The Nashville hot chicken is well-known and loved! Typically served with sliced white bread and pickle chips, our spin on the Nashville Hot Chicken Sandwich will leave you happy and full from a delicious meal!

We deep fry our chicken for a satisfyingly crispy outside paired with a juicy interior when you take a bite and don’t forget the spicy sauce – you need to sauce up those sandwiches before serving for maximum flavor! You’ll love this fiery sandwich for a tasty lunch or dinner!

Ingredients:

• 4 chicken breasts (around 5 ounces each)

• 4 brioche buns

• 12 bread and butter pickles

• 2 cups plain breadcrumbs

• 5 large eggs

• 4 ounces whole milk

• 4 tablespoons cayenne pepper

• 3 tablespoons brown sugar

• 1 tablespoon chili powder

• 1 teaspoon garlic powder

• 2 teaspoons paprika

• 16 ounces canola oil

• Oil for frying

• Salt

Directions:

1. Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken long ways, cutting halfway through the chicken. This will help the chicken cook more rapidly.

2. To bread the chicken, in a medium-sized mixing bowl, crack the eggs and whisk in the milk.

3. In a separate medium-sized mixing bowl, add the breadcrumbs.

4. Dip each chicken breast in the egg mixture and dredge completely and shake off the excess.

5. Transfer to the breadcrumbs and dredge completely, shaking off the excess.

6. Repeat steps 4 and 5, then transfer to a parchment lined the pan.

7. To make the spicy pepper oil, in a medium mixing bowl, combine all the spices. Add the oil and whisk vigorously until all the spices have dissolved into the oil.

8. To fry the chicken, heat your deep fryer or a Dutch oven with a thermometer to 340 degrees.

9. Set the chicken breast in and fry for 2-3 minutes until golden brown.

10. When finished, season with 1/2 tsp. of salt.

11. Transfer chicken to the brioche buns.

12. Whisk together the spicy oil, as it separates over time, then drizzle 1 ounce on each chicken breast.

13. Add 3 bread and butter pickles on top of the chicken and finish by placing on the top bun.