BEST HOT CHICKEN SANDWICH IN NASHVILLE RECIPES

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NASHVILLE HOT CHICKEN SANDWICH RECIPE | MARTHA STEWART



Nashville Hot Chicken Sandwich Recipe | Martha Stewart image

Our take on the Nashville specialty relies on spicy paprika and hot sauce for its fiery kick. Tame the heat with sweetened pickles sandwiched between thick slices of crispy toast and a simple, lightly dressed coleslaw on the side.

Provided by Martha Stewart

Categories     Salad Recipes

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Number Of Ingredients 19

1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 tablespoon white vinegar
4 cups finely shredded cabbage
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 teaspoon hot paprika
1/4 cup hot sauce, such as Frank's RedHot
2 teaspoons packed light-brown sugar
4 small boneless chicken thighs, lightly pounded (12 ounces total)
4 cups vegetable or other neutral-flavored oil, for frying
1 cup buttermilk, room temperature
1 tablespoon Old Bay seasoning or hot sauce, such as Frank's RedHot
Kosher salt and freshly ground pepper
2 1/2 cups unbleached all-purpose flour
Unsalted butter
8 slices white or Texas toast
Bread-and-butter pickles, for serving
1 teaspoon baking powder

Steps:

  • Coleslaw: Whisk together mayonnaise, Dijon, and vinegar. Pour over cabbage and toss to combine. Season with salt and pepper. Coleslaw will keep in the refrigerator, covered, up to 3 days.
  • Hot Chicken Sauce: Stir together Frank's RedHot sauce, melted unsalted butter, hot paprika, and brown sugar.
  • Sandwich: Remove oyster from chicken thigh and set aside. Working one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.
  • Preheat oven to 400 degrees. Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 degrees. Meanwhile, whisk together buttermilk and Old Bay or hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with baking soda, salt, and pepper and whisk to combine. Add 1/3 cup buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.
  • Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380 degrees, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken. To serve, lightly butter both sides of roll and place in the oven to lightly toast. Brush chicken with hot chicken sauce, then place on white or Texas toast with pickles and coleslaw.

AIR-FRYER NASHVILLE HOT CHICKEN RECIPE: HOW TO MAKE IT



Air-Fryer Nashville Hot Chicken Recipe: How to Make It image

I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 16

2 tablespoons dill pickle juice, divided
2 tablespoons hot pepper sauce, divided
1 teaspoon salt, divided
2 pounds chicken tenderloins
1 cup all-purpose flour
1/2 teaspoon pepper
1 large egg
1/2 cup buttermilk
Cooking spray
1/2 cup olive oil
2 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Dill pickle slices

Steps:

  • In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain chicken, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

Nutrition Facts : Calories 413 calories, FatContent 21g fat (3g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 20g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 39g protein.

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