken in to the oil using tongs. Make sure to not drop the chicken in the oil to avoid splatters. Fry the chicken for about 6 to 8 minutes, adjusting the heat to maintain 350 degrees, and flipping half way through to ensure even cooking. The chicken is done when it’s golden brown and the internal temperature reads 165 degrees.
Once done, move the fried chicken pieces to a wire rack placed on a baking sheet, or a plate lined with paper towels to drain. Repeat with the rest of the chicken, frying in batches.
When the chicken is finished, let the oil cool down for 5 to 10 minutes, then using a ladle pull out ½ cup of oil to make the spicy paste.
Make the spicy paste: Place the butter in a medium-sized microwave-safe glass bowl and top with the reserved fry oil. Stir to melt the butter (microwave in 10 second intervals to help the butter melt, if needed). Add the cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, paprika, salt and pepper to the bowl then stir to form a paste. The paste needs to be about the consistency of a thin BBQ sauce, you can adjust the thickness by adding more oil if needed.
Assemble sandwiches and enjoy: Place one piece of chicken on the bottom of a burger bun then brush the chicken with the spicy paste, making sure to coat the entire piece. Garnish with dill pickle slices and top with bun. Serve immediately and enjoy.
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