Baked Nashville Hot Chicken Sandwich with Honey
User Reviews
5
Baked Nashville Hot Chicken Sandwich with Honey
Description
The recipe uses chicken breasts split thinly to promote even baking and a shorter cooking time. The chicken is carefully dredged in a seasoned flour mixture, then eggs, and finally a panko breadcrumb mixture spiced with garlic powder, turmeric, smoked paprika, salt, and pepper. After chilling to help the coating adhere, the chicken is baked until the crust is crisp and golden.
The baked chicken is coated with a hot honey butter made from melted unsalted butter, honey, smoked paprika, cayenne pepper, and salt. This sauce adds a smoky heat balanced with honey's sweetness. The sandwich is assembled with lightly toasted buns, shredded iceberg lettuce, and buttermilk ranch dressing, creating contrast between spicy, sweet, creamy, and fresh elements.
This sandwich delivers the iconic Nashville hot chicken profile in a baked form, avoiding frying but maintaining texture and flavor. The notes mention a vegetarian tofu version, pressing the panko firmly, and the benefit of resting the breaded chicken to improve adhesion.
Ingredients
Chicken
- 2 (8 ounce) chicken breast each split in half lengthwise (so you have 4 thin breast, boneless, skinless
- 3/4 cups all-purpose flour
- 1 tbsp garlic powder divided
- 1 tsp Turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 large egg
- 1 cup panko breadcrumbs
hot honey butter
- 1/2 cup butter melted, unsalted
- 1/4 cup honey
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1/4 tsp salt
assembly
- 4 burger buns lightly toasted
- 2 cups iceberg lettuce shredded
- ½ cup buttermilk ranch dressing
Instructions
chicken
- Pat each chicken breast dry with paper towels. Season both sides of each piece of chicken with salt and pepper.
- In a shallow baking dish combine flour, 1/2 tablespoon garlic powder, 1/2 teaspoon turmeric, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk together.
- In another shallow bowl whisk together eggs.
- In a third shallow dish combine panko and remaining spices. Whisk together.
- Dredge each chicken breast into the flour mixture, shaking off any excess. Dredge each chicken breast in beaten eggs until fully coated. Last, dredge each chicken breast in the panko mixture, pressing the crumb coating firmly onto each piece of chicken.
- Transfer coated chicken to a well, greased cooling rack placed over a rimmed baking sheet, about 1 1/2 inches apart. Refrigerate for 30 minutes.
- Preheat oven to 400˚F. Remove chicken breasts from refrigerator and spray each coated chicken breast with cooking spray on each side and bake for 15 to 20 minutes or until coating has lightly browned and the chicken has cooked through.
hot honey butter
- While chicken is baking, combine melted butter, honey, smoked paprika, cayenne pepper, and salt in a small mixing bowl and whisk together.
- Once chicken is done baking, remove from oven and carefully brush spicy-honey butter all over each piece until fully and evenly coated.
assembly
- Spread ranch over the inner sides of each bun. Top with a piece of coated chicken. Top chicken with a handful of shredded lettuce. Place top buns over each sandwich and serve.
Notes
- Split chicken breasts lengthwise to even thickness and shorten baking time without pounding.
- Press the panko breadcrumb mixture firmly onto each piece to ensure good adhesion.
- Chill the breaded chicken for 30 minutes before baking to help the coating stick better and crisp up.
- You can make a vegetarian version by substituting tofu steaks pressed dry and prepared the same way as the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 1366mg | 57% |
| Potassium | 332mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 2354IU | 47% |
| Vitamin C | 2mg | 2% |
| Calcium | 140mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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