Nashville hot chicken sandwiches
Crunchy fried chicken cutlets brushed with fiery cayenne oil, piled on brioche buns with cool slaw and dill pickles. Shallow-fried, so it's weeknight fast.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 940 kcal
Ingredients
Method
Pour the oil into a heavy 10-inch skillet, about 1/2 inch deep and no more than a third of the way up the sides, and heat over medium-high to 350°F (use a thermometer).
While it heats, mix the flour, garlic powder and salt in a shallow dish. Whisk the egg, buttermilk and hot sauce in another. Pat the chicken dry, dip it in the flour, then the egg, then press it into the flour again to coat well. Toss the coleslaw mix with the mayonnaise, vinegar and a pinch of salt.
Lay the chicken into the oil gently, away from you, and fry until deep golden underneath. Leave space between pieces. If using tenders, fry them all at once for about 2 minutes per side.
Flip and fry until golden all over and the thickest part reads 165°F on a thermometer. Drain on a rack or paper towels. Turn off the heat.
Mix the cayenne, brown sugar, smoked paprika and a pinch of salt in a small heatproof bowl. Carefully ladle in 4 tbsp of the hot frying oil and stir; it will sizzle. Brush the spicy oil all over the chicken.
Toast the buns cut side down in a dry skillet or toaster. Build with slaw on the bottom bun, then the hot chicken, pickles and the top bun.
Tips
- Thin cutlets are the key to speed. If you only have whole breasts, slice them in half horizontally and pound to an even 1/2 inch.
- Keep the oil between 325°F and 350°F. Never leave hot oil unattended, and let it cool completely before pouring it away.
- The heat builds as it sits. Start with 2 tsp cayenne if you're unsure, and brush on more to taste.
