Nashville Hot Chicken Sandwich
- Ready in 15-29 Minutes
- Serves 2-4 People
- Skill Level Medium
- Share
Contributed By:
Sweet Baby Ray's
Ingredients
- 2 cups all-purpose flour
- ½ cup cornstarch
- ½ tsp baking powder
- 1 cup buttermilk
- 1 large egg
- 2 cups vegetable oil
- 4 boneless, skinless chicken thighs, patted dry
- ¼ 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
Directions
- 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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