Recipe: Nashville Hot Chicken Sandwich
The Nashville hot chicken sandwich has swept the nation. Here’s how to recreate this trendy sandwich from scratch in your kitchen.
Fried Chicken
Ingredients:
4 large chicken breasts, halved
3 cups buttermilk
2 teaspoons cayenne pepper
4 tablespoons salt, halved
2 tablespoons pepper, halved
2 cups flour
1 teaspoon baking soda
1 tablespoon Old Bay Seasoning
4 cups vegetable oil
Method: Pound chicken breasts to flatten for quick and even cooking. In a bowl, mix buttermilk, cayenne pepper, and half of your salt and pepper. Add chicken, coating it evenly, and let marinate in fridge for 4 hours.In another large bowl, combine flour, baking soda, Old Bay Seasoning, and remaining salt and pepper. Remove chicken from fridge and cover piece by piece with breading, pressing the flour mixture into the chicken so it is entirely covered. Heat vegetable oil in a cast-iron skillet to 360-380 F. Fry chicken until cooked to an internal temperature of 170 F (about 10 minutes). Set aside. (Here is a delicious plant-based alternative!)
Bun
Ingredients:
1 packet active dry yeast
1 cup warm water
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour, plus extra if needed
4 tablespoons butter, softened
2 eggs, divided
2 teaspoons olive oil
1 tablespoon milk
Method: Add yeast, warm water, and sugar to a bowl; gently stir to combine, then let sit for 5 minutes, until frothy. In a stand mixer using the dough hook, mix yeast mixture, salt, and 3 cups of flour on low speed. Add butter and 1 egg, then continue to mix on low speed for 15 minutes, until dough is smooth. If dough is sticky, add flour 1 teaspoon at a time until it is smooth. Form dough into a large ball. Brush all over with olive oil, place in a large bowl, and cover with a kitchen towel. Leave dough to rise for 3 hours. Roll dough into a log and cut into 8 equal pieces. Roll pieces into balls and place on a baking sheet lined with parchment paper. Cover with a towel and let rolls rise for 1 hour. In a small bowl, mix milk with 1 egg to create an egg wash and brush over risen buns. Bake buns at 375 F for 15-17 minutes, until golden-brown. Set aside to cool.
Toppings
Nashville Hot Sauce: In a bowl, combine ½ cup Frank’s RedHot Original Cayenne Pepper sauce, ½ cup hot honey, 2 tablespoons melted butter, 2 teaspoons brown sugar, and ¼ teaspoon smoked paprika.
Coleslaw: In a bowl, mix ¼ cup mayonnaise, 2 tablespoons apple cider vinegar and 2 teaspoons sugar. Add 4 cups shredded red cabbage, 1 cup shredded carrots, and 1 sliced shallot. Stir to combine. Season with salt and pepper to taste.
Pickle: Slice 6 small cucumbers into thin rounds. Toss with 1 ½ teaspoons sea salt and 1 tablespoon sugar. Let sit in a colander for 30 minutes, then rinse with water. Transfer to a bowl and toss in 1 tablespoon rice vinegar.
Assembly
Coat fried chicken in sauce. Slice a bun and stack your chicken, coleslaw, and pickles. Enjoy!
If you’re looking for something to pair with your delectable sandwich, get some recipe inspiration from the ultimate french fry guide.
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