Nashville Hot Chicken Sandwiches

Ingredients

• 2 large chicken breasts, about 1.5 pounds
• peanut or vegetable oil, for frying
• 1 cup all purpose flour
• 3 tablespoons cornstarch
• 2 teaspoons garlic powder
• 2 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons dry mustard powder
• 1 teaspoon black pepper
• 1 teaspoon baking powder
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons vinegar-based hot sauce
• 1/4 cup pickle juice
• 1 teaspoon baking powder
• 1 tablespoon light brown sugar
• 2 1/2 tablespoons cayenne powder, add more to taste
• 2 tablespoons chili powder
• 1 teaspoon dry mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon salt, more to taste
• 3/4 cup frying oil
• 3 cups coleslaw blend or 2 cups shredded green cabbage, 1/2 cup purple cabbage, 1/2 cup shredded carrots
• 1/4 cup mayonnaise
• 1/2 to 1 tablespoon yellow mustard, adjust to taste
• salt, to taste
• black pepper, to taste
• 1 tablespoon lemon juice or white vinegar
• 1/2 to 1 tablespoon granulated white sugar
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 brioche buns
• unsalted butter, for toasting buns
• pickles

Method

1. 1

   To a large bowl, add the cabbage blend, mayonnaise, mustard, salt, black pepper, lemon juice, and sugar. Mix together well until evenly combined. Cover and refrigerate until assembly.

2. 2

   In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, black pepper, and garlic powder. Mix until creamy and a light pink-orange color, then set aside.

3. 3

   Cut the chicken breasts in half if too thick, then cut into individual filets about the size of the buns. Pat dry thoroughly with paper towels.

4. 4

   In a large bowl, whisk together the flour, cornstarch, garlic powder, chili powder, salt, mustard powder, black pepper, and baking powder.

5. 5

   In a separate deep bowl, whisk together the buttermilk, egg, hot sauce, pickle juice, and baking powder. Add 3 to 4 tablespoons of the wet batter into the dry flour mixture and mix to create flaky clusters.

6. 6

   Dip each filet first in the dry mixture, then into the wet mixture, then back into the dry mixture, letting excess fall off between dips. Let breaded filets rest for 10 to 15 minutes before frying.

7. 7

   Heat frying oil to 350°F in a pan (about 1.5 to 2 inches deep). Fry filets in batches without overcrowding for 7 to 8 minutes until golden brown all around, flipping halfway. Transfer to paper towels to drain.

8. 8

   Reserve 3/4 cup of the hot frying oil. In a deep wide bowl, whisk the hot oil with the brown sugar, cayenne, chili powder, dry mustard, garlic powder, and salt until well combined.

9. 9

   Dunk each fried filet into the spicy oil mixture and transfer to a plate.

10. 10

    Butter the buns and toast in a pan over medium heat or bake at 350°F for 5 to 6 minutes until golden.

11. 11

    Assemble sandwiches with toasted buns, sauce, fried chicken, coleslaw, and pickles. Serve warm.