Description
Spicy Nashville Hot Chicken Sandwich delivers southern comfort with fiery flair, bringing crispy, cayenne-coated chicken between pillowy brioche. Bold flavors and zesty heat invite culinary adventurers to savor this iconic southern delicacy.
Ingredients
Scale
Chicken:
- 2 (8 ounces / 226 grams) boneless skinless chicken breasts, split lengthwise
- 2 large eggs
- 1 cup panko breadcrumbs
- 3/4 cups (90 grams) all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Hot Honey Butter:
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (85 grams) honey
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1/4 teaspoon salt
Assembly:
- 4 burger buns, lightly toasted
- 2 cups shredded iceberg lettuce
- 1/2 cup buttermilk ranch
Instructions
- Prepare chicken by thoroughly patting it dry and seasoning with salt and pepper. Create three separate coating stations: one with flour and half the spices, another with whisked eggs, and the third with panko breadcrumbs mixed with remaining spices.
- Carefully dredge each chicken piece first through seasoned flour, then egg wash, and finally coat completely with spiced panko mixture. Press coating firmly to ensure even coverage. Transfer breaded chicken to a greased wire rack positioned over a baking sheet.
- Refrigerate breaded chicken for 30 minutes to help coating adhere. Preheat oven to 400°F during this time.
- Remove chicken from refrigerator and lightly spray with cooking spray. Bake for 18-22 minutes until exterior turns golden brown and internal temperature reaches 165°F.
- While chicken bakes, prepare hot honey butter by whisking melted butter with honey, smoked paprika, cayenne, and salt until smooth and well-combined.
- Once chicken is fully cooked, immediately brush generously with prepared hot honey butter, ensuring complete coverage.
- Toast bun halves until lightly golden and crisp. Spread ranch dressing on bottom bun, layer with crispy hot chicken, and top with fresh lettuce.
- Serve immediately while chicken remains hot and crispy, allowing flavors to meld together.
Notes
- Chill the breaded chicken before baking to help the coating stick better and create a crispier texture.
- Use a wire rack when baking to allow hot air to circulate around the chicken, ensuring an even, crispy exterior.
- Adjust cayenne pepper quantity to control heat level for different spice tolerances.
- For a gluten-free version, swap wheat flour with cornstarch or gluten-free flour blend and use gluten-free panko breadcrumbs.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 200 mg