Baked Nashville Hot Chicken Sandwiches
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5.0
18 reviews
Excellent
Baked Nashville Hot Chicken Sandwiches
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Baked Nashville Hot Chicken Sandwiches are what happens when you combine the spicy Nashville Hot Chicken, brioche buns, and creamy coleslaw. And as a plus, the chicken's baked so there's no frying involved!
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Ingredients
Chicken:
- 2 pounds boneless/skinless chicken breasts cut into 3-inch cubes (this doesn’t have to be cut perfectly)
- kosher salt
- pepper
Chicken Dredge:
- 1 cup all-purpose flour
- 1 cup Italian bread crumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground paprika
- Pinch freshly ground pepper
- 3 large eggs
- 2 tablespoons grapeseed oil (or other types of neutral oil)
Hot Chicken Sauce:
- 1/2 cup unsalted butter
- 1 tablespoon ground cayenne pepper or more or less depending on your heat tolerance
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
For Assembly:
- 12 brioche dinner rolls
- cole slaw optional
- 12 sweet bread and butter pickles
- 12 skewers
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Instructions
Prep the Chicken:
- 1. Sprinkle the chicken with a few pinches of salt and pepper.
To Make the Chicken Dredge:
- Prep the chicken dredge by adding the flour to a wide-rimmed baking dish. To another dish, toss the bread crumbs with the salt and ground paprika. To a medium dish, beat the 3 large eggs together. This will give you a good assembly line.
- Preheat the oven to 350 degrees F. To a clean baking sheet, brush the surface with the oil and transfer to the oven. (The oil will get really hot while you assemble the rest of the ingredients.)
- Using tongs, dip chicken, piece by piece, first in the flour, then the egg and, lastly, the bread crumbs. Feel free to sprinkle the tops and the sides of the chicken with the bread crumbs. I found it easier to do it this way. Transfer to a plate and repeat with the remaining pieces of chicken.
- Place the chicken on the hot baking sheet in the oven and bake on the first side for 15 minutes. Flip and cook on the opposite side for another 20 minutes.
- While the chicken is cooking, let’s make the hot sauce. In a small saucepan, melt the butter. Skim the fat solids offthe top and discard. This will leave you with clarified butter. Add the cayenne pepper, sugar, garlic powder, paprika and salt. Warm until the sugar and salt are dissolved.
- When the chicken is done cooking, transfer the pieces to the brioche buns. I added about 1 to 2 pieces to each of the bottom of the buns.
- Brush the tops liberally with the spice/butter mixture. I found that what I really wanted was the paste that sits at the bottom; scoop that stuff out and brush that on. The more the better! Top with a bit of cole slaw, if desired, and add the other half of the brioche bun to the top. Add a bread and butter pickle to the top and poke a skewer through the center so it holds its shape! Serve immediately.
Notes
- Tips and Tricks:
- Tips and Tricks:
- Size matters. Make these as sliders like I've used them here or you can use larger pieces of chicken and make full sized sandwiches.
- Add Briny Things. The pickles and slaw are key, the brightness cuts through the spice and richness of the chicken.
- Make Ahead. Make the slaw the day before if you'd like to save on time the day of.
Nutrition Information
Show Details
Serving
12g
Calories
320kcal
(16%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
5g
(25%)
Cholesterol
23mg
(8%)
Sodium
4mg
(0%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Calcium
23mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 320kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 4mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Calcium | 23mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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