NASHVILLE CHICKEN SANDWICH RECIPE RECIPES

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NASHVILLE HOT CHICKEN SANDWICH | HIDDEN VALLEY® RANCH



Nashville Hot Chicken Sandwich | Hidden Valley® Ranch image

Nashville Hot Chicken Sandwich

Provided by Hidden Valley

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 11

¼ cup flour
2 teaspoons Hidden Valley® Original Ranch® Spicy Seasoning & Salad Dressing Mix Shaker
2 eggs
kosher salt
1¼ cups panko crumbs
4 boneless, skinless chicken breast cutlets
neutral oil
4 sandwich rolls
Hidden Valley® Original Ranch® Dressing
dill pickle slices and romaine lettuce
coleslaw

Steps:

  • Arrange a breading station. Mix the flour and one teaspoon of the seasoning mix on a plate; whisk the eggs with salt and pepper in a shallow bowl and mix the panko crumbs with the remaining seasoning mix on a third plate or shallow bowl.

  • Dredge each piece of chicken in the flour and shake off excess; dip into the egg and shake off excess and press into the breadcrumbs, coating on both sides.

  • Heat enough oil in a large skillet to come up about ?–¼-inch of the sides of the pan until very hot but not smoking. Add the chicken and cook for about 6–8 minutes total, flipping once halfway through, until the chicken is cooked through and the exterior is golden and crispy. Place on paper towels to drain.

  • To build the sandwiches, place the hot chicken on the bottom of four rolls. Spread dressing on the tops, if using. Layer chicken, pickles, lettuce and coleslaw inside and close the sandwiches. Serve immediately.

Nutrition Facts : Calories 0

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.

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NASHVILLE HOT CHICKEN SANDWICH | HIDDEN VALLEY® RANCH
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  • To build the sandwiches, place the hot chicken on the bottom of four rolls. Spread dressing on the tops, if using. Layer chicken, pickles, lettuce and coleslaw inside and close the sandwiches. Serve immediately.

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