Nashville Style Hot Chicken Sandwich
Equipment
Ingredients
Chicken
chicken breast (pounded)
900 g
buttermilk
480 ml
pickle juice
80 ml
hot sauce
60 ml
salt
5 g
black pepper
2 g
garlic powder
8 g
white pepper
2 g
MSG
3 g
onion powder
8 g
smoked paprika
8 g
oil for frying
1000 ml
Dry Batter
all purpose flour
250 g
corn starch
40 g
salt
3 g
black pepper
2 g
garlic powder
8 g
onion powder
8 g
white pepper
2 g
MSG
3 g
smoked paprika
8 g
Ranch Dressing
mayonnaise
120 ml
sour cream
120 ml
buttermilk
120 ml
salt
2 g
black pepper
1 g
dill
3 g
parsley
3 g
garlic powder
8 g
garlic (minced)
1 clove
pickle juice
10 ml
Nashville Hot Oil
smoked paprika
2 g
cayenne pepper
8 g
chili powder
3 g
garlic powder
8 g
hot frying oil
240 ml
brown sugar
15 g
black pepper
2 g
kosher salt
3 g
Creamy Lettuce
lettuce (shredded)
150 g
cabbage (thinly sliced)
60 g
ranch dressing
45 ml
Assembly
brioche buns (toasted)
6 piece
pickles (sliced)
75 g
butter
30 g
Instructions
Prepare marinade
Combine buttermilk, pickle juice, hot sauce, salt, black and white pepper, garlic powder, onion powder, smoked paprika, and MSG in a large bowl.
Marinate chicken
Add pounded chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for 4 hours or overnight.
Prepare dry batter
Mix flour, cornstarch, salt, black and white pepper, garlic powder, onion powder, smoked paprika, and MSG in a large bowl.
Prepare ranch dressing
Whisk mayonnaise, sour cream, buttermilk, dill, parsley, minced garlic, pickle juice, salt, and pepper together. Chill until ready to use.
Double dredge chicken
Remove chicken from marinade, coat thoroughly in flour mixture, dip back into marinade, then coat again in flour. Let rest for 10 minutes.
Fry chicken
Heat oil to 175°C and fry chicken for 5-7 minutes per side until golden brown and internal temperature reaches 74°C.
Prepare Nashville hot oil
Mix smoked paprika, cayenne pepper, chili powder, garlic powder, brown sugar, black pepper, and kosher salt. Stir in 240ml hot frying oil.
Coat chicken with hot oil
Brush the Nashville hot oil mixture generously over the fried chicken while still hot.
Prepare creamy lettuce
Toss shredded lettuce and thinly sliced cabbage with ranch dressing.
Toast buns
Butter and toast brioche buns until golden brown.
Assemble sandwiches
Layer fried chicken, pickles, and creamy lettuce on toasted buns. Serve immediately while hot.
Original recipe
Storage
Best served fresh. Chicken can be reheated but will lose some crispiness. Ranch dressing can be stored separately for up to 5 days.
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