Description

This flavorful twist on the Southern classic features crispy baked chicken breasts coated in a spicy, smoky Nashville hot seasoning. Topped with a drizzle of sweet honey to balance the heat, it’s served on a soft bun with tangy pickles. Perfect for those who crave a balance of spicy and sweet in every bite. Enjoy it with fries or a side of coleslaw!

Ingredients

Scale

For the Chicken Marinade:

4 boneless, skinless chicken breasts: Chicken breasts work well for this sandwich, providing a tender, juicy bite once baked.

1 cup buttermilk: The buttermilk tenderizes the chicken, making it juicy and flavorful.

1 tablespoon hot sauce: Adds an extra layer of heat to the chicken’s marinade.

1 teaspoon garlic powder: For added depth of flavor.

1 teaspoon onion powder: Complementing the garlic powder for a savory base.

1 teaspoon smoked paprika: This gives the chicken a slightly smoky flavor, enhancing the overall spice profile.

1 teaspoon salt: To season the chicken and help bring out the flavors.

Hot Chicken Coating:

1 cup all-purpose flour: This is the base for the breading, providing a crunchy outer layer.

1 tablespoon cayenne pepper: The key ingredient for making the chicken “hot”—adjust the quantity depending on your heat tolerance.

1 teaspoon paprika: Adds a slight smokiness to the breading.

1 teaspoon garlic powder: For a savory punch to the coating.

1 teaspoon salt: Enhances the flavor of the coating.

½ teaspoon black pepper: Adds a bit of spice and depth to the breading.

Nashville Hot Sauce:

½ cup unsalted butter: The butter provides a rich base for the hot sauce and helps the spices stick to the chicken.

3 tablespoons cayenne pepper: Adds the signature heat to the sauce.

1 tablespoon brown sugar: To balance out the heat with a touch of sweetness.

1 tablespoon hot sauce: Adds additional heat and a tangy kick.

1 tablespoon vinegar: Gives the sauce acidity to balance out the richness.

1 teaspoon smoked paprika: For a smoky depth that complements the heat.

For the Sandwich:

4 soft sandwich buns: Choose buns that can hold up to the hearty chicken and sauce without falling apart.

1 large pickle (optional): Thinly sliced, to add a crisp, tangy contrast to the spicy chicken.

2 tablespoons honey: To drizzle over the top for a touch of sweetness that pairs perfectly with the heat.

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Instructions

First Step: MARINATE THE CHICKEN

Prepare the Marinade: In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, and salt. Whisk the mixture until everything is well combined.

Marinate the Chicken: Place the chicken breasts in the marinade, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the chicken to absorb the flavors.

Second Step: PREPARE THE HOT CHICKEN COATING

Mix the Dry Ingredients: In a shallow dish, combine the flour, cayenne pepper, paprika, garlic powder, salt, and black pepper. Stir the mixture until the spices are evenly distributed throughout the flour.

Coat the Chicken: Remove the chicken breasts from the marinade and dredge them in the flour mixture. Press the flour mixture into the chicken to ensure an even coating, making sure the chicken is fully covered.

Third Step: BAKE THE CHICKEN

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Arrange the Chicken: Place the coated chicken breasts on the prepared baking sheet, making sure they are not touching each other. This allows the heat to circulate and ensures an even bake.

Bake the Chicken: Bake the chicken in the preheated oven for about 25-30 minutes, or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 74°C).

Fourth Step: MAKE THE NASHVILLE HOT SAUCE

Prepare the Hot Sauce: While the chicken is baking, melt the butter in a small saucepan over medium heat. Once melted, add the cayenne pepper, brown sugar, hot sauce, vinegar, and smoked paprika.

Simmer the Sauce: Stir the sauce until the brown sugar has dissolved, and everything is well combined. Simmer for 3-5 minutes, allowing the sauce to thicken slightly.

Coat the Chicken: Once the chicken has finished baking, remove it from the oven and carefully drizzle or brush the hot sauce over the chicken breasts, making sure each piece is generously coated in the spicy, buttery sauce.

Fifth Step: ASSEMBLE THE SANDWICHES

Prepare the Buns: Lightly toast the sandwich buns in the oven or on a grill pan for 3-5 minutes until golden and slightly crispy.

Assemble the Sandwiches: Place a hot chicken breast on the bottom half of each toasted bun. Drizzle each sandwich with honey for a sweet counterpoint to the heat. Add a few pickle slices (optional) for an extra crunchy and tangy layer.

Top the Sandwiches: Place the top half of the buns on the chicken, pressing gently to hold everything together.

Final Step: SERVE AND ENJOY

Serve Immediately: Serve the sandwiches hot, ideally with a side of crispy fries, coleslaw, or a simple green salad for a complete meal.

Garnish: If desired, garnish the sandwiches with extra honey drizzle or chopped fresh herbs like cilantro or parsley to add color and a fresh contrast to the spicy flavors.

Prep Time: 15 minutes
Bake and Marinate Time: 30 minutes for baking, 30 minutes for marinating

Nutrition

Calories: 600 kcal
Fat: 35g
Carbohydrates: 40g
Protein: 35g