Nashville-Style Hot Chicken Sandwich

Ingredients

• 2 lb chicken breast (Pounded to even thickness)
• 2 cup buttermilk (For the chicken marinade)
• 0.333 cup pickle juice (For the chicken marinade)
• 0.25 cup hot sauce (For the chicken marinade)
• salt (To taste; for the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tsp white pepper (For the chicken marinade)
• 1 tsp MSG (For the chicken marinade)
• 1 tbsp onion powder (For the chicken marinade)
• 1 tbsp smoked paprika powder (For the chicken marinade)
• oil (For frying)
• 2 cup all-purpose flour (For the dry batter)
• 0.333 cup cornstarch (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tsp black pepper (For the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tbsp onion powder (For the dry batter)
• 1 tsp white pepper (For the dry batter)
• 1 tsp MSG (For the dry batter)
• 1 tbsp smoked paprika powder (For the dry batter)
• 0.5 cup mayonnaise (For the ranch dressing)
• 0.5 cup sour cream (For the ranch dressing)
• 0.5 cup buttermilk (For the ranch dressing)
• salt and pepper (To taste; for the ranch dressing)
• 1 tbsp dill (For the ranch dressing)
• 1 tbsp parsley (For the ranch dressing)
• 1 tbsp garlic powder (For the ranch dressing)
• 1 clove garlic (Minced; for the ranch dressing)
• 1 tsp pickle juice (For the ranch dressing)
• 1 tsp smoked paprika powder (For the Nashville hot oil)
• 2 tbsp cayenne pepper (For the Nashville hot oil)
• 1 tsp chili powder (For the Nashville hot oil)
• 1 tbsp garlic powder (For the Nashville hot oil)
• 1 cup hot frying oil (Stir into the spice mixture after frying)
• 1 tbsp brown sugar (For the Nashville hot oil)
• 1 tsp black pepper (For the Nashville hot oil)
• 0.5 tsp kosher salt (For the Nashville hot oil)
• 1 cup lettuce (For the creamy lettuce)
• 0.25 cup cabbage (Thinly sliced; for the creamy lettuce)
• 2 tbsp ranch dressing (For tossing with the lettuce and cabbage)
• 6 brioche buns (For assembly)
• 0.5 cup pickles (For assembly)
• 0.5 cup butter (For toasting the buns)

Steps

1. 1

   Combine the 2 cups buttermilk, 1/3 cup pickle juice, 1/4 cup hot sauce, salt, black pepper, garlic powder, white pepper, onion powder, smoked paprika, and MSG for the chicken marinade.

2. 2

   Add the pounded chicken breasts to the marinade and coat them thoroughly. Marinate for 4 hours or overnight.

3. 3

   Mix the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, white pepper, MSG, and smoked paprika for the dry batter.

4. 4

   Whisk together the mayonnaise, sour cream, buttermilk, dill, parsley, garlic powder, minced garlic, pickle juice, salt, and pepper for the ranch dressing. Chill the dressing.

5. 5

   Remove the chicken from the marinade and coat it in the dry batter.

6. 6

   Dip the coated chicken back into the marinade, then coat it again in the dry batter to create a double dredge.

7. 7

   Let the double-dredged chicken rest for 10 minutes before frying.

8. 8

   Heat frying oil to 350°F (175°C). Fry the chicken for 5–7 minutes per side, until golden and the internal temperature reaches 165°F (74°C).

9. 9

   Mix the smoked paprika, cayenne pepper, chili powder, garlic powder, brown sugar, black pepper, and kosher salt for the Nashville hot oil.

10. 10

    Stir 1 cup of hot frying oil into the spice mixture.

11. 11

    Brush the Nashville hot oil over the fried chicken.

12. 12

    Toss the lettuce and sliced cabbage with 2–3 tablespoons of ranch dressing.

13. 13

    Toast the brioche buns with butter.

14. 14

    Assemble the sandwiches with the toasted buns, Nashville hot chicken, creamy lettuce mixture, and pickles. Serve warm.

Notes

The source does not specify the type or amount of frying oil used in the fryer; it separately specifies 1 cup of hot frying oil for the Nashville hot oil. Marinate for either 4 hours or overnight. The source says to chill the ranch but does not specify a chilling duration.

Nutrition per serving

• main
• sandwich
• fried
• spicy
• American
• chicken
• high-protein