Baked Nashville Hot Chicken Sandwiches
User Reviews
5
Baked Nashville Hot Chicken Sandwiches
Description
Baked Nashville Hot Chicken Sandwiches start with bite-sized chicken pieces seasoned with salt and pepper. The chicken is dredged in an assembly line process: first seasoned flour, then beaten eggs, and finally a mixture of Italian bread crumbs, salt, and paprika. The pieces are baked on a preheated, oiled baking sheet to develop a crisp coating without frying.
The hot chicken sauce is a blend of melted unsalted butter, ground cayenne pepper, brown sugar, garlic powder, paprika, and kosher salt, creating a spicy, slightly sweet, and aromatic sauce. Once the chicken is baked, it is coated thoroughly in this sauce to deliver the characteristic Nashville heat.
The sandwiches are assembled on soft brioche dinner rolls, topped with bread and butter pickles and optional coleslaw to add brightness and creaminess that balance the spicy chicken. These sliders suit appetizers, casual meals, or events where handheld spicy chicken is desired.
The recipe highlights the importance of size and accompaniments: smaller slider pieces allow heat and richness to be balanced by bright pickles and slaw. Making slaw ahead of time helps streamline preparation on serving day.
Ingredients
Chicken:
- 2 pounds chicken breast cut into 3-inch cubes (this doesn’t have to be cut perfectly, boneless skinless
- kosher salt
- black pepper
Chicken Dredge:
- 1 cup all-purpose flour
- 1 cup Italian bread crumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika ground
- Pinch black pepper freshly ground
- 3 large egg
- 2 tablespoons grapeseed oil (or other types of neutral oil)
Hot Chicken Sauce:
- 1/2 cup butter unsalted
- 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 Bread and butter pickles sweet
- 12 skewers
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
- Use smaller chicken pieces for slider-sized sandwiches or larger pieces for full sandwiches.
- Bread and butter pickles and coleslaw add brightness that balances the spicy chicken heat.
- Prepare the coleslaw a day ahead for easier assembly on serving day.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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