Nashville Hot Chicken Sandwich
Crispy fried chicken breast coated in a fiery cayenne-spiced seasoning blend, served on buttered toast with pickles and onions. A Tennessee classic with serious heat and bold flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 720
- Protein
- 42g
Ingredients
- 2 breasts (6 oz each) boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- 2 cups vegetable oil
- 4 slices white bread slices
- 2 tablespoons unsalted butter
- ½ cup dill pickle chips
- ½ medium, thinly sliced white onion
- 2 tablespoons fresh parsley
Instructions
- 1
Place chicken breasts between plastic wrap and pound to even 0.75-inch thickness using a meat mallet.
- 2
Pour buttermilk into a shallow bowl and submerge chicken breasts. Cover and marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 3
In a shallow dish, whisk together flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- 4
Heat vegetable oil in a 12-inch cast iron skillet to 350°F (175°C), using a thermometer to monitor temperature.
- 5
Remove one chicken breast from buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour, shaking off excess. Place in hot oil.
- 6
Repeat with second chicken breast. Fry for 12-14 minutes, turning halfway through, until deep golden brown and internal temperature reaches 165°F (74°C).
- 7
Transfer chicken to a paper towel-lined plate to drain. Keep warm.
- 8
Butter bread slices lightly and toast in the skillet over medium heat until golden, about 1-2 minutes per side. Remove to a serving plate.
- 9
Place one chicken breast on a piece of toast. Top with pickle chips and sliced onions, then cover with second piece of toast.
- 10
Repeat with remaining chicken breast and toast. Garnish with fresh parsley if desired and serve immediately.
Tools you’ll need
- meat mallet
- shallow bowl
- plastic wrap
- shallow dish
- 12-inch cast iron skillet
- instant-read thermometer
- tongs
- paper towels
- whisk
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