Nashville Hot Chicken Sandwich



Watch out, this crispy, crunchy chicken sandwich bites back!
SERVINGS:
serving time4

INGREDIENTS

  • 2 boneless skinless chicken breasts, cut in half
  • 4 large eggs, beaten
  • 2 cups buttermilk
  • 3 tablespoons hot sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups all-purpose flour
  • 2 tablespoons cayenne
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Vegetable oil, for frying
  • 4 cups green cabbage, shredded
  • 1/2 red onion, sliced
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • Salt and pepper, to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons hot sauce
  • Brioche buns
  • Pickles

INSTRUCTIONS

  1. For the chicken: In a Dutch oven, heat about 2 inches of oil to 350 degrees.
  2. In a large bowl, mix eggs, buttermilk, hot sauce, salt and pepper. Add chicken and set aside.
  3. In a separate large bowl, add flour. Working with one piece at a time, pat chicken dry and dredge in flour. Dip in buttermilk mixture and back into flour. Set aside on a plate or baking sheet until all chicken is coated.
  4. Carefully add chicken to hot oil, and cook until golden brown on both sides and internal temperature reaches 165 degrees. Remove from oil onto a cooling rack.
  5. In a large bowl, add cayenne, brown sugar, garlic powder, chili powder and paprika; mix until combined. Using a heat-safe ladle, add about 1 cup of the frying oil to the bowl and whisk until combined. Dip cooked chicken into chili oil mixture.
  6. For the coleslaw: In a large bowl, add cabbage and red onion. Mix in mayonnaise and vinegar and stir to combine. Season with salt and pepper. Refrigerate until ready to use.
  7. To assemble: Mix together mayonnaise and hot sauce until combined. Add some spicy mayo to a brioche bun. Top with chicken, slaw and pickles.

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