Nashville Style Chicken Sandwich

Name: Nashville Style Chicken Sandwich
Yield: 2 Sandwiches
Cuisine: American
Ingredients: 1 Large Boneless Chicken Breast Sliced in Half Lengthwise; 1/4 Cup Milk; 1 Egg Beaten; 1 Tbsp Cayenne Pepper Hot Sauce (I use Frank's Red Hot); 1/2 Cup AP Flour; 1/2 Tbsp Baking Powder; 1 Tsp Salt; 3 Tsps Cayenne Powder; 1 1/2 Tsp Chilli Powder; 2 Tsp Paprika; 1 Tsp Garlic Powder; 1/2 Tsp Brown Sugar; 1/2 Tsp Apple Cider Vinegar; 1/2 Litre Vegetable or Canola Oil For Frying; 1 1/2 Cups Finely Shredded Cabbage; 1 Medium Carrot Peeled and Shredded; 2 Tbsps Sour Cream; 2 Tsp Mayonnaise; 1 Tsp Apple Cider Vinegar; 1/2 Tsp Sugar; to Taste Salt and Pepper

ryandvy @cook_9719699

The legend is that Nashville style spicy fried chicken got it's debut as a revenge dish served to a man by his wife when she found out that he was cheating on her. Unfortunately for her plan, he ended up loving the fiery result of her labor and so, Nashville spicy chicken was born.

This version is an invention of mine that makes a few tweaks to the traditional recipes; most notably I choose to forego the traditional addition of pickles. I like to think that the spirit of Nashville chicken is still well and truly captured.

This recipe is spicy, but the homemade slaw we are going to put on it cools it right back down and it was even tolerable to my girlfriend who is normally a hater of spicy food. It's sweet, spicy, crunchy, and one of the most satisfying ways in the world to enjoy fried chicken!

ryandvy @cook_9719699

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Ingredients

2 Sandwiches

For the Chicken
1Large Boneless Chicken Breast Sliced in Half Lengthwise
1/4 CupMilk
1Egg Beaten
1 TbspCayenne Pepper Hot Sauce (I use Frank's Red Hot)
1/2 CupAP Flour
1/2 TbspBaking Powder
1 TspSalt
3Tsps Cayenne Powder
1 1/2 TspChilli Powder
2 TspPaprika
1 TspGarlic Powder
1/2 TspBrown Sugar
1/2 TspApple Cider Vinegar
1/2 LitreVegetable or Canola Oil For Frying
For the Slaw
1 1/2 CupsFinely Shredded Cabbage
1Medium Carrot Peeled and Shredded
2 TbspsSour Cream
2 TspMayonnaise
1 TspApple Cider Vinegar
1/2 TspSugar
to TasteSalt and Pepper

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Steps

1

To make the coleslaw, simply combine all ingredients in a large bowl and mix until well combined. Set aside.
2

For the chicken, first we are going to prepare our wet bath and dry dredge. Begin by combining your milk, the beaten egg, and the hot sauce in a bowl and stirring until combined. Set aside.
3

In a separate bowl, combine flour, baking powder, salt, 2 Tsp of Cayenne Powder, 1 Tsp of Chilli Powder, 1 1/2 Tsp Paprika, and 1 Tsp Garlic Powder. Mix using a fork or a whisk until well combined.
4

Begin by dipping your chicken breasts into the flour mixture. Once coated in flour, shake off the excess and then dunk into the wet mixture. Coat thoroughly, and transfer back to the flour mixture. Ensure that the chicken is evenly coated by the flour mixture on all sides. Shake off excess flour, and transfer to a plate.
5

In a heavy bottomed saucepan or frying pan, heat your oil to 375 degrees F. It will lose a significant amount of heat when you introduce your chicken, so we are aiming high. It is important that your oil is up to temperature before introducing the chicken or you will end up with soggy chicken.
6

Fry the chicken until golden brown and crispy on both sides flipping in the oil as necessary (about 3-5 minutes per side depending on the thickness of the breasts). Remove from oil and place on a wire rack with a paper towel underneath to drain.
7

Steal about a 1/4 cup of the hot cooking oil which your chicken had just cooked in and place in a heat proof bowl. Add remaining 1 Tsp of Cayenne Powder, 1/2 Tsp of Chilli Powder, and 1/2 Tsp of Paprika along with the brown sugar and the apple cider vinegar. Stir until well combined.
8

Once the chicken has drained, place on a plate and spoon the hot oil mixture all over the breasts until they are well coated. Place onto sandwich rolls and top with the homemade coleslaw.

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Cooksnaps

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ryandvy @cook_9719699

on April 10, 2020 20:59

A self taught chef originally from Southern California, my day job as a Stage Manager has taken me around the world and exposed me to a multitude of different cuisines from which I draw my inspirations.You will see a lot of citrus appearing in my generally zesty style of cooking with plenty of nods to Mediterranean cuisine. All of my recipes I have invented myself drawing only from the basic knowledge of flavour pairings and the foods that I have been exposed to in my travels.Happy cooking!