Nashville Hot Chicken Sandwiches
Spicy fried chicken served on a soft bun with coleslaw, pickles and drizzled with hot chili oil
Prep Time 1 day d 20 minutes mins
Cook Time 15 minutes mins
Total Time 1 day d 35 minutes mins
Course Main Course, Sandwich
Cuisine American
For the hot chili oil:
- 2 tbsp cayenne pepper
- 2 tbsp dark brown sugar
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried italian herbs
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- few grinds of black pepper
For the chicken:
- 3 boneless skinless chicken breasts split in half to separate the thin end from the thick and then thick end sliced horizontally into 2 pieces. You should get 3 pieces from each breast. Use a tenderizer to thin the pieces to about 1/4 inch thick.
- 2 cups buttermilk
- 1 tsp salt
- black pepper
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp italian herbs
- 2 cup AP flour
- extra salt, pepper, and any of the seasonings from the brine
To serve:
- buns
- coleslaw or shredded lettuce you can use coleslaw mix and add mayo/vinegar/salt/pepper to save time
- dill pickle slices
Cook the chicken:
Heat a large pot of oil to 350.
Mix the flour with about 1/2 tsp salt and pepper. You can also add a little of each of the seasonings from the brine here if you want very strongly flavored chicken. I usually do this. Drizzle a little buttermilk into the flour and toss with a fork as your pour to make some small clumps.
Dip the chicken into the flour until well covered and place a few pieces at a time into the hot oil, keeping the temp at 350.
Fry until deep golden brown and cooked through.
Ladle one cup of hot cooking oil into your chili oil mix. Be careful!
Serve on a bun with coleslaw and pickles, and the jar of chili oil on the side to drizzle on as you eat.
Keyword Chicken, Main Dish, Sandwich