Best Nashville Hot Chicken Sandwich (From a Tennessean)
Indulge in the irresistible heat and flavor of Nashville hot chicken sandwich. Savor a spicy twist on a classic favorite. Bite into bold deliciousness.
Equipment
- Frying Pan
- cutting board
- Kitchen Scissors
- spatula
- Stainless Steel Tongs
- 2 Medium Sized Bowls
Ingredients
- 2 small chicken breasts (boneless and skinless)
- 1 Tbsp olive oil/avocado oil/butter (choose one)
- 4 slices white bread (sourdough is my favorite)
- 4-6 dill pickle round slices (optional)
Egg Wash
- 1 egg
- 1/4 cup milk (diary or dairy-free)
- 1 Tbsp hot sauce (any brand, not buffalo)
Breading
- 1 cup bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 tsp ground cayenne pepper
- 2 tsp ground smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Trim excess fat from chicken breasts, then butterfly each by cutting horizontally almost in half and opening it up to make a thin breast.
- Mix breading ingredients (salt, pepper, cayenne, paprika, garlic, onion, bread crumbs) in a bowl and set aside.
- In another bowl, whisk egg, milk, and hot sauce for the egg wash.
- Dredge chicken: Dip in egg wash, let excess drip off, coat with breading mixture, and place on a plate. Repeat for each piece.
- Heat oil or butter in a pan over medium-high heat. Cook chicken for 5-6 mins on one side, flip, and cook 3-5 mins on the other side until fully cooked. Remove from heat.
- Lightly toast bread slices in the same pan or use oven/toaster oven.
- Assemble sandwich: Place chicken between toasted bread slices, add pickles on top, and enjoy!
Notes
*If chicken begins to burn turn the heat down on your burner
*If you're having trouble coating the chicken when dredging, add a lid to the breading bowl and toss the chicken breasts one at a time.