Nashville Hot Sandwich (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts (8 oz each), sliced in half lengthwise
02 -
3/4 cup plain flour
03 -
1 teaspoon smoked paprika powder
04 -
1 tablespoon garlic powder (split in half)
05 -
1 teaspoon bright yellow turmeric
06 -
1/2 teaspoon ground black pepper
07 -
1 teaspoon table salt
08 -
1 cup crispy panko crumbs
09 -
2 eggs, large
→ Hot Honey Butter
10 -
1/2 cup melted unsalted butter
11 -
1/4 cup sweet honey
12 -
1 teaspoon ground cayenne
13 -
1 tablespoon smoked paprika
14 -
1/4 teaspoon kosher salt
→ Assembly
15 -
4 soft burger rolls, toasted until golden
16 -
1/2 cup buttermilk ranch dressing
17 -
2 cups crisp shredded iceberg lettuce
# Instructions:
01 -
Dry off chicken with paper towels, then sprinkle with a little salt and pepper. In one shallow dish, stir flour and half the seasonings. In a second, beat eggs till smooth. In the last, toss panko with the remaining spices.
02 -
First dip chicken in the flour mixture, then coat in eggs, and finally press into seasoned panko. Lay pieces on a rack placed over a baking pan, then chill in the fridge for half an hour.
03 -
Set your oven to 400°F. Lightly spray the chicken coating with cooking spray and bake for 15 to 20 minutes, or until golden and fully cooked.
04 -
Combine honey and melted butter, smoked paprika, cayenne pepper, and a little salt in a bowl. Stir well before brushing this warm mixture over the chicken.
05 -
Spread ranch dressing on each toasted bun. Stack the chicken and lettuce on top. Serve right away.
# Notes:
01 -
Switch to tofu for a veggie-friendly option (press it well first)
02 -
Chilling the coated chicken makes everything stick better
03 -
A lighter take on fried Nashville-style hot chicken