Nashville Hot Chicken Sandwich

with Nashville Hot Wing Sauce
time: 15-30 minutes | serves: 2 to 4
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • 1 cup buttermilk
  • 1 large egg
  • 2 cups vegetable oil
  • 4 boneless, skinless chicken thighs, patted dry
  • 1/4 cup Sweet Baby Ray’s Nashville Hot Sauce
  • 2 cups shredded iceberg lettuce
  • 4 tbsp mayonnaise
  • 4 hamburger buns, toasted
  • 12 bread-and-butter pickle chips
  • Kosher salt, to taste
Instructions
  • In a bowl, mix together flour, cornstarch, baking powder and salt.
  • In a separate bowl mix buttermilk and egg.
  • Place chicken thighs in buttermilk/egg mixture.
  • Once chicken is covered remove from mixture and dredge in flour.
  • In 12-inch nonstick skillet, heat about 2 cups oil (1/4 inch) over medium-high heat. Cook chicken in oil for about 10 minutes or until light brown. Reduce heat to low and flip chicken to the other side.
  • Once both sides are light brown, toss chicken in Nashville Hot Sauce until coated.
  • Brush bottom of roll with mayonnaise. Top with chicken, pickle chips and shredded lettuce.

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