Nashville-Style Hot Chicken Sandwich
This Nashville-Style Hot Chicken Sandwich features tender marinated chicken cutlets with a fiery, crispy cayenne crust. Pressure cooking seals in moisture while frying adds the perfect crunch. Finished with pickles, coleslaw, and mayo on toasted buns, it’s a bold and flavorful sandwich that’s quick to prepare and irresistible to taste.
Ingredients
Main ingredients
- 2 medium chicken breasts sliced into 4 cutlets
- ½ cup buttermilk
- 1 tablespoon vinegar-based hot sauce
- 1 cup all-purpose flour
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
- 2 teaspoons light brown sugar
- 2 teaspoons cayenne powder
- 4 burger buns buttered and toasted
- to taste vegetable oil or peanut or canola oil for frying
- to taste chili powder
- to taste paprika
- to taste garlic powder
- to taste bread and butter pickle chips
- to taste coleslaw
- to taste mayonnaise
- ½ cup frying oil for spicy cayenne oil
Instructions
Instructions
- Mix the buttermilk and vinegar-based hot sauce in a bowl. Toss chicken cutlets in and marinate at least 30 minutes for tender zing.
- In a separate bowl, blend the all-purpose flour, black pepper, and salt to coat the chicken later.
- Heat your frying oil in a skillet over medium-high heat while your pressure cooker does the work.
- Remove chicken from marinade then dredge it thoroughly in the flour mix so it’s fully coated.
- Fry chicken cutlets about 3-4 minutes per side till golden and cooked through. Drain on paper towels so it’s not greasy.
- Meanwhile, heat ½ cup frying oil with light brown sugar and cayenne in a small saucepan till sugar melts and mix smells fragrant.
- Brush that spicy cayenne oil over each fried chicken piece generously. This is where the heat kicks up real good.
- Build your sandwiches with burger buns, spicy hot chicken, pickles, coleslaw, and a squirt of mayo for balance. Serve right away for the crispest experience.
- Enjoy your Nashville-Style Hot Chicken Sandwich fresh for the best texture and flavor.
Notes
Refrigerate leftovers promptly in an airtight container up to 3 days. Reheat carefully in skillet to maintain crunch. Freeze extras up to a month; thaw overnight in fridge and reheat on stove for best texture. Keep spicy cayenne oil separate when storing for best flavor.