I’ve got a confession—my love affair with spicy food is borderline obsessive. Seriously, if it doesn’t make me sweat a little, I don’t want it. Enter the Nashville Hot Chicken Sandwich.
Oh, just the thought of that fiery, crispy chicken nestled between two soft buns with pickles makes my heart race. (And let’s not even start on the spicy oil that drips down your hand—perfection! ) Have you ever wondered what happens when you take a bite of something so perfectly spicy it feels like your taste buds are doing a happy dance?
That’s what this sandwich does to me. And in this sweltering summer, when the sun blazes like a relentless furnace, it somehow makes sense to eat something just as hot. So if you’re ready to crank up the heat and dive into a world of flavor explosions—let’s get cooking!
Steps
- Prepare the chicken by slicing it into cutlets. Season with salt and pepper, cover, and refrigerate for 30 minutes to an hour to enhance flavor and tenderness.
- Mix flour with salt and pepper in one bowl. In a second bowl, combine buttermilk with hot sauce. Use a small amount of the buttermilk mixture to create crumbles in the flour for a crispy texture.
- Coat the chicken by dredging it in the flour mixture, then dip it in the buttermilk, and back into the flour. Shake off any excess flour before frying.
- Heat oil to 350°F (160°C) in a deep pot. Fry the chicken pieces, two at a time, for 6-7 minutes until golden brown and cooked through. Keep cooked pieces warm on a rack in the oven.
- For the hot sauce, mix the sauce ingredients in a bowl. Use half a cup of the frying oil to blend with the spices and baste the chicken while it’s still hot.
- Toast buttered buns, then spread mayo on them. Assemble the sandwich by layering the fried chicken, coleslaw, and pickle chips on the buns.
Ingredients
- Style Hot Chicken Sandwiches:
- 2 medium chicken breasts, sliced into 4 cutlets
- Oil for frying (vegetable oil, peanut oil, or canola oil)
- ½ cup (120 ml) buttermilk
- 1 tablespoon (15 ml) vinegar-based hot sauce
- 1 cup (120 g) all-purpose flour
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
- ½ cup (120 ml) frying oil (from frying the chicken)
- 2 teaspoons light brown sugar
- 2 teaspoons cayenne powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- 4 burger buns, buttered and toasted
- Bread and butter pickle chips
- Coleslaw
- ¼ cup (60 g) mayonnaise
Nutritional Values
Calories: 2896kcal | Carbohydrates: 200g | Protein: 132g | Fat: 176g | Saturated Fat: 104g | Trans Fat: 4g | Cholesterol: 324mg | Sodium: 5828mg | Potassium: 2344mg | Fiber: 8g | Sugar: 28g | Vitamin A: 2436IU | Vitamin C: 12mg | Calcium: 504mg | Iron: 16mg
FAQ
- What makes Nashville hot chicken unique?
- Nashville hot chicken is distinguished by its spicy sauce, made primarily with cayenne pepper, which gives it a fiery yet sweet flavor. The chicken is typically coated in this sauce after frying, resulting in a signature spicy crust.
- Can I use an air fryer for this recipe instead of deep frying?
- Yes, you can prepare Nashville-style hot chicken in an air fryer for a healthier version. Simply follow a similar breading process and use the air fryer to cook the chicken. For specifics, you might consider looking into an air fryer Nashville chicken recipe.
- What type of oil is best for frying the chicken?
- Oils with a high smoke point and neutral flavor are ideal for frying. Options include vegetable oil, sunflower oil, corn oil, peanut oil, or canola oil. Note that while canola oil can produce a slight fishy smell, it doesn’t affect the chicken’s flavor.
- How can I ensure a super crunchy crust on the chicken?
- To achieve an extra crispy crust, double-dip the chicken in the flour and buttermilk mixture. Creating small crumbles by mixing buttermilk with flour before breading can also enhance the crunchiness.
- Is it necessary to brine the chicken before frying?
- Brining the chicken is optional but recommended for added flavor and tenderness. Simply season the chicken with salt and pepper, cover, and refrigerate for 30 minutes to an hour before proceeding with the breading process.
Tips
- Brine for Flavor: If you have extra time, brine the chicken in a salt and pepper mixture for 30 minutes to an hour in the fridge. This will enhance the flavor and tenderness of the chicken.
- Double Dip for Crunch: To achieve an extra crunchy crust, double dip the chicken by first dredging it in flour, then buttermilk, and again in flour. Create crumbles by mixing a bit of the buttermilk with the flour before the final dredge.
- Hot Sauce Timing: Baste the fried chicken with the hot Nashville sauce immediately after frying while it’s still hot. This prevents the chicken from becoming greasy and ensures the sauce adheres well.
- Oil Temperature Control: Maintain the oil temperature at 325°F (160°C) when frying. Frying too many pieces at once can lower the temperature, resulting in greasy chicken, so fry in batches to keep it crispy.
Equipment
- Breading set with compartments
- Deep-fry thermometer
- Cooling rack (oven-proof)
- Dutch oven or deep frying pot