How To Make Hot Chicken Sandwiches?

How healthy is a chicken sandwich?

• A grilled chicken sandwich is a good source of protein, carbohydrate, vitamins and minerals. It is also healthier than a fried chicken sandwich because grilling uses less oil than deep-frying, meaning fewer calories and fat in the final product.

Where is hot chicken sandwich from?

The hot chicken sandwich or simply “hot chicken” (Quebec French: sandwich chaud au poulet) is a type of chicken sandwich consisting of chicken, sliced bread, and gravy (which is generally poutine sauce). The sandwich is usually served with green peas and commonly found in Eastern Canadian cuisine.

What is Nashville hot sauce made of?

Nashville Hot Sauce is a regional hot sauce made from cayenne pepper, other spices and brown sugar.

How does Chick Fil A cook their chicken sandwich?

In our own kitchens:

1. We dip the chicken in a milk-and-egg wash (just like Truett’s mom taught him as a boy).
2. Then, we bread it by hand.
3. Finally, we pressure cook the chicken in 100%, fully refined peanut oil for a juicy flavor.

What is Wendy’s spicy chicken sandwich made of?

Chicken Breast (56%), Water, WHEAT Flour, Starch, Palm Oil, Modified Starch, Salt, Spices (Contains MUSTARD, CELERY), WHEAT Gluten, Acidity Regulator (Sodium Carbonates, Citric Acid), Stabiliser (Triphosphates), Yellow Corn Flour, Fully Refined Soybean Oil, Yeast Extract, Colour (Paprika Extract), Capsicum Extract,

Why is a chicken sandwich not a burger?

A “chicken burger” would require the meat to be a ground chicken formed into a patty. Just like a turkey burger, a pork burger, a salmon burger, or whatever. It’s the style of ground meat formed into a patty that makes it a “hamburger” regardless whether it’s on a bun, bread, or nothing.

Who makes the best chicken sandwich?

Our fast food chicken sandwich rankings, so far

• Burger King’s Ch’King Sandwich.
• Burger King’s Ch’King Sandwich.
• Jollibee’s Chicken Sandwich.
• Jollibee’s Chicken Sandwich.
• Hardee’s Hand-Breaded Chicken Sandwich.
• Hardee’s Hand-Breaded Chicken Sandwich.
• Popeyes Chicken Sandwich.
• Popeyes Chicken Sandwich.

What is KFC hot sauce?

Water, Hot Sauce (Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt, Garlic Powder), Distilled Vinegar, Tomato Paste, Salt, Contains 2% Or Less Of: Jalapeño Peppers, Dried Peppers, Corn Oil, Xanthan Gum, Spice, Onion Powder, Citric Acid, Natural Flavor, Sugar, Acetic Acid.

Why is KFC out of Nashville sauce?

“Due to the popularity and high demand of our Nashville Hot sauce, some of our restaurants may be experiencing temporary outages,” a KFC spokesperson confirmed. Business experts believe the current shortage is a result of suppliers not being able to predict the growth in popularity over a short span of time.

What is the difference between Nashville Hot and Buffalo?

Nashville Hot Chicken is a food unlike any other. It’s not “buffalo” chicken – its HOT chicken. What really makes it authentic is the combination of these things and the finished flavor of the chicken itself. It’s overwhelmingly spicy, yet abundantly flavorful.

Why are Chick-fil-A sandwiches so good?

Many bloggers and Chick-fil-A regulars believe that the chicken breast in the Chick-fil-A Chicken Sandwich is brined in pickle juice before it’s breaded and fried. The bright salty flavor and extra tender meat that result from brining are consistent with what we expect from this chicken-focused fast food chain!

How bad is Chick-fil-A for you?

These items are very high in sugar, fat, and calories, so they may not be the best choices. Consider only eating them on occasion if you’re watching your sugar, fat, or calorie intake (1). The dessert items on Chick-fil-A’s Treats menu are full of calories, fat, and sugar. In general, they’re not healthy options.

What is on a Burger King spicy chicken sandwich?

Introducing the Spicy Crispy Chicken Sandwich made with juicy, tender and crispy 100% white meat chicken, seasoned and breaded with bold flavors and just the right amount of heat; topped with fresh lettuce, a ripe tomato, and creamy mayonnaise all on a potato bun.

Is Popeyes Chicken Sandwich?

Popeye’s Chicken Sandwich is a crispy, savory, fried chicken cutlet on a buttery brioche bun, topped with spicy mayo and tangy pickles. Learn how to make a chicken sandwich from scratch that’s just as amazing as Popeye’s, but you don’t have to wait in line for it.

Does Mcdonalds have spicy chicken sandwich?

The Spicy Crispy Chicken sandwich has 530 calories. Check out all the Crispy Chicken Sandwiches. Order one today in the McDonald’s app. With our Spicy Pepper Sauce topping the southern style fried chicken fillet on a toasted potato roll, this sandwich was made for those who like it crispy, juicy, tender and hot.

Hot Shredded Chicken Sandwiches

I altered this recipe quite a little, I half it, using canned chicken, one can of cream of chicken instead of mushroom, diluted it with approximately 1 1/2 cups of milk, used seasoning salt and some garlic instead of poultry spice, and served on toasted bread. If you’ve made it this far, congratulations! It was excellent!:) My children insisted on having seconds.

Most helpful critical review

Despite my best efforts, this dish did not impress my family at all. It was a little too mushy. I would increase the amount of chicken and decrease the amount of crackers. The flavor was also a little dull. Read More146 Customer Reviews

• 5star values are 55, 4star values are 54, 3star values are 19, 2star values are 12 and 1star values are 6.

I altered this recipe quite a little, I half it, using canned chicken, one can of cream of chicken instead of mushroom, diluted it with approximately 1 1/2 cups of milk, used seasoning salt and some garlic instead of poultry spice, and served on toasted bread. If you’ve made it this far, congratulations! It was excellent!:) My children insisted on having seconds. Read MoreMy family loves this recipe. I use skinless, boneless chicken breast and cream of chicken and cream of celery instead of mushroom.

• Im cooking it for my sons graduation next week.
• I didn’t have the exact items on hand so I used a 3 pound can of cooked chicken two cans of cream of chicken soup a capfull of Mrs.
• It was so fast and easy and everybody liked it!
• Continue readingAdvertisement This IS an Ohio thing.
• They are not available across the state of Ohio.
• Garlic and onion powder, as well as salt and pepper, are included.
• Some locations made theirs creamy (with more soup and fewer crackers), while others made theirs less creamy (with less broth and fewer crackers).
• For all the “anti-mushy” folks: shredded chicken sandwiches are *supposed* to be mushy.
• It was a little too mushy.
• The flavor was also a little dull.
• If the mixture becomes too mushy, add additional cracker or bread crumbs.

I made these, and while they were tasty, they were a little bland.

1. The following time I cooked it, I made a few changes.
2. My crock pot was filled with chicken stock, garlic powder, and onion powder while I slowly cooked three skinless chicken breasts all day.
3. One can cream of chicken soup and one can cream of mushroom soup were added to the shredded chicken.
4. Put some stuffing mix in a baggy and smashed it with a rolling pin to make it more compact.
5. All of the ingredients were combined, then chicken stock was added to make it moist.

This is a fantastic REGIONAL dish from the Ohio area that everyone should try.

I was looking for the typical Ohio Shredded Chicken sandwich when I stumbled across this website.

As a result, thank you very much for the wonderful recipe.

It’s supposed to be a messy shredded chicken and gravy sandwich, which is exactly what it is.

Nashville-Style Hot Chicken Sandwich Recipe

Crispy hot chicken sandwich made in the manner of Nashville, with a juicy and soft interior. With handmade creamy coleslaw, mayo, and bread and butter pickle chips on a brioche bun, this sandwich is delicious. Learn how to achieve a properly seasoned and very crispy crust for your fried chicken while keeping it juicy and moist at the same time.

Nashville Hot Chicken

Crispy hot chicken sandwich made in the manner of Nashville, with a juicy and soft middle. Brioche buns are filled with handmade creamy coleslaw, mayonnaise and bread and butter pickle chips. You will learn how to achieve a properly seasoned and very crispy crust for your fried chicken while keeping it juicy and moist throughout the cooking process.

The Ingredients

The following ingredients will be required to create hot chicken sandwiches: The recipe card below has a detailed list of all of the ingredients and their quantities.

• Breasts of chicken– use skinless and boneless chicken breasts that have been either simply pounded and flattened to make massive sandwiches (like the ones you can see in the images in this post), or sliced into thin cutlets and then pounded on the thick side to ensure that it cooks evenly to make a regular-sized chicken sandwich. For the breading, you’ll need all-purpose flour, salt and pepper, buttermilk, and a vinegar-based spicy sauce such as Frank’s or Tabasco
• For the frying, you’ll need a skillet and a skillet pan. In order to make the hot sauce/paste, you will need around half a cup of frying oil, cayenne pepper, smoked paprika, chili powder, garlic powder, and brown sugar to provide a touch of sweetness to the mix. Toppings include simple or spicy mayonnaise, handmade coleslaw, bread and butter pickle chips, and brioche buns. Oil for frying can be any oil with a neutral flavor and a high smoke point.

How to Make Nashville-Style Hot Chicken Sandwiches

1. Breasts of chicken– use skinless and boneless chicken breasts that have been either simply pounded and flattened to make massive sandwiches (like the ones you can see in the images in this post), or sliced into thin cutlets and then pounded on the thick side to ensure that it cooks evenly to make a regular-sized chicken sandwich
2. The breading will require all-purpose flour, salt and pepper as well as buttermilk and a vinegar-based spicy sauce such as Frank’s or Tabasco
3. For the chicken, you will need all-purpose flour, salt and pepper as well as buttermilk
4. In order to make the hot sauce/paste, you will need around half a cup of frying oil, cayenne pepper, smoked paprika, chili powder, garlic powder, and brown sugar to provide a touch of sweetness to the mixture. Toppers include simple or spicy mayo, handmade coleslaw, bread and butter pickle chips, and brioche buns. Any oil with a neutral flavor and a high smoke point can be used for frying.

1. Make the Nashville hot sauce according to package directions. Combine the sauce ingredients in a small bowl, then, as you’re frying the chicken, take roughly half a cup of the heated oil and pour it over the spices to coat them well. Give it a short stir, then use it to baste the chicken breasts (see image below). Remember to do this while the chicken is still hot in order to avoid greasy chicken.

Assembling The Chicken Sandwich

Now comes the exciting part! Assembly of the epic chicken sandwich Begin by gently buttering and toasting the cut sides of the buns in a skillet on medium heat. Once the sandwich has been assembled, lay a piece of fried chicken on the bottom half of the brioche bun, top with coleslaw and pickle chips, then cover with the top half of the bun to hold it all together.

What Is the Best Oil for Fried Chicken

The finest frying oils must have a high smoke point and a neutral flavor in order to be effective. Vegetable oils such as sunflower oil, corn oil, peanut oil, and canola oil are recommended. Keep in mind that while frying using canola oil, a fishy smell will emanate, but this will have no effect on the flavor of the chicken.

Top Tips

• Season the flour generously with salt
• Don’t scrimp on the salt since it makes a significant difference. Instead of buttermilk, plain yogurt diluted with a splash of water can be used in place of it. Frank’s, Louisiana, or sriracha hot sauces, among others, are vinegar-based hot sauces to use. The chicken should be dipped twice for an extra crispy crust. The process of preparing the little crumbles before breading the chicken is also very significant. Fry immediately after breading. If you leave the breaded chicken out for an extended period of time, the breading will become mushy and will not crisp up as effectively. Brown sugar should not be skipped while preparing the Nashville sauce since it contributes significantly to the flavor. While the chicken is still hot, baste it with the Nashville sauce to coat it completely. The risk of getting greasy chicken is high if you wait until everything has cooled down completely. While you are frying the remainder of the chicken, keep the chicken warm in the oven. However, be certain that you are using an oven-safe wire rack that will not melt in the oven.

Check out my Air Fryer chicken breast recipe for a crispy, healthier alternative to fried chicken breast. It just needs a quarter of the oil! Alternatively, you may bake the chicken tenders in the oven; the procedure is detailed in my crispy oven baked chicken tenders recipe.

More Crispy Chicken Recipes

Is this something you created? Make sure to write a review and tag me onFacebook, Instagram, or Pinterest if you enjoyed the book! Crispy hot chicken sandwich made in the manner of Nashville, with a juicy and soft interior. With handmade creamy coleslaw, mayo, and bread and butter pickle chips on a brioche bun, this sandwich is delicious. 4sandwiches Crispy hot chicken sandwich made in the manner of Nashville, with a juicy and soft interior. With handmade creamy coleslaw, mayo, and bread and butter pickle chips on a brioche bun, this sandwich is delicious.

• Oil for frying
• 2 medium-sized chicken breasts chopped into four cutlets

Breading

• Oil for frying
• 2 medium-sized chicken breasts split into 4 cutlets

For the dipping oil

• A 12 cup frying oil, 2 teaspoons brown sugar, 2 teaspoons cayenne pepper, 14 teaspoons chili powder, 14 teaspoons paprika, and 12 teaspoons garlic powder

To make the sandwiches

• Burger buns that have been brushed with butter and toasted
• Bread and butter pickle chips
• Coleslaw
• 4 teaspoons mayonnaise

• If you have the opportunity, brine the chicken. Slice the chicken breasts into cutlets and lay them in a glass dish with a pinch of salt and freshly ground pepper. Place the dish in the refrigerator for 30 minutes to an hour after covering with plastic wrap. Remove the chicken from the refrigerator and coat it with bread crumbs. In a shallow mixing basin, combine the all-purpose flour, salt, and pepper to taste. In a separate dish, mix together the buttermilk and spicy sauce
• And Make little crumbles out of the flour by placing a spoonful of the buttermilk mixture in it and rubbing it in with your hands. Place the chicken in a bowl of flour and brush off any excess, then dip it in buttermilk before dipping it back into the flour. Remove any extra flour by shaking it off. Heat 1-2 inches of oil in a dutch oven to 350 degrees Fahrenheit (160 degrees Celsius). Add the chicken, two pieces at a time, and fry for 3-4 minutes on one side, then for another 3 minutes on the other side until done. When the internal temperature of the chicken hits 160°F (74°C), it is considered done. Remove it from the pan immediately and lay it on a cooling rack in the oven to keep it warm while you finish frying the rest of the chicken. To prepare the Nashville hot sauce, put the ingredients in a small dish and set aside while you’re frying the chicken. As you’re frying the chicken, take approximately half a cup of the heated oil and pour it over the spices to coat them. Give it a short stir, then use it to baste the chicken breasts. Remember to do this while the chicken is still hot in order to avoid greasy chicken. To assemble the crispy chicken sandwich, start by spreading mayonnaise on the toasted buns, then adding the fried chicken, coleslaw, and pickle chips on top.

If you have the time, brine the chicken. Toss the chicken cutlets in a glass dish with a generous pinch of salt and pepper, then set aside. Placing the dish in the refrigerator for 30 minutes to an hour is recommended. Taking the chicken out of the refrigerator and breading it is a good idea. Salt and pepper to taste in a shallow bowl with the all-purpose flour. To make the buttermilk hot sauce, place it in a separate bowl. Make little crumbles out of the flour by placing a spoonful of the buttermilk mixture in it and rubbing it in with your hands; Shake off any extra flour from the chicken before dipping it in buttermilk and dredging it again in flour.

1. 350°F (160°C) is reached by heating 1-2 inches of oil in a dutch oven.
2. Internal temperature of the chicken should reach 160°F (74°C) before it is ready.
3. Firstly, prepare the Nashville hot sauce by mixing all of the ingredients in a small dish, then, while you’re frying the chicken, pour approximately half a cup of heated oil over the spices and coat them thoroughly.
4. Make careful to do this while the chicken is still hot in order to avoid greasy poultry.

Reader Interactions

A recipe for shredded chicken sandwiches that is cooked in the crockpot with stovetop filling and Ritz crackers is presented here for your consideration. This traditional Ohio shredded chicken sandwich recipe serves a large group of people! What about crockpot hot shredded chicken sandwiches? Is it a phenomenon in the North? That’s something I’m not really sure of. What I do know is that they were a favorite of mine growing up. Potluck dinners are frequently given at these events. During the summer, you’ll be able to find them at most concession stalls or ice cream vendors.

Have you ever used any of these products?

I wanted to share the recipe my mother used with you since I believe it would help you.

And in four hours, a large group of people will be served dinner!

Shredded Chicken Sandwiches Ingredients

• The following ingredients: (1) 50 oz can of boneless chicken breast, drained
• (2) 12 oz cans of white chicken breast, drained
• (1) can of cream of chicken soup
• Ritz crackers (crushed)
• 2 Ritz cracker sleeves 1 heaping teaspoon of chicken bouillon dissolved in 14 cup of water (This Bouillonis the BEST! )
• 14 cup of Stovetop stuffing, dry mix (This Stovetop stuffingis the BEST! (There is no need to pack the stuffing to the brim.)

When it comes to the huge can of boneless chicken, I buy the “boned chicken”. It’s less expensive than entirely white meat, which is rare. Despite the fact that this is shredded, the can appears to be a little disorganized at first glance. If you like only white meat, go ahead and eat it. It will only be a little more expensive. Line a crockpot with aslow cooker linerfor simple clean up. Add all the ingredients. (Make certain that the chicken cans have been well emptied!) Give it a good swirl.

• They will disintegrate as the sauce boils down.
• (You may also leave it running on low all day.) Once this is completed, it is ready to be served on buns.
• If you enjoy your shredded chicken a little runny, as I do, this recipe is for you.
• This dish is ideal for a potluck.
• You’ll have excellent leftover shredded chicken sandwich filling the next day, too!
• Enjoy!

Description

Recipe for shredded chicken sandwiches cooked in the crockpot with stovetop filling and Ritz crackers is available here. This shredded chicken sandwich recipe serves a large number of people!

• Can of boneless skinless chicken breast, drained
• (2) 12-ounce cans of white chicken breast, drained
• 1 can of cream of chicken soup (optional). 2sleeves of Ritz crackers, crushed
• 1 heaping teaspoon of chicken bouillon paste dissolved in 14 cup of hot water
• 14 cup Stove Top stuffing dry mix
• 1 heaping teaspoon of chicken bouillon paste dissolved in 14 cup of boiling water

1. Slow cooker liners should be used to line your crockpot. Stir in all of the ingredients until they are completely combined. Cook for one hour on high heat. Continue to cook on low heat for at least 3 more hours if possible. Serve immediately on buns.

Notes

To make this dish, you will need a stovetop that is completely ready to use. It is not necessary to prepare it on the stovetop before adding it to the shredded chicken dish. Instead, measure out 1 1/4 cup of the dry stuffing mix and set it aside. This recipe makes roughly 25 sandwiches, with each sandwich containing little more than 3 ounces of chicken. The quantity of sandwiches produced by this recipe will vary depending on whether the buns are larger or smaller. Lynnette is the home cook, recipe tester, and photographer for Cleverly Simple, which she founded in 2010 and continues to operate today.

The majority of her recipes are adapted from a cherished recipe box that was passed down to her through her great-grandmother, grandmother, and mother. Lynette’s recipes and projects have appeared in a variety of publications, including Country Living, Good Housekeeping, House Beautiful, and more.

Reader Interactions

Photo courtesy of Bobbi Lin

Author Notes

According to the legend, Thornton Prince wasn’t exactly the best husband 80 or so years ago, according to his wife. His wife prepared fried chicken drenched in chili pepper sauce that was so fiery that it burnt his mouth to teach him a lesson—and to demonstrate how good he had it. One thing led to another and it became a household—and neighborhood and Nashville—favorite, and eventually, a company was established. Now, the Prince family is well-known not just for having invented this classic meal, but also for owning and operating one of the city’s most exclusive restaurants, Prince’s Restaurant.

• In 2016, Nation’s Restaurant News said that KFC’s decision to join the bandwagon contributed to the dish’s widespread popularity by spreading the dish’s addictiveness throughout the country.
• Here’s how to go about it.
• Nashville, on the other hand, doesn’t stop there; it continues on trucking.
• After pouring in a few tablespoons of heated fry oil—or lard or bacon fat (what, you don’t always have bacon grease on hand?)—this is transformed into an instant chile oil.
• The other hot hot chicken joint in town was Hattie B’s, which I visited with a group of friends when I was in Nashville.
• It is possible to request the chicken in six different heat levels: Southern (no heat), mild (a hint of heat), medium (warming up), hot!
• (fire starter), and shut the cluck up!
• Because I am unlikely to return to Music City anytime soon, I wanted to recreate this experience in my own house as closely as possible (you know, without the cayenne-crying).
• It was delicious as is, but I decided to make it into a sandwich by lowering the cayenne and increasing the spices that went with it.
• At the very least, a bit.
• Keep an eye on this recipe Hot Chicken Sandwich in the Style of Nashville

Ingredients

• Fried chicken
• Frying oil made from peanuts
• 11 / 2 cups all-purpose flour
• 1 / 2 cup cornstarch
• 1 / 2 teaspoon baking powder
• Kosher salt
• 1 cup buttermilk
• 2 teaspoons shot sauce
• 1 large egg
• 4 boneless, skinless chicken thighs, patted dry
• 2 teaspoons plus 2 teaspoons ground cayenne pepper
• 1 teaspoon dark brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 2 teaspoons plus

• Bread-and-butter pickle chips
• Shredded iceberg lettuce
• Mayonnaise
• 4 soft sesame seed buns
• Sandwich ingredients

Directions

1. Add a scant 1/2 inch of peanut oil to a cast-iron pan. Set it over medium-high heat. In the meanwhile, prepare your dredging station by combining the flour, cornstarch, baking powder, and a pinch of salt in a shallow dish
2. Buttermilk, hot sauce, egg, and a pinch of salt in another shallow bowl
3. And a pinch of salt in a third shallow bowl. Whisk each combination with a fork until thoroughly blended
4. Bread the chicken thighs: First, season the chicken with salt. Now, dredge in the dry mixture, then immerse in the buttermilk, then back into the dry. Transfer to a platter to hang out while the oil reaches temperature—figure 360° F to 375° F. If you don’t have a thermometer, put a bit of flour mixture into the pan. It should quickly sizzle but not burn
5. s When the oil is heated, cautiously add the breaded chicken thighs. (If there isn’t enough space for all of them, do this in batches—overcrowding is not worth it!) Fry for about 4 1/2 minutes per side. When you’re finished, sprinkle some salt on top. While they’re cooking, add the cayenne, brown sugar, garlic powder, paprika, and black pepper in a heatproof dish. When you’re done frying the chicken, add about 1/2 cup hot frying oil to the bowl with the spices and whisk until smooth. Dip the fried chicken in the seasoned oil until it is well coated. In the event that it becomes too thick at any time, simply thin it out with a bit additional heated oil. Make the sandwiches from scratch! Add a little mayo and salt to the lettuce before tossing it together. Spread mayonnaise on the bottom half of the bread and then stack with pickles. Chicken is placed on top, followed by lettuce. More mayonnaise should be spread on the top bun half before closing the sandwich. Repeat. Eat as soon as possible

Emma works as a food editor for the website Food52. Her previous employment experience consisted of a variety of odd jobs that she did at the same time. Consider the following scenarios: preparing noodles on the go, baking hundreds of pastries at 3 a.m., and researching the history of pie in North Carolina, among other things. She is now a resident of New Jersey, where she lives with her husband and cat, Butter. Keep an eye out for Emma’s award-winning column, Big Little Recipes, which will be published every Tuesday in November 2021 (as well as the cookbook).

Shredded Chicken Sandwich

Many people have grown up eating shredded chicken sandwiches, which is why this recipe for shredded chicken sandwiches is so popular. Chicken, creamy soup, and crumbled crackers or potato chips join together to form a delectable chicken and cracker or chip sandwich. If you are from Ohio, you may be familiar with shredded chicken sandwiches, which are served on a bun. It’s a traditional recipe that’s served at family gatherings, drive-ins, and, according to what I’ve heard, certain fast food establishments in the state.

There are enough sandwiches for 6-8 people, but you can easily double the recipe to feed a bigger group.

What you need

Chicken– You need need cooked and shredded chicken for this recipe. Alternatively, pre-cooked chicken, such as rotisserie chicken, can be used for the slow cooker. If you don’t like cream of chicken soup, you may substitute cream of mushroom or cream of celery soup, which are also delicious. Use your favorite potato chips; I prefer wavy potato chips, but feel free to use anything you choose. In fact, I enjoy adding sour cream and onion chips to my recipes for a little more taste. Some individuals like crushed crackers such as Saltines, Ritz, or Tollhouse, while others prefer whole crackers.

These components are added to the mixture to serve as a filler and to give it a bit more heft.

Chicken Broth– A little amount of chicken broth can be used to thin down the mixture.

Salt, pepper, garlic powder, and poultry seasoning are among the seasonings used.

How to make shredded chicken sandwiches

1. Combine:In a slow cooker, combine cream of chicken soup, chicken broth, poultry seasoning, garlic powder, salt, and pepper until well combined and creamy. Combine the cooked, shredded chicken and the crushed potato chips or crackers in a large mixing bowl. Cook: Cover and cook for 1 hour on high or 2-3 hours on low, depending on your preference. Serve on a hamburger bun or a sandwich roll while still hot. Pickles, or even a sprinkle of broken chips or crackers, can be added to the sandwich for extra flavor.

Cooking chicken in the slow cooker

You may use pre-cooked chicken like rotisserie or cook the chicken immediately in the slow cooker before shredding. If you choose to utilize this approach, place the chicken in a slow cooker with 1 can of cream of chicken soup and cook on low for 8 hours. Cook on high for 3 hours and then shred the chicken. Continue to prepare according to the recipe.

How to store

Any leftovers can be kept in an airtight jar in the refrigerator for up to 3 days after preparation.

Cook for approximately 10 minutes in a pot on the stovetop.

Recipe tips

• In order to add a bit extra taste, consider replacing the crackers with sour cream and onion potato chips. When possible, prepare the mixture the day before and then heat it in the slow cooker just before serving.

What to serve with chicken sandwiches

However, here are a few suggestions on what to serve with these delectable Ohio sandwiches in addition to their own:

• Potato chips
• Cut-up veggies such as carrots, celery, or cucumbers
• And other snacks Cabbage slaw, cucumber salad, corn salad, and pea salad are some of the options.

More easy chicken recipes

• A cheesy chicken spaghetti dish cooked in the slow cooker
• Crockpot chicken spaghetti Crockpot chicken fajitas– A delicious combination of chicken, peppers, onions, and spices that is excellent for fajitas. Air fryer chicken breast– Seasoned chicken breast cooked wonderfully in the air fryer
• Buffalo chicken wraps– Shredded buffalo chicken with veggies, cheese and ranch
• Air fryer drumsticks– Super simple, tasty crispy chicken legs

Have you ever tried this classic chicken recipe? If not, you should. I’d love to hear your anecdotes about these sandwiches, as well as your favorite way to prepare them, in the comments section below.

Shredded Chicken Sandwich

These shredded chicken sandwiches are served on hamburger buns while still hot from the oven. Preparation time: 10 minutes Cooking time: 1 hourTotal time: 1 hour and 10 minutes The Main Course is the first course in the sequence. Cuisine:American Keyword:chicken 6 servings; 294 kcal per serving

• 4 chicken breasts, shredded after they’ve been cooked Take a look at the notes. 110 1 1/2 cups crushed potato chips or crackers
• 1/2 cup chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon powdered black pepper

• In a slow cooker, combine the cream of chicken soup, chicken broth, poultry seasoning, garlic powder, salt, and pepper. Cook on low for 8 hours. Using a whisk, mix all of the ingredients. Combine the cooked, shredded chicken and potato chips in a large mixing bowl. Turn down to high and cook for 1 hour, or low and simmer for 2-3 hours. Burger buns should be used for this.

To make this dish, you may either use pre-cooked chicken or cook the chicken in the slow cooker before shredding it. If you choose to utilize this approach, place the chicken in a slow cooker with 1 can of cream of chicken soup and cook on low for 8 hours. Cook the chicken for 3 hours on high heat before shredding it. Continue to prepare according to the recipe. calorie count 294kcal|carbohydrate count 15g|protein count 27g|fat count 14g|saturated fat count 2g|cholesterol count 76 mg|sodium count 856 mg|potassium count 814 mg|fiber count 1g|sugar count 1g|vitamin A count 135IU|vitamin C count 7mg|calcium count 21mg|iron count 1mg

Nashville Hot Chicken Sandwich Recipe

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Directions

• To make the cole slaw, whisk together the mayonnaise, Dijon mustard, and vinegar. Toss the cabbage with the dressing to mix. Season with salt and freshly ground pepper. Coleslaw may be stored in an airtight container in the refrigerator for up to 3 days. Advertisement
• Hot Chicken Sauce: Combine Frank’s RedHot sauce, melted unsalted butter, hot paprika, and brown sugar in a mixing bowl until well combined. Remove the oyster from the chicken thigh and leave it aside for the sandwich. Pinch each thigh between two pieces of plastic to an even 1/8-inch thickness, one at a time, working in a single direction. Allow it rest at room temperature, covered with plastic wrap, for at least 30 minutes and up to 1 hour while preparing the remaining ingredients. Preheat the oven to 400 degrees Fahrenheit. Fill a medium-sized heavy pot, ideally cast-iron, with oil until it is approximately halfway full. Heat the oil over medium-high heat until it reaches 375 degrees. Meanwhile, in a medium-sized mixing bowl, whisk together the buttermilk and Old Bay or spicy sauce
• Season with salt and pepper. 1 cup flour is seasoned with salt and pepper in a shallow dish, then whisked together to mix. To prepare the remaining 1 1/2 cups flour, place it in a shallow dish and season it with baking soda, salt, and pepper, whisking until well combined. 1/3 cup of the buttermilk mixture should be added and mixed together to form ragged clumps. Dredge the chicken in the plain flour mixture first, followed by the buttermilk mixture, working with two pieces at a time. Allow any excess to drop off before dipping the chicken in the clumpy flour mixture, pressing firmly to adhere and ensuring that the chicken is well covered. If there are any damp patches visible, push in extra coating. Fry until golden brown and cooked through, adjusting heat as necessary to keep oil between 360 and 380 degrees, about 3 minutes total, depending on the thickness of the batter. Drain on a baking sheet with a rim and a wire rack to catch any excess liquid. Repeat the process with the remaining chicken. Prepare the roll by brushing it gently with butter on both sides and placing it in the oven to lightly toast. Chicken should be brushed with spicy chicken sauce before being served on white or Texas toast with pickles and coleslaw.

Cook’s Notes

How to Make Perfectly Crispy Fried Chicken (Without Using Oil) Small amounts of liquid to half the dry mixture will result in craggy chunks that will adhere to the chicken and cook up extra crispy. Furthermore, bringing the ingredients to room temperature at least 30 minutes before cooking ensures that the chicken does not become soggy. This also prevents the oil temperature from falling too much. Snack on Fried Chicken as an Added Bonus Fry the oysters (the little soft bit of flesh hanging from the interior of each thigh) after they have been taken from the pan with the remaining flour and buttermilk combinations until golden and cooked through, about 2 minutes after the chicken thighs have been removed from the pan.

Nostalgic Ohio Shredded Chicken Sandwich Recipe

Recipes»Dinner»Nostalgic Ohio Shredded Chicken Sandwich Recipe – A Taste of the Past This classic recipe for Ohio Shredded Chicken Sandwiches is a timeless favorite. The crockpot makes it simple to prepare meals for big groups of people and for weekday dinners. The recipe for Sloppy Shredded Chicken Sandwiches has been in my family for years (it’s normally cooked during the large family summer vacation trip). It is not a chicken sloppy joe dish; rather, it is a recipe for shredded chicken sandwiches that do not use a tomato or barbecue sauce basis.

meaning that if you are not from Ohio, you are unlikely to have heard of this meal (let alone eaten it).

The Infamous Ohio Chicken Sandwich

This is such a simple dish that provides complete comfort. I can see why it has become a regional classic because it requires only a few ingredients and is simple to prepare in the slow cooker. According to one article I read, it is frequently provided in prison and should remain there. LOL! Another person emphasized the history of church potlucks and how easy it is to feed a large group of people. This hot chicken sandwich recipe has been featured in a variety of places over the years, from the concession stand to the Dairy Queen menu (see all of the comments below and add your own!) I have enjoyed hearing where you have discovered it.

• Below you will find my adaptation of this Buckeye State staple dish (along with a few tweaks to give it a little extra “oomph.” My sister has always used breadcrumbs in place of saltine crackers, which is what the conventional recipe calls for.
• The croutons, in my opinion, provide a lovely texture and taste to the dish.
• I’m thinking of using potato chips as a filler in the future.
• UPDATE: I used to shred my chicken by hand.

Thanks for your help! (See the video here for a Game Changer!) (Did you prepare the Shredded Chicken Sandwiches from the recipe I shared with you? Refresh the page and give it a rating. To rate, tap the stars on the left-hand side of the screen or leave a rating in the comments area below. THANKS!)

Shredded Chicken Sandwich Recipe

This is such a simple dish that is a wonderful comfort food. This recipe has become a regional classic since it requires only a few simple ingredients and is simple to prepare in the slow cooker. Apparently, according to one publication, it is often served in prison and should remain in prison. LOL! The history of church potlucks was described by another, who noted that it was simple to feed a large number of people. I have enjoyed hearing where you have discovered this hot chicken sandwich recipe over the years; from the concession stand to being on the menu as the Dairy Queen shredded chicken sandwich (please read all of the comments below and add your own!

• Overall, this dinner, like the classic dish of “Chipped Beef on Toast,” is about reminiscing, nostalgia, and a sense of belonging to a certain place.
• My sister has always used breadcrumbs instead of saltine crackers, which is what the traditional recipe calls for.
• The croutons, in my opinion, give it a beautiful texture as well as additional taste.
• Potato chips will probably be my next filler experiment.
• UPDATE: I used to shred my chicken by hand.
• Thanks for the tip!
• ) How did it turn out if you made this recipe for Shredded Chicken on a Roll?
• You may either rate with a star or leave a remark in the part below that has a rating.

• A recipe for 3 boneless skinless chicken breasts and 1 can cream of chicken soup. If you want to use canned chicken broth instead, just add a bit extra breadcrumbs. breadcrumbs (seasoned breadcrumbs, saltine crackers, croutons, or a combination of the three)
• Seasoning salt and garlic powder to taste

• Cook chicken breasts in a slow cooker with chicken broth for a couple hours on low heat
• After that, you may add your favorite filler, such as breadcrumbs, crackers, croutons, or chips, as well as spice. Continue to cook for another couple of hours. Remove the chicken from the saucepan and shred it. Return the mixture to the crockpot and simmer for another hour. Optional cheese should be served on buns.

PIN IT FOR LATER

Do you happen to have any leftovers from this traditional meal? What about incorporating them into another comfort-food meal instead? Take a look at how I used my Shredded Chicken Noodle Soup recipe to make one dinner last for two people!

See more greatRecipes on Mission to Save!

Come and pin with me as well! Follow the Frugal Recipes board on Pinterest, which is maintained by Mary (Mission to Save). Photos were first released in February 2016 and were updated in 2020.

AboutMary

Takeaway: The first bite of a Nashville Hot Chicken sandwich should drive your taste senses into a frenzy, teetering on the precipice of pleasure and discomfort. It should be delicious, salty, spicy, and hot, but not so hot that you can’t taste the other spices or the juicy deep-fried meat beneath the scorching heat of the pan. Also served on a white bun or loaf of bread with pickle chips, if you’re serving it. While it’s perfectly OK to make your chicken less spicy (we all have our own personal limitations on what we consider hot and spicy), avoid going overboard with this chicken sandwich by dressing it up.

The simplicity of Nashville Hot Chicken is what makes it so delicious. There’s no need for a brioche or sourdough bun, and there’s no need to add tomatoes or (gasp!) avocado to make this sandwich. This is not the time to embellish the situation! The chicken itself is the main attraction here.

What is Nashville Hot Chicken?

Served on white bread with pickles on top, Nashville Hot Chicken is deep-fried chicken that has been coated in spicy hot paste. The recipe is frequently attributed to Prince’s Hot Chicken Shack, a nearly 100-year-old restaurant in Nashville, Tennessee, which has been in operation since 1917. A legend says Thorton Prince (the restaurant’s namesake) spent too much time out drinking and his fiancée wasn’t too pleased with his antics, leading to the establishment’s creation. So mom used his favorite food, fried chicken, to teach him a lesson about staying up late and smeared it with a scorching hot paste and other spices to make him feel bad about himself.

Nashville hot chicken is now available across the city of Nashville, as well as throughout the rest of the United States.

Irvin Lin is a professional basketball player.

How Do You Make Nashville Hot Chicken?

Traditionally, hot chicken is produced from entire chicken pieces that have been marinated in a buttermilk and hot sauce brine, then deep fried and smeared with a very fiery red-hot paste. Here is a list of the best deep fryers available this year if you are in the market for a new deep fryer. Instead of using boneless chicken thighs and breasts, I’ve decided to go ahead and make my hot chicken sandwich instead. This makes it easy to eat as a sandwich and decreases the amount of time spent cooking.

Make two cuts across the chicken, then take the thicker top half of the bird and cut it lengthwise, dividing the thickest section of the chicken in the process.

Make use of this breading technique for more juicy and crispy hot chicken!

• In a large shallow dish, combine the buttermilk, hot sauce, eggs, and salt
• Set aside. In a separate big shallow dish, combine the flour, paprika, cayenne pepper, salt, and pepper
• Dip the chicken into the dry flour mixture, being sure to cover both sides of the bird. Once the chicken has been dipped and turned in the buttermilk mixture, Using the dry flour, coat the chicken a second time, resulting in a double coating. When you brush the spicy sauce over it, it will cook up somewhat thicker and remain crisp. Place the chicken pieces on a large baking sheet and set aside while you repeat the process with the remaining chicken pieces.

Using about 2 inches of oil, heat a big deep-sided pan or Dutch oven on the stovetop. I prefer to use cast iron since it maintains heat better, but you may use whichever large deep sided skillet is at least 3 inches deep that you have available to you. Fry the chicken pieces in batches, making sure not to overcrowd the pan, for 6 to 8 minutes total, flipping once, until the chicken is golden brown and the internal temperature of the thighs reaches 165°F and the internal temperature of the breasts reaches 160°F, depending on the size of the pieces.

Combine the oil with 1/4 cup cold butter, stirring constantly, until the butter melts.

In a separate bowl, combine the spices and fat until a paste forms. Place the chicken on the bottom bun, coat the chicken with the spice paste, and then top with the pickles and the bread top to complete the sandwich. Irvin Lin is a professional basketball player.

Adjusting the Heat

Despite the presence of hot sauce in the buttermilk brine and a pinch of cayenne pepper in the flour mixture, the most of the heat comes from the spicy paste that you prepare with the frying oil before baking. If you are sensitive to heat, you may reduce the cayenne to 2 teaspoons, which will result in a dish that is delightfully spicy without burning your tongue. Cayenne pepper can be increased anywhere from 4 to 6 teaspoons for that “hurts so nice” sensation if you prefer your spicy meal to burn extremely well.

If you’re searching for some fried chicken that isn’t too hot, try our classicButtermilk Fried Chicken or our Sweet Tea Fried Chicken recipes.

Tips for Frying Chicken At Home

Cooking with oil might be frightening, but here are some ideas on how to do it safely and efficiently.

• Make use of the appropriate skillet or pan. A large cast iron skillet is what I prefer to use. The cast iron will keep heat even if you are frying numerous batches of chicken at the same time. You may use any large heavy pan or Dutch oven that you happen to have on hand for this recipe. Just make sure to use a pan with at least 3 inches of height since heated oil may overflow or bubble over the sides of pans with lower sides. Allow the chicken to rest for a few minutes after it has been coated. The resting period for the coating also aids in the adhesion of the crust to the chicken
• While deep frying, slip the chicken into the heated oil with care to avoid burning it. Never, ever drop the chicken into the hot oil from a distance. It will burn quickly. Hold the chicken in place with tongs until half of it is completely submerged in the hot oil, then release it. The chicken will slip into the oil with ease if you do it this way. It’s possible to get burned or hit your head if you drop the chicken from a distance
• Nevertheless, it’s not recommended. Use an instant read thermometer or a deep frying/candy thermometer to check the temperature. You want your oil to maintain a constant temperature of 350°F. If you cook the chicken at a higher temperature, it will burn on the exterior before it is fully cooked on the inside. Any lower than this and the chicken will absorb oil and taste greasy and heavy, as well as oily and heavy. If you don’t have a thermometer, you can use a 1-inch cube of bread to test the temperature. The temperature is correct if it browns in approximately 45 seconds
• Do not overcrowd the pan during this time. Deep-fry the chicken in batches, leaving enough space between each batch for the bird to float about. If you attempt to cook too many pieces of chicken at the same time, the temperature of the oil will decrease too quickly, resulting in the chicken being oily and heavy. Check the temperature of the oil once more after each batch of chicken is finished. Before frying the next batch, check to see that the oil is at 350°F or allow it to return to that temperature.

What to Serve with Nashville Hot Chicken

Even though a Nashville Hot Chicken Sandwich is a filling lunch on its own, it is also delicious when served with a side of potato chips, tater tots, or French fries. Other typical complementing foods may be a side ofcoleslaw,potato salad,cornbreadormac and cheese. You may use chicken breasts for this dish, but you need chop the bird into 3 pieces. First put the chicken breast horizontally, in a landscape orientation and then cut the bird in half, perpendicular to you. Set aside the thinner side of the taper that is thinner.

Repeat with the remaining thicker pieces.

• Even though a Nashville Hot Chicken Sandwich is a filling lunch on its own, it is also delicious served with potato chips, tater tots, or French fries. Other traditional accompaniments include a side of coleslaw, potato salad, cornbread, or mac & cheese, among others. You may use chicken breasts for this recipe, but you need chop the chicken breasts into three pieces before assembling the dish. In a landscape posture, first put the chicken breast horizontally on a cutting board, then cut the bird in half perpendicular to your body. The thinner side that tapers should be set away for later use. Take the thicker pieces and cut them in half lengthwise to create two thinner pieces. Repeat with the remaining parts. Repeat the process with the remaining chicken pieces to make a total of 9 pieces.

1. Prepare the dredging station and the baking sheet as follows: You’ll need two large shallow bowls for this recipe. The dry components are separated from the liquid ingredients in two separate containers. In a shallow dish, stir together the flour, cayenne pepper, paprika, salt, and pepper in a large mixing bowl until well combined. In a second shallow bowl, mix together the buttermilk, spicy sauce, eggs, and salt until well combined and smooth. On a large baking sheet, spread a piece of parchment paper or wax paper to prevent sticking. Arrange them on a baking sheet or on your counter, depending on whether they are dry or damp. Irvin Lin
2. Dredge and dip the chicken in the following ingredients: Dredge a piece of chicken in the dry flour mixture, being careful to cover both sides of the chicken with the flour mixture. Dip the chicken pieces into the wet buttermilk mixture, making sure to cover all sides of the chicken pieces. Allowing the surplus to flow away. Dip the chicken into the flour mixture a second time, covering all sides of the chicken. Transfer the chicken to the baking sheet that has been prepared and continue the process with the remaining chicken. Allow the chicken to rest while you prepare the following step, which involves heating the oil. This will aid in the adhesion of the coating on the chicken. Irvin Lin is a professional basketball player. Irvin Lin is a professional basketball player. Irvin Lin is a professional basketball player. Irvin Lin
3. Preheat the oil to 350 degrees Fahrenheit: Pour enough oil into a big deep pan or Dutch oven (at least 3-inches tall) to cover the bottom of the skillet or Dutch oven by at least 2-inches. Heat the oil over high heat until it reaches 350 degrees Fahrenheit. If you don’t have an instant read thermometer or a deep frying/candy thermometer, you may test the temperature of the oil by dropping a 1-inch cube of bread into it. If it becomes golden brown in 45 seconds or less, you’ve reached the proper temperature for baking. Irvin Lin’s chicken is fried in a pan. Toss two or three pieces of the chicken into the pan with tongs as soon as the oil has heated up sufficiently. Use your tongs to lay half of the chicken in the oil, then release the tongs to allow the chicken to slide the last half of the way into the oil. In the event that the chicken is dropped into the skillet, it is more likely to splash the oil and burn you. Fry the chicken for around 6 to 8 minutes, increasing the heat as needed to keep the temperature at 350 degrees Fahrenheit. Make careful to turn the chicken over halfway through the cooking period to achieve equal cooking throughout the bird. It is done when the skin is golden brown and the internal temperature of the chicken reaches 165°F (160°F for white meat), according to the manufacturer’s instructions. Once finished, transfer the fry pieces to a wire rack set on a baking sheet or a plate coated with paper towels to allow them to drain. Repeat the process with the remaining chicken, cooking it in batches. Irvin Lin is a professional basketball player. Irvin Lin is a writer and artist who lives in New York City. Allow the oil to cool: Allow the oil to cool for 5 to 10 minutes after you have done cooking all of the chicken. Some of it will be required for the preparation of the spicy paste. To make the spicy paste, follow these steps: In a medium-sized microwave-safe glass bowl, combine the butter and salt. Half-cup heated oil should be ladled out with care and measured precisely before being poured over the butter. Stirring will aid in the melting of the butter. To melt the butter if it hasn’t already, cover the bowl and microwave the mixture in 10-second intervals until the butter is completely melted. To make a paste, combine the cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, paprika, salt, and pepper in a mixing bowl and whisk until well combined. The thickness of the paste may vary depending on how much cayenne pepper and brown sugar you use
4. More cayenne pepper and brown sugar will result in a thicker paste. You want the paste to be similar in consistency to thin BBQ sauce, something that can be easily brushed on but is still thick enough to stick to the chicken breasts during cooking. I used 4 teaspoons cayenne pepper and 1 tablespoon brown sugar in this recipe. If necessary, you may alter the thickness of the sauce by adding extra oil. Irvin Lin is a writer and artist who lives in New York City. Assemble and serve the sandwich in the following ways: One piece of chicken should be placed on the bottom of each burger bun. Brush the chicken with the spicy paste, being careful to coat the entire piece of chicken with the mixture before cooking. Garnish with some pickles and then top with the bun. Serve immediately. Irvin Lin is a professional basketball player. Irvin Lin is a writer and artist who lives in New York City.

The Kitchenista Diaries: Nashville Hot Chicken Sandwich

Okay, so I returned a little sooner than I had expected, but I had forgotten about something really crucial! A few weeks ago, I participated in a fundraising challenge for Give Merit, an outstanding organization based in Detroit. I was able to contribute by sharing the challenge on Instagram. Their objective was to generate $50,000 to fund the FATE in Our Stars program, which provides Black youngsters with $5,000 college scholarships to help them further their education. I offered to provide the recipe for this Nashville Hot Chicken Sandwich in exchange for donations, since, well, anything to get people to click on a link is worth it to me right now.

I am also pleased to say that the 11th graders exceeded their fundraising target!

To refresh your memory, Nashville Hot Chicken got its start at Prince’s Hot Chicken Shack, a Black-owned restaurant in the heart of downtown Nashville.

This is my take on a fried chicken sandwich, which is topped with a tangy slaw and served on a bun.

Keep in mind that this was written for a restaurant and is therefore more of a project for a home kitchen than anything else.

If you need a refresher on how to fry chicken, have a look at my prior tutorial.

Chicken fried in a pan: 4 boneless, skinless chicken breasts (boneless, skinless) (6 to 8 oz each) split 2 tablespoons + 2 teaspoons Kosher salt, divided 3 cups buttermilk, divided 2 cups unbleached all-purpose flour a half cup of cornstarch 2 tablespoons spicy seasoning mixture (recipe above) 1 quail (egg) 2 tablespoons cayenne pepper spicy sauce Peanut oil, which is used for frying.

4 tablespoons of butter 1 tablespoon of spicy seasoning mixture (recipe above) 2 tsp cayenne pepper 2 teaspoons of honey 2 tbsp heated frying oil (optional) Slaw:1 1/2 cup shredded cabbage (serves 4) 1/4 cup thinly sliced red onion (optional) 1/4 teaspoon Kosher salt, plus more salt to taste a half teaspoon of dijon mustard a half teaspoon of honey 1 tbsp apple cider vinegar (optional).

2 tablespoons of canola oil a quarter teaspoon of celery seeds a pinch of freshly ground black pepper Other components for the sandwich include: 1/4 cup mayonnaise 2 tablespoons cayenne pepper spicy sauce 4 Brioche buns (optional). 8 slices of pickles

• By fully combining all of the spices together, you’ll have a spicy seasoning mix ready in no time. Prepare the chicken breasts by pounding them to a uniform thickness for the best results. This may be accomplished by placing the chicken in a plastic zip bag so that it does not produce a sloppy mess while cooking. From the middle of the chicken out to the edges, pound it with the meat pounder or another heavy item such as a jar to make it more tender. Simply said, you want it to have the same thickness throughout, so that it cooks evenly throughout. In a large basin, combine 1 cup of buttermilk with 2 teaspoons of Kosher salt to dissolve completely. 4 hours in a brine will tenderize the chicken breasts. (If you wish to brine longer – up to overnight – reduce the salt to 1 tablespoon.)
• Shake off excess buttermilk and discard. The buttermilk should not be reused since it will become overly salty. In a clean basin, whisk together the flour, cornstarch, 2 teaspoons of Kosher salt, and 2 tablespoons of hot spice mix. In a separate bowl, mix together 1 cup of fresh buttermilk, the egg, and 2 teaspoons of spicy sauce
• sDredge each chicken breast lightly in seasoned flour, then dip in buttermilk/egg, then back into the seasoned flour. In the second dredging, apply a nice, thick covering of paint. Remove any extra flour by shaking it off. Rest the dredging chicken for 30 minutes on a clean pan

• To make the slaw, combine the shredded cabbage and onions with the salt
• Set aside. In a small mixing bowl or jar, whisk together the dijon mustard, honey, apple cider vinegar, canola oil, and celery seeds until well combined and smooth. Season with a sprinkle of salt and freshly ground black pepper
• Shake the cabbage mixture while drizzled with vinaigrette to combine. Seasoning should be tasted. The slaw may be stored for up to a day in the refrigerator, but it is best made fresh for the sandwich to maintain its crispness.

• Pour enough peanut oil into the saucepan to fill it to about 3 inches above the bottom. Heat the oil to 375 degrees Fahrenheit. Cook the chicken breasts in batches so that they do not overcrowd the pan. The oil temperature will decrease to 325-350°, but the heat will be maintained so that it does not go below that temperature. Let the oil heat back up to 375°F in between batches
• Cook until the breasts achieve 160°F internal temp, as measured by an instant-read thermometer placed into the middle
• The chicken breasts should be rested on a clean rack that has been fitted over a sheet pan coated with paper towels after being fried.

• While the chicken is frying, make the Nashville sauce in a different pot while the chicken is cooking. Melt the butter in a saucepan with the spice mix, cayenne pepper, and honey. Stir in some of the heated frying oil until it is well incorporated. Maintain your body’s temperature
• Make a spicy mayonnaise by combining mayonnaise with hot sauce.

• Prepare your brioche buns by toasting them. Before making a sandwich, brush or dunk each chicken breast in the Nashville sauce until well coated. In addition, at the restaurant, we sprinkle the chicken with more spicy spice – this is an optional step.

• Prepare the bottom bun by spreading 1 teaspoon of spicy mayo onto it and pressing it down. To assemble, layer fried chicken on top of pickles and slaw. Using the other bread, spread 1 teaspoon of spicy mayo and place it on top of the sandwich