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–+ servings
Nashville Hot Chicken sandwich ready to eat and freshly made
Molly LaFontaine

Baked Nashville Hot Chicken Sandwich

My Nashville hot chicken sandwich is made with crispy, oven-baked hand-breaded fried chicken and my Hattie-B's inspired seasoning! We love it served between two pieces of white sourdough bread and I enjoy a few pickles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Step-By-Step Mode

Ingredients
  

For the Chicken
  • 1 large boneless skinless chicken breast (or 2 small)
  • 1/2 cup all-purpose flour
  • 1/2 cup breadcrumbs ( I use homemade sourdough breadcrumbs)
  • 1/2 cup milk ( I use whole milk)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
For the Nashville Hot Seasoning
  • 4 Tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp paprika (not smoked, just regular)
  • 1 tsp garlic powder
  • 1/2 tsp chili powder (salt-free)
  • 1 tsp dark brown sugar (light works too, I use brown cane sugar)
For the Sandwich
  • 4 slices of sandwich bread (I use homemade sourdough, recipe in notes)
  • optional: pickles

Instructions

Dredge and Bake the Chicken
  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Slice chicken breast in half horizontally so you have 2 thin chicken breast pieces. Set aside.
  3. In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
  4. In a second bowl, whisk together milk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
  5. In a third bowl, add breadcrumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
  6. Place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line, in that order, so everything is set up.
  7. Dredge each piece of chicken by dipping it in the flour mixture, shaking excess off. Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off. Finally, dip it in the breadcrumbs ensuring it is completely coated. Place breaded chicken on prepared sheet pan.
  8. Bake at 425 degrees Fahrenheit for 20-25 minutes, until fully baked and crunchy. No need to flip while baking!
Make Seasoning, Coat Chicken, & Serve
  1. While chicken is baking, combine avocado oil, sea salt, ground black pepper, cayenne pepper, paprika, garlic powder, chili powder, and brown sugar in a small mixing bowl. Stir to evenly combine and set aside.
  2. After chicken is baked, remove from oven and evenly drizzle seasoning mixture over both chicken pieces on both sides.
  3. Optional: Toast slices of bread in a toaster oven or in the regular oven just until lightly golden brown.
  4. Place each piece of chicken between 2 slices of toasted or untoasted bread, add a few pickles if desired, and enjoy!

Video

Notes

You can double this recipe as many times as you’d like
Homemade Sourdough Bread Recipe: https://plumbranchhome.com/easy-sourdough-sandwich-bread-recipe-light-and-fluffy
Did you make this recipe? – If you loved it, I’d be so grateful if you left a comment on the blog post. It helps more than you know. You can share a photo on social media, tag @plumbranchhome
 
A Note From Molly – This recipe was developed and tested by me, Molly, NEVER AI (artificial intelligence). It is not affiliated with, sponsored by, or endorsed by Hattie B’s Hot Chicken. My recipes on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
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